Hotel and Restaurant Management

Overview

This 2-year program prepares you for a career in the tourism industry with a focus on accommodations and food service sectors.

Pursue your passion for dining and travel while meeting new people and gaining job-ready skills in a hands-on learning environment connected to industry. Learn about creating, developing and managing guest experiences, strategies for providing culturally relevant customer service in hotels and restaurants, and entrepreneurial business practices – from human resources and leadership to finances and strategic marketing.

Co-operative education

• This program includes a mandatory co-operative education (co-op) credit course.
• Co-op placements provide the opportunity for paid, full-time work in a field related to your program.
• Co-op takes place in the third and fourth terms and must be a minimum of 600 hours.
• Our co-op program follows Co-operative Education and Work-Integrated Learning Canada (CEWIL) guidelines.
• Transportation, accommodations and other costs related to work experience are your responsibility.
• For more information, visit work experience opportunities

Choose NSCC

• This program was developed with industry, for industry, ensuring your skills are current and relevant.
• Our instructors come from industry with world-class experience and skills.
• You'll have many opportunities to network with tourism industry partners both on and off campus.
• Learn the theory and practical aspects of the program through hands-on and situated learning. You'll work in the campus restaurant and participate in local and/or provincial tourism activities and events, such as active exploration projects, event management, excursions, networking with industry partners and many other progressive learning experiences.
• There is an exciting opportunity to attend and be involved in the annual Tourism Industry Association of Nova Scotia (TIANS) conference.
• You graduate well-prepared with workplace-ready skills to provide a broad range of services to businesses of many sizes.
• Our programs and faculty maintain strong community and industry connections and use a proactive approach to prepare students for industry trends and demands.
• You get access to other exciting learning opportunities beyond your program such as international learning programs and entrepreneurship workshops.

Other info

• A strong work ethic and a professional approach are key elements to your success in this program and career.
• Punctuality and attention to cleanliness are absolute necessities.
• As this program mirrors working in industry, you should be prepared to work industry-type hours, including early mornings, late nights and some weekends.
• If you have food allergies, dietary requirements or sensitivities to environmental conditions, be aware that you'll frequently be exposed to substances that may affect these sensitivities.

September 2025

Campus	Full time/part time	Delivery	Availability
Akerley Campus Dartmouth	Full time	In person Delivered in-person. Some courses may have online elements.	Seats available

Admission requirements

• High School Graduation Diploma or equivalent.
• International students – High school diploma equivalency and English language requirements vary by country. View document and language requirements by country

Program requirements

• You're required to complete industry seminars and certifications, including Serve Right for Managers, Basic Food Safety Certification and Emergency First Aid/CPR Level C.
• Additional certifications may be required depending on the electives you choose.
• There may be additional fees associated with seminars or certifications related to your electives.
• Portfolio development – As part of your studies at NSCC, you develop a portfolio of your work; the portfolio captures your achievements and profiles your skills to employers.

Tuition

Tuition amounts are for the 2024-25 academic year. Program costs and fees (textbooks, supplies, etc.) are additional.

Tuition, fees and program costs

In addition to annual tuition, there are program costs (books, tools, etc.) and student fees for College services, health and dental plans, your student association and parking.

View detailed program fees page(s). Please note that amounts on these pages are meant for planning purposes only. They don't represent final amounts owing.

• Hotel and Restaurant Management - Year 1
• Hotel and Restaurant Management - Year 2

Career options

• Graduates earn a solid foundation of skills and experiences that can open doors to opportunities in the food and beverage and accommodations sectors of the tourism industry. Find a range of careers worldwide in:
• Hotels and resorts
• Restaurants and bars
• Cruise ships
• Wineries, breweries and distilleries

In the next decade, Nova Scotia will need thousands of new and highly skilled employees, across all tourism sectors. The Canadian Tourism Human Resource Council (CTHRC) estimates that by 2035, 240,000 jobs will be available in tourism (CTHRC 2015).

Future study options

• Continue your studies at university – This program includes courses that count towards a university degree. Learn more about having your diploma count towards a university degree

Courses may include

These are some of the courses offered in this program. It is not a complete list and courses are subject to change in advance of the academic year.

Recognizing prior learning / transfer credits
If you have previous learning (course, employment, etc...) that's relevant to your program, you may be able to apply to earn credit. Not all programs are eligible. Learn about our recognizing prior learning (RPL) process.

ACTG 1015 - Basic Accounting for Managers
This course introduces learners to the role that accounting plays in the managerial decision making process. Learners will have an opportunity to create financial statements and learn how business decisions are influenced from a financial perspective.

ACTG 2300 - Operations Cost Control
In this course students will gain an understanding of financial statements relevant to operational cost control. Students will select and apply methods of cost control for a hospitality operation.

BSHM 2000 - Event Planning and Operations
In this course, students will create, design, and execute a hospitality event. Using a critical path and key performance indicators, students will evaluate the success of the event.

BSHM 2500 - Rooms Division and Facilities Management
In this course, students will explore the world of accommodations; from appropriate brand standards to methods of operation. Students will investigate various distribution channels and their impacts on the business – financial, operational, and key performance indicators.

BSHM 2800 - Applied Food and Beverage Management
In this course, as a management team, students will plan and execute the daily operations of an actual food and beverage operation. This is an applied course consisting of live interactions between the operation and customer. Business results will be analyzed from the perspective of key performance indicators to improve subsequent operations.

BSHM 4000 - Applied Hospitality Development
This project-based capstone course allows learners to apply their accumulated skills and knowledge to develop a business plan. Students will focus on applying skills in all functional management areas.

COMM 2220 - Applied Managerial Communications
This course focuses on the communication strategies necessary to manage internal and external communication systems within a tourism organization. Topics will include communication models, management communication styles and organizational approaches to successfully manage communication.

COMP 1050 - Business Computer Applications I
This course introduces the basics in current business computer applications – including email, collaboration tools, word processing, presentation software, and spreadsheets. By the end of this course, you will be able to manage files and business activities, schedule and facilitate meetings, create business documents and presentations, and create spreadsheets to industry standard.

COMP 2000 - Applied Social Media
Students will explore current trends in the use of social media platforms in the workplace. They will develop the skills to assess and identify the suitability of social media platforms. This course will engage students in hands-on application of these platforms to communicate. Course content will emphasize the importance of ethical and respectful communication in building professional relationships and delivery of outstanding customer service.

FANM 9000 - Food Safety Training
Working with food requires knowledge of relevant legislation, codes, and safe food practices to keep staff and customers safe. This course provides information on cleaning and sanitation, food storage and receiving and food borne illnesses.

FINC 2700 - Operations Finance and Revenue Management
This course builds the students ability to comprehend and interpret financial data. Students will explore various analytical techniques to understand the financial position of a hospitality operation.

HRMT 1206 - Communications for Employment
In this course students will develop an individual professional portfolio according to NSCC standards and refine interview skills to support and align with their post-graduate career goals. This course is ideal for students preparing to enter the workforce or change careers.

LEGL 1250 - Tourism Law
This course outlines Canadian law applicable to the tourism and hospitality industry. It identifies areas where there may be potential legal problems and discusses rights and liabilities relative to relationships within the tourism industry.

MGMT 2300 - Human Resources Issues in Hospitality
In this course, students will explore current human resource challenges, issues and needs across sectors of the hospitality industry. Students will have an opportunity to research a select an issue or challenge and formulate a potential solution.

MKTG 2100 - Hospitality Marketing
In this course, advertising and promotion in the hospitality industry is explored. Topics include advertising, sales promotion, publicity, public relations and merchandising.

SAFE 1000 - Introduction to WHMIS (Workplace Hazardous Materials Information Systems)
This course offers learners basic overview of WHMIS principles and establishes a solid foundation to support workplace-specific training on the safe storage and handling of controlled/hazardous products. Upon successful completion of the course, students receive basic WHMIS certification.

SAFE 1001 - Introduction to NS OH&S Act
This course offers students an introduction to the Occupational Health & Safety (OH&S) Act of Nova Scotia, which is required by any person employed in a Nova Scotia workplace. This is a generic, introductory course that provides basic knowledge of the Act for students and is considered to be the basis from which more specific training can be given.

TOUR 2996COOP - Cooperative Education A
Cooperative education is one of the most valuable and memorable experiences for students. Students will have opportunity to work for major companies provincially and regionally, as well as across Canada and internationally. This is a course of 425 hours spread over 15 weeks between year one and year two beginning in May.

TOUR 2997COOP - Cooperative Education B
Cooperative education is one of the most valuable and memorable experiences for students. Students will have opportunity to work for major companies provincially and regionally, as well as across Canada and internationally. This is a course of 175 hours spread over 5 weeks between year one and year two beginning in Sept.

TRHS 1000 - Introduction to Tourism
The learner will explore regional as well as global issues and trends in tourism. This exploration will begin with an examination of the Nova Scotia tourism sector, how it operates and what roles the learner may wish to pursue for further study and employment. This course will also focus on the economic, socio-cultural and environmental impact of tourism and tourism development from a national and global perspective.

TRHS 1020 - Guest Service Essentials
Tourism is a service based industry. This course is aimed at identifying and applying service techniques that consistently meet industry standards and customer needs. Service excellence is an integral part of attracting and retaining customers. Industry standards and personal management skills will be examined and applied.

TRHS 1030 - Food and Beverage Service Foundations
In this course, learners will gain a basic understanding of the principles of food and beverage operations. Using an applied approach, learners will explore service styles, bartending skills and a variety of foodservice operations.

TRHS 1040 - Introduction to Tourism Marketing
In this course, learners will explore consumer behaviour, marketing research, branding and consumer travel trends, as well as unique aspects of the tourism industry. Learners will also be introduced to marketing strategies and opportunities in the context of social media.

TRHS 1200 - Accommodations
This course is designed to provide the learner with an understanding of roles, contributions and responsibilities of the various departments in the successful operation of a hotel, resort, or inn. Learners will practice systems, procedures and communication techniques that ensure professional guest service throughout the guest cycle.

TRHS 1230 - Food and Beverage Service Essentials
Within the Canadian tourism sectors, food and beverage services represent the largest industry. Learners will gain an understanding of the knowledge and procedures required to work effectively in a variety of food and beverage operations, including anticipating and responding to guest needs.

TRHS 1240 - Wine, Spirits and Beer Fundamentals
This course is an introduction to a variety of beverages and their production. Topics will include new trends in the beverage industry, wine producing regions of Nova Scotia and beyond, and food and beverage pairing.

TRHS 1250 - Leadership Essentials and Group Dynamics
In this course, you will explore the role of leadership within tourism and hospitality industries with an emphasis on strategic management. You will develop an awareness of the characteristics needed to be a successful leader. Topics will include leadership styles, group dynamics and conflict resolution.

TRHS 1260 - Nova Scotia Tourism
This course introduces the learner to Nova Scotia's environments, natural and cultural history, and their influences on provincial tourism. Using an applied learning approach, learners will also explore the principles of guiding and interpretation.