Hospitality Management Certificate [30-36 credit]

Code: CERT.HOSP.MGMT

The Hospitality Management Certificate Program is designed to aid those working professionals who wish to increase their job value or refresh their leadership skills. Typically, students do not complete the certificate program in two semesters. In those instances where a student MUST complete the curriculum in one year or two successive semesters, the student MUST obtain written permission from the Dean to waive or otherwise adjust prerequisites where indicated.

This program is designed to aid those working professionals who wish to increase their job value or refresh their leadership skills such as, food purchasing, food and beverage cost control, food purchasing, beverage management, banquet and catering management.  Students who are interested specifically in the management of people, goods and services in the hospitality industry and whose time is limited may consider this management option. Graduates are eligible for positions in hotels, restaurants, food service companies and related areas of the hospitality industry. Co-ops are available.

Program Learning Outcomes

  • Identify the basic components of the Hospitality Industry.
  • Understand the regulations and standards that concern the hospitality industry.
  • Become proficient in food preparation, purchasing and the many phases of hospitality work, supervision, and management.
  • Evaluate methods to maintain quality and cost effective measures.
  • Outline the factors involved in obtaining financial backing for hotel development and operation.
  • Assist managers in cafeteria and table-service kitchens and dining rooms.
  • Evaluate methods to maintain quality and cost effective measures.

Recommended Semester Sequence

First Semester

  General Education Elective* 3
HRM-101Introduction to Hospitality Management

3

HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-104Front Office Procedures

2

HRM-108Computer Applications for the Hospitality Industry

1

WRT-101English Composition I

3

Total Credit Hours:18

HRM-104: Class offered only during fall semester.

HRM-108: Class offered only during spring semester.

Second Semester

  General Education Elective* 3

HRM-201Food and Beverage Cost Control

1

HRM-203Beverage Management

2

HRM-204Food Purchasing

2

HRM-205Restaurant Service Management

3

HRM-207Hotel Sales and Convention Planning

1

HRM-214Banquet and Catering Management

2

HRM-217Issues in the Hospitality Industry

2

HRM-462Co-Op Work Experience [Hotel/Restaurant/Hospitality]

2

Total Credit Hours:18

General Education Requirements

  General Education Elective*  3
WRT-101English Composition I

3

Total Credit Hours:6

Restricted Program Requirements

HRM-101Introduction to Hospitality Management

3

HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-104Front Office Procedures

2

HRM-108Computer Applications for the Hospitality Industry

1

HRM-201Food and Beverage Cost Control

1

HRM-203Beverage Management

2

HRM-204Food Purchasing

2

HRM-205Restaurant Service Management

3

HRM-207Hotel Sales and Convention Planning

1

HRM-214Banquet and Catering Management

2

HRM-217Issues in the Hospitality Industry

2

HRM-462Co-Op Work Experience [Hotel/Restaurant/Hospitality]

2

Total Credit Hours:27

HRM-104: Class offered only during fall semester.

HRM-108: Class offered only during spring semester.

Program Support Requirement:

  General Education Elective* 3
Total Credit Hours:3

Total Credit Hours: 36

Total Credit Hours: 36

Specific Program Notes

*General Education Course List.

**Class offered only during fall semester.

***Class offered only during spring semester.

Students enrolled in this program ARE NOT REQUIRED to successfully complete a course in basic algebra if indicated by Placement Testing.