Hotel and Restaurant Management Certificate

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.

* Milestone Courses should be taken in the order shown. This will help you stay on track and graduate on time.

Semester 1

ENG-111 College Writing I Credits: 3 *
HRT-121 Business in Hospitality Credits: 3 *
ACC-101 Principles of Accounting I Credits: 3
HRT-131 Front Office Operations Credits: 3
HRT-112 Food and Beverage Management Credits: 3

Total Credits: 15

Semester 2

HRT-231 Advanced Lodging Operations Credits: 3
Spring course
CIT-110 Applications/Concepts Credits: 3
CUL-111 Food Service Sanitation and Skills Credits: 3
HRT-134 Culinary Operations Credits: 4

Total Credits: 13

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.

Career Outlook

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 Hospitality Management .