Hospitality and Customer Service

The Hospitality and Customer Service Certificate curriculum prepares students for a customer-service oriented, entry level positions in lodging, food service, institutional or resort operations including restaurant supervising, event planning, purchasing, sales, and customer relations. Examples include hostess, cashier, restaurant supervisor, event planner, customer service, etc. Hospitality is the second largest employing industry in the state of California and the United States. The students will gain the skills and experience necessary to fill the need for entry-level customer-service oriented individuals in this industry.

We are projecting that 15 students will complete this certificate program the first year and enrollment will increase as the program grows.

The goal of the Hospitality and Restaurant Program is to prepare students for a career in the Hospitality Industry. The competencies of this certificate are based on the knowledge section of o*Net Online Summary report for SOC code 43-4081.00 - Hotel, Motel, and Resort Desk Clerks and SOC code 43-4051.00 - Customer Service Representatives. The list below includes the courses within this certificate that substantially address each competency. This is a vocational instruction program and is therefore, aligned with the California Community Colleges mission as defined in CAL. O*Net Skills Active Listening - CULART 101, BUSAD 127, CULART 180. CULART 250 & CULART 280 Speaking – BUSAD 127, CULART 101, CULART 180 & CULART 250 Service Orientation - CULART 101, & CULART 180 & CULART 280 Critical Thinking – CULART 101, BUSAD 127, CULART 180. CULART 250 & CULART 280 Active Learning – CULART 101, BUSAD 127, CULART 180. CULART 250 & CULART 280 Monitoring - CULART 180, CULART 280 & BUSAD 127 Time Management - CULART 101, CULART 180 & BUSAD 127 The program‐level student learning objective is: Upon successful completion of the program, graduates will have the opportunity to: • Understand and practice food and beverage service concepts. • Manage food, beverage, and human resource costs including monitoring staff and correction principles. • Understand and implement customer service using active listening and understanding and communicate effectively. • Define and articulate the core values of the Hospitality Industry. • Understand the basics of business within the industry and participate in monitoring activities including self and others.

BUSAD 127 Business Communications CULART 101 Introduction to Hospitality and Customer Service CULART 180 Small Business and Catering Management CULART 250 Food, Wine and Beverage Service Concepts CULART 280 Principles of Food and Beverage Management