Hospitality/Tourism Management - Hotel, Restaurant & Events Management

Course Sequence and Progression Requirements
A minimum grade of "C" or better is required for all CUL and HOS-prefixed courses for progression and graduation. Most CUL and HOS courses are offered only once each year, so following the recommended course sequence is extremely important.

Students are required to successfully complete all of the following: ServSafe Manager Food Safety Certification Course, ServSafe Sanitation Certificate.

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According to the US Bureau of Labor Statistics Employment of food service managers is projected to grow 10 percent from 2021 to 2031, faster than the average for all occupations. Employment of lodging managers is projected to grow 18 percent from 2021 to 2031, much faster than the average for all occupations. The demand for graduates in hospitality management roles, such as lodging managers, event planners, and other career options are available to graduates due to the transferrable skills acquired in this field.

For more information about careers, visit O*Net Online for an overview of South Carolina and National earnings statistics, and Career Services for more employment, career, and professional development resources.

Mission

The International Culinary Institute of Myrtle Beach is committed to technical training and postsecondary education in culinary arts and the hospitality industry. Core values of continuous improvement, ethics and respect drive our department’s quest for culinary excellence, professionalism, innovation and peer recognition. We are dedicated to excellence in education through a learner-centered approach that fulfills the evolving needs of our students and the marketplace

Values 
The school trains students for entry-level career opportunities related to the culinary/hospitality industry. We strive to provide an environment for students to become active learners who possess the skills, knowledge, creativity, and ethical values which are necessary in the rapidly changing, culturally diverse hospitality professions. 

Goals

• Delivering hands-on culinary education by faculty who exhibit excellence in teaching and have significant, related industry experience.
• Enhancing the department’s effectiveness by promoting open communications, and teamwork among faculty and students.
• Holding both faculty and students to the highest standards for work delivered.
• Graduating students that will be capable of contributing positively to a team, providing quality products and services in a safe, sanitary, professional and cost-effective manner.

Objectives

• Evaluate food safety and sanitation to maintain a safe and sanitary work environment, achieve national certification as a ServSafe Food Protection Manager.
• Utilize positive personal and interpersonal skills needed for customer relations-Lab classes and internship.
• Develop customer service skills covering a range of hospitality industry applications-various lecture and lab classes.
• Create an attractive and well-designed menu with consideration given to effective costing and pricing principles-Menu Planning, Controlling Costs, Hospitality Accounting Applications.
• Forecast sales and expenses in a variety of hospitality businesses- Menu Planning, Controlling Costs.
• Produce a quality product in quantity, utilizing basic foodservice equipment - various lab classes.
• Prepare and present food in a professional manner -various lab classes.
• Develop, plan and execute large scale events -Event Planning, Special Projects.
• Complete and evaluate the data generated from a hotel night audit classwork-Front Office Management.