The Hospitality Management - Level II Certificate prepares students for mid-level or Manager-In-Training positions in the hospitality industry. Students gain practical and management training in: dining room service management, supervision, financial accounting, lodging management, and hospitality law. Students who successfully complete the requirements for this certificate will also be required to complete a minimum of 60 non-paid or 75 paid hours of work experience in the hospitality industry.
|HRM 51||Introduction to Hospitality||3|
|HRM 59||Introduction to Food and Beverage Management||3|
|HRM 70||Introduction to Lodging||3|
|HRM 91||Hospitality Work Experience||1|
|HRM 56||Hospitality Supervision||3|
|HRM 64||Hospitality Financial Accounting||3|
|HRM 66||Hospitality Law||3|
Program Learning Outcomes:
Upon successful completion of this program, a student will be able to:
- Utilize acquired classroom knowledge and skills to explore job opportunities in the hospitality industry and develop a career portfolio.
- Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
- Identify staffing needs for a hotel Front Desk based on occupancy, level of activity, and budget constraints.
- Establish room rates based on desired profits using the Hubbart formula.
- Conduct an employee: interview, performance evaluation, and apply effective discipline techniques.
- Develop an Income (P&L) Statement for a hospitality operation.
- Analyze a civil case related to the hospitality industry and determine the facts, elements of negligence, possible consequences, and outcomes.
Review Student Learning Outcomes (SLOs) for this program.