A post-secondary program in Hospitality Management - Restaurant and Catering prepares students to build rewarding careers in restaurant operations management in various fields including menu management and design, bartending, kitchen management and quantity food production.

1. Career Outlook for a Hospitality Management –
Restaurant and Catering Program
Restaurant and catering professionals are responsible for overseeing the
daily operations of a catering company, restaurant or a foodservice
organization. Their job duties involve preparing and tasting food,
ensuring kitchen coordination, supervising supplies and resources, menu
management, dining room management and ensuring safety, hygiene
and sanitation while cooking and serving food. The professionals are also
committed to customer service.
They are also expected to possess strong business acumen as their job
duties might also include controlling labour costs, estimating the costs of
ingredients for catering assignments, purchasing for commercial kitchen
and processing food delivery orders. However, exact roles and
responsibilities depend on the type of employment, job title and
individual experience.
Career Outlook
Hospitality management – restaurant and catering industry is huge. The
Canadian Tourism Human Resource Council (CTHRC) anticipates that the
food and beverage services sector will employ over 1.95 million people by
2015. The council also reported that 68 percent of the employees in this
sector are young Canadians.
Given these enormous numbers, the job opportunities for graduates in
hospitality are anticipated to increase in the coming years. However,
entry to the industry can be really tough for those individuals who
haven’t undergone formal education or don’t possess hands-on-
experience in restaurant management and catering.
Employers are keen on hiring people who possess in-depth knowledge
about food and beverage industry and its operations and hold formal
foodservice and menu management training. A diploma in hospitality
management – restaurant and catering can be the right choice for those
who wish to build a career in this field.
Job Opportunities
Restaurant and catering professionals can find employment with hotels,
restaurants, airlines, clubs and bars, resorts, cruises, hospitals, event
management companies and other foodservice companies. They can
work as restaurant coordinators, kitchen managers, catering coordinators

2. or managers, purchase officers and menu planners. They can be
employed in the areas of
 Menu development and pricing
 Human resource management
 Nutrition management
 Catering laws
 Catering and event management
 Food delivery
 Restaurant service management
 Hospitality managerial accounting
 Quantity food production
 Beverage and bartending
Becoming a Restaurant and Catering Professional
Catering and restaurant management is a hands-on-occupation that
requires practical experience. But the individuals in this field are also
required to possess a strong foundation in food theory, cuisines of
diverse cultures, beverage knowledge and culinary business.
Centennial College’s two year post-secondary hospitality management
program prepares you for entry level jobs in restaurant operations
management. The program combines theory and placement in a
restaurant or a hotel to help you gain a thorough understanding and
skills essential to various segments of the industry, such as menu
planning and design, beverage knowledge, kitchen management and
bartending. It also covers business aspects of the industry by covering
subjects including purchasing, accounting, cost control and human
resources supervision.
Enrolling in a Hospitality Management - Restaurant and Catering
Program
Students interesting in apply for this program will need:
 Secondary school certificate or equivalent
 English Grade 12 C or University or equivalent

3. After the completion of the program, students can choose to either
pursue a career in restaurant and catering or apply academic credits
earned towards further study.