Hotel and Restaurant Management Certificate Program
Certificate - Hospitality Department
|Course Title||Course Number||Semester Taken||Credits||Prerequisites|
|Principles of Management and Service in Hospitality||HRT121||3|
|Front Office Operations w/ Technology Component||HRT131||Fall||3|
|Principles of Accounting I||ACC101||3||ENG095 and ESL098 or RDG095 or placement|
|College Writing I||ENG111||3||ENG095 and ESL098 or RDG095 or placement|
|Food and Beverage Operations for Hospitality Professionals||HRT112||3|
|Culinary Theory in Hospitality||HRT133||3|
|Advanced Lodging Operations||HRT231||Spring||3||HRT131|
|Applications/Concepts||CIT110||3||ESL098 or RDG095 or placement|
|Food Service Sanitation and Skills||CUL111||3|
The mission of the Hospitality Management programs is to be a leader in programs providing education for entry level careers in Hotel and Restaurant Management and Meeting and Event Planning Management. In addition, Preparation for transfer to four year, higher education programs and opportunities for professional development will be provided. Students will develop technological, communicative, critical thinking, quantitative, and interpersonal skills.
This option prepares students in skills training and decision making in such crucial areas as guest services, human resources, and hotel and restaurant operations. A variety of teaching methods lead students to a better understanding of the importance of the hotel and restaurant industry as an economic growth vehicle and as a method of working with a culturally diverse workforce.
Graduates of this option qualify for entry level managerial positions as well as for management training programs in hotels and restaurants. Students also qualify to transfer all credits to the Associate in Science Degree in Hotel and Restaurant Management.
Upon Completion of this Concentration Graduates will be able to:
- Perform technical skills in basic cooking and kitchen operations, basic skills in front desk, reservations and housekeeping procedures.
- Perform administrative skills in basic business bookkeeping procedure, business cost controls, and planning and coordinating hotel and restaurant operations.
- Demonstrate conceptual skills necessary to understanding the needs of the hotel and restaurant industry.