During the second 10 weeks of the program, students will learn about hospitality operations and along with the management skills required to excel in hotel and restaurant operations as well as event planning. During this phase students will participate in three operations courses:
Begin with understanding the guest cycle, from the first contact through guest departure. Learn front office procedures, reservations, guest safety and security, and effective interdepartmental communication
Food and Beverage Operations
This course provides students with practical skills and knowledge for effective management of food service operations. Learn about menu planning for all types of facilities, services, and special diets. Topics include menu selection, menu development and pricing, nutrition and special diets, as well as religious, ethnic and organic menus. Gain hands-on experience in the classroom with MICROS POS (point of sale machine). You will learn to use a multitude of tools on the POS to make our jobs in the restaurant industry easier. Discuss ethical issues that hospitality manager’s face in today’s ever-changing world. Examine the implications of how our decisions affect others. Learn about strategic planning and why it’s important to consider ethical issues in food and beverage management.
Explore the exciting world of event management! Whether you are seeking a solid foundation in event management or specialized event management skills, you will find what you need in this course. You will gain an understanding of the major pillars of the event industry. Students will be introduced to corporate, wedding, social, nonprofit, festival and sporting event management; while discussing the similarities and uniqueness of working in each segment.