Hospitality & Restaurant Management
This comprehensive Hospitality and Restaurant Management course immerses students in the operational realities of modern foodservice and hospitality operations through an integrated curriculum that balances technical mastery with strategic leadership development.
Designed around industry-validated competencies, the course begins by establishing critical foundations in commercial kitchen operations where learners implement ServSafe® food safety protocols while mastering inventory rotation systems and HACCP-compliant workflow design . Through hands-on kitchen rotations, students gain proficiency in sustainable procurement practices and allergen-aware menu development, learning to balance customer experience with cost-control realities through detailed costing matrices .
The program's service leadership component employs simulated dining environments to cultivate cultural competency and conflict resolution skills, training students to navigate complex guest interactions ranging from wine pairing consultations to managing cross-cultural team dynamics. Digital reservation system workshops and upselling psychology modules prepare learners for the technological demands of modern hospitality venues, while field studies analyzing real-world traffic flow patterns in food courts reveal the hidden science behind efficient space utilization .
Financial acumen development forms a critical thread throughout the curriculum, with students manipulating actual hotel occupancy data in revenue management simulations and dissecting profit/loss statements from operational case studies. The business optimization track progresses to advanced yield management software training, where learners experiment with predictive analytics tools for demand forecasting and labor scheduling algorithms that balance staff wellbeing with operational efficiency .
The program's capstone experience challenges learners to prototype operational improvements for actual hospitality businesses, whether designing staff retention incentives or implementing contactless payment ecosystems. The curriculum continuously evolves to address emerging industry paradigms like ghost kitchen logistics and hybrid dining models, ensuring graduates enter the workforce equipped to lead through both current challenges and future disruptions. Successful completion leads to the Hospitality and Restaurant Management credential, part of the National Restaurant Association's ManageFirst® program.