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 Graduation Requirements

To graduate with a certificate, students must have demonstrated eligibility for ENG 101 , ENG 101A , ENG 111, ENG 115, or ENG 121. See Academic Regulations on Graduation Requirements .

Certificate Requirements: 18 credits

• BPA 171 - Principles of Supervision 3 credit hours
• BPA 125 - Marketing Principles 3 credit hours

• or

• BPA 127 - eMarketing 3 credit hours
• HRM 232 - World Culture and Cuisine: A Social Science Perspective 3 credit hours
• HRM 256 - Hotel Property Management 3 credit hours
• HRM 260 - Purchasing and Cost Controls 3 credit hours
• HRM 275 - Internship in Hotel/ Restaurant Management 3 credit hours

Program Outcomes

Upon successful completion of this program, students will be able to:

1. Apply industry appropriate math skills to hotel/lodging operations.
2. Demonstrate proficiency in appropriate computer technology used in the hospitality industry.
3. Apply appropriate terminology of hospitality and culinary arts operations.
4. Practice diversity.
5. Analyze hospitality and culinary trends for reports, presentations and applications.
6. Apply principles of customer service skills and life skills.
7. Analyze marketing strategies as they apply to the hospitality industry, especially methods of marketing a hotel or food service establishment.
8. Analyze methods of service and management principles for front of the house operations.
9. Use principles of effective purchasing and cost control, which support the hospitality industry.
10. Analyze management and supervision systems utilized in leadership positions.
11. Demonstrate the dynamics of the changing global business environment.
12. Develop and apply ethical business standards to guide decision-making.
13. Review processes in planning events, meetings and conventions, conferences.
14. Survey lodging organizations and systems.
15. Examine lodging revenue management.
16. Interpret value added with appropriate service management
17. Prepare a business plan.
18. Apply revenue management theories to hospitality operation.

This program aligns with the college’s core competencies.

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