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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):
• Business Management - Hotel & Restaurant Emphasis, 101023-E

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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.
• As a requirement for program entry, an Academic Skills Assessment (Accuplacer) with appropriate benchmark scores is necessary. Program Benchmarks are Arithmetic: 65; Reading Comprehension: 55; Sentence Skills: 75. Students not meeting these benchmarks or the equivalent will be required to establish an individualized academic plan. Students may have the opportunity to enroll in selected program core courses while completing their individualized plan. Upon completion of the plan, students will be eligible for all program courses. However, higher test scores will lead to greater success in core program courses. To learn more about these assessments and program benchmark scores, please contact a counselor at (920) 498-5444 or (888) 385-6982.

Program Availability

FULL TIMESpring 2017Summer 2017Fall 2017
Green Bay
Accepting
Accepting
Accepting
Sturgeon Bay
Accepting
Unavailable
Accepting

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
10-102-158
Business Principles
3
10-102-158 BUSINESS PRINCIPLES ...economics and business; global business; ethics and social responsibility; business ownership; entrepreneurship; business management; marketing; managing financial resources; legal issues impacting business; using technology to manage information. Course Typically Offered: Summer/Fall/Spring
10-104-191
Customer Service
3
10-104-191 CUSTOMER SERVICE ...develop professional telephone etiquette, explore customer service work environments, identify and analyze customer service failures, resolve problems cost effectively, set complaint policies, and develop communication techniques to handle complaining customers. Course Typically Offered: Summer/Fall/Spring
10-109-114
Hotel Management
3
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. Course Typically Offered: Fall
10-109-127
Hospitality Facilities Mgmt
3
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. Course Typically Offered: Fall
10-804-123
Math w Business Apps
3
10-804-123 MATH W BUSINESS APPS...real numbers; basic operations; proportions/one variable; percents, simple/compound interest; annuity; apply math concepts to purchasing/buying process, selling process; and basic statistics with business/consumer applications. (Prerequisites: Accuplacer Arithmetic=65 or ACT-Math =15 or 10-834-109, Pre Algebra AND Accuplacer Reading=55 or ACT-Reading=15 or 10-831-107, College Reading and Writing 1 or Intro to College Writing with "B" or better OR equivalent)
10-890-101
College 101
1
10-890-101 COLLEGE 101 ...develops tools and strategies that support success in college. Focuses on study skills, college resources, goal setting, time management, and learning styles. Introduces concepts for self assessing learning and completing an Exit Assessment that provides evidence that learning took place. Students should take this course prior to or during the first semester of their programs. 1 cr. Course Typically Offered: Summer/Fall/J-Session/Spring
SEMESTER TOTAL
16
SECOND SEMESTER
10-101-106
Accounting-for Non-Accountants
3
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. Course Typically Offered: Summer/Fall/Spring
10-104-110
Marketing Principles
3
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. Course Typically Offered: Fall/Spring
10-104-125
Event Marketing
3
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). Course Typically Offered: Fall/Spring
10-109-126
Hospitality Finance
3
10-109-126 HOSPITALITY FINANCE ...purchasing/receiving controls, storing/issuing controls, production controls, monitoring activities, sales controls, beverage controls, labor controls. Course Typically Offered: Spring
10-109-168
Restaurant Management
3
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. Course Typically Offered: Spring
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)

Note

• 10-109-168, Restaurant Management is offered only in the Spring.
• 10-109-126, Hospitality Finance 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.

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