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Current Program Offerings
Executive Management Program in Business Wine Professional Program	Hotel Executive Management Program Restaurant Executive Management Program
Other Programs Teacher Training in Technical Subjects for South Korean Ministry of Education, July-August 2001 Venture Capital Legislation Training for Bulgarian Parliamentarians, June 2002 Curriculum and Textbook Development for Vietnamese Ministry of Education, October-November 2002 Association Management Training for the Macedonian Food Retail Association, March 2003 Individual Training for Cyprus-America Scholarship Program Participants, Ongoing One-day Training Programs, Ongoing Park Management, Croatia

Executive Management Program in Business (EMPB)

The Executive Management Program in Business (EMPB) looks to prepare students in current business practices. Covering a wide range of key concepts critical to success in the global marketplace, students will examine issues of globalization, cultural differences, theories of international trade and investment, monetary systems and foreign exchange strategies. The application and development of personnel policy for success in international business transactions will be discussed, focusing specifically on organizational socialization, teamwork, group dynamics, problem-solving, and ethical considerations. While exploring the role of sales promotion in an executive marketing environment, these courses will provide a quick sketch of the considerations and elements necessary to launch a successful product line in an international context and in international financial markets. Highlighting the importance of real estate brokerage and investments, the nature of classification of real property, fundamental theories or urban growth, land utilization, and property valuation will be addressed.

Topics include:

• Marketing
• The Global Business Environment
• Human Resource Management
• Leadership & Organizational Development
• Sales Strategies
• Financial Considerations
• Real Estate Practices

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Wine Professional Program

The Wine Professional Program allows participants to go “behind the scenes” of the wine industry to better understand the business of wine. The course is intended for retail store managers, sommeliers, wine professionals, wholesalers, and operators of hotels, restaurants and tourist attractions. Hear what experts have to say about trends, new products, emerging strategies, and the latest fads impacting both retail and commercial operations. Understand the range of market segments that impact sales from ‘two buck chuck’ to luxury wines and explore techniques to expand revenues in your business. The Wine Professional Program is designed to prepare participants for success in a wide range of wine-related occupations. The course includes site visits to restaurants, wineries, and commercial production facilities.

Topics include:

• Major and Minor Wine Regions
• Wine Production
• The Selection and Evaluation of Wine – Retail Sales
• Careers in Wines
• Wholesaling Wines to Restaurants, Hotels and Clubs
• Wine Tasting for Increased Sales
• Advanced Wine Selection

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Hotel Executive Management Program

The Hotel Executive Management Program is designed to enhance the expertise of participants in the field of hotel operations. The program offers technical and professional instruction not only on the day-to-day management of lodging operations, but on the strategic management and future trends of hotels as well.

Topics include:

• Developing Tourism Markets
• Hotel/Resort Sales, Advertising and Public Relations
• Hotel/Resort Operations
• Yield/Project Management
• Operational Strategies for Success
• Hotel Finance

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Restaurant Executive Management Program

The Restaurant Executive Management Program provides students a combination of operational course work linked with business and hospitality management courses designed to (1) facilitate an understanding of the economic, legal, and social forces which shape the restaurant industry and (2) to provide a practical base of restaurant trends, knowledge and abilities. Course work emphasizes human relations skills as well as qualitative and quantitative analysis. Leadership, ethics, technology, critical thinking, unique characteristics of service and guest encounter skills are threaded throughout the curriculum.

Topics include:

• Globalizing Restaurant Cuisine
• New Restaurant Product Development
• Inserting World Cuisine in Menus
• Strategies for Marketing
• Multi-Unit Restaurant Management

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More information

For information on these programs, contact Chuck Park at 909.869.2247 or via email.

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