Hospitality Management Career Technical Program
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:
- 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
Hospitality Management Career Technical Program Courses
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Code
Course
Credits
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- NCN
Hospitality Management Career Technical Program
- 0
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
