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Diploma in Culinary Administration


Food choices are no longer about what we will have for dinner. Behind those choices are the biggest challenges of our time: how do we address chronic disease, waste, climate change, rapid urbanization, technological change, hunger and inequity? Everyone in the food sector must deal with these challenges and opportunities; this is the world that the next generation of food workers is entering.


Behind every successful restaurant or hotel is a dedicated and hardworking hospitality manager. A diploma in Culinary Administration takes your career to the next level. Hospitality managers play a crucial role in overseeing the day-to-day operations of hotels, restaurants, resorts and other establishments from managing employees, making sure facilities are properly maintained and setting standards for customer satisfaction.


What is hospitality management?

Hospitality management involves managing the operations, daily activities and various departments for hospitality-related businesses, including hotels, restaurants, resorts and casinos. This includes supervising employees and personnel, managing finances, overseeing maintenance and ensuring the smooth operation of tasks and activities. Significantly, it also involves making sure tourists, guests and customers have a pleasant experience.


Key functions of hospitality managers

Although the roles and responsibilities of hospitality managers may vary depending on the type of business they work for, these are the most common. If you're interested in pursuing a career in hospitality management, understanding these primary duties may help:

  • Managing budgets

  • Customer service

  • Supervising maintenance

  • Coordinating departmental tasks

  • Overseeing food and beverage


Managing budgets

Hospitality managers are in charge of managing budgets and financing for hospitality-related businesses. This includes seeking approval for proposed budgets, ensuring businesses do not exceed their budgets, approving and controlling expenditures and making other finance-related decisions.


Customer service

One of the most important responsibilities of a hospitality manager is to provide exceptional customer service to the business' guests. This involves greeting and welcoming guests when they arrive and making accommodations to ensure they feel at home, ensuring rooms and bathrooms are thoroughly cleaned and handling any customer complaints. A hospitality manager's goal should be to ensure the complete satisfaction of their guests.


Supervising maintenance

Hospitality managers are also responsible for ensuring the property and grounds are safe, secure and in excellent condition to give their guests a pleasant experience. This includes hiring landscapers and groundskeepers to maintain the appearance of the establishment, ensuring maintenance issues are identified and addressed promptly and hiring security to prevent any incidents within the premises.


Coordinating departmental tasks

The hospitality manager must oversee the various departments of their establishment and coordinate with departments and staff to ensure guests are satisfied with their experience.


Overseeing food and beverage

Hospitality managers may also be responsible for managing food and beverage. For example, they may be required to hire cooks and wait staff, oversee the quality of prepared foods and order ingredients and supplies.


So how does this differ from Culinary or Hospitality Administration?

In the case of our online Culinary Administration Program, we delve a little deeper into business in general. As a business owner, hotel or restaurant manager you need to have a good grasp of business concepts such as accounting, finance, human resource management, marketing and sales. Most programs available here in Canada only touch on these areas, we take it to higher level. Oddly enough it's very difficult to find a program at this level, unless you invest in a University degree, and to my knowledge there are none in Canada at this time.


The following is a small section from our accounting and finance section of our Culinary Administration Program. I chose Bookkeeping, one of the most hated aspects of business management.



Bookkeeping is the process of recording, storing and retrieving financial transactions for a business. It is an essential part of any business, as it provides a record of all income and expenditure. Without accurate bookkeeping, it would be difficult to track the financial health of a business.

Journal entries are used to record all financial transactions and events that occur during a period. Journal entries can be made manually or electronically. If they are made manually, they are typically recorded in a journal, which is a book of original entry. If they are made electronically, they are typically recorded in an accounting software program.

Regardless of how journal entries are made, they must always include a date, description, and reference number, and indicate which accounts were affected. The date indicates when the transaction occurred. The description provides more information about the transaction. The reference number is used to locate the original source document, if needed.

Journal entries must always be balanced. This means that the total debits must equal the total credits. If the journal entry is not balanced, it will need to be corrected before it can be entered into the ledger.


Don't worry, it's not all boring stuff like this, we also delve into some pretty interesting concepts, some of which have a lot more relevancy post pandemic.


The program is live now with a cost of $599. You can also join with a monthly subscription. We recommend a diploma in Culinary Management as a prerequisite to this program, which is also available on our platform. equivalency from other online or community colleges will be considered as well.


Cheers, and happy cooking!


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