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Catering ManagementC25110C

Certificate Business Technologies

This curriculum prepares individuals to understand and apply the administrative and practical skills needed for supervisory and managerial positions in hotels, motels, resorts, inns, restaurants, institutions, and clubs. Course work includes guest services, leadership, management, restaurant operations, lodging operations, marketing, sanitation, food preparation, food and beverage management and other critical areas. Graduates should qualify for management or entry-level supervisory positions in food and lodging operations, including restaurants, foodservice, beverage service, catering, front office, reservations and housekeeping. Opportunities are also available in product services, and technology support and sales.

Contact

Amy Harrell
Department Chair, Business Technologies/SACSCOC Compliance Specialist
Amy Harrell
Phone: 252-451-8347
Email: .(JavaScript must be enabled to view this email address)
Location: 2200