Low Unit Certificate of Achievement in Medical Sector Hospitality Food and Beverage Leadership (nine units). 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. Financial management of food, beverage, labor, supplies, and other costs within a hospitality operation. Overview of structure and financial performance with an emphasis on problem solving and application of cost control techniques to maximize profits while managing expenses. The following are major student learning outcomes:
Identify problem solving and solution techniques in realistic hospitality operational situations.
State and differentiate the major principles behind service vision, design, and the encounter.
Apply dietary guidelines and current nutrition recommendations.
There are three highlights to this Certificate of Achievement in Medical Sector Hospitality Food and Beverage Leadership: (1) it provides two in-class opportunities to earn industry-standard certifications and it fulfills required courses for (3) three additional certificates and (3) the associate degree for transfer.
First, the Certification in Hotel Industry Analytics (CHIA) is the only hotel-related certification that recognizes the analytics skillset and knowledge that entry-level positions demand; for instance, assistant revenue managers, corporate staff, and data professionals. The CHIA is offered in partnership with STR, the global source for benchmarking and forecasting data. A student who has earned the CHIA is highly desirable in the broad financial industry. This hospitality management program certificate will provide opportunities for students to take the following two hospitality industry-standard examinations:
American Hotel and Lodging Educational Institute Certification in Hotel Industry Analytics and
The American Hotel and Lodging Educational Institute Guest Service Gold Certification (Gold).
Second, completion of this certificate places students on the pathways to earn the following three professional certificates:
Hospitality Service Leadership (9 units),
Cruiseline Sector Hospitality Leadership (9 units), and
Hospitality Management (19 units).
Finally, this course will fulfill two 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) NUTR011 Human Nutrition 3 Y1 HOSP021 Food, Beverage, and Labor Cost Control 3 Y1 HOSP045 Guest Service Management 3 Y1