Nov 30, 2022  
2022-2023 Catalog 
    
2022-2023 Catalog

Hospitality Management (certificate)


Official Title of Certificate: Hospitality Management, Certificate

Award: Certificate

Code: CRT.HRM.HSP.MGMT

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
  • Concierge
  • 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 is 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 , or ENG 111 . Refer to Academic Regulations on Graduation Requirements .

Program Outcomes


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

  1. Food Safety: Apply and evaluate safe, sanitary procedures, habits, and behaviors in hotel and restaurant facilities.
  2. Customer Service: Identify customer service and guest relations standards and policies that must be in place for the successful operation of a hotel and restaurant.
  3. Multicultural Perspectives: Demonstrate knowledge of multicultural perspectives to meet the needs of the guest and employees (customer service)
  4. Sustainability: Use knowledge of best practices to further sustainability (economic, environmental, and cultural/social) in the industry (sustainability)
  5. Management: Identify and define important concepts related to the successful management and operation of hotels and restaurants.
  6. Leadership and Human Relationships: Identify and incorporate the appropriate event elements and services to meet the goals and objectives of an event.
  7. Marketing: Practice effective sales techniques and procedures including marketing, public relations, and entrepreneurship (Marketing)
  8. Application of Skills and Major Concepts: Identify and explain common hotel and restaurant management terms, procedures, policies, processes, standards, business practices, and performance calculations and formulas
  9. Technology Integration: Integrate current industry technologies in all aspects of hospitality management (Hospitality Technology)

This program aligns with the college’s core competencies.

Career and Educational Advancement Resources