Careers in hospitality and tourism management: Jobs take grads to interesting places, program helps them land leadership roles
When Laneil Smith got into the restaurant industry, it wasn’t just for the love of food — it was for the love of creating an experience.
“I think so many people connect through food and drink,” says Smith, owner of Marion Street Eatery in Winnipeg — and a graduate of RRC Polytech’s Hospitality and Tourism Management program — in a recent alumni profile.
“I think of relationships I’ve created in the past and usually they revolve around the dinner table in some form.”
Creating that experience — whether it’s an international vacation or a sit-down dinner — is at the heart of Hospitality and Tourism Management, and it starts with a foundation of building customer service skills. These skills allow students and grads to turn their passion for the industry into something that’s pleasing for customers.
“We have courses on customer service,” says Lori Slobodian, instructor in Tourism Management, one of two second-year specializations that students choose from, along with Hotel and Restaurant Management.
“We have all kinds of courses to help students develop those skills if they don’t have them.”
“As they develop those skills, they have to develop teamwork, exceptional interpersonal skills, good self-control, emotional intelligence and empathy — all big pieces of leadership,” adds Blair Mineault, an instructor on the Hotel and Restaurant Management side.
There’s also the option for students to exit with a certificate after one year and enter the workforce with their foundational skills.
Regardless of the path, the end goal of the program is to graduate a student that is ready to be a leader in their workplace. Part of getting there is lab work done at Jane’s, a fine dining restaurant in Winnipeg’s Exchange District that’s open to the public and is staffed by both Hospitality and Tourism Management students, along with those in Culinary Arts.
“For a lot of them, they’ve never worked in a restaurant before,” says Slobodian of the Jane’s experience.
“So it’s a brand new environment. It’s a fine dining restaurant, too, so the dress code is different, and dealing with customers is on a different level, so they develop all those power skills to be successful in that situation — and that transfers over to their co-op positions, as well.”
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