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CCL - Hospitality and Tourism/Restaurant Management

Description:
The Certificate of Completion (CCL) in Hospitality and Tourism/Restaurant Management program is designed to prepare graduates for management careers in restaurants and commercial food service management. The curriculum is designed to provide a program that is well-rounded with a mix of business and life skills that are in demand in the field of hospitality and tourism.

Suggested Course Plan Sequenced by Semester
Major Code: 5560
Award: CCL
First Term: 4142
Total Credits: 39
Program Last Updated in MCCCD Records: Sep 20th, 2013
Prerequesites: None
Required Courses: 33 credits
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
Restricted Electives: 6 credits
CSM/TQM101 Quality Customer Service 3
HRM142 Wine: From Vine to Table 3
HRM145 Events Management 3
HRM235 Club Management 3
HRM240 Commercial Food Production 3
HRM285 Gaming Management 3
HRM291 Directed Field Study - International 3
HRM292 Directed Field Study 3
HRM296WC Cooperative Education 3
Free Electives: None
General Education Requirement: None
General Education Core: None
First Year Composition: None
Oral Communication: None
Critical Reading: None
Mathematics: None
General Education Distributed Credits: None
Humanities and Fine Arts: None
Social and Behavioral Sciences: None
Natural Sciences: None
Program Competencies:
  1. Define the principles and practices of financial accounting. (ACC211, HRM265)
  2. Identify the elements that comprise the hospitality and tourism industry and describe current trends in the industry. (HRM110)
  3. Describe the essential components of techniques used in food production. (HRM140)
  4. Demonstrate a working knowledge of computer information systems, fundamental computer concepts, and software applications used in the hospitality and tourism industry. (HRM150)
  5. Identify positive social and ethical behaviors when using technology and the consequences of misuse. (HRM150)
  6. Demonstrate a basic understanding of financial statement analysis and the analytical techniques used in hospitality management. (HRM220)
  7. Identify the components of beverage management and describe marketing, menu development and cost controls for a beverage operation. (HRM230)
  8. Use computer systems to generate information needed for management of lodging properties and food service establishments. (HRM250)
  9. 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)
  10. Identify and describe the major components of marketing in the hospitality industry. (HRM270)
  11. Identify and describe the major elements involved in the effective management of a restaurant. (HRM275)
  12. Identify and describe the major legal responsibilities and liabilities in the hospitality and tourism industry. (HRM280)