All coursework in the certificate will be offered both on campus and online. This area of study enables industry professionals and beginning students to undertake college-level coursework in hospitality management without the constraints of being on campus. Students wishing to earn a degree may continue on in either the A.S. in Hospitality Management transfer or career program.
Students will use generic business skills from marketing, management and accounting as well as functionally-based hospitality industry skills to define relationships between situations and understand professional terminology and concepts within the industry. Students will use a business-oriented approach to identify, define, respond to and evaluate problem resolutions to various hospitality industry situations and problems. Students will understand the current ethical and social issues in the hospitality industry.
Depending on course selection, 80% of this program can be completed online.
An introduction to the operation of hotels, motels, restaurants, resorts, and tourism. Emphasis on the development of the industry, current trends, and management responsibilities.
Analysis and evaluation of hotel and motel systems and operations. Consideration of organizational structure, management responsibility, property management, and security systems. Prerequisite: HCA 101 with a grade of C- or better
An introduction to the fundamentals of the meetings, expositions, events and conventions (MEEC) industry and its role in hospitality and tourism. Students will learn the history and the economic value meetings represent to a destination, and gain insight into the organizations that support this segment including convention bureaus, destination management companies and meeting planners. The course will broadly cover aspects of the industry ranging from planning to the management of details, with a focus on 21st century considerations such as legal issues, technology, social responsibility, sustainability and globalism. Prerequisite: HCA 101 or MGT 230 or SPO 110.
The fundamental principles and techniques underlying the managerial process of the food service industry. Topics include menu planning, purchasing, issuing, storing, controls, and personnel and productivity management.Prerequisites: HCA 130 with a grade of C- or better in both CUL 101 and CUL 115
Each of the managerial functions--planning, organizing, directing, and controlling--is discussed from the standpoint of how all four interrelate to become the management process. Managerial skills necessary to accomplish these functions are also described, including human relations, decision making, and communication.
Survey of the principles, problems, and practices of modern business in the management of the work force, from recruitment through retirement. Emphasis is on the use of appropriate practices in firms of various types and sizes.
This course examines how organizations and individuals communicate value and obtain desired results through the process of selling and customer relationship management. The roles of sales management in the development of people and of resource utilization within the firm will be explored. Students will learn how listening and connecting with people, understanding their wants and needs and discerning what motivates them provides the keys to their reasons to buy. The course will focus on the traditional selling tenets as its foundation and then adapt the concepts to the rapidly changing world of business in today's environment.
A study of the basic marketing principles, functions and institutions. This course will walk students through the process by which organizations analyze, plan, implement, and control programs to develop and maintain beneficial exchanges with target buyers. Students will develop an understanding of how effective marketing is critical for the long-term success of any business organization; and how the marketing function ensures that the firm attracts, retains, and grows customers by creating, delivering, and communicating superior customer value.
Food and Beverage Options HCA 232: Prerequisite of HCA 130 waived for certificate students.