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. Hospitality Management blends classroom instruction with hands-on learning in the areas of management, human resources, accounting, food and beverage operations, and lodging operations. An internship provides students with an opportunity to work in the field and be well prepared for future employment in restaurant, catering, hotels, and other segments of the hospitality industry.
Contact Information:
Physical Education, Dance, and Resort/Recreation Management Division
Winton Hall, Room 132
Phone: (208) 769-3409
Program Requirements
Semester 1 | Credits | |
---|---|---|
CAOT-165 | Productivity Software for Technical Programs | 1 |
HOSP-100 | Introduction to Hospitality and Tourism | 3 |
HOSP-110 | Front Office Procedures | 3 |
HOSP-111 | Food Safety and Sanitation | 3 |
HOSP-117 | Careers in Hospitality | 3 |
Select one of the following: | 3-5 | |
Technical Mathematics | ||
Credits | 16-18 | |
Semester 2 | ||
HOSP-102 | Guest Focused Service | 3 |
HOSP-215 | Bar Beverage Management | 3 |
HOSP-225 | Event Planning and Management | 3 |
HOSP-235 | Food Appreciation | 4 |
ENGL-101 or ENGL-101P |
Writing and Rhetoric I or Writing and Rhetoric I |
3 |
Credits | 16 | |
Semester 3 | ||
BUSA-265 | Legal Environment of Business | 3 |
COMM-101 | Fundamentals of Oral Communication | 3 |
HOSP-140 | Leadership Principles | 3 |
HOSP-250 | Risk Management | 3 |
Credits | 12 | |
Semester 4 | ||
ACCT-110 or ACCT-201 |
Small Business Accounting or Principles of Accounting |
3 |
BUSA-221 | Principles of Marketing | 3 |
HOSP-230 | Financial Management | 3 |
HOSP-290 | Hospitality Field Experience | 3 |
Credits | 12 | |
Total Credits | 56-58 |
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.