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Hotel and Restaurant Management Certificate
Semester Hours:  18-19
Effective Term: Fall 2018
Prerequisites: RDG100
Corequisites: None

Program Description: The Hotel and Restaurant Management Certificate provides specialized workplace skills which enhance options for progressive or lateral career movement in hotel and lodging or restaurant management. Topics include foundational concepts and skills in the hospitality industry, human resources and employment law, supervision, guest services, facilities and event management.

Completion of these basic skills within one year increases employability of graduates. Certificate courses stack toward the Hotel and Restaurant Management AAS Degree and most courses are eligible for transfer to universities offering bachelor degree programs in Hotel and Restaurant Management. HRM courses are accepted to fulfill the Business AAS Degree's fourteen (14) elective credits.

Each HRM course utilizes curriculum from the American Hotel and Lodging Association. Students may receive a nationally-recognized and industry-standardized AHLA Course Certificate upon achieving 70% competency on each course final exam. http://www.ahla.com/

For Fall 2014: HRM252 replaces HRM208; HRM145 replaces HRM106.

Recommended Proficiencies: None

Course Requirements
Hotel and Restaurant Management Certificate (18-19 Credits)

Prerequisite: RDG100

Core Requirements (12)
HRM100 Introduction to Hospitality (3)
HRM101 Facilities Management (3)
HRM102 Management of Guest Services (3)
HRM145 Convention and Meeting Management (3)
HRM252 Managing Hospitality Human Resources(3)

Electives (6)
HRM prefix highly recommended for HRM majors and CUL prefix highly recommended for Restaurant Management or Culinary Arts majors.

Select six credits from the following list:

CUL105 Food Safety Foundations (1)
NTR105 ServSafe Certification (1)

CUL130 Culinary Principles and Applications I (3)
CUL160 Baking and Pastry I (3)

CUL170 Dining and Beverage Operations (2)
HRM103 Managing Food Service Operations (3)
HRM145 Convention and Meeting Management (3)
HRM252 Managing Hospitality Human Resources(3)

Optional Internship course (1):
BUS196 Applied Business Internship (1)
(45-90 hour internship in related industry)

Other Requirements
Students must earn:
a cumulative grade point average (CGPA) of at least a 2.0 on a 4.0 scale;
at least one-third of the Certificate credits from CAC.

This Certificate requires 18-19 credits.

Program Measurable Student Learning Outcomes
1. (Evaluation Level) Evaluate management policies and procedures in the hotel/hospitality industry. (CSLO-2)
2. (Analysis Level) Analyze leadership and supervisory concepts within the hospitality industry. (CSLO-2, 3)
3. (Evaluation Level) Appraise standards in guest services that promote the spirit of hospitality.(CSLO-2, 3)
4. (Evaluation Level) Evaluate management issues related to food service or lodging at interior and exterior facility sites. (CSLO-2, 3)
5. (Synthesis Level) Demonstrate a working knowledge of the law relating to general hotel operations and the employment workplace. (CSLO-2, 3)
6. (Analysis Level) Analyze roles played by hospitality managers in controlling operating costs. (CSLO-2, 3)
7. (Synthesis Level) Identify and use the procedure to forecast revenues by market segmentations, then analyze the results. (CSLO-2, 3)
8. (Evaluation Level) Predict and explain the implications of global, U.S. and regional events on the enterprise of the establishment. (CSLO-2, 3, 4)
9. (Synthesis Level) Create a professional career path. (CSLO-2, 3, 4)
Standards for Program
1. Achievement of 70% competence or 90% 'With Honors' HRM course certificates on the national standardized cumulative course final exams developed by the Educational Institute of the American Hotel and Lodging Association or AHLA. http://www.ahla.com/