Hospitality & Restaurant Business Management
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About the Program
Explore the various dimensions of culinary, such as the role of culinary education and various career opportunities, before moving on to both practical and theoretical skills in the business arena. Purchasing, budgeting, planning, and cost control knowledge informs students of the market requirements of running a food and beverage business.
Front-end management issues such as dining room procedures, management by menu, and human resources management expand on the student’s ability to foster effective communication with key staff.
Explore various levels of engagement in diverse hospitality contexts, round out your portfolio of expertise, and step in to your best role in the hospitality and restaurant business.
Opportunities
Cutting-edge facilities & equipment
Get diverse, practical, personalized mentorship from industry experts an innovative, collaborative, state-of-the-art learning environment.
Admissions Criteria
Domestic applicants generally require:
Proof of secondary school graduation or equivalent
Copy of government-issued photo ID
International applicants generally require:
Proof of secondary school graduation (with official English translations)
Copy of a valid Passport
Proof of English proficiency
List of Courses
QUARTER 1
- Introduction to Hospitality and Tourism
- Nutrition
- Management, Supervision, and Career Development
- Sustainability and Dimensions of the Hospitality Industry
- Employee Health and Workplace Safety
QUARTER 2
- Lodging Operations
- Marketing for the Hospitality Industry
- Menu Development and Design
- Hospitality Technology Systems
- Sustainable Food Purchasing & Controlling Costs
QUARTER 3
- Hospitality and Human Resources Management
- Leadership and Organizational Development
- Food and Beverage Operations
- Financial Management
- Banquets and Events Management
QUARTER 4
- A la Carte Service
- Practicum
- Capstone
*Actual course order subject to change
Tuition & Aid
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