Guest Services Management

Department Head: Chris Jones
860-448-0220 ext. 340

Guest Services Students 2020

Guest Services Management has transitioned completely from Culinary Arts and Guest Services for the 2019-2020 school year. 

We are now currently accepting applications for juniors and seniors from out of our district.  

Apply Today to Guest Services Management!

Guest Services Management is accepting applications. Students in New London County, who are entering grade 11 in September, are eligible to apply for the two-year program.

Students who transfer into the Guest Services Management program will graduate with a high school diploma from Grasso Tech and with multiple career credentials.

Topics of study will include the management, marketing and operations of restaurants and other food services, lodging, attractions, recreation events and travel related services.

Grasso Tech’s newly constructed school features state-of-the-art Guest Management Services training facilities to include a fully functional conference center, mock hotel room and an active public dining room.

Successful students will graduate with ServSafe Food Protection Manager certification, ServSafe Allergen certification, TIPS Alcohol Awareness Program certification, Dining Certification or Certified Restaurant Server, Guest Services Professional Certification, Hospitality and Tourism Management Professional certification, and more.

The combination of training and certifications offered at Grasso Tech will prepare graduates for immediate employment in positions such as entry-level hotel supervisor, food and beverage manager, concierge, event coordinator, or flight attendant.

Click here to download an application. Contact Chris Jones at or 860-448-0220 ext. 340 for program information.

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Each student is required to complete four years of a Career Technical Education program. Connecticut Technical Education and Career System's Guest Services Management course breakdown by grade.

Grade 11 

3 Credits
Advanced Guest Services Management

Grade 12

3 Credits
Professional Hospitality

Course Descriptions

Exploratory and Introduction to Hospitality (HM110)
Students deciding to enter the field of Tourism, Hospitality and Guest Services Management will be introduced to many career opportunities in the field. All students will be introduced to soft skills necessary to succeed in the hospitality industry. Students will explore the major areas in the field, including lodging, food and beverage and travel and tourism. Technology-related mathematics, reading, business writing and vocabulary are integrated throughout the curriculum. Grade 9 students will also be introduced to the customer service industry through facility tours. Students learn about travel and tourism, food service, guest services as well as local leisure services.

Guest Services Management (HM210)
Students in Grade 10 will begin an in-depth study of Guest Services Management which includes accommodations, food and beverage, transportation and local area attractions. Students begin to develop basic guest service skills through role-playing of meeting and greeting guests, telephone operations and handling guest complaints. Business communication skills are an important aspect of Grade 10. Students will focus on business writing and oral communication skills. Sophomore students will complete an in-depth study of front office operations and explore the guest cycle starting with reservations and continuing through check-out. They continue to develop guest service skills through site tours and job shadowing.

Advanced Guest Services Management (HM310)
Students in Grade 11 will focus on food and beverage service including dining room and banquet service. Students start to prepare for Skills USA competition and the food and beverage performance assessment. Guest service and business etiquette in the workplace is a primary focus of Grade 11. Juniors continue to develop their portfolio including completion of job applications and cover letters, soft skill development including critical thinking, communication skills and problem solving. Juniors also continue with training through Virtual Business Restaurant and Virtual Business Personal Finance online simulations. Students will demonstrate the highest standard of food safety training by completing ServSafe Certification through the National Restaurant Association. They do extensive preparation for job interviews. Students create a resume and cover letter and do live mock interviews with industry professionals. Students reaching an acceptable level of proficiency may be eligible for Work-based Learning (WBL).

Professional Hospitality (HM410)
In Grade 12, students continue to develop guest services and soft skills in anticipation of entering the hospitality industry. Seniors complete their resume as part of their portfolio and master interview skills — both critical aspects of preparing to enter the workforce. Team building, leadership skills and equality in the workplace are explored in relation to guest service management. Sales and marketing, including event planning, developing business relationships and internal and external sales are key components to master during senior year. Students continue to participate in job shadowing activities at various approved sites. Seniors are also provided an opportunity to interview for various positions with local hospitality businesses including the two casinos in southeastern Connecticut. They culminate the year with a Senior Project which prepares them for work opportunities in the Hospitality industry. Students receive a professional certification in Hospitality and Tourism Management Professional (CHTMP) through the American Hotel and Lodging Association, students must complete a 100 hour on-site workplace component to receive this certification.

Students can choose to further their education at numerous colleges and universities across the country in order to obtain a two- or four-year degree in travel tourism and hospitality management related fields. Immediate employment opportunities include: casinos, hotels and resorts, restaurants and banquet facilities and many customer service establishments.