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Hospitality
Certificate In Meeting And Event Planning And Management Cece Peabody, MAT, CMP (certified meeting professional), president and owner, The Peabody Group Brookdale’s Certificate in Meeting and Event Planning and Management offers an opportunity to learn, network and exchange ideas in an interactive classroom setting. The 30-hour certificate program presents a solid foundation for planning events of all types. Understand how to set meeting goals and objectives, plan and control a budget, choose the best facility, manage the logistics and build the program content. Gain knowledge about contract negotiation, food and beverage selection, basic audiovisual and room set up. Discover the essential skills of setting the timeline and managing deadlines and multiple priorities. Whether you are currently working in the meeting planning industry, are looking to gain knowledge and skills to enter it or have meeting planning as a function of your current job, this certificate will bring you credibility and earn 30 hours of continuing education units. Text, MPI’s Planning Guide: A Source for Meetings And Conventions, included in fee. WHO SHOULD ATTEND: Those interested in becoming a meeting planner, those who support planners and current planners who want to sharpen their core competencies as well as learn new skills. 4 SESSIONS To be offered fall 2013. (NOTE: the college dining facilities are not available on weekends. Bring coffee, drinks, lunch, snacks, etc. Local eateries are a short drive from the campus. Fee and Code: $795 (including text), XBUSM 214W
ServSafe Food Service Managers Certification Robert Hary, instructor Required for New Jersey food service personnel who are the designated Persons in Charge (PIC) in Risk Level 3 food establishments. The ServSafe exam will be administered to all participants at the conclusion of the 12 hours of training, with adequate time for completion. Purchase required text, ServSafe Essentials With Answer Sheet, 5th edition, at the College Bookstore. 3 SESSIONS To be offered fall 2013. Fee and Code: $179, XPROF 006 W Jennifer Baker, MA, professional bartender Bartending is more than serving cocktails, beer and wine. It is more than checking IDs, stocking the bar with ice, glasses and garnishes; cleaning the bar; collecting payments and operating the computer ordering system. Learn theses fundamentals as well as what it takes to be a successful, well-tipped bartender. Find out about building a customer base and how to multitask while maintaining your cool under the pressure of a crowded bar packed with thirsty, hungry customers. During the 15-hour program gain an understanding of how to provide customers with what they want—a great tasting drink and a relaxing, enjoyable time out. Get trained in mixing cocktails with speed and accuracy, what to say in a job interview and even go in a field trip. 5 SESSIONS To be offered fall 2013. Fee and Code: $299, XBUSS 043 W
Robert Hary, instructor Food service workers in retail food establishments, hospitals, schools, institutions and homes will learn the basics of safe food handling and preparation. TOPICS: Basic microbiology, food preparation, personal hygiene, equipment sanitization, equipment storage and handling, environmental sanitation, insect and rodent control, garbage storage and disposal, inspection process and relief of choking. Approved by the NJ Department of Health and meets the requirements of the NJ Administrative Code, Chapter 24, Retail Food Establishment Regulations in New Jersey. 2 SESSIONS To be offered fall 2013. Fee and Code: $69, XPROF 002 W
Register online or call 732-224-2315 Monday through Friday from 8:30 am until 5:00 pm.
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