Beginning this fall,
Hudson County Community College (HCCC) in Jersey City, N.J., is expanding its Hospitality Management associate's degree offerings to include three new, specialized courses of study: Hotel and Restaurant Management, Entrepreneurship, and Travel and Tourism. Classes will be offered in day and evening sessions, on weekdays and on Saturdays and Sundays, to accommodate students’ work and personal schedules.
All three program degree options build upon the college's acclaimed Hospitality Management studies, and include 21 credits of general education courses plus 300 hours of practicum (on-site training in some of the area's finest hotels, restaurants and conference centers) and 300 hours in an externship (supervised working and learning in an industry environment). Classes such as Introduction to the Hospitality Industry, Principles of Accounting, Principles of Management, and Hospitality and Travel Law are at the core of all three program degree options.
"The structure of our Hospitality and Culinary Arts courses provides our students with a real advantage for finding work after they complete their studies, in that they have received instruction from industry professionals coupled with hands-on, in-the-field experience," HCCC president Dr. Glen Gabert said in a press release.
The Hotel and Restaurant Management Course provides instruction in: Culinary for Hospitality; Front-Office Operations; Fundamentals of Food and Wine; Restaurant Operations Management; and Food, Beverage and Labor Cost Control.
The Entrepreneurship Program also includes classes in: Culinary for Hospitality; Principles of Macroeconomics; Innovation, Creativity and Market Research; Franchising; Introduction to Entrepreneurship; and The Urban Entrepreneur.
The Travel and Tourism Program includes classes in: Principles of Macroeconomics; Event Planning in Travel and Tourism; Information Systems in Hospitality and Tourism; Culture and Geography; and Tour Marketing, Sales and Promotion.
For more information, visit
www.hccc.edu.
Medallion of Excellence Award winner Craig Growney**
The Institute of Culinary Arts at Robert Morris University (RMU) Illinois is proud to present its fourth annual Fine Dining Series, open to the public. The dinners featuring the culinary expertise of our renowned chefs and students. Each event has a prix fixe menu with five courses, with a $40 donation per person. Reservations are required and space is limited. Non-alcoholic beverages are served but corkage service is available. Dinners start promptly at 6:30 p.m.; guests should arrive no later that 6:15 p.m. The dinners are held at the main RMU campus in downtown Chicago, 401 S. State Street, and at the Orland Park campus, 82 Orland Square.
Bill Hyde, a 37-year restaurant industry veteran, takes over as NRAEF board chair.
Carlton Curtis, the NRAEF's new vice chair, has been an employee of The Coca-Cola Co. since 1972.
Xavier Teixido, NRAEF board treasurer, was chairman of the National Restaurant Association from 2002 to 2003.
Most Americans consume 10 times more salt than needed each day, and less than 10 percent of the U.S. population meets the United States Department of Agriculture's (USDA) suggested nine to 12 servings of daily fruits and vegetables. Learn more about healthful cooking techniques and easy ways to cut back on the amount of fat and salt used in your dishes in this month's issue of "Culinary Nutrition News," provided by the American Culinary Federation (ACF) Chef & Child Foundation and Clemson University at www.acfchefs.org/CNN.
Anne Arundel Community College's Hospitality, Culinary Arts and Tourism (HCAT) Institute received accreditation for its Hospitality Business Management program from the Accreditation Commission for Programs in Hospitality Administration. The commission awarded a seven-year initial accreditation to the college's new Hotel/Restaurant Management (HRM) associate of applied science degree option in Hospitality Business Management.
Chef Jean Joho of Everest and Brasserie Jo in Chicago and Eiffel Tower Restaurant in Las Vegas
