Hospitality & Restaurant Business Management

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.

Cutting-edge facilities & equipment

Get diverse, practical, personalized mentorship from industry experts an innovative, collaborative, state-of-the-art learning environment. 

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