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Center for Curriculum and Transfer Articulation
Major: 5560
First Term: 2019 Fall   
Award: CCL  
Total Credits: 39
CIP Code: 52.0905
Occupational Area: Hospitality and Tourism

Instructional Council: Hospitality (58)

GPA: 2.00
SOC Code: Upon completion of this certificate, students may pursue a career as:
11-9051.00 Food Service Managers
11-9081.00 Lodging Managers
11-1021.00 General and Operations Managers
11-3121.00 Human Resources Managers


Description: The Certificate of Completion (CCL) in Hospitality: Restaurant Management is designed to prepare graduates for management careers in the restaurant and commercial food service industry. The curriculum provides professional skills in beverage management, food production, accounting, information systems, marketing, human resources, and hospitality law. Students may apply these courses towards the Associate in Applied Science (AAS) in Hospitality: Restaurant Management (3560).

Suggested Course Plan Sequenced by Semester



Required Courses
ACC211 Financial Accounting (3) OR
+ HRM265 Financial Management for Hospitality and Tourism (3) 3

HRM110 Introduction to Hospitality and Tourism Management 3
HRM140 Food Production Concepts 3
+ HRM150 Hospitality and Tourism Information Systems I 3
+ HRM220 Hospitality Managerial Accounting 3
HRM230 Beverage Management 3
+ HRM250 Hospitality and Tourism Information Systems II 3
+ HRM260 Hospitality Human Resource Management 3
+ HRM270 Hospitality Marketing 3
HRM275 Restaurant Management 3
+ HRM280 Hospitality and Tourism Law 3
Credits: 33

Learning Outcomes
1. Apply the components of beverage management, menu development, cost control, and alcohol law for beverage operation. (HRM230)
2. Perform the major functions involved in the effective management of a restaurant. (HRM275)
3. Create favorable guest experiences by using professional service management techniques in a hospitality environment. (HRM110, HRM130, HRM145, HRM150, HRM230, HRM235, HRM240, HRM250, HRM265, HRM270, HRM275, HRM280, HRM295AA, HRM295AB, HRM295AC)
4. Demonstrate the essential functions of hospitality industry management, including human resources, guest services, food production, marketing, as well as hospitality and tourism law. (HRM140, HRM230, HRM235, HRM240, HRM260, HRM270, HRM275, HRM280, HRM295AA, HRM295AB, HRM295AC)
5. Communicate in an effective manner, consistent with the professional standards of the hospitality industry. (HRM110, HRM230, HRM260, HRM275, HRM295AA, HRM295AB, HRM295AC)
6. Integrate professional, ethical, and legal standards into hospitality business practices. (ACC211, HRM110, HRM130, HRM140, HRM142, HRM145, HRM220, HRM230, HRM235, HRM240, HRM260, HRM265, HRM270, HRM275, HRM280, HRM295AA, HRM295AB, HRM295AC)
7. Demonstrate an understanding of the elements and current trends that comprise the hospitality industry. (HRM110, HRM130, HRM140, HRM142, HRM145, HRM150, HRM230, HRM235, HRM240, HRM250, HRM260, HRM270, HRM275, HRM295AA, HRM295AB, HRM295AC)
8. Critically analyze a wide range of problems in the hospitality industry to generate applicable solutions. (ACC211, HRM150, HRM220, HRM230, HRM235, HRM240, HRM250, HRM260, HRM265, HRM270, HRM275, HRM280, HRM295AA, HRM295AB, HRM295AC)
9. Employ industry specific and current business technologies to inform and enhance individual and organizational performance. (ACC211, HRM150, HRM220, HRM250, HRM275, HRM295AA, HRM295AB, HRM295AC)
10. Apply the principles and practices of financial and managerial accounting to analyze hospitality management financial statements. (ACC211, HRM220, HRM265, HRM295AA, HRM295AB, HRM295AC)
MCCCD Governing Board Approval Date: May 28, 2019

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.





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