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Hospitality Manager Certificate (Plan 22FI)

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Business and Social Sciences Division

Award Type

Certificate

Catalog Description

This program builds upon the Hospitality Supervisor Certificate and prepares students for advanced level employment as a member of a management team in the hospitality industry. This certificate emphasizes the development and application of managerial and leadership skills. Students acquire skills in menu design, cost control, and continuous improvement. Upon completion of this certificate, students will meet the American Culinary Federation (ACF) initial certification and re-certification requirements for the Sanitation, Nutrition, and Supervision courses for the ACF Chefs Certi3fication program.

Additionally, students will receive National Restaurant Association Educational Foundation (NRAEF) ManageFirst certificates for the Menu Marketing and Management course, Hospitality Supervision course and Cost Control course. Completion of this certificate will qualify the student to apply for the NRAEF ManageFirst Diploma, which is nationally recognized industry credential.

Once the program has been completed, students should be able to:

Apply principles of safety and sanitation in food service operations.

Apply food service safety and sanitation methods.

Demonstrate food preparation skills.

Apply principles of nutrition.

Apply culinary fundamentals in a professional setting.

Manage food service operations.

Enforce health and safety standards.

Supervise and assist in the development of employees.

Recommend or modify business procedures to meet changing needs.

Demonstrate an understanding of purchasing in the hospitality industry.

Apply knowledge of food and supply costs.

Relate food service operations to sustainability.

Total Hours for Completion

35

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