This course will be a practical guide to the operations of the front of the hotel and the hospitality accounting practices. Reservations, check in, check out, and night auditor functions will be covered through role play, case studies, and practical applications. Both manual and compu
This course presents a systematic approach to managing housekeeping operations in the hospitality industry. The various areas of responsibility will be presented with both managerial and technical skills demonstrated and practiced.
This course is designed to refine and strengthen developed skills and techniques introduced in the Open Water Course with respect to five (5) different diving situations. The students will learn the theoretical knowledge necessary for each specific type of dive and will achieve master
Study of the principles and practices of dining room service and beverage operations. Dining operations include the study of service techniques and procedures used in most dining rooms. Bar operations include the study of product knowledge, the service of drinks, bar set-up, and basic
The course will cover the skills necessary for work in the pastry department of a hotel or restaurant. The basics in preparing bread, pastries, and fine desserts will be presented and practiced.
A look into how people interact with each other and the factors that influence individual preferences will take place. The relationships between the customer and the business entity will be discussed. Customer expectations and dealing with a difficult guest likewise will be covered. T
This course covers the basic principles and information of tour guiding, tour packaging and travel plans. It will expose students to environmental concerns, cultural product diversity, and safety factors on land and at sea. In addition to carrying out a successful tour, students will
This course is designed to introduce the students to the aquatic world, specifically to the sport of scuba diving. The student will learn the theoretical knowledge necessary for safe diving and will achieve mastery of the required skills and techniques in open water. It is performance
This course will study the basics in food preparation, storage, and sanitation. Students will learn the basics in preparing menus featuring breakfast, lunch and dinner entrees. The proper service of these menus will be demonstrated. Menu planning, costing, and catering will be address
This course will provide a general overview into the tourism and hospitality industry. The students will explore different segments of tourism and hospitality including lodging, restaurant and services, and convention management. It will examine and compare careers and operational are