Ontario’s Largest Trainer of

Chefs & Cooks

Become a Professional Chef in Less

Than a Year

Over 90%

Employment Rate

Hospitality Administration

400 Hours - 15 weeks Full-time

In addition to full-time day classes, Liaison College Durham offers part-time evening and weekend classes with frequent start dates. Prior to graduation students receive job search information and assistance in finding fulfilling employment through Liaison College's exclusive Career Action Plan Services (CAPS).

Program Highlights

Fundamentals and History

  • History of the Food Service
  • Today’s food Service Industry
  • Introduction to Financial
  • Management
  • Challenges in the Food ServiceIndustry
  • Advantages and disadvantages to starting a food service outlet
  • Food service terminology
  • Basic mathematic calculations:percentages, averages
  • Basic bookkeeping principles

Restaurant Types

  • Family or Commercial
  • Coffee Shop
  • Cafeteria
  • Gourmet
  • Ethnic
  • Fast Food
  • Delicatessen
  • Buffet
  • Institution
  • Coffee Bar

Menu Planning

  • General menu requirements
  • Menu presentation
  • Effect of menu on decision making
  • Menu design
  • Menu merchandising
  • Menu analysis

Business Organization

  • Proprietorship
  • Partnerships
  • Limited Company
  • Corporations
  • Chains and Franchises
  • Professional help: banker, accountant, lawyer, consultants, government, Services

Food Service Feasibility

  • Importance of site: general suitability, site specialists
  • Visibility, Suitability, Accessibility
  • Location Factors
  • Downtown versus Shopping Centre
  • By-laws and similar considerations: zoning, utilities, highways, property appraisal
  • Feasibility Study

Premises and Equipment

  • Leasing: agreements, clauses, bare leases, net and gross, offer and acceptance, conditions, renewal options, buy-out options, interest
  • Fixtures and equipment
  • Rentals: fixed rental, variable rental, percentage of sales, percentage of profit
  • Sale / Leaseback
  • Rental Agents
  • Architect and Contractors: leasehold ,improvements, blueprints, preliminary, work, landlord negotiations

Equipment, Furnishings and Sanitation

  • Cost of equipment
  • Equipment based on needs: menu, storage areas, hours of operation, level of service, budget
  • Kitchen design
  • Equipment requirements: kitchen equipment, bar area, dining area, sales control equipment
  • Professional assistance
  • Sanitation controls, procedures and the Health Department

Market Analysis

  • Market Research
  • Demographics
  • Customer Profiles
  • Compiling data

Financial Planning & Controls

  • Financial statements
  • Balance sheets: assets, liabilities, equity
  • Income statements
  • Retained earnings
  • Forecasting, budgeting and analysis
  • Financing: equity financing, debt financing, interest, balloon payments, variable rate, lender competition, security, personal guarantees, guarantee release
  • Cash receipts and disbursements, bank reconciliation’s


  • Purchasing cycle
  • Suppliers
  • Receiving and storage
  • Inventory: perpetual inventory, requisitions, quantity control, turnover

Human Resources

  • Job Descriptions
  • Employee selection, applications, interview techniques, probation, employment standards
  • Employee Training
  • Employee evaluation, pay raises, promotions, discipline, termination
  • Employee records
  • Scheduling and Payroll
  • Worker’s Compensation

Marketing and Advertising

  • Trading Area Analysis: attractions analysis, business environment analysis
  • Competitor Analysis: sources of information
  • Product Analysis: physical limitations, location, parking
  • Opportunity Analysis: internal
  • Opportunities, external opportunities
  • Marketing Plan: strategies,
  • Measuring results
  • Planning and Budgeting
  • Sales Promotion
  • Restaurant critics

Information Request

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