Hospitality and Tourism

Hospitality and Tourism/Restaurant Management - CCL

Effective term: 
2016 Fall
Final term: 
Total credits required: 
Program Availability: 

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.

Program notes

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

ACC211Financial Accounting (3) OR
HRM265Financial Management for Hospitality and Tourism (3) 3
HRM110Introduction to Hospitality and Tourism Management 3
HRM140Food Production Concepts 3
HRM150Hospitality and Tourism Information Systems I 3
HRM220Hospitality Managerial Accounting 3
HRM230Beverage Management 3
HRM250Hospitality and Tourism Information Systems II 3
HRM260Hospitality Human Resource Management 3
HRM270Hospitality Marketing 3
HRM275Restaurant Management 3
HRM280Hospitality and Tourism Law 3
Restricted Electives
CSM/TQM101Quality Customer Service 3
HRM142Wine: From Vine to Table 3
HRM145Events Management 3
HRM235Club Management 3
HRM240Commercial Food Production 3
HRM296WCCooperative Education 3
  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)