Interested in increasing your professional marketability, enriching yourself personally, or learning a new skill while keeping up with your personal and career-related obligations? The NYU School of Professional Studies Jonathan M. Tisch Center for Hospitality and Tourism offers a wide array of conveniently scheduled, onsite and online career advancement courses that provide you with the training necessary to advance in your current position; to change professional paths; to keep abreast of the latest trends in hospitalityand tourism; and to take advantage of the many new and exciting opportunities in these burgeoning industries.
The Center also offers the Diploma in Restaurant Operations and Guest Service and professional diplomas in Hotel Operations, Hospitality and Travel Services, and Meeting and Convention Management.
The Diploma in Restaurant Operations and Guest Service will provide you with a comprehensive understanding of daily operations of the food and beverage industry and what it takes to succeed.
The Professional Diploma in Hotel Operations will equip you with an in-depth understanding of day-to-day hotel functions, the ability to identify valuable customer segments, and the knowledge to think creatively about how to support the development of existing and future brands of hotels that respond to customers’ changing tastes and preferences.
The Professional Diploma in Meeting and Convention Management will provide a solid foundation in the event-planning process, including venue selection, design and production, stakeholder management, budgeting, contracting, and risk management.
The Professional Diploma in Hospitality and Travel Services offers the career-oriented professional an opportunity to develop the skills needed to secure an entry-level position in hospitality and travel services.
Acquire the professional skills necessary to succeed in the fields of hospitality or tourism while adding a valuable credential to your résumé with the Tisch Center’s career advancement courses.
A Selection of Courses From This Department
- Introduction to Hotel Revenue Management
- Managing the Kitchen: From Utility Person to Executive Chef
- Menu Planning and Development: The Key to a More Profitable Restaurant
- Sales Strategies for Catering and Event Professionals
- Selling Your Space as a Unique Event Venue: Evaluating Potential Risks and Opportunities