This course examines the complexities of sales and service management in the hospitality industry. Both hotel food service operations and restaurants are discussed. Students explore the different components of sales and service, including menu planning, pricing, beverage control, beverage and food presentation methods. The general objectives of this course deal with preparing the student for the challenges of a management career in hospitality. Through the study of actual operational situations participants develop their management style, heighten their industry awareness, develop a service attitude, advance their communication and interpersonal skills, and enhance their problem-solving abilities.  Available in Gyumri, Dilijan, Yeghegnadzor, and Stepanakert.

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