Learn the principles and practices of hospitality and food service systems administration and prepare to manage such operations in public and private facilities. Gain careers in hotels, cruise ships, convention centres, senior living and dining establishments. Upon successful completion of this program, graduates will be able to: Demonstrate a level of interpersonal and inter-cultural awareness through effective communication as a hospitality andor institutional food service system management professional in an inclusive and diverse workplace. Use leadership, conflict and relationship management skills and tools to make sound management decisions and recommendations. Evaluate financial information and revenue management strategies to support the goals of a hospitality andor institutional food service system industry. Act in a professional, ethical and lawful manner within the hospitality andor institutional food service industry by applying health and safety, employment, labour relations, and privacy legislation standards. Provide responsible and professional food and beverage services ensuring compliance with food safety and sanitation standards. Explain various industry roles and responsibilities at the front line, supervisory, management and executive levels. Develop marketing, promotional and sales strategies for food service operations within the hospitality industry. Apply principles of human nutrition to develop balanced and nutritious menus for diverse populations. Plan efficient food service operations tailored to meet the unique needs of various institutional settings. Analyze emerging industry trends, technological innovations and environmentally sustainable practices in both hospitality and food service management. Examine the sectors of tourism, hospitality, and institutional food service system industries and their economic, social, geopolitical and environmental impacts. Demonstrate critical thinking and problem solving skills in their work and hospitality and food service professionals.

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Diploma in Hospitality and Food Service Systems Management

At Vancouver Community College

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