Preparing students for leadership positions in the hospitality industry through hands-on experience and an emphasis on culinary skills, service management, and employee supervision.
- establish and maintain professional and ethical standards, integrating legal principles in a fiscally responsible business environment.
- plan and execute hospitality events in coordination with back-of-the-house managers, including food and beverage operations, guest services, and front-of-the-house supervision.
- design and evaluate a hospitality operations plan, employing control systems and technologies, with guest preferences and industry trends in mind
- supervise and coordinate personnel, demonstrating clear communication and cultural sensitivity