MCCCD Program Description

Major: 5607 Catalog Year: 2023-2024 Effective Term: 2016 Fall Last Admit Term: 2019 Summer Award: CCL Total Credits: 39 CIP Code: 52.0903	Primary College: Initiating College: Scottsdale Community College Program Availability: Not Found Program Availability: College-Specific Program Availability: Field of Interest: Business, Entrepreneurialism and Management Instructional Council: Hospitality (58) GPA: 2.00
SOC Code: 11-9199, 39-7012

Description: The Certificate of Completion (CCL) in Hospitality and Tourism/Tourism Development and Management is designed to prepare graduates for management careers in tourism development and management. The program provides an industry-specific planning and management foundation that examines tourism sectors, consumer behavior, and factors that influence tourism development and promotion. Graduates acquire a specific mix of skills that focus on the interaction of tourism with the economy, environment, and people.

Consumer Program Costs and Career Information

Suggested Course Plan Sequenced by Semester

Required Courses

HRM110 Introduction to Hospitality and Tourism Management 3
HRM145 Events Management 3
+ HRM146 International Meetings, Conventions and Exhibitions 3
+ HRM150 Hospitality and Tourism Information Systems I 3
HRM160 Tourism Principles and Practices 3
+ HRM260 Hospitality Human Resource Management 3
+ HRM265 Financial Management for Hospitality and Tourism 3
+ HRM270 Hospitality Marketing 3
+ HRM280 Hospitality and Tourism Law 3
+ HRM290 Ecotourism 3
REC210 Leisure Delivery Systems 3

Credits: 33

Restricted Electives
GCU121 World Geography I: Eastern Hemisphere (3) OR GCU122 World Geography II: Western Hemisphere (3) 3 + HRM235 Club Management 3 + HRM250 Hospitality and Tourism Information Systems II 3 + HRM296WC Cooperative Education 3 REC120 Leisure and the Quality of Life 3	Credits: 6

General Electives
	Credits:

Program Competencies
1. Identify the elements that comprise the hospitality and tourism industry and describe current industry trends. (HRM110) 2. Describe the organization of special events from concept through completion, including planning, coordination, marketing, financing and risk management. (HRM145) 3. Explain the planning and execution of multinational and multicultural meetings, conventions and exhibitions, including coordination, logistics, venue selection, budgeting and critical cultural competencies. (HRM146) 4. Demonstrate a working knowledge of computer information systems and software applications used in the hospitality and tourism industry. (HRM150) 5. Describe tourism sectors, consumer behavior, and factors that influence tourism and explain the interaction of tourism with the economy, environment and people. (HRM160) 6. Identify the skills needed to recruit, select, train and evaluate personnel in the hospitality industry and describe the procedures used to manage turnover and control costs. (HRM260) 7. Explain common analytical and decision-making processes essential to managing profitability, financing growth and other investment decisions in hospitality and tourism operations. (HRM265) 8. Identify and describe the major components of marketing in the hospitality and tourism industry. (HRM270) 9. Identify and describe the major legal responsibilities and potential liabilities associated with hospitality and tourism management. (HRM280) 10. Describe the history and emergence of ecotourism and the establishment of policies and management practices associated with sustainable development. (HRM290) 11. Explain the delivery of leisure services in public, commercial, and independent sectors; particularly on the urban setting. (REC210)
+ indicates course has prerequisites and/or corequisites. ++ indicates that any suffixed course may be selected. MCCCD Governing Board Approval Date: December 10, 2013

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.