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 .

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. 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.

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