Hotel Management students are required to complete Food & Beverage laboratories.  Weekly House Restaurants are hosted which require students to perform all the necessary roles involved in operating a restaurant facility; from management, meal preparation, dining room service, to bartending.

Third years student, in groups, act as managers of these restaurants, taking care of menu planning, standardization, food cost, purchasing, decor and staffing among other responsibilities.

Second year students, also participate in house restaurants where they receive hands on training both in the back of the house and front of the house.

All students are required to wear uniforms.  Uniforms are available for purchase in Nassau.

For dining room service, men are required to wear:

• black pants
• black shoes and socks
• long-sleeved white shirt
• black bow-tie

For dining room service, women are required to wear:

• black knee-length skirt
• white long-sleeved shirt
• black shoes with stockings
• black bow-tie

For kitchen service, all students are required to wear:

•  Chef Jacket
•  Chef Hat
•  Chef Pants
•  Closed-toe shoes with white socks
•  White towel
•  White neck scarf
•  Set of Chef Knives (including a butcher knife and paring knife)

Traditionally, restaurants in Semester I have Caribbean themes, and restaurants in Semester II have International themes.

Students are supported through the process of hosting House Restaurants by Mr. Kendal Major, Food & Beverage lecturer.