TOP Code: 

1307.00

Guest service competencies, the service encounter, professionalism, developing and delivering personalized experiences, and creating a service-focused product to increase operating profit and guest satisfaction in the hospitality industry. Financial management of food, beverage, labor, supplies, and other costs within a hospitality operation. Overview of structure and financial performance with an emphasis on problem solving and application of cost control techniques to maximize profits while managing expenses.

A Certificate of Achievement is awarded upon completion of all required courses with a grade of C or better. 

Program Outcomes

• Identify problem solving and solution techniques in realistic hospitality operational situations.
• State and differentiate the major principles behind service vision, design, and the encounter.
• Apply dietary guidelines and current nutrition recommendations.

Requirements for the Certificate of Achievement

Course List

Code	Title	Units
HOSP 021	FOOD, BEVERAGE, AND LABOR COST CONTROL	3
HOSP 045	GUEST SERVICE MANAGEMENT	3
NUTR 011	HUMAN NUTRITION	3
Total Units		9

This Certificate of Achievement is not eligible for an Associate Degree.