Sep 26, 2021
Official Title of Certificate: Hospitality Management, Certificate
Total Credit Hours: 18
About the Hotel, Culinary Arts and Tourism Institute
Purpose: Prepares students for entry-level supervisory positions in the hospitality industry or for specialized industry management training programs in the lodging industry. An overview of lodging departments, technology, as well as management functions is included. A range of specialty courses provide knowledge in entry level positions across the hospitality industry.
Range of Occupations
- Assistant purchasing manager
- Food and beverage shift supervisor
- Front desk agent
- Front desk supervisor
- Guest service agent
- Sales coordinator
- Restaurant Manager
Additional Requirements for this Program
Demonstrated eligibility for ENG 101 /ENG 101A and MAT 100 .
Statewide Tuition Reduction Program
This program of study may be designated a Statewide Tuition Reduction Program. This means that some residents of Maryland (refer to the Tuition, Fees and Payments section of this catalog) enrolled in this program of study by the first day of the term may be eligible for in-county tuition rates for courses required for program completion. It is the student’s responsibility to confirm that this program still maintains a Statewide Program status before enrolling. Please refer to the college’s Accounts Receivable Office to confirm this designation.
Certificate Requirements: 18 credits
Upon successful completion of this program, students will be able to:
- Apply industry appropriate math skills to hotel/lodging operations.
- Demonstrate proficiency in appropriate computer technology used in the hospitality industry.
- Apply appropriate terminology of hospitality and culinary arts operations.
- Practice diversity.
- Analyze hospitality and culinary trends for reports, presentations and applications.
- Apply principles of customer service skills and life skills.
- Analyze marketing strategies as they apply to the hospitality industry, especially methods of marketing a hotel or food service establishment.
- Analyze methods of service and management principles for front of the house operations.
- Use principles of effective purchasing and cost control, which support the hospitality industry.
- Analyze management and supervision systems utilized in leadership positions.
- Demonstrate the dynamics of the changing global business environment.
- Develop and apply ethical business standards to guide decision-making.
- Review processes in planning events, meetings and conventions, conferences.
- Survey lodging organizations and systems.
- Examine lodging revenue management.
- Interpret value added with appropriate service management
- Prepare a business plan.
- Apply revenue management theories to hospitality operation.
This program aligns with the college’s core competencies.
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