Hospitality Management (ATC)
Advanced Technical Certificate
Career-Technical Program
Interest Areas:
- Business Admin. and Management
The Hospitality Management program prepares students for entry-level management in the hospitality industry. Students receive instruction in the areas of management, human resources, accounting, food and beverage operations, and lodging operations. Internships provide students with the opportunity to apply classroom training to their personalized specific experiences.
The program is designed with two pathways to accommodate two different types of students.
Introduction to Industry pathway is for students who have minimal to no experience in the hospitality industry. These students would typically prefer and benefit from a more hands on approach. Students get real-world experience in the kitche, dining room, and deli operating Emery's Restaurant located on the second floor of the Hedlund Building.
Industry Trained pathway is best for students that have extensive experience and are currently working in industry. The courses are offered online to provide more flexibility with the expectation that students are receiving training in the field.
Contact Information:
Career & Technical Professional Programs Division
Hedlund Building, Room 101
Phone: (208) 769-3226
Program Requirements
| Semester 1 | Credits | |
|---|---|---|
| HOSP-100 or HOSP-207 |
Introduction to Hospitality and Tourism or Exploring Hospitality and Cultural Connections |
3 |
| HOSP/CULA-111 | Food Safety and Sanitation | 3 |
| GEM 1 - A.A.S. Written Communication | 3-4 | |
| Select one of the following Pathways: | 9 | |
| Introduction to Industry: | ||
| Professional Kitchen I | ||
| Professional Kitchen Lab I | ||
| Introduction to Customer Service | ||
| Introduction to Customer Service Lab | ||
| Industry Trained: | ||
| Customer Service | ||
| Word Processing/Word I | ||
| Spreadsheets/Excel I | ||
| Food Appreciation | ||
| Credits | 18-19 | |
| Semester 2 | ||
| HOSP-117 | Careers in Hospitality | 3 |
| HOSP-135 | Lodging Operations Management | 3 |
| HOSP-225 | Event Planning and Management | 3 |
| HOSP-291 | Hospitality Field Experience I | 1 |
| Select one of the following: | 3-5 | |
| Financial Business Applications | ||
| Credits | 13-15 | |
| Semester 3 | ||
| BLDR-122 | Leadership | 3 |
| BUSA-265 | Legal Environment of Business | 3 |
| COMM-101 | Fundamentals of Oral Communication | 3 |
| HOSP-292 | Hospitality Field Experience II | 1 |
| BUSA-221 or HOSP-217 |
Principles of Marketing or DECA Marketing |
3 |
| Credits | 13 | |
| Semester 4 | ||
| ACCT-110 or ACCT-201 |
Small Business Accounting or Principles of Accounting |
3 |
| CULA-268 | Introduction to Wine, Beer and Spirits | 2 |
| ENTP-125 | Small Business Financial Management | 3 |
| HOSP-267 | Responsible Alcohol Service | 1 |
| HOSP-293 | Hospitality Field Experience III | 1 |
| Credits | 10 | |
| Total Credits | 54-57 | |
Course Key
- GEM
- AAS Institutionally Designated
-
- Gateway
-
- Milestone
Program Outcomes
Upon completion of the program, students will be able to:
- Identify the skills necessary to work in various entry-level positions, industry specific terminology, guest services standards, conflict resolution methods and the distinctive characteristics of the hospitality industry.
- Demonstrate the ability to use current technology and various computer applications relevant to hospitality industry.
- Discuss and compare tools common to the food service industry, cooking principles, various beverage and the methods of serving them.
- Plan and organize an event or meeting.
- Describe how functional areas within hotels are classified and how the departments interact and rely on each other.
- Demonstrate effective communication skills by meeting deadlines and following instructions individually and cooperatively within team structures on various projects and assignments.
- Recognize the risks and responsibilities associated with serving alcohol and food safety.
- Discuss and implement basic management skills, problem solving techniques, hospitality rules regulations and procedures governing establishments and their impact on operations requirements, risks and revenue.
- Explain the importance of financial reporting, accounting, ethics, marketing and sales principles as they relate to hospitality.