Instructional Programs
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Purpose: The curriculum is designed for persons seeking employment in the hospitality industry and for those presently employed who desire updating their skills in the lodging industry.
| One Year | 1st Semester | 2nd Semester | ||||
| HRI | 101 | Hotel Restaurant Org. & Mgt. I | 3 | |||
| 1 HRI | 120 | Principles of Food Preparation | 4 | |||
| HRI | 255 | Human Resources Mgt. & | ||||
| Training for Hospitality & Tourism | 3 | |||||
| HRI | 265 | Hotel Front Office Operations | 3 | |||
| STD | Elective | 1 | ||||
| ENG | 111 | College Composition I | 3 | |||
| HRI | 102 | Hotel Restaurant Org. & Mgt. II | 3 | |||
| HRI | 165 | Hotel Housekeep./Engineer. Mgt. | 4 | |||
| HRI | 235 | Marketing of Hospitality Svcs. | 3 | |||
| 2 ___ | Social Science Elective | 3 | ||||
| Total Credits/Semester | 14 | 16 | ||||
Total credits for the Hotel Management Certificate = 30.
1 Special requirement for food laboratories: A white uniform or classic chef is the financial responsibility of the student.
2 The social science elective may be selected from the following: economics, geography, history, political science, psychology, or sociology (includes anthropology). If you are planning to transfer to another college or university select social science courses that will meet the other institution’s requirement.
Last revised: Monday, May-18-2015 10:28
Comments to: Programming Support Services