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Student Learning Outcomes

Discipline: Certificate: Hospitality: Hospitality Management - Level II - L1325

Course Name	Course Number	Objectives
Dining Room Service Management	CUL 114	Identify food safety and sanitation practices within a food service establishment. Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
Hospitality Financial Accounting	HRM 64	Develop an Income Statement (P&L) for a hospitality operation. Develop a Balance Sheet for a hospitality operation.
Hospitality Law	HRM 66	Identify and differentiate the four sources of law. Analyze a hospitality civil case and determine the facts, elements of negligence, possible consequences and outcomes.
Hospitality Supervision	HRM 56	Identify leadership styles and recognize successful motivational techniques. Demonstrate knowledge of effective interviewing 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.

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