Food and Beverage Management - Restaurant Management at George Brown College at

In George Brown College Food and Beverage Management program, students will learn about the exciting and diverse Food and Beverage industry with courses in wine, mixology, entrepreneurship, and strategic restaurant management. In first year of this program students will be provide with foundational industry knowledge, by learning and working alongside their peers across all sectors in the School of Hospitality and Tourism Management, referred to as a “common first year approach”. In first year students will gain knowledge in the areas of hotels, event planning, tourism, and food and beverages through a range of practical and theoretical courses.

During second year of study, students will apply their understanding of theory through unique learning techniques and invaluable practical experience. They will have the opportunity to:

• Take over The Chefs’ House, George Brown's state-of-the-art restaurant and learning facility, where students will manage all aspects of operations including designing and selling tickets, working with industry partners, performing cost analysis and designing the food and beverage menu in partnership with the culinary students.
• Embark on an educational, virtual adventure via Restaurant Simulation, where students will revitalize and transform a failing restaurant into a profitable enterprise by utilizing decision making, management and financial planning skills.

The graduate demonstrates the ability to:                                        

• Plan, prepare and present quality food and beverage for a variety of hospitality environments.
• Deliver accomplished service of food and beverage for a hospitality enterprise.
• Support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs and contributing as a team member.
• Deliver customer service and solutions that anticipate, meet and/or exceed individual expectations, as well as organizational expectations, standards and objectives.
• Use marketing concepts, market research, social networks, sales and revenue management strategies, relationship management skills and product knowledge to promote and sell hospitality services, products and guest experiences.
• Apply business and revenue models as well as basic accounting, budgeting, financial and administration skills to support the effective management and operation of a variety of organizations delivering hospitality services and products.
• Comply with relevant organization and workplace systems, processes, policies, standards, legal obligations and regulations, and apply risk management principles, to support and maintain efficient, safe, secure, accessible and healthy hospitality operations.
• Use appropriate technologies to enhance the quality and delivery of hospitality services, products and guest experiences and to measure the effectiveness of hospitality operations.
• Keep current with hospitality trends and issues, and interdependent relationships in the broader tourism industry sectors to improve work performance and guide career development.
• Use leadership, teamwork, conflict and relationship management skills and tools, as well as knowledge of organizational behaviour, labour relations, employment standards and human rights to contribute to a positive work environment.
• Respond to issues and dilemmas arising in the delivery of hospitality services, products and guest experiences by using and promoting ethical behaviour and best practices of corporate social responsibility and environmental sustainability.