Hospitality Management
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.
This is a Grant Funded FREE Program!
The curriculum will cover topics listed below:
- Fundamentals of Customer/Guest Service
- Fundamentals of Food and Beverage Management
- TIPS certification to serve alcohol, including banquet events
- Banquet and Catering Services
- Personnel, work ethics
- Safety, Equipment
- Communication skills in the workplace
- Time management, weekly schedules
- Cultural background differences
- Preparation of the individual for increasing supervisory responsibilities
- ServSafe and OSHA 10
Questions
Janet Pearson, Director of Workforce Development
617-984-1752 | jpearson@quincycollege.edu
Quincy College is partnering with Quincy Asian Resources Inc. & Wutabon to bring you this exiting program! Grant Funded program: through Commonwealth Corporation
