CONTENTSTART

Hospitality Management Technical Diploma

Program Code: 311093

Turn your interest in tourism, travel, and hospitality into a rewarding career. As a graduate of the Hospitality Management program, you’ll be prepared for mid-management positions in hotels, restaurants, food service departments, golf/country clubs, ski resorts, private catering, assisted living centers, bus lines, universities, cruise ships, and more. You may secure employment as a front office manager, event manager, food/beverage manager, executive housekeeper, revenue enhancement manager, building superintendent, or a sales manager (to name just some of the many careers in this exciting industry!) The curriculum includes American Hotel and Lodging Association Certifications as well as the CESIM Hospitality Simulation. Credits from this technical diploma may be applied toward the Business Management-Hotel & Restaurant Emphasis associate degree.

Follow Your Path

Some credits from this technical diploma apply toward the following associate degree(s):
• 101023-E, Business Management - Hotel & Restaurant Emphasis

EXCLUDESTART
EXCLUDEEND

Employment Potential

Tourism is Wisconsin’s fastest-growing industry and there are many interesting and challenging opportunities for relocating to work throughout Wisconsin, the Midwest, and the United States.

Front Office Manager: coordinates the reception and control center for servicing guests, directs and supervises front office staff, and maximizes room revenue through room inventory control.

Event Service Manager: coordinates activities of staff and personnel to make arrangements for group meetings and events.

Food Service Manager: coordinates food service activities of a hotel/restaurant or similar establishment, plans food service activities, schedules employees, oversees service, and controls costs.

Executive Housekeeper: supervises housekeeping employees, trains new hires, requisitions supplies, controls inventory, and inspects personnel work assignments.

Sales Manager: plans and administers sales programs to generate sales in a hotel or tourism organization, organizes prospect files, plans and prepares advertising and promotional materials, and arranges for publicity.

With additional education and/or work experience, graduates may find other opportunities for employment.

• General Manager
• Marketing Director
• Restaurant Manager
• Catering Manager

EXCLUDESTART

Requirements for Program Entry

• Completed application.
• High school transcript or equivalent. For a list of equivalents, go to www.nwtc.edu/gettingstarted.
• To be admitted to this program, learners must achieve a prior cumulative high school or college grade point average of 2.6 or higher OR a satisfactory academic skills assessment score. College grade point average must be based on 15 credits or more. To learn more about starting this program, please contact an academic advisor at (920) 498-5444 or (888) 385-6982.

Program Availability

FULL TIMESummer 2018Fall 2018Spring 2019
Green Bay
Accepting
Accepting
Accepting
Sturgeon Bay
Unavailable
Accepting
Accepting

Application Checklist

EXCLUDEEND
EXCLUDESTART
Curriculum
Students following the study plan below will complete the Hospitality Management technical diploma in the number of semesters shown.
FIRST SEMESTER
10-102-158 BUSINESS PRINCIPLES ...economics and business; global business; ethics and social responsibility; types of business ownership; entrepreneurship; role of management: operations management; human resources; marketing; managing financial resources and legal issues impacting business.
10-104-19 CUSTOMER SERVICE/BUSINESS COMMUNICATION ...importance of a customer, communicating with customers over the phone/e-mail, talking in layman's terms, use of face-to-face, effective meeting facilitation, being a good listener, etc.
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.
10-109-127 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 and design.
10-890-101 COLLEGE 101 ...presents learners with exposure to the language of responsibility with an emphasis on two tracks-soft (employability) and learning skills to enhance lifelong learning in academic, career, and personal settings. Course curriculum provides application and reflection of On Course strategies and vocabulary emphasizing the value of a growth mindset. Students should take this course during the first semester of college.
SEMESTER TOTAL
16
SECOND SEMESTER
10-101-106 ACCOUNTING-FOR NON-ACCOUNTANTS ...teaching non-accountants to read, analyze, and interpret financial information for making informed business decisions. This class de-emphasizes the use of debits, credits, journal entries and other accounting procedures.
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.
10-104-125 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).
10-109-126 HOSPITALITY FINANCE ...purchasing/receiving controls, storing/issuing controls, production controls, monitoring activities, sales controls, beverage controls, labor controls and financial statements.
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.
SEMESTER TOTAL
15
TOTAL CREDITS
31
Curriculum Note
. The credit for 10-890-101, College 101 is an Institutional Requirement for graduation. Consequently, it is not part of the program requirements, but must be passed with a C or better.

Program Outcomes

• Plan the operations within a hospitality organization.
• Organize hospitality resources to achieve the goals of the organization.
• Direct individuals and/or processes to meet organizational goals.
• Control hospitality processes/procedures.

EXCLUDEEND
EXCLUDESTART

Industry Credentials

Students will earn these certifications upon successful completion of the following courses.
• Hotel Management and Restaurant Management (American Hotel and Lodging Association Educational Institute Hotel/Restaurant Management Certification)
• Hospitality Finance (American Hotel and Lodging Association Educational Institute Hospitality Industry Managerial Accounting Certification)
• Hospitality Facilities Management (American Hotel and Lodging Association Educational Institute Managing Housekeeping Operations Certification)

EXCLUDEEND
CONTENTEND