Description
A hospitality management competency demonstrates to prospective employers the skills you have obtained to excel as a professional in the hospitality management industry. This credential is obtained by completing three separate hospitality courses and one ServSafe Food Handler industry certification accredited by the National Restaurant Association. A student who holds a valid certification may submit the original ServSafe Food Handler certificate to the Records Office for validation toward the microcredential.
Courses Required
HOS 10000 - Sanitation Management
Description:
The understanding of sanitation and food safety management in the hospitality industries are the foundation of this course. Students are prepared for the food & service industry toward a ServSafe certification testing, which is required and monitored by the NYS Health Department. A score of 75% or better will be rewarded with a National Restaurant Association ServSafe Certification.
HOS 10100 - Introduction to Hospitality
Description:
This course will introduce students to the specialty area of business called hospitality management. Students will learn about basic operations, industry challenges, and current trends in tourism, recreation, restaurants, food service, lodging, resorts, spas, special events, conventions, travel, casinos, cruise lines, airlines, them parks, and more. Students will have the opportunity to explore a variety of areas of interest while gaining an understanding of the foundational skills and knowledge needed for a successful career in the world’s largest industry.
HOS 10200 - Restaurant Management
Description:
This course will provide students an understanding of the basic management procedures in the operations of a restaurant. Discussions of business law, insurance, personnel procedures, employee training, customer service and purchasing will be covered. Students will learn the concepts, strategies, and practical skills necessary for managing, owning, and operating a successful restaurant, bar, or other food and beverage business. Key operational functions like menu design, pricing, guest service processes, and employee engagement and performance will also be covered.
ServSafe Food Handler Certification Exam
Description:
Students will earn skills badge if test is passed at RCC with a score of 75% or better. Accredited by National Restaurant Association.
Pre-requisite(s): None
Method(s) of delivery: In-person
Credit or Non-credit: Credit
Minimum Grade Proficiency: B-
Minimum Food Handler Certification Proficiency: Must achieve 75% passing rate on exam (Non-credit)
(Grades will be recorded on the student’s transcript. Students who meet the grade proficiency are eligible to earn the microcredential. If a grade is earned below the proficiency level, the course grade cannot be used toward the microcredential, but is eligible for graduation requirements.)
Credits Earned Upon Completion: 9
Student Outcomes
- Explain food safety protocol & management systems
- Explain contamination, food allergens and foodborne Illness and its impact on the food supply
- Explain the flow of food through a food service operation
- Describe how to keep your facilities and equipment sanitary
- Define the difference between cleaning and sanitizing
- Describe what is meant by integrated pest management
- Analyze the different food safety regulations and standards
- List and explain the different methods of food safety training
- Discuss & understand recent food borne illness outbreaks
- Describe the different types of restaurant equipment
- Discuss the importance of food purchasing, expenses and costs
- Discuss the function of employee training, in restaurant management, recruitment and hiring procedure
- Develop and implement an employee training session
- Discuss the importance of the bar to the restaurant industry
- Discuss the importance of understanding foodborne illness and how to control it
- Describe the laws and regulations affecting the restaurant industry
- Explain the importance of service and customer relations
- Discuss different specific restaurants and how their concepts relates to their menus, design, service and marketing
- Describe the nature of the travel and tourism industry and its economic significance
- Recognize the different industries that comprise the hospitality field
- Describe types of managed food service
- Classify the major kinds of restaurant operations
- Summarize the different types of clubs, including their organization and operation
- Describe the theme park industry and its importance to the hospitality industry
- Discuss the enormous growth in the gaming industry and the impact it has on the hospitality industry
- Discuss the changes in the Cruise Industry and its impact on hospitality
- Explain the growth of special events and meeting management
Skills
- Acquire skills needed to maintain a safe environment for your guests and staff
- Cover needed safety protocols and techniques that deal with food issues in our industry
- Gain an understanding of the foundation skills and knowledge needed for a successful career in the hospitality industry
- Learn about basic operations, industry challenges, and current trends in the hospitality and culinary industry
- Understanding of the basic management procedures in the operations of a food establishment
- Cover a broad knowledge of business law, insurance, personnel procedures, employee training, customer service and purchasing
- Learn key concepts, strategies, and practical skills necessary for managing, owning, and operating a successful food and beverage business
- Develop confidence & learn what is involved to manage a business, learn key operational functions like menu design, pricing, guest service processes, and employee engagement and performance
Stackable to
(This credential is included in the educational opportunities listed below)
Certificate in Culinary Arts
AAS Hospitality and Culinary Arts – Culinary Track
AAS Hospitality and Culinary Arts – Hospitality Track
AAS Business Administration (2 HOS electives)
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