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Student Learning Outcomes

Discipline: Certificate: Hospitality: Hospitality Management - Level II - L1325
Course Name Course Number
Dining Room Service Management CUL 114
  • Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
  • Identify food safety and sanitation practices within a food service establishment.
Hospitality Financial Accounting HRM 64
  • Develop a Balance Sheet for a hospitality operation.
  • Develop an Income Statement (P&L) for a hospitality operation.
Hospitality Law HRM 66
  • Analyze a hospitality civil case and determine the facts, elements of negligence, possible consequences and outcomes.
  • Identify and differentiate the four sources of law.
Hospitality Supervision HRM 56
  • Demonstrate knowledge of effective interviewing techniques.
  • Identify leadership styles and recognize successful motivational techniques.
Hospitality Work Experience HRM 91
  • Demonstrate proficiency of skills specified in the measurable objectives.
  • Develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.
Introduction to Hospitality HRM 51
  • Describe opportunities for entry and advancement in the hospitality field and develop a career portfolio.
  • Identify recognized hospitality leaders and analyze their leadership styles identifying key qualities, philosophies, or experiences associated with success in the field.
Introduction to Lodging HRM 70
  • Establish room rates based on desired profits using the Hubbart formula.
  • Identify staffing needs for a hotel Front Desk based on occupancy, level of activity, and budget constraints.