| - |
Introduction
to the Hospitality Industry |
| - |
Practical
Learning Environment (service and kitchen) including: |
| |
- |
Health
and Safety |
| - |
Principles
of Food & Beverage including: |
| |
- |
Menu
Planning |
| |
- |
Food
& Wine knowledge |
| |
- |
Principles
of Food Hygiene |
| - |
Professional
Visit |
|
|
| - |
Practical
Learning Environment (service and kitchen) |
| - |
Food & Beverage
Administration including: |
| |
- |
Managerial
aspects of Control / Purchasing |
| |
- |
Menu
Design |
| |
- |
Banquet
Organization |
| - |
Rooms
Division (Front Office) |
| - |
Hotel
Operations (Housekeeping) |
|
| - |
Food
& Beverage Management including: |
| |
- |
Menu
Design |
| |
- |
Marketing |
| |
- |
Costing |
| - |
Principles
of Tourism and Travel including: |
| |
- |
Ecology
of Tourism |
| |
- |
Travel
Agencies |
| |
- |
Governement
Organizations |
|
|
| - |
Human
Resources in the Hospitality Industry |
| - |
Psycho
- Sociology in the Hospitality Industry |
|
| - |
Seminars
(including a substantial essay with a different theme
each year) |
| - |
Career
Encounters |
| - |
System
Analysis for the Hospitality and Tourism Industry |
|