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Hotel & Restaurant Management Certificate

Certificate Number 901095

The Hotel & Restaurant Management Certificate is an 18-credit certificate designed to prepare students for a variety of mid-management positions in lodging operations, food service operations, and tourism services. The program is offered on a flexible, part-time schedule to accommodate the needs of employees in the hospitality industry. Some courses may be completed through credit by examination, credit for work experience, video and Technical College of the Air, interactive television or online. The certificate is designed for completion in two or more semesters.

Certificate Completers will be able to

. Plan a conference or special event.
. Manage cleaning/sanitation operations in the food service and lodging industry.
. Maximize facility productivity.
. Understand preventative maintenance and equipment service.
. Manage quality customer service systems.
. Apply product presentation principles in the hospitality industry.

Completers will be able to apply credits toward the following programs:

. 101092, Hotel & Restaurant Management

Note

10-109-168, Restaurant Management is offered only in the spring.
10-109-126, Hospitality Management is offered only in the spring.
10-109-114, Hotel Management is offered only in the fall.
10-109-127, Hospitality Facilities Management is offered only in the fall.

Curriculum

Catalog No. Description Credits
10-104-125 Event Marketing
3
10-109-127 Hospitality Facilities Mgmt
3
10-109-126 Hospitality Finance
3
10-109-114 Hotel Management
3
10-104-110 Marketing Principles
3
10-109-168 Restaurant Management
3
Certificate Total
18

Course Descriptions

10-104-125 Event Marketing ...planning, promotion execution, and evaluation of special events (entertainment, industry, meeting/convention). Students will work toward the actual staging of an event (will require time outside of the classroom setting).

10-109-127 Hospitality Facilities Mgmt ...staffing housekeeping operations, facilities safety and security, cleaning routines, material selection, laundry operations, controlling costs in housekeeping and maintenance departments, facility systems.

10-109-126 Hospitality Finance ...purchasing/receiving controls, storing/issuing controls, production controls, monitoring activities, sales controls, beverage controls, labor controls.

10-109-114 Hotel Management ...lodging classification, ownership/affiliation, hotel/front office organization, equipment, reservations, registration, guest services, guest accounting, credit monitoring, check-out/settlement, night audit, management functions, room statistics, yield management, staffing.

10-104-110 Marketing Principles ...marketing management, market segmentation, market research, consumer behavior, product decisions and management of distribution, pricing, promotional decisions for strategy planning.

10-109-168 Restaurant Management ...food/beverage industry, product classifications, responsible service; bar/kitchen equipment/organization; maintaining clean/sanitary facilities; staffing, training, supervising food/beverage employees; promotions planning; budgeting/cost controls of food/beverage operations.

For more information, please contact: The Business & Information Technology Department,(920) 498-5435 or (800) 422-NWTC, extension 5435, or contact Enrollment Services at (888) 385-NWTC.