Catalog 2013-2014

Content/Discipline Knowledge — Demonstrate a general knowledge of how hospitality businesses are organized and managed.
Communication — Demonstrate effective listening and communication skills to interact with customers and coworkers in a positive, professional, and ethical manner.
Critical Thinking/Problem Solving — Demonstrate competency in interpreting a profit and loss statement from a hotel or restaurant and using this data to make recommendations for maximizing yield.
Security/Loss Prevention — Demonstrate knowledge of how hospitality enterprises use standardized operating procedures to protect property and lives.
Work Ethics — Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace.

Graduates of the technical certificate in Event Coordinator will be able to complete the following tasks:

Describe the event planning process, including needs assessment, identification of site, budget development, theme/décor design, agenda development, time line utilization, staffing, contracted services, execution of the event, and post-event evaluation.
Apply course concepts by designing an event and producing a deliverable that details all stages of the event planning process.
Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace.

Graduates of the technical certificate in Food and Beverage Director will be able to complete the following tasks:

Explain the organizational structure of a variety of food and beverage operations, including the coordination of front-of-the-house and back-of-the-house operations.
Explain the importance of sanitation and safety in food and beverage operations.
Develop strategies for handling customer complaints and resolving problems.
Compute operating ratios (average check, food cost, beverage cost, labor cost, profit margin, etc.) and explain their relevance to performance.
Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace.

Graduates of the technical certificate in Front Office Manager will be able to complete the following tasks:

Describe the organization of hotels and the impact of each department on guest satisfaction.
Discuss the role of the front office in security and loss prevention and crisis management.
Compute operating rations (occupancy, ADR, RevPAR, yield, labor costs, profit margin, etc.) and explain their relevance to performance.
Develop strategies for handling customer complaints and resolving problems.
Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace.

Graduates of the technical certificate in Hospitality Customer Service will be able to complete the following tasks:

Identify the key segments of the hospitality industry.
Develop strategies for handling customer complaints and resolving problems.
Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace.

Graduates of the technical certificate in Hospitality Industry Human Resources Assistant will be able to complete the following tasks:

Discuss best practices in recruiting, selecting, orienting, and training employees in hospitality businesses.
Describe appraisal, grievance, disciplinary, and termination procedures in hospitality businesses.
Interpret and discuss relevant legislation applicable to hospitality industry human resources.
Explain the role of the human resources professional in interacting with hospitality industry executives and department heads.
Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace.

Graduates of the technical certificate in Hospitality Operations Associate will be able to complete the following tasks:

Demonstrate knowledge of the various facets of the hospitality industry and how they relate to each other.
Describe lodging and food and beverage operations.
Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace.

Graduates of the technical certificate in Hotel Management Specialist will be able to complete the following tasks:

Describe the organization of hotels and the impact of each department on guest satisfaction.
Compute operating ratios (ADR, RevPAR, yield, labor costs, food costs, profit margin, etc.) and explain their relevance to performance.
Interpret profit and loss statements and daily and weekly financial reports.
Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace.

Graduates of the technical certificate in Restaurant Management will be able to complete the following tasks:

Explain the organizational structure of a variety of food and beverage operations, including the coordination of front-of-the-house and back-of-the-house operations.
Explain the importance of sanitation and safety in restaurant operations.
Compute operating ratios (average check, food cost, labor costs, profit margin, etc.) and explain their relevance to performance.
Develop strategies for handling customer complaints and resolving problems.
Demonstrate the personal and professional ethics and interpersonal skills that are expected in the workplace.