Front Office Manager (FFM1) Technical Certificate of Credit
Stand-alone and Embedded in Hotel/Restaurant/Tourism Management Diploma and Degree)
The Front Office Manager program prepares students for employment in a variety of positions in today's hotel front office. The Front Office Manager program provides learning opportunities which introduce, develop, and reinforce academic and occupational knowledge, skills, and attitudes required for job acquisition, retention, and advancement.
Core courses: Each semester
Occupationally specific courses: Varies
Program admission requirements:
Minimum Test Scores
|ACCUPLACER NEXT GENERATION-||Reading||224||ACCUPLACER-||Sentence Skills||50|
High School diploma or equivalent required for graduation.
Credits required for graduation: 12
Beginning Start Term: Spring 2023
|Occupational Courses 12 credits||12|
|HRTM 1130Business Etiquette and Communication
This course focuses on professionalism in a variety of business settings. Topics include professional image and conduct at work, telephone etiquette, table manners, oral and written communication skills, and diversity in the hospitality industry.
|HRTM 1140Hotel Operations Management
This course focuses on the organization and management of lodging operations. It covers day-to-day operations of each department in a hotel and helps students to understand what seasoned managers do. Emphasis is placed on the rooms division. Topics include corporate structures, departmental responsibilities, hotel services and staff, decision making, and industry trends.
|HRTM 1210Hospitality Law
Introduces the student to local, state, federal, and international laws which govern the hospitality industry. Emphasis is placed on creating a workplace where compliance with the law, adherence to ethical standards, and stressing security and loss prevention are the basis for every decision. Topics include civil law, the structure of hospitality enterprises, government agencies that impact the hospitality industry, preventative legal management, contracts, employee selection and management, duties and obligations to employees and guests, and crisis management.
|HRTM 1220Supervision and Leadership in the Hospitality Industry
This course focuses on the principles of good supervision and leadership as they apply to day-to-day hospitality operations. Topics include recruiting, selection, orientation, compensation and benefits, motivation, teamwork, coaching, employee training and development, performance standards, discipline, employee assistance programs, health and safety, conflict management, communicating and delegating, and decision making and control.
Up one level
Programs of Study
Notice and Responsibilities Regarding this Catalog
The purpose of this catalog/handbook is to provide general information. It should not be construed as the basis of a contract between students and Albany Technical College (ATC). While the provisions of this catalog/handbook will ordinarily be applied as stated, ATC reserves the right to change any provisions listed without notice. Such changes may include entrance requirements and admissions procedures, courses, and programs of study, academic requirements for graduation, fees and charges, financial aid, rules and regulations and the College calendar. It is the student’s responsibility to keep informed of all changes including academic requirements for graduation.