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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

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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

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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 TIME Fall 2018 Spring 2019 Summer 2019
Green Bay
Accepting
Accepting
Accepting
Marinette
Unavailable
Unavailable
Unavailable
Sturgeon Bay
Accepting
Accepting
Unavailable

Application Checklist

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Curriculum
Students following the study plan below will complete the Hospitality Management technical diploma in the number of semesters shown.
FIRST SEMESTER
10-890-101 COLLEGE 101 ...Students will utilize digital tools and resources to assess, explore, practice, apply, and evaluate both employability and learning skills. By establishing NWTC cultural values as hallmarks of success in academic, career, and personal settings the course encourages reflective, personalized development of a growth mindset and emphasizes the importance of making wise choices. To maximize the return on investment, students should take this course in their first semester as it identifies key expectations (hidden rules) of higher learning and professional employment.
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.
10-104-191 CUSTOMER SERVICE ...examine customer service culture, develop communication and listening skills, explore diversity in the workplace, develop skills for handling challenging customers, and explore the impact of technology on customer service and engagement.
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.
10-804-134 MATHEMATICAL REASONING ...This course provides an alternative pathway to earning credit for a college level liberal arts mathematics course. All college students, regardless of their college major, need to be able to make reasonable decisions about fiscal, environmental, and health issues that require quantitative reasoning skills. An activity based approach is used to explore numerical relationships, graphs, proportional relationships, algebraic reasoning, and problem solving using linear, exponential and other mathematical models. Students will develop conceptual and procedural tools that support the use of key mathematical concepts in a variety of contexts. This course is not designed for Science, Technology, Engineering, or Math (STEM) students and/or others who require calculus. (Prerequisite: A placement value of 2400; OR Accuplacer Arithmetic score greater/equal to 65 AND Reading score greater/equal to 50; OR ACT Math score greater/equal to 15 AND ACT Reading score greater/equal to 15; OR prep courses-contact an academic advisor 920-498-5444)
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.

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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)

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