Hospitality Operations Associate Certificate (HP31) Technical Certificate of Credit
Stand-alone and Embedded in Hotel/Restaurant/Tourism Management Diploma and Degree)
The Hospitality Operations Associate program prepares students for employment in a variety of positions in today's Hotel/Restaurant/Tourism fields. Additionally, the program provides opportunities to upgrade present knowledge and skills or to retrain in the area of Hotel/Restaurant/Tourism. Graduates of the program receive a Hospitaility Operations Associate certificate.
Core courses: Each semester
Occupationally specific courses: Varies
Program admission requirements:
Minimum Test Scores
|ACCUPLACER NEXT GENERATION–||Reading||224||ACCUPLACER-||Sentence Skills||60|
High School diploma or equivalent required for graduation.
Credits required for graduation: 12
|Occupational Courses 12 credits||12|
|HRTM 1100Introduction to Hotel, Restaurant, and Tourism Management
Provides the student with an overview of occupations in the hospitality industry. Emphasizes the various segments of each occupation and the interrelated responsibilities for customer service which exist across the hospitality industry. Topics include: development of the hospitality industry, food and beverage services, hotel services, meeting and convention services, management's role in the hospitality industry, and hospitality industry trends.
|HRTM 1160Food and Beverage Management
Provides students with a study of food and beverage operations and management. Emphasis is placed on the successful operation of a food and beverage establishment. Topics include restaurants, owners, locations, and concepts; business plans, financing, and legal and tax matters; menus, kitchens, and purchasing; restaurant operations and management.
|HRTM 1201Hospitality Marketing
Introduces students to marketing techniques associated with hotel/restaurant/tourism fields with emphasis on identifying and satisfying needs of customers. Topics include: marketing introduction, research and analysis, marketing strategies, marketing plans, social media marketing, branding, positioning, sales and advertising. Because of the constant change in marketing strategies in the hospitality industry, this course will also focus on new marketing techniques that are being used in the hospitality industry.
|Hotel/Restaurant/Tourism or Related Elective (3 Credit Hrs)||3|
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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.