Designed for the student to explore conferences, conventions, expositions, meetings, and special events.
Students learn basic food preparations, menu development, plate presentation, preparation methods, and flavor development.
In-depth look at a full service hotel through the eyes of a general manager. The focus is on operations, housekeeping, front office, reservations, and revenue management.
Explore business concepts, similarities and differences among private equity clubs, full service resorts, and other hospitality businesses in the areas of culture, asset management, and operations.