Business and Hospitality Management

This program cultivates the skills and knowledge needed to create and guide a business through all stages of growth. Training emphasizes entrepreneurship, soft skill acquisition, legal and ethical business concepts, marketing, technological applications, human resources development, purchasing, accounting and cost control. The practical application of customer service procedures and professional communication skills will lead students toward gaining the knowledge and confidence to own, operate, or manage a successful business.

Work EnvironmentCourse OutlineStudent Supplies
Managers typically work in pleasant, technology rich, air-conditioned indoor surroundings. The ability to interface one-on-one with customers requires communication skills, professional demeanor and attention to personal appearance and hygiene. General responsibilities may include: making presentations, business planning, finance, purchasing, human resources, inventory controls, security, marketing, training, sales, and promotional advertising. Some travel may be required.
  • Accounting Practices
  • Advertising
  • Billing Procedures
  • Bookkeeping
  • Business Law
  • Business Planning
  • Cash Handling
  • Career Opportunities
  • Communication Skills
  • Customer Service
  • Digital Presentations
  • Entrepreneurship
  • Food and Beverage Controls
  • Human Resources
  • Interview Skills
  • Inventory Controls
  • Legal and Ethical Practices
  • Management Training
  • Marketing
  • Merchandising
  • Networking
  • Office Management
  • Personal Digital Portfolio
  • Public Speaking
  • Purchasing and Receiving
  • Resume Writing
  • Security
  • Workplace Safety
  • Table and Take-Out Service

CTE Endorsement

Students must successfully meet the academic and attendance criteria for a two-year Wilson Tech Certificate of Completion, be High School diploma eligible, and pass the following exam: National Occupational Competency Testing Exam (NOCTI): Hospitality Management – Food and Beverage.

About the Instructor

Bruce Spivak holds dual American Culinary Federation certifications as an executive chef and culinary educator. After graduating from the Culinary Institute of America he has accrued more than 25 years of field experience in fine dining establishments, hotels, and catering facilities. He earned his bachelor’s in education while teaching culinary arts at NYIT for 13 years. Bruce has provided food styling for several cookbooks as well as recipe and product development for Squibb Pharmaceuticals, Hi-tech Pharmacal Health Care Products Co., and the North Shore University Hospital /L.I.J. Healthcare system. Additionally, Bruce has owned and operated several small businesses, including a commercial/residential property management company and Associated Culinary Education Services, which provided customized consulting and educational programs to school food service programs, large volume feeders, and local restaurants throughout Long Island.