Hospitality

The ManageFirst® program participants receive industry-respected training that prepares them to confidently lead our ever-growing industry. These management programs teach practical competencies needed to face real-world challenges in the industry, including interpersonal communication, ethics, accounting skills, plus learning activities, case studies, professional profiles, and research topics.

Upon attending  course(s) and successful completion of  exam(s), you will receive a certified ManageFirst® course certificate for each course completed and Windward Community College Professional Development certificates for each course completed.

 A course that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, etc. Students are prepared to take the National Restaurant Association certification test and are given the test by the end of the course.

A course that prepares individuals to practice the profession of accounting and to perform related business functions. Includes instruction in accounting principles and theory, financial accounting, managerial accounting, cost accounting, budget control, tax accounting, legal aspects of accounting, auditing, reporting procedures, and more. Students are prepared to take the National Restaurant Association certification test and are given the test by the end of the course.

A course that prepares individuals to supervise and monitor customer service performance and manage frontline customer support services, call centers/help desks, and customer relations. Includes instruction in customer behavior, specialized information technology and systems management etc. Students are prepared to take the National Restaurant Association certification test and are given the test by the end of the course.

A course that prepares individuals to plan, manage, and market restaurants, food services in hospitality establishments, food service chains and franchise networks, and restaurant supply operations. Includes instruction in hospitality administration, food services management, wholesale logistics and distribution, and more. Students are prepared to take the National Restaurant Association certification test and are given the test by the end of the course.

A course that prepares individuals to serve as general managers and directors of hospitality operations on a system-wide basis, including both travel arrangements and promotion and the provision of traveler facilities. Includes instruction in principles of operations in the travel and tourism, hotel and lodging facilities, food services, and recreation facilities industries. Students are prepared to take the National Restaurant Association certification test and are given the test by the end of the course.

A course that prepares individuals to provide marketing services in the hospitality and leisure fields. Includes instruction in hospitality operations, customer sales and assistance operations and techniques, telephone operations, basic office management, retail sports, recreation equipment, food and beverage. Students are prepared to take the National Restaurant Association certification test and are given the test by the end of the course.

A course that prepares individuals to plan, organize, direct, and control the functions and processes of a firm or organization. Includes instruction in management theory, human resources management and behavior, accounting and other quantitative methods, purchasing and logistics, organization and production, marketing, and business decision-making. Students are prepared to take the National Restaurant Association certification test and are given the test by the end of the course.

A general course that focuses on the role of foods and nutrition in human health and wellness. Includes instruction in nutritional care and education, the planning and provision of food services, the development of consumable food products, life-span nutrition and wellness, the principles of nutritional assessment, and food safety and food composition. Students are prepared to take the National Restaurant Association certification test and are given the test by the end of the course.
Students must currently be an incumbent food service industry worker to enroll.

A course that prepares individuals to manage and/or administer the processes by which a firm or organization contracts for goods and services to support its operations, as well as contracts it to sell to other firms or organizations. Includes instruction in contract law, negotiations, buying procedures, government contracting, cost and price analysis, vendor relations, contract administration, and more. Students are prepared to take the National Restaurant Association certification test and are given the test by the end of the course.

A course that focuses on basic food safety, purchasing, preparations and storage.  Students are prepared to take National Restaurant Association certification test and are given the test by the end of the course.

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