Against the background of a sustained growth in tourism throughout the world, intensifying competition and the evolution of a more sophisticated and eclectic tourist, in recent years a greater emphasis has been placed on making the culinary experience an integral part of the destination’s attraction.

The Food, Beverage and Culinary Management program at TRINITY is designed to equip potential hospitality industry managers with the theoretical knowledge and practical experience that will enable them to meet these growing demands and challenges. The skills needed by a food, beverage and culinary manager have grown enormously and the program helps students develop the unique blend of skills needed to meet their professional responsibilities as competent and efficient managers. It enables them to demonstrate and practise leadership; to identify and exploit trends in the industry; to spot, recruit and retain outstanding employees; to become resourceful trainers and motivators; to deal effectively with budgeting and cost-control; to identify profit opportunities in the different outlets of the food and beverage division; to acquire a thorough knowledge of the detailed working of the front-of-the-house operations; and, above all, to meet and exceed guests’ expectations in food and beverage offerings and services. A comprehensive knowledge of and involvement in the culinary arts and restaurants, with a hands-on practical experience of over 1,800 hours in participating establishments, ensures the acquisition by TRINITY’s students of all the required skills and professional traits necessary to become effective and efficient managers in this niche of hospitality industry.