- |
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 |
|