Sep 26, 2023
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 .
Online Degrees and Credit Certificates
This program can be completed fully online. Some online courses may require proctored exams or on-campus assessments at a testing center.
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 Requirements: 18 credits
Upon successful completion of this program, students will be able to:
- Food Safety: Apply and evaluate safe, sanitary procedures, habits, and behaviors in hotel and restaurant facilities.
- 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.
- Multicultural Perspectives: Demonstrate knowledge of multicultural perspectives to meet the needs of the guest and employees (customer service)
- Sustainability: Use knowledge of best practices to further sustainability (economic, environmental, and cultural/social) in the industry (sustainability)
- Management: Identify and define important concepts related to the successful management and operation of hotels and restaurants.
- Leadership and Human Relationships: Identify and incorporate the appropriate event elements and services to meet the goals and objectives of an event.
- Marketing: Practice effective sales techniques and procedures including marketing, public relations, and entrepreneurship (Marketing)
- 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
- 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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