Program Objectives

1. Apply knowledge and skills learned in the classroom into novel situations in the workplace in the following areas:
   • Marketing and Sales and Customer Relations
   • Hospitality Accounting, Cost Controls, and Legal Aspects and Insurance
   • Menu Planning, Food Preparation, and Restaurant and Banquet Services
   • Food Service Sanitation, Purchasing and Storage
   • Room reservations
   • Prepare to meet the rising demand for professional careers in the hotel and restaurant industry by training with professionals here and abroad
   • Display professional commitment to serve in the hospitality industry

Possible Jobs

• Restaurant operations manager
• Executive housekeeper
• Front office staff
• Management trainee
• Food and beverage director
• Restaurant or lodging business owner
• Leisure and recreation consultant
• Academician