This is an introductory course that explores the different facets of the hospitality industry. Students discuss the importance of hospitality in a global economy and examine the underlying organizational structure of the industry. Trends and new developments particularly relating to technology are also discussed.
This course is an introduction to the management policies and practices in today’s hotel properties. Discussions will center on the interrelationship among the various departments that constitute the hotel property. Students will examine and analyze the relevance of each department and how they function within the hotel property. Best fit management practices will he discussed.
This course is designed to provide students with a basic understanding of front office procedures in the hospitality industry. Students will understand, organize, perform and evaluate front office functions that are critical to the success of a hotel. Students will be trained in the importance of guest service, along with the any technical aspects of front office management.
Pre-Requisite: HTM 201
This course assists students in understanding the importance of housekeeping to the smooth operation of a hotel property and allows them to develop the skills necessary to effectively plan, organize staff, and institute control techniques required to assure quality service. The course examines appropriate personal and professional practices, career opportunities, and organizational structures within a housekeeping department.
This course addresses content areas that are integral to a restaurant manager’s job, providing current and practical information. It breaks down the busy and complex world of restaurant management into what the manager must know, from the restaurant’s inception to its actual operation. It focuses on financial, labor, and product resources, within the context of pleasing the guests. Topics cover: industry basics, sanitation, safety, nutrition, marketing, menu planning/design/pricing, human resources, accounting/financial management, standard recipes, product purchasing/receiving/storing/issuing, and restaurant analysis/improvement.
This course identifies the crucial elements involved in the successful operation of a restaurant and how they interrelate. Students are taken through the process of creating a concept, developing a menu, budgeting and controlling costs, staffing the restaurant, purchasing food and equipment, bar and beverage management, daily operations and developing a marketing plan.
This course prepares students to meet and exceed guest expectations through providing quality service within a hotel property. It will allow students to develop professional skills to work in a front office and other areas of a lodging establishment with emphasis on guest relations, professional customer service and procedures for ensuring that all guest experiences are positive.
The demand for well trained bartenders are always intense especially those who exude the personal qualities that are congruous with the needs of the tourist industry. This expertly designed course is particularly recommended for individuals who have the desire to rise to the top of this dynamic facet of the tourism sector. Participants will learn everything necessary to become competent bartenders including personal skills, professional customer service, knowledge of the sector, attitude and mastery of preparing cocktails and serving wines.
This course focuses on the skills used on bar operations, as well as the duties and responsibilities of bar staff and their role in customer relations. Students will gain theoretical and practical knowledge relating to the production, preparation and presentation of "mocktails", spirits, wines and beers. This course will afford students the opportunity to address the legal responsibilities and obligations of serving alcohol in a licensed establishment.
A comprehensive review of operations pertaining to food and beverage management. Students will examine various management and operational issues as they pertain to food and beverage services within hotel establishments. Pricing, inventory management, storage, commercial kitchen, management controls and employee supervision are some of the topics covered.
This course gives students the opportunity to gain firsthand knowledge of the hospitality field by participating in an externship in one of many of hospitality and tourism entities in the country. They will Gain valuable experience by training at the front desk, engineering, sales and catering, human resources, sales, restaurants or any of the jobs associated with the hospitality industry. It is expected that students will complete a number of competencies as detailed in the externship guide.
Pre-Requisite: Final Year
This course introduces students to the exciting field of Travel and Tourism. Students will acquaint themselves with the Travel and Tourism Industry and its effects on the socioeconomic and developmental impact on The Bahamas and The World. Topics covered include air travel, accommodations, cruises, lodging, information systems and careers.
This course discusses the structure and functions of tour services as it relates to the travel industry. Topics covered include definition of tours, tours as a component in the tourism industry, types of tours, and tour guide as a profession, how tours benefit the tourism product, marketing and managing tours.
This course focuses on global destinations and the unique characteristics that make them appealing. The geographic features, weather, scenery, cultures and man-made attractions are some of the topics discussed. The role of marketing, transportation and accommodations are also reviewed in relation to why people choose to visit certain destinations.
This course reviews the geographical factors that impact tourism and travel patterns. Natural topography, Climatic conditions and weather patterns and phenomena are discussed in relations to tourism trends. A discussion on how travel and tourism impact natural environments and local populations along with a discussion on climate change and tourism is also included.
This course teaches students how to market tourism products. Differentiation between marketing and sales is discussed. Main topics covered include the sales office, marketing strategies, marketing campaigns, sales personnel, advertising campaigns, promotions, public relations, publicity and market segments.
This is an introductory course that covers matters relating to the cruise industry. Topics covered include current trends in cruises, types of cruises and cruise lines, major cruise companies, cruise services, setting up successful cruises, understanding and selling different cruise packages, cruise destinations, and selling cruises and cruise destinations, jobs and careers in cruises industry, issues and trends related to the cruise industry.
This course introduces students to the world of casinos and gaming. Casinos and various forms of gaming are discussed as major components of the tourism and hospitality industry. Regulations and policies that impact this segment of the market are discussed in relation to national development. A comparative analysis of casino operation by destination is also undertaken.
This course gives students the opportunity to gain firsthand knowledge of the travel and tourism field by participating in an internship in one of many of travel and tourism entities in the country. They will Gain valuable experience by training at the front desk, engineering, sales and catering, human resources, sales, restaurants or any of the jobs associated with the travel industry. Students who perform well during their internship are sometimes offered permanent positions.
Pre-Requisite: Final Year.