Hospitality and Tourism

Hospitality and Tourism/Hotel Management - CCL

Title: 
Hospitality and Tourism/Hotel Management
Major: 
5086
Effective term: 
2016 Fall
Final term: 
9999
Award: 
CCL
Total credits required: 
39
Program Availability: 
College-Specific
Award type: 
CCL
Revision ID: 
297
Description

The Certificate of Completion (CCL) in Hospitality and Tourism/Hotel Management program is designed to prepare graduates for management careers in the hotel and resort industry. The curriculum is designed to provide a program that is well-rounded with a mix of business and life skills that are in demand with employers.

Program notes

Students must earn a grade of "C" or better for all courses required within the program.

Requirements
Credits:33
ACC211Financial Accounting (3) OR
HRM265Financial Management for Hospitality and Tourism (3) 3
 
HRM110Introduction to Hospitality and Tourism Management 3
HRM120Hotel Facility Management 3
HRM130Guest Services Management 3
HRM140Food Production Concepts 3
HRM150Hospitality and Tourism Information Systems I 3
HRM220Hospitality Managerial Accounting 3
HRM250Hospitality and Tourism Information Systems II 3
HRM260Hospitality Human Resource Management 3
HRM270Hospitality Marketing 3
HRM280Hospitality and Tourism Law 3
Restricted Electives
Credits:6
CSM/TQM101Quality Customer Service 3
HRM142Wine: From Vine to Table 3
HRM145Events Management 3
HRM230Beverage Management 3
HRM235Club Management 3
HRM240Commercial Food Production 3
HRM275Restaurant Management 3
HRM290Ecotourism 3
HRM296WCCooperative Education 3
REC210Leisure Delivery Systems 3
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. Identify and describe the duties and responsibility of hotel facilities managers, and examine the basic systems for operations and record keeping. (HRM120)
  4. Describe the functions, responsibilities, and controls of the front desk of a hotel operation. (HRM130)
  5. Describe the essential components of techniques used in food production. (HRM140)
  6. Demonstrate a working knowledge of computer information systems, fundamental computer concepts, and applications of software used in the hospitality and tourism industry. (HRM150)
  7. Identify positive social and ethical behaviors when using technology and the consequences of misuse. (HRM150)
  8. Demonstrate a basic understanding of financial statement analysis and the analytical techniques used in hospitality management. (HRM220)
  9. Use computer systems to generate information needed for management of lodging properties and food service establishments. (HRM250)
  10. 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 cost. (HRM260)
  11. Identify and describe the major components of marketing in the hospitality industry. (HRM270)
  12. Identify and describe the major legal responsibilities and liabilities in the hospitality and tourism industry. (HRM280)
Status: 
Published
Date changed: 
1493035206
Date created: 
1462478474