Restaurant Services Management
LJA.1D

The F&B Management program is designed for students
interested in successfully managing restaurant services
and developing their entrepreneurial skills.

It provides students with administrative and
operational skills such as: approaching clients,
coordinating operational, departmental and
restaurant-related activity and managing personnel.

Upon completion of this training, students
will be capable of promoting services and
products, managing supplies and inventory,
carrying out operational quantitative and
qualitative controls etc. This combination
of knowledge and skills will be the key
to success in this field !

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Employment Prospects

Upon completion of this program, graduates will be able to make the most of their skills and work in a number of possible positions:

Restaurant manager
Assistant restaurant manager
Restaurant supervisor
Owner of a small or medium-sized restaurant
F&B Manager
Banquet services manager

Course List

Specialized Training:

Food Safety and Hygiene Supervision
Restaurant Management and Organization
Food Service – Wine and Bar
Foodservice Management Software
Food and Beverage Service Supervision
Purchasing and Distribution
Human Resources Management and Supervision
Restaurant Marketing and Promotion
Foodservice Operations Control
Convention and Banquet Coordination

Admission criteria

As per admissions criteria for an AEC, set by the ministère de l’Éducation, du Loisir et du Sport.

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