Hotel, Catering and Institutional Management
Overview
Job Growth
N/A
Duration
N/A
Avg. Salary
N/A
Career Paths
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Program Description
Hotel, Catering and Institutional Management teaches practical and managerial skills for work in hotels, restaurants, event catering, and large foodservice institutions. Students study food preparation and nutrition, food safety and hygiene, front office operations, housekeeping, catering and event planning, and basic business and cost control. Lessons mix classroom theory with hands-on practice so you learn to prepare meals, manage service, handle reservations, supervise staff, and run small events. Career options include hotel or restaurant supervisor, catering manager, chef, front office officer, events coordinator, and institutional foodservice manager in schools, hospitals, and companies. This program suits students who enjoy working with people, solving practical problems, and building service businesses. With commitment and practice, you can begin entry-level work after SHS or continue to higher hospitality and business studies.
Aims & Objectives
Develop practical food preparation skills and present at least five basic nutritious dishes to standard hygiene rules.
Master food safety and hygiene practices, demonstrated by following HACCP-based procedures in food handling and storage.
Operate front office tasks, including reservations, check-in and check-out, using basic property management or simulated systems.
Plan and deliver a small catered event or service, including menu selection, cost estimation, and staff coordination.
Why Choose This Program?
High demand for skilled service staff
Growth in Ghanaian tourism, events, and institutional catering creates steady entry-level jobs in hotels, restaurants, and corporate kitchens.
Hands-on practical training
Work in training kitchens and mock front desks gives practical experience employers expect, increasing job readiness after SHS.
Clear pathway to entrepreneurship
Skills in catering, menu planning, and cost control enable you to start small businesses such as catering services, food stands, or event planning.
Industry placements and networking
Programs often include internships or attachments with local hotels and caterers, helping you build contacts and on-the-job experience.
Skills & Tools
Skills You'll Develop
Practical cooking techniques, portioning, and use of commercial kitchen equipment to prepare consistent, safe meals.
Understanding and applying hazard analysis, proper storage, temperature control, and sanitation to prevent foodborne illness.
Handling reservations, guest check-in and check-out, and using point-of-sale and basic property management software for transactions.
Calculating food costs, portion control, stocktaking, and basic recordkeeping to manage budgets and reduce waste.
Tools & Resources
Microsoft Excel for costing and inventory
Point of Sale (POS) software
Property Management System (PMS) or simulated PMS
Basic accounting software such as QuickBooks
Challenges & Tips
Challenges
Balancing theory and practice demands
Learning costing and business math
Tips & Advice
Create a weekly schedule that divides time for classroom study and hands-on practice, and ask teachers for targeted help on weak topics.
Use real menu examples and simple spreadsheets to practice calculations. Join study groups to work through examples together.
Video Guide
Frequently Asked Questions
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