Low Unit Certificate of Achievement in Hospitality Service Leadership (nine units). Overview of structure and financial performances of the hospitality industry; food and lodging, resorts, travel and tourism enterprises, attractions, and related operations.Fundamentals of fermentation, brewing, and distillation with an emphasis on sensory analyses evaluation techniques to define and design product quality, consumer sociocultural preference, and business. Focus on orientation to customer service, cultural/economic trends, career opportunities, foodservice, management, and service operations. Guest service competencies, the service encounter, professionalism, developing and delivering personalized experiences, and creating a service-focused product to increase operational profit and guest satisfaction in the hospitality industry. Influence of globalization and forces affecting industry growth and change. Hospitality foodservice safety and sanitation practices affecting individual operations. Preparation for and certification execution of the Foodservice Manager Examination. The following are major student learning outcomes:
Analyze the social and financial principles of foodservice and hospitality management.
Identify the essential stages of fermentation, brewing, and distillation.
Identify the stages in guest experience management that result in transformational service.
There are three highlights to this Certificate of Achievement in Hospitality Service Leadership: (1) it provides three in-class opportunities to earn industry-standard certifications and it fulfills required courses for (3) five additional certificates and (3) the associate degree for transfer.
First, the ServSafe Alcohol Certification makes students hirable for entry-level food and beverage positions such as barback, wine steward, bar manager, and assistant beverage manager. The Gold Certification is focused on customer service and provides an excellent base for additional training or as a career foundation. Therefore, a student who has earned these certifications is highly desirable in the industry. This hospitality management program certificate will provide opportunities for students to take the following three hospitality industry-standard examinations:
The National Restaurant Association's ServSafe Alcohol Certification (ServSafe Alcohol),
The American Hotel and Lodging Educational Institute Guest Service Gold Certification (Gold), and
The Always Food Safe, ANSI certified, Foodservice Manager Certification.
Second, completion of this certificate places students on the pathways to earn the following five professional certificates:
Professional Culinary Certificate (19 units),
Professional Baking Certificate (19 units),
Medical Sector Hospitality Food and Beverage Leadership (9 units),
Cruiseline Sector Hospitality Leadership (9 units), and
Hospitality Management (19 units).
Finally, this course will fulfill three courses that meet the requirements for the associate of science degree for transfer in hospitality management (60 units) to such [currently accepted for transfer] institutions as Pomona (Hospitality Management), Northridge (Tourism, Hospitality, and Recreation Management), Long Beach (Hospitality Management), Sacramento (Recreation Administration), and San José (Hospitality, Tourism and Event Management; Chicana and Chicano Studies).
Certificate goals. The certificate goals are to pair high-quality theoretical knowledge with practical need that result in preparation for entry- to mid-level employment; educational, workforce, academic, and professional advancement; and the opportunity to transfer. Through participating in curricular and co-curricular learning opportunities (including networking with internal and external industry partners), internships, opportunities to earn industry-recognized designations (such as the Foodservice Manager Certification, Certification in Hotel Industry Analytics, Certified Restaurant Server, Guest Service Gold Certification, and Certified Guest Service Professional), and professional work experience, students will have the competencies essential to successfully manage in an entry- to mid-level hospitality position. The certificate objectives include identifying, acquiring, and applying value sets, strategy and leadership, critical thinking, teamwork, and technology.
Certificate objectives. The student certificate objectives are to (1) integrate the development of products and services with guest management skills to exceed expectations in a hospitality environment; (2) model the positive values, integrity, and credibility of competent and ethical leaders and make decisions that align with the fundamental principles of strategic leadership in a hospitality business environment; (3) make logical and ethical decisions by synthesizing a combination of techniques and best practices with organizational and analytical skills to interpret information and formulating rational solutions in a hospitality environment; (4) evaluate one’s own team-related transferable aptitudes—techniques, skills, and knowledge—to contribute to high-achieving and positive team performance in a diverse, sociocultural hospitality environment; and (5) apply current, relevant, and trending tech to enhance organizational performance, growth, and profit in a hospitality environment.
All courses must be completed with a grade of C or better. All courses in the hospitality management major must be numbered 1-99 and articulated for private and four-year academic institutions. Students must complete all three classes--nine units--to earn the certificate.
|Course||Title||Units||Year/Semester (Y1 or S1)|
|HOSP003||Survey of Hospitality Management and Manager Sanitation and Safety||3||Y1|
|HOSP005||Fundamentals of Enology, Sensory Evaluation, and Beverage Appreciation||3||Y1|
|HOSP045||Guest Service Management||3||Y1|