Hotel-Motel-Restaurant Management, Restaurant Management, Certificate

Certificate Requirements

• HMR 101 - Introduction to the Hospitality Industry (3 Credits)
• HMR 115 - Sanitation and Safety Systems (1 Credit)
• HMR 120 - Principles of Food Preparation (3 Credits) ≈
• HMR 154 - Food Service Management (3 Credits)
• HMR 160 - Customer Service (3 Credits)
• HMR 250 - Events and Meeting Management (3 Credits)
• HMR 256 - Food and Beverage Management (3 Credits)
• HMR 258 - Food Service Trends (2 Credits) *
• BMT 102 - Marketing (3 Credits)
• SDV 100 - Fundamentals of College Study (1 Credit)

Symbol(s)

≈ This course has a corequisite.

Learning Outcomes

Graduates of this program should be able to:

1. Identify and utilize proper food and beverage preparation and service practices to operate a hospitality facility that also meets industry standards for safety, cleanliness and sanitation;
2. Describe and employ appropriate management and legal practices to operate all facets of a hospitality business;
3. Develop a comprehensive marketing plan for a hospitality business; and
4. Apply accounting and procurement/inventory procedures and controls to the operation of a hospitality business.