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
Doctor of Philosophy (Ph.D) / Doctor of Science (D.Sc) / Doctor of Business Administration (DBA) in a relevant discipline, with a minimum of ten (10) years of cognate experience, extensive teaching/research/industrial experience, a strong publication record, professional registration where applicable, and demonstrable evidence of academic leadership and community service.