Hotel and Restaurant Management Certificate

Program Requirements

• CSA 110 - Introduction to Computer Information Systems Credits: 3
• HOS 100 - Introduction to the Hospitality Industry Credits: 3
• HOS 110 - Food Service Systems Management Credits: 3
• HOS 115 - Hospitality Front Office Procedures Credits: 3
• HOS 150 - Hospitality Property Management Credits: 3
• HOS 195 - Hospitality Practicum Credits: 3
• HOS 195 - Hospitality Practicum
    Credits: 3

• Note: HOS 195 must be completed two times totaling 6 credit hours.

• HOS 200 - Hospitality: Financial Management Credits: 3
• HOS 243 - Foundations in Kitchen Operations Credits: 3
• HOS 270 - Hospitality Information Technology Credits: 3

Program Outcomes

Upon successful completion of the Hotel and Restaurant Management Certificate program, the learner will be able to:

1. Apply theories and techniques of baking and cooking in a commercial kitchen and bakery. (HOS 110, HOS 195, HOS 243)
2. Apply concepts of customer service to front desk operations for lodging venues. (HOS 100, HOS 115, HOS 195, HOS 270, CSA 110)
3. Analyze the food, beverage and lodging cost-control cycle and accounting practices, and implement controls to maintain costs and ensure profitability. (HOS 110, HOS 195, HOS 200, HOS 243)
4. Implement marketing plans for food service, lodging and tourism venues. (HOS 110, HOS 195, HOS 270, CSA 110)
5. Apply executive management leadership techniques within the hospitality industry. (HOS 150, HOS 195, HOS 243) 
6. Implement health, building, and fire codes to maintain a safe hospitality environment. (HOS 150, HOS 195, HOS 243)