Food Production, Continental/African Culinary Arts, and Commercial Kitchen Management Food and Beverage Service Operations and Banquet Supervision Front Office Operations, Housekeeping Management, and Hospitality Software/PMS Food Hygiene, Quality Control (HACCP), and Hospitality Accounting
Minimum Qualification & Experience Requirements
Master of Science (M.Sc) / Master of Philosophy (M.Phil) / Master of Arts (M.A.) / Master of Business Administration (MBA) / Master of Technology (M.Tech)/ Master of Engineering (M.Eng) in a relevant discipline plus relevant professional certification/licensure, with a minimum of two (2) years of post-master's teaching or industry experience.
Key skills
MBA/MSc/MA
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