|  The
Hotel and Restaurant Management
curriculum prepares students to
understand and apply the administrative
and practical skills needed for
supervisory and managerial positions
in hotels, motels, resorts, inns,
restaurants, institutions, and
clubs.
Course work includes front office
management, food preparation,
guest services, sanitation, menu
writing, quality management, purchasing,
and other areas critical to the
success of hospitality professionals.
Upon completion, graduates should
qualify for supervisory or entry-level
management positions in food and
lodging including front office,
reservations, housekeeping, purchasing,
dining room, and marketing. Opportunities
are also available in the support
areas of food and equipment sales.
Diploma
- D25240
|
