The Hospitality Management certificate provides line employees with the concepts and skills to upgrade or cross-train in their careers in the hotel and restaurant management industry. In addition, successful completion of CUL-110, HRM-225, and HRM-245 leads to nationally recognized certifications from the National Restaurant Association and the American Hotel and Lodging Association.
Specific Requirements
Courses requiring a grade of “C” or better: CUL and HRM
Courses in this program
| Course Code | Course | Credit Hours | Link to course details |
|---|---|---|---|
| CUL-110 | 2 | ||
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This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for the successful completion of a nationally recognized food/safety/sanitation exam. |
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| HRM-225 | 3 | ||
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This course introduces the management of beverages served in hospitality operations. Topics include history and trends; service, procurement, and storage; knowledge and control of wines and fermented/distilled beverages; and non-alcoholic beverages, coffees, and teas. Upon completion, students should be able to demonstrate an understanding of responsible alcohol service and the knowledge of beverages consumed in a hospitality operation. |
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| HRM-240 | 3 | ||
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This course covers planning, organizing, directing, and analyzing the results of marketing programs for the hospitality industry. Emphasis is placed on target marketing, marketing mix, analysis, product and image development, use of current media, sales planning, advertising, public relations, and collateral materials. Upon completion, students should be able to apply the marketing process as it relates to the hospitality industry. |
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| Course Code | Course | Credit Hours | Link to course details |
|---|---|---|---|
| HRM-140 | 3 | ||
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This course covers the rights and responsibilities that the law grants to or imposes upon the hospitality industry. Topics include federal and state regulations, historical and current practices, safety and security, risk management, loss prevention, relevant torts, and contracts. Upon completion, students should be able to demonstrate an understanding of the legal system and the concepts necessary to prevent or minimize organizational liability. |
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| HRM-220 | 3 | ||
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This course introduces controls and accounting procedures as applied to costs in the hospitality industry. Topics include reports, cost control, planning and forecasting, control systems, financial statements, operational efficiencies, labor controls, and scheduling. Upon completion, students should be able to demonstrate an understanding of food, beverage, and labor cost control systems for operational troubleshooting and problem-solving. |
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| HRM-245 | 3 | ||
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This course introduces a systematic approach to human resource management in the hospitality industry. Topics include training/development, staffing, selection, hiring, recruitment, evaluation, benefits administration, employee relations, labor regulations/laws, discipline, motivation, productivity, shift management, contract employees and organizational culture. Upon completion, students should be able to apply human resource management skills for the hospitality industry. |
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Curriculum is based on the 2023-24 catalog.