Hospitality Management Diploma

This curriculum prepares individuals to understand and apply the administrative and practical skills needed for supervisory and managerial positions in hotels, motels, resorts, inns, restaurants, institutions, and clubs.

Course work includes guest services, leadership, management, restaurant operations, lodging operations, marketing, sanitation, food preparation, food and beverage management and other critical areas.

Graduates should qualify for management or entry-level supervisory positions in food and lodging operations, including restaurants, food service, beverage service, catering, front office, reservations and housekeeping. Opportunities are also available in product services, and technology support and sales.

Program Contact

Charles Park
Chair, Culinary Arts, Baking & Pastry, Hospitality Management
Culinary Arts Building
Phone: 252-222-6034
Email: parkc@carteret.edu

First Semester

College Transfer Success Click for details
ACA 122
1.00
College Transfer Success Close
ACA
122

This course provides information and strategies necessary to develop clear academic and professional goals beyond the community college experience. Topics include the CAA, college policies and culture, career exploration, gathering information on senior institutions, strategic planning, critical thinking, and communications skills for a successful academic transition. Upon completion, students should be able to develop an academic plan to transition successfully to senior institutions.

Credits: 1.00
Prerequisites:
Corequisites:

Basic PC Literacy Click for details
CIS 111
2.00
Basic PC Literacy Close
CIS
111

This course provides an overview of computer concepts. Emphasis is placed on the use of personal computers and software applications for personal and fundamental workplace use. Upon completion, students should be able to demonstrate basic personal computer skills.

Credits: 2.00
Prerequisites:
Corequisites:

Sanitation and Safety Click for details
CUL 110
2.00
Sanitation and Safety Close
CUL
110

This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam.

Credits: 2.00
Prerequisites:
Corequisites:

Writing and Inquiry Click for details
ENG 111
3.00
Writing and Inquiry Close
ENG
111

This course is designed to develop the ability to produce clear writing in a variety of genres and formats using a recursive process. Emphasis includes inquiry, analysis, effective use of rhetorical strategies, thesis development, audience awareness, and revision. Upon completion, students should be able to produce unified, coherent, well-developed essays using standard written English.

Credits: 3.00
Prerequisites:
Corequisites:

HRM 110
3.00
Introduction to Hospitality and Tourism Close
HRM
110

This course covers the growth and progress of the hospitality industry. Topics include tourism, lodging, resorts, gaming, restaurants, foodservice and clubs. Upon completion, students should be able to demonstrate an understanding of the background, context, and career opportunities that exist within the hospitality industry.

Credits: 3.00
Prerequisites:
Corequisites:

Front Office Procedures Click for details
HRM 120
3.00
Front Office Procedures Close
HRM
120

This course introduces a systematic approach to lodging front office procedures. Topics include reservations, registration, guest satisfaction, occupancy and revenue management, security, interdepartmental communications, and related guest services. Upon completion, students should be able to demonstrate a basic understanding of current front office operating systems, including efficient and courteous guest services.

Credits: 3.00
Prerequisites:
Corequisites:

14 Total Credits

Second Semester

Food and Beverage Service Click for details
CUL 135
2.00
Food and Beverage Service Close
CUL
135

This course is designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety of settings. Topics include greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate competence in human relations and the skills required in the service of foods and beverages.

Credits: 2.00
Prerequisites:
Corequisites:

Food and Beverage Service Lab Click for details
CUL 135A
1.00
Food and Beverage Service Lab Close
CUL
135A

This course provides a laboratory experience for enhancing student skills in effective food and beverage service. Emphasis is placed on practical experiences including greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate practical applications of human relations and the skills required in the service of foods and beverages.

Credits: 1.00
Prerequisites:
Corequisites:

Cost Control-Food and Beverage Click for details
HRM 220
3.00
Cost Control-Food and Beverage Close
HRM
220

This course introduces controls and accounting procedures as applied to costs in the hospitality industry. Topics include reports, cost control, planning and forecasting, control systems, financial statements, operational efficiencies, labor controls and scheduling. Upon completion, students should be able to demonstrate an understanding of food, beverage, and labor cost control systems for operational troubleshooting and problem solving.

Credits: 3.00
Prerequisites:
Corequisites:

Quality Management-Hospitality Click for details
HRM 235
3.00
Quality Management-Hospitality Close
HRM
235

This course introduces the various schools of thought in achievementand implementation of quality standards for the hospitality industry. Emphasis is placed on developing and maintaining quality in the delivery of the tangible and intangible aspects of the service product. Upon completion, students should be able to demonstrate an understanding of quality service principles and apply them within a hospitality/service environment.

Credits: 3.00
Prerequisites:
Corequisites:

HRM 245
3.00
Human Resource Management-Hospitality Close
HRM
245

This course introduces a systematic approach to human resource management in the hospitality industry. Topics include training/development, staffing, selection, hiring, recruitment, evaluation, benefit administration, employee relations, labor regulations/laws, discipline, motivation, productivity, shift management, contract employees and organizational culture. Upon completion, students should be able to apply human resource management skills for the hospitality industry.

Credits: 3.00
Prerequisites:
Corequisites:

HRM 280
3.00
Management Problems-Hospitality Close
HRM
280

This course is designed to introduce students to timely issues within the hospitality industry and is intended to move students into a managerial mindset. Emphasis is placed on problem-solving skills using currently available resources. Upon completion, students should be able to demonstrate knowledge of how hospitality management principles may be applied to real challenges facing industry managers.

Credits: 3.00
Prerequisites:
Corequisites:

15 Total Credits

Third Semester

Legal Issues-Hospitality Click for details
HRM 140
3.00
Legal Issues-Hospitality Close
HRM
140

This course covers the rights and responsibilities that the law grants to or imposes upon the hospitality industry. Topics include federal and state regulations, historical and current practices, safety and security, risk management, loss prevention, relevant torts, and contracts. Upon completion, students should be able to demonstrate an understanding of the legal system and the concepts necessary to prevent or minimize organizational liability.

Credits: 3.00
Prerequisites:
Corequisites:

Marketing for Hospitality Click for details
HRM 240
3.00
Marketing for Hospitality Close
HRM
240

This course covers planning, organizing, directing, and analyzing the results of marketing programs for the hospitality industry. Emphasis is placed on target marketing, marketing mix, analysis, product and image development, use of current media, sales planning, advertising, public relations, and collateral materials. Upon completion, students should be able to apply the marketing process as it relates to the hospitality industry.

Credits: 3.00
Prerequisites:
Corequisites:

MAT 110
3.00
Mathematical Measurement and Literacy Close
MAT
110

This course provides an activity-based approach that develops measurement skills and mathematical literacy using technology to solve problems for non-math intensive programs. Topics include unit conversions and estimation within a variety of measurement systems; ratio and proportion; basic geometric concepts; financial literacy; and statistics including measures of central tendency, dispersion, and charting of data. Upon completion, students should be able to demonstrate the use of mathematics and technology to solve practical problems, and to analyze and communicate results.

Credits: 3.00
Prerequisites:
Corequisites:

9 Total Credits