This course examines the principles of conceptualizing, planning, managing and evaluating events, conferences, meetings, festivals and other such as special events. Topics include the significance of conventions and events. Lessons include discussions on event conceptualization, event design, project/ event management, methods of monitoring and evaluation, physical requirements, organizing, promotions, sponsorships and handling the financial aspects of such tasks. This will give the students the skills and knowledge to develop business strategies to get MICE business and retain the clients, as well as to identify, understand and overcome the intricate challenges of collective supplier management and engagement. This is an integration course that applies all the principles of management and foundation courses.
This course examines the principles of conceptualizing, planning, managing and evaluating events, conferences, meetings, festivals and other such as special events. Topics include the significance of conventions and events. Lessons include discussions on event conceptualization, event design, project/ event management, methods of monitoring and evaluation, physical requirements, organizing, promotions, sponsorships and handling the financial aspects of such tasks. This will give the students the skills and knowledge to develop business strategies to get MICE business and retain the clients, as well as to identify, understand and overcome the intricate challenges of collective supplier management and engagement. This is an integration course that applies all the principles of management and foundation courses.
THE CONTEMPORARY WORLD
This course introduces students to the contemporary world by examining the multifaceted phenomenon of globalization. Using the various disciplines of the social sciences, it examines the economic, social, political, technological, and other transformations that have created an increasing awareness of the interconnectedness.
The students will learn theoretical knowledge and demonstrate practical skills in basic culinary task, 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 handing foodstuffs; Clean and maintain kitchen equipment and utensils; Organize and prepare food products and meals; Prepare and store food in hygienic matter; Receive and securely store in-coming goods; Establish and maintain quality control in food production; Identify, prepare and portion various meats; Prepare and store food in safe and hygienic manner; Prepare appetizers and salads; Prepare soups, stocks and sauces; Prepare vegetables, eggs and farinaceous dishes; Present and display food products.