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Hospitality Management

Training Certificate

Hospitality Management Course Overview

Students will learn best practices related to hospitality management, health and safety, sanitation, customer service, sales and marketing, menu planning, 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 restaurant administration, food services management, wholesale logistics and distribution, franchise operations, personnel management, food industry operations and workplace professional standards and ethics.

Hospitality Management Course Information

Course Dates: October 15, 2025 – January 9, 2026
Class Meet: Monday, Wednesday, Thursday, Friday
Times: 5:30 p.m. – 7:00 p.m.
Classes Meet: two evenings in person and two evenings online
Cost: This is a Grant Funded FREE Program!

The curriculum will cover topics listed below:

  • Fundamentals of Food and Beverage Management
  • Fundamentals of Customer/Guest Service
  • 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?

Tyler Seagraves, ABE/ESOL Program Coordinator
[email protected]  |  (617) 984-1755

Quincy College is partnering with QARI (Quincy Asian Resources Inc. & Wutabon) to bring you this exciting program! Grant Funded program: through Commonwealth Corporation

Hospitality Management Courses
    •  
    • Code
    • Course
    • Credits
    • HMP 101
    • Hospitality Management
    • 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.

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