This course examines beers, wines and spirits with regards to processing, purchasing, product development and service etiquette. Beverage management skills are instilled to increase service awareness and customer appreciation. The purpose of this course is to teach students the practical attitude, knowledge and skills needed for entry-level positions in the food and beverage area. The emphasis will be to prepare students to be effective and successful supervisors in the food and beverage area. The logistics and management of workflow, the use of computers and the techniques of audit are a few of the areas presented.
Customer service is covered along with an emphasis upon management of front office personnel.
This course presents a systematic approach to managing housekeeping operations in the hospitality industry. This course provides hospitality students with techniques to effectively recruit workers from a shrinking labor pool and retain qualified employees in a employment market with high turnover. Students will also learn about improving job satisfaction and handling labor relations and union issues. This course will present proven strategies that protect employees and guests and help prevent potential lawsuits. This course is designed for future hospitality operations managers who will need to know how to work effectively with engineering and maintenance department and vendors.