Front Office Manager (FFM1)  Technical Certificate of Credit


Stand-alone and Embedded in Hotel/Restaurant/Tourism Management Diploma and Degree)

Program Description:

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.

Entrance date:

Core courses: Each semester

Occupationally specific courses: Varies

Program admission requirements:

Minimum Test Scores

ACCUPLACER NEXT GENERATION- Reading 224 ACCUPLACER- Sentence Skills 50
Writing 236 Reading Comprehension 55
Arithmetic 229 Arithmetic 34

High School diploma or equivalent required for graduation.

Credits required for graduation: 12

Beginning Start Term: Spring 2023

Curriculum Outline (12 hours)
Occupational Courses 12 credits 12
HRTM 1130

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.

3
HRTM 1140

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.

3
HRTM 1210

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.

3
HRTM 1220

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.

3
Faculty
Program Chair

Chair/Instructor of Hotel, Restaurant & Tourism Management
FRE-107

Up one level
Programs of Study