Hospitality: Hospitality Management - Level II (Certificate N0490)

Program Overview

The Hospitality Management - Level II Certificate prepares students for mid-level or Manager-In-Training positions in the hospitality industry. Students acquire practical and management training in dining room service management, supervision, financial accounting, lodging management, and hospitality law. The program includes a supervised internship or work placement in a hospitality setting. Graduates are prepared for careers as Front Desk Supervisors, Restaurant Supervisors, Assistant Managers, Manager-In-Training, and Hospitality Operations Managers.

Program Outline

Degree Overview:

The Hospitality Management - Level II Certificate is designed to prepare students for mid-level or Manager-In-Training positions in the hospitality industry. Students acquire practical and management training in:

• Dining room service management
• Supervision
• Financial accounting
• Lodging management
• Hospitality law
Students who successfully complete the requirements for this certificate are also required to complete a minimum of 60 non-paid or 75 paid hours of work experience in the hospitality industry.

Outline:

Program Content:

• Dining room service management
• Supervision
• Financial accounting
• Lodging management
• Hospitality law

Program Structure:

The certificate program is comprised of two levels. Students must complete the requirements for Hospitality Management - Level I before enrolling in Level II coursework.

Course Schedule:

A suggested plan of study is provided, outlining a course sequence for both Fall and Spring terms.

Fall Term:

• HRM 51 - Introduction to Hospitality (3 units)
• HRM 59 - Introduction to Food and Beverage Management (3 units)
• HRM 70 - Introduction to Lodging (3 units)
• HRM 91 - Hospitality Work Experience (4 units)

Spring Term:

• HRM 56 - Hospitality Supervision (3 units)
• HRM 64 - Hospitality Financial Accounting (3 units)
• HRM 66 - Hospitality Law (3 units)

Modules:

• HRM 51 - Introduction to Hospitality: This course provides a comprehensive overview of the hospitality industry, covering topics such as industry trends, customer service, and various departments within a hospitality establishment.
• HRM 59 - Introduction to Food and Beverage Management: This course focuses on the management of food and beverage operations within hospitality settings.
Students learn about food and beverage service styles, inventory management, cost control, and menu development.
• HRM 70 - Introduction to Lodging: Students gain an understanding of the lodging industry, including different types of lodging facilities, guest services, front desk operations, and room management.
• HRM 91 - Hospitality Work Experience: Students gain practical experience through a supervised internship or work placement in a hospitality setting.
• HRM 56 - Hospitality Supervision: Students develop their supervisory skills, learning about team management, employee motivation, performance evaluation, and effective communication techniques.
• HRM 64 - Hospitality Financial Accounting: This course focuses on financial accounting principles and practices specifically applied within the hospitality industry.
Students learn about financial statements, budgeting, cost analysis, and revenue management.

Careers:

The Hospitality Management - Level II Certificate prepares students for mid-level or Manager-In-Training positions in the hospitality industry. Possible career paths may include:

• Front Desk Supervisor
• Restaurant Supervisor
• Assistant Manager
• Manager-In-Training
• Hospitality Operations Manager

Other:

• This Guided Pathways for Success (GPS) is a suggested sequence of coursework needed for program completion.
It is not an official educational plan.
• Schedule an appointment with a counselor or advisor as soon as possible to create an individualized Mountie Academic Plan (MAP) specific to your goals and needs.

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