The Online Hospitality Management Certificate is designed for learners to gain a broad spectrum of hospitality knowledge. Focus on hospitality and tourism, human resources, law, and cost controls for food and beverage operations will provide a good understanding of hospitality management functions. Students will earn a ServSafe Manager Certification, which provides an understanding of food safety and is valuable to industry partners.
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-110 | 3 | ||
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This course covers the growth and progress of the hospitality industry. Topics include tourism, lodging, resorts, gaming, restaurants, food service, and clubs. Upon completion, students should be able to demonstrate an understanding of the background, context, and career opportunities that exist within 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-180 | 3 | ||
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This course covers concepts related to tourism through a global business perspective, examining management, marketing, and finance issues related to the tourism industry. Topics include marketing to the traveling public, delivering quality tourism services, the economic, environmental and political impacts of tourism and capturing technology's competitive advantages in the tourism industry. Upon completion, students should be able to demonstrate an understanding of an integrated model of tourism that addresses consumer behavior, service quality and the future of tourism. |
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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 2024-25 catalog.