Guest service competencies, the service encounter, professionalism, developing and delivering personalized experiences, and creating a service-focused product to increase operating profit and guest satisfaction in the hospitality industry. Financial management of food, beverage, labor, supplies, and other costs within a hospitality operation. Overview of structure and financial performance with an emphasis on problem solving and application of cost control techniques to maximize profits while managing expenses.
A Certificate of Achievement is awarded upon completion of all required courses with a grade of C or better.
- Identify problem solving and solution techniques in realistic hospitality operational situations.
- State and differentiate the major principles behind service vision, design, and the encounter.
- Apply dietary guidelines and current nutrition recommendations.
Requirements for the Certificate of Achievement
|HOSP 021||FOOD, BEVERAGE, AND LABOR COST CONTROL||3|
|HOSP 045||GUEST SERVICE MANAGEMENT||3|
|NUTR 011||HUMAN NUTRITION||3|
This Certificate of Achievement is not eligible for an Associate Degree.