CSU-Andrews Learning Environment Network System

              This course will cover the workings, operations, and the integrative activities of major stakeholders in the Tourism and Hospitality Industry. The student will also gain knowledge on managing and marketing a service-oriented business organization. Apart from the scope and structure of travel organizations, it provides in depth study of the nature an distinctive characteristic of each sector of the entire tourism industry, focusing on management, organization and planning of specific business strategies for the various entities in the local setting. This will also involve the analysis of the possible impacts of external factors and trends on the different tourism industry sectors and specific types of business. Moreover, this course shall discuss safety features and standards adopted by tourism and hospitality related establishments known internationally like the provisions of IATA and SOLAS training. It will also look into client profiling such as it relates to aligning strategic and tactical solutions to the business. The course also identifies the employment opportunities available in each sector and the corresponding qualification of a job.

                This course aims to enable the students to recognize and measure quality service management in a hospitality and tourism related organization and to develop strategies for continuous improvement.

              The student will learn theoretical knowledge and demonstrate practical skills in basic culinary tasks, basic food preparation and food presentation in a commercial establishment. Topics will include the following: Application of basic techniques of commercial cookery; Application of standard safety procedures for handling foodstuffs; Clean and maintain kitchen equipment and utensils; Organize and prepare food product and meals; Prepare and store in a safe and hygienic manner; Receive and securely store in-coming goods; Establish and maintain quality control in food production ; Identify, prepare and portion various meats; Prepare appetizers and salads; Prepare soups, stock and sauces; Prepare vegetables, eggs and farinaceous dishes; Present and display food products in international industry standards while maximizing the use of existing local raw food ingredients but also of internationally-available food ingredients in the market.