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76 Hotel and Restaurant Management Certi�cate Program
COURSE TITLE COURSE NUMBER SEMESTER TAKEN CREDITS PREREQUISITES
Principles of Management and
Service in Hospitality
HRT121 3
Front Of�ce Operations w/
Technology Component
HRT131 3
Principles of Accounting I ACC101 3 ESL098 or RDG095 or placement
College Writing I ENG111 3 ENG095 or placement and ESL098 or
RDG095 or placement
PC Keyboarding Techniques OIM100 1
Food and Beverage Operations
for Hospitality Professionals
HRT112 3
Culinary Theory in Hospitality HRT133 3 HRT121
Advanced Lodging Operations HRT231 3 HRT131
Applications/Concepts CIT110 3 ESL098 or RDG095 or placement
Food Service Sanitation and
Skills
CUL111 3
TOTAL CREDITS 28
Hotel/Restaurant
PROGRAM OVERVIEW
The mission of the Hospitality Management programs is to
be a leader in programs providing education for entry level
careers in Hotel and Restaurant Management and Meeting and
Event Planning Management. In addition, Preparation for transfer
to four year, higher education programs and opportunities for
professional development will be provided. Students will develop
technological, communicative, critical thinking, quantitative, and
interpersonal skills.
This option prepares students in skills training and decision
making in such crucial areas as guest services, human resources,
and hotel and restaurant operations. A variety of teaching methods
lead students to a better understanding of the importance of the
hotel and restaurant industry as an economic growth vehicle and
as a method of working with a culturally diverse workforce.
CAREER OUTLOOK
Graduates of this option qualify for entry level managerial
positions as well as for management training programs in hotels
and restaurants. Students also qualify to transfer all credits
to the Associate in Science Degree in Hotel and Restaurant
Management.
UPON COMPLETION OF THIS PROGRAM,
GRADUATES WILL BE ABLE TO:
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operations, basic skills in front desk, reservations and
housekeeping procedures.
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bookkeeping procedure, business cost controls, and
planning and coordinating hotel and restaurant operations.
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the needs of the hotel and restaurant industry.
2012 - 2013 College Catalog 135