This course curriculum enables schools to offer a curriculum that enables students to fulfill the requirements of both the Hospitality
Management Diploma and the Food and Beverage Management Diploma.
Because of the nature of this curriculum, substitution options may be limited and must be pre-approved by the Educational Institute.
Required:
245 Food Safety: Managing with the HACCP System
250 Supervision in the Hospitality Industry
261 Hotel and Restaurant Accounting
281 Hospitality Facilities Management and Design
333 Managing Front Office Operations
338 Managing Housekeeping Operations
346 Managing Beverage Operations
349 Managing Service in Food and Beverage Operations
354 Training and Development for the Hospitality Industry
357 Managing Hospitality Human Resources
445 Purchasing for Food Service Operations
464 Planning and Control for Food and Beverage Operations
468 Managing Technology in the Hospitality Industry
Select one:
100 The Lodging and Food Service Industry
103 Hospitality Today: An Introduction
323 Fundamentals of Destination Management and Marketing
Select one:
270 Marketing in the Hospitality Industry
472 Hospitality Sales and Marketing
Select one:
387 Security and Loss Prevention Management
391 Understanding Hospitality Law
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