Hospitality Management

Overview

Students will learn best practices related to health and safety, sanitation, customer service, sales and marketing, menu planning, restaurant management, banquet, and catering services. Through classroom learning and supervised work experiences, students also learn business fundamentals and operational procedures such as inventory control and employee management. Furthermore, it includes instruction in hospitality administration, food services management, wholesale logistics and distribution, franchise operations, personnel management, food industry operations and workplace professional standards and ethics.

Course Information

Course Dates: March 31 – May 30, 2025

Weeks 1-5
Class Meets In Person: Monday & Wednesday
Times: 3-7 p.m.
Class Meets Online: Tuesday & Thursday

Weeks 6-10
Class Meets In Person: Tuesday & Wednesday
Times: 2-5 p.m.; Thursday, 2-6 p.m.

Cost: This is a Grant Funded FREE Program!

The curriculum will cover topics listed below:

1. Fundamentals of Customer/Guest Service
2. Fundamentals of Food and Beverage Management
3. TIPS certification to serve alcohol, including banquet events
4. Banquet and Catering Services
5. Personnel, work ethics
6. Safety, Equipment
7. Communication skills in the workplace
8. Time management, weekly schedules
9. Cultural background differences
10. Preparation of the individual for increasing supervisory responsibilities
11. ServSafe and OSHA 10

Questions

Janet Pearson, Director of Workforce Development
617-984-1752  |  jpearson@quincycollege.edu

Quincy College is partnering with Quincy Asian Resources Inc. & Wutabon to bring you this exiting program! Grant Funded program: through Commonwealth Corporation