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 Admi nistration (MBA) / Doctor of Science (D.Sc) / Doctor of Busi ness Administration (DBA) / Doctor of Philosophy (Ph.D) in a relevant discipline, with a minimum of five (5) years of cognate teaching and research experience, together with substantial experience, publications, research/supervisory evidence, and professional registration where applicable.