- Guest Service in Hospitality and Tourism
- Hotel Housekeeping Inspection
- Introduction to Hospitality Management Program
- Coronavirus Awareness for Hoteliers
- Guest Experiences
- Hotel Management Program
- Cleaning and Sanitizing in Hospitality
- Hospitality Management: Cornell Certificate Program
- Interacting with Guests
- Teamwork in the Hospitality Industry
- Hotel Management Operations
- Hospitality Management Studies – Food and Beverage Services by Alison
- Back of the House: Introduction to Restaurant Cuisine
- Back of the House: 02. Making the Menu
- Back of the House: 03. Making the Menu: Presentation
- Back of the House: 04. Kitchen Safety
- Back of the House: 05. Knife Safety
- Back of the House: 06. Food Safety Plans
- Beverage: Wine 101
- Beverage: Beer and Spirits 101
- Beverage: Alcohol Safety
- Beverage: Bartending Fundamentals
- Front Desk Customer Service: Etiquette and Presentation
- Front Desk Customer Service: Check-In & Check-Out
- Front Desk Customer Service: Communicating with Guests
- Front Desk Customer Service: Telephone Techniques
- Front Desk Customer Service: Handling Upset Guests
- Front of the House: Introduction to Restaurants
- Front of the House: Greeting and Seating Guests
- Front of the House: Interacting with Guests: Fundamentals
- Front of the House: Understanding the Menu: What’s for Dinner?
- Front of the House: Serving Guests: Time Management
- Housekeeping: Cleaning Guest Rooms
- Housekeeping: Cleaning Public Spaces
- Housekeeping: Working Safely with Ergonomics
- Housekeeping: Interacting with Guests
- Tourism: Overview
- Tourism: Serving the Guest
- Valet: Appearance and Professionalism
- Valet: Parking Vehicles
- Valet: Returning Vehicles
- Valet: Safety Essentials
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