Operational knowledge of how food is prepared, produced and presented is developed. Classical and contemporary approaches to French cuisines are examined along with other international culinary traditions. Practical involvement in food and beverage production and service is included in the class. The class provides an introduction to the management of accommodation and associated products in hospitality operations. It explores management planning, organisation and control affecting the supply of, demand for and income generation in accommodation, the provision of customer services and the utilisation and maintenance of assets.
Examination is made of ways by which successful operational management performance can be achieved.
The class develops an understanding of the purpose and nature of financial record keeping and reporting in the context of hotel and hospitality operations. Study is made of the way financial transactions are recorded and ways in which information can be extracted from these records to produce accounts. This class is designed to provide an introduction to the concepts and scope of tourism as an activity. It provides an introduction to economic, administrative, marketing and environmental aspects of tourism, an understanding of the structure, organisation and interdependence of the various sectors of the tourism industry. It provides a framework within which social, economic and political significance of the hospitality and tourism industry may be examined including the environment in which tourism and hospitality organisations operate.