Hotel/Restaurant/Institutional Supervision (Certificate)

Purpose

The Certificate in Hotel/Restaurant/Institutional Supervision program prepares students for employment as a supervisor or entry level management trainee in various hospitality operations, or enables a student with previous hospitality experience to enhance his/her career path.

Program Objectives

A graduate should be able to:

  • demonstrate basic knowledge of the terminology and practices of the hospitality, foodservice, and hotel industries.
  • demonstrate communications and interpersonal skills, attitudes, and work habits that are professional and ethical.
  • demonstrate the techniques of effective supervision.
  • be certified in applied Food Service Sanitation.
  • develop menus that are appropriate for a variety of hospitality operations.
  • produce and serve quantity food preparations.
  • demonstrate required knowledge and skills to continue the educational process toward more advanced training leading to career advancement.
  • demonstrate the necessary knowledge and skills to enter into an Associate Degree career program in Hotel or Restaurant Management.

Curriculum

All courses can be applied to the Hotel/Restaurant Management A.A.S.

First Semester

ACC 110 Business Mathematics 3
HOS 111 Introduction to the Hospitality Industry 3
HOS 115 Management of Food and Beverage Service 3
HOS 130 Hospitality, Sanitation and Safety 3
HOS 198 Coop 3
(15 Credit Hours)

Second Semester

ENG 117 Writing for Business and Industry 3
HOS 220 Menu Planning / costing Design 3
CIS 110 Management Information Systems 3
HOS 211 Food Production Management I 4
HOS Elective 3-4
(16-17 Credit Hours)

TOTAL SEMESTER HOURS CREDIT: 31-32