ADHSM 2 Year-
Hospitality Law and Ethics-
Hospitality Law: Legal Framework for Hospitality, Guest Rights and Responsibilities, Liability and Risk Management, Regulatory Compliance, Intellectual Property, Employment Law, Contract Law, Guest Privacy and Data Protection, Consumer Protection, Liquor Laws and Alcohol Service.
Hospitality Ethics: Ethical Considerations in Hospitality, Guest Relations and Ethical Service, Sustainability and Environmental Ethics, Social Responsibility, Cultural Sensitivity and Diversity, Employee Ethics, Ethical Decision-Making, Case Studies and Ethical Scenarios, Codes of Conduct and Industry Standards.
Hospitality Information Systems-
Information Technology Fundamentals: Introduction to Information Technology, Computer Systems and Hardware, Software Applications.
Hospitality Information Systems Management: Property Management Systems (PMS), Reservation Systems, Front Office Operations, Back Office Operations, Guest Services Technology, Restaurant Technology.
Data Management and Analytics: Data Security and Privacy, Database Management, Data Analytics.
Emerging Technologies: Mobile Technology, Artificial Intelligence (AI) and Chatbots, Virtual Reality (VR) and Augmented Reality (AR).
Hospitality E-commerce: Online Distribution Channels, Website and Online Presence.
Technology Implementation and Integration: System Integration, Vendor Management, Training and Support.
Ethical and Legal Considerations: Ethical Use of Data, Legal Compliance.
Quality Management in Hospitality-
Quality Management Fundamentals: Introduction to Quality Management, Quality Standards and Frameworks, Total Quality Management (TQM), Guest-Centric Approach.
Quality Assurance and Measurement: Service Quality Models, Quality Auditing, Mystery Shopping and Guest Feedback, Benchmarking.
Continuous Improvement Strategies: Root Cause Analysis, Corrective and Preventive Actions, Process Improvement.
Quality Tools and Techniques: Quality Control Tools, Quality Management Software.
Employee Training and Development: Employee Training Programs, Service Excellence Culture.
Guest Relations and Recovery: Handling Guest Complaints, Service Recovery.
Quality Assurance in Specific Hospitality Segments: Quality Management in Food and Beverage, Quality Management in Housekeeping, Quality Management in Event Planning.
Sustainability and Ethical Considerations: Sustainable Quality Management, Ethical Considerations.
Culinary Arts and Kitchen Management-
Culinary Techniques: Knife Skills, Cooking Methods, Food Presentation, Baking and Pastry Arts, International and Regional Cuisine.
Kitchen Management: Kitchen Organization, Menu Planning and Development, Inventory and Food Cost Control, Procurement and Supplier Relations, Staffing and Team Management, Safety and Sanitation.
Food and Beverage Pairing: Wine and Beverage Pairing, Gastronomy and Flavor Profiling.
Specialty Cuisine and Dietary Considerations: Vegetarian and Vegan Cuisine, Gluten-Free and Allergen-Free Cooking.
Menu Specialization: Fine Dining Techniques, Banquet and Event Catering.
Ethical and Sustainable Cooking: Sustainability and Farm-to-Table, Ethical Considerations.
Kitchen Technology: Kitchen Equipment and Technology, Kitchen Management Software.
Entrepreneurship and Business Skills: Restaurant Business Planning, Customer Service and Guest Relations, Marketing and Promotion.
Experiential Learning: Internships and Culinary Experiences.
International Hospitality and Tourism-
Foundations of International Hospitality and Tourism: Global Tourism Overview, Cross-Cultural Communication, International Tourism Policy and Regulation.
Tourism Destinations and Geography: Geography of Tourism, Tourism Marketing for Destinations, Sustainable Tourism.
Hospitality Operations in International Settings: International Hotel Management, Food and Beverage Management in International Contexts, Event Management for Global Audiences.
Travel and Transportation: International Air Travel and Transportation, Cruise Tourism, Travel Technology.
International Market Research and Analysis: Global Tourism Trends, Market Entry Strategies, Competitive Analysis.
Risk Management and Crisis Response: Travel Risk Management.
International Business and Finance: International Business Ethics, Foreign Exchange and Currency Management, International Investment and Expansion.
Languages and Cultural Competency: Foreign Language Proficiency, Cultural Sensitivity and Customer Service.
Internships and Study Abroad: International Internships, Study Abroad Programs.
Entrepreneurship in Hospitality-
Entrepreneurship Fundamentals: Introduction to Entrepreneurship, Opportunity Recognition, Feasibility Analysis.
Business Planning and Development: Business Plan Creation, Legal and Regulatory Considerations.
Financial Management and Funding: Financial Planning, Funding Strategies.
Marketing and Branding: Hospitality Marketing Strategies, Customer Relationship Management.
Operations and Service Excellence: Operational Planning, Quality Management, Sustainability and Responsibility.
Innovation and Technology: Innovation in Hospitality, Hospitality Tech Startups.
Risk Management and Entrepreneurial Challenges: Risk Assessment and Mitigation, Entrepreneurial Challenges.
Guest Speakers and Industry Insights: Hospitality Entrepreneurs and Guest Speakers.
Case Studies and Business Simulations: Entrepreneurial Case Studies, Business Simulations.
Networking and Mentoring: Industry Networking, Mentorship Programs.
Internship/Practicum- Purpose and Goals, Types of Internships/Practicums, Duration and Structure, Academic Credit, Finding Internship Opportunities.