First Time Hospitality Manager

Survey of entry-level, first-time management skills, concepts, theories, and principles with a focus on a supervisor’s job responsibilities and the role that managers play in planning, organizing, leading, and motivating teams. Analysis of hospitality law, legal, and policy areas including constitutional law, discrimination, and safety and security issues. Practical application of hospitality legal principles—including state and federal regulations, court decisions, and legislative requirements—and model decision-making to avoid liability and lawsuits in hospitality operations. Apprehension of financial management of food, beverage, labor, supplies, and other costs within a hospitality operation. 

Ten per academic year.

The certificate goals are to pair high-quality theoretical knowledge with practical need that result in preparation for entry- to mid-level manager/supervisor 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, Guest Service Gold Certification, and Certified Guest Service Professional), and professional work experience, students will have the competencies essential to successfully manage/supervise in an entry- to mid-level hospitality position. The certificate goals include identifying, acquiring, and applying value sets, strategy and leadership, critical thinking, teamwork, and technology.

The student objectives are:

Illustrate the entry-level, first-time management role of day-to-day business operations according to the organization’s policies and recommendations.

Apply knowledge of the legal relationship and considerations hospitality entities face during daily operations to minimize potential liability and lawsuits.

Analyze hospitality industry controls and control systems to manage financial performance.

Required Core Total:       9 units

TOTAL UNITS:                    9 units

Proposed Sequence:

Year 1, Spring = 9 units 

TOTAL UNITS: 9 units

Culinary Arts and Hospitality Management Department, Division of Business

Glendale Community College. Restaurant Management Certificate (37 units). This degree or certificate provides students with the professional preparation required to meet the new trends and demands of management in the food service industry. Certificate courses focus on the fundamentals of operating a food service establishment, emphasizing personnel supervision, purchasing, menu development, cost control, and beverage service, as well as other aspects of management. Program Learning Outcomes: Upon completion of this program, students will demonstrate skills and knowledge required in the field of restaurant management including the following: professional cooking, sanitation practices, institutional purchasing, beverage and bar operations, banquet and catering presentation, and management principles for food service personnel.

Mt San Antonio Community College. Food Services Certificate (8 units). This certificate prepares the holder to enter the food service field as a skilled food service worker in either food preparation or service.

Hospitality Management - Level I certificate (9 units). The Hospitality: Hospitality Management - Level I Certificate prepares students for entry-level positions in the hospitality industry. Students receive training in dining room service management and lodging operations. Students who successfully complete the requirements for this certificate will also be required to complete a minimum of 60 non-paid or 75 paid hours of work experience in the hospitality industry.

West LA Community College. The Hospitality Associate of Arts and Certificate of Achievement programs include fundamental aspects of all phases of hotel management and its role in the hospitality industry. The programs cover general hotel operations, front office and back office operations, hotel sales and marketing, event and convention planning and more. The course work prepares students for a variety of occupations with hotels, resorts, private clubs, convention centers, meeting centers, cruise ships, sports and entertainment venues, and other commercial settings. Hospitality’s wide range of career options includes jobs in small or large lodging, meeting, convention, event, entertainment, destination management, and food service companies. West students are currently employed in professional positions at several five-star hotels in Los Angeles and Beverly Hills.

Hotel Front Desk & Back Office Operations Certificate (18 units). The Hotel Front Desk and Back Office Operations Certificate of Achievement includes courses about the day-to-day operations of hotel or other lodging establishments where the Front Desk is the central hub of the operation. Students acquire skills in guest relations, problem-solving, decision-making, as well as managing the various technology systems used by hotels and other lodging establishments. Student will also receive an overview of various departments and how they interact with the Front Desk. Departments can include reservations, housekeeping, food & beverage, engineering, security, accounting, convention services, plus outlets such golf, tennis, spas, and other activity/revenue centers. Students are taught the various cycles of the guest experience from pre-arrival, arrival, check-in, and check-out.

Three per semester.

New program.