Technical information for persons seeking careers in the hospital­ity management area. Covers the day-to-day complexities of the housekeeping profession, from planning and organizing to bud­geting, supervising and performing the work Read More »

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Students are exposed to a variety of hospitality areas through field trips and interaction with people currently in the hospitality industry. The class will involve job seeking skills and include Read More »

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Hospitality Personnel Management introduces concepts relevant to managing and communicating in the hospitality organization by presenting a perusal of the managerial process. Topics include personnel planning, organizing, staffing, directing, motivating, Read More »

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Provides an awareness of laws concerning hotel-motel manage­ment and illustrates the possible consequences of failure to satisfy legal obligations.

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This course offers instruction in the fundamentals of basic cook­ing skills, use of equipment, kitchen safety and basic recipes that are foundations for all culinary learning.

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Menu Planning and Design introduces the concepts of planning menus for institutional and restaurant food service operations with emphasis on customer expectations and how the menu planner identifies those in Read More »

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This course will introduce students to all aspects of customer service in the business realm and in the hospitality industry. The students learn the major components of a customer-focused envi­ronment Read More »

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Focuses on the basic principles of diet therapy and menu modi­fication for several diseases. Covers nutrition assessment, care plans, anthropometric measurements, diet history and diet instruc­tion.

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