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Hospitality Management Career Technical Program

Non-Credit Certificate

Overview

Students will learn best practices related to health and safety, sanitation, customer service, sales and marketing, menu planning, restaurant management, banquet, and catering services. Through classroom learning and supervised work experiences, students also learn business fundamentals and operational procedures such as inventory control and employee management. Furthermore, it includes instruction in hospitality administration, food services management, wholesale logistics and distribution, franchise operations, personnel management, food industry operations and workplace professional standards and ethics.

The curriculum will cover topics listed below:

  1. Fundamentals of Customer/Guest Service
  2. Fundamentals of Food and Beverage Management
  3. TIPS certification to serve alcohol, including banquet events
  4. Banquet and Catering Services
  5. Personnel, work ethics
  6. Safety, Equipment
  7. Communication skills in the workplace
  8. Time management, weekly schedules
  9. Cultural background differences
  10. Preparation of the individual for increasing supervisory responsibilities
  11. ServSafe and OSHA 10

Questions

Janet Pearson, Director of Workforce Development
617-984-1752  |  jpearson@quincycollege.edu

Hospitality Management Career Technical Program Courses
    •  
    • Code
    • Course
    • Credits
    • NCN
    • Hospitality Management Career Technical Program
    • 0
    Students will learn best practices related to health and safety, sanitation, customer service, sales and marketing, menu planning, restaurant management, banquet, and catering services. Through classroom learning and supervised work experiences, students also learn business fundamentals and operational procedures such as inventory control and employee management. Furthermore, it includes instruction in hospitality administration, food services management, wholesale logistics and distribution, franchise operations, personnel management, food industry operations and workplace professional standards and ethics.

    Total of 250 hours includes 15 hours/week for 16.6 weeks. It includes 50 hours of Servesafe Manager, 50 hours of OSHA 10 and 150 hours of direct course instruction

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