Bachelor Majors

Understand the strategic management of a service organisation to ensure effective quality management; create a Business Plan for a hospitality concept to understand how to design and present a case for a business investment; examine methodologies to meet guest requirements; explore features of the hospitality sector in the context of international markets & operations.

Units: The Hospitality Experience, Human Resource Management, Quality Service Management, Supply Chain and Operations Management, Hospitality Financial Management, Convention, Exhibitions and Event Design.

More than ever, qualified restaurant managers are in high demand. Recent global disruptions have demonstrated the scarcity of skilled restaurant managers and other roles responsible for the coordination of culinary operations.

These roles require a unique combination of skills, including orchestration and innovation, teamwork and self-management, and problem solving and adaptability. On a daily basis, restaurant and kitchen managers are responsible for supervising kitchen and service personnel, developing and costing menus, and maintaining quality and safety standards.

This major integrates the theoretical and practical elements of culinary operations to acquire the required knowledge, skills, and attitudes for a successful career in today’s fast-changing, fast-paced restaurant industry. Through this major, students will progress from basic to advanced culinary skills and techniques in the French classical tradition.

Additional fees for culinary uniform apply when selecting this major.

Units: Kitchens Operations Management, Food and Beverage Service, Culinary Practice.