Instructional Programs
[ NVCC Home Page | Catalog Search | Table of Contents | Instructional Programs | Previous Page | Next Page ]
Purpose: The curriculum is designed for persons seeking employment in the hospitality industry and for those presently employed who desire updating their skills in the lodging industry.
| Credits | ||||||
| One Year | 1st Semester | 2nd Semester | ||||
| HRI | 101 | Hotel-Restaurant Org. & Mgt. I | 3 | |||
| 1 HRI | 120 | Principles of Food Preparation | 4 | |||
| HRI | 255 | Human Resources Mgt. & | ||||
| Training for Hospitality & Tourism | 3 | |||||
| HRI | 265 | Hotel Front Office Operations | 3 | |||
| STD | Elective | 1 | ||||
| ENG | 111 | College Composition I | 3 | |||
| HRI | 102 | Hotel-Restaurant Org. & Mgt. II | 3 | |||
| HRI | 165 | Hotel Housekeep./Engineer. Mgt. | 4 | |||
| HRI | 235 | Marketing of Hospitality Svcs. | 3 | |||
| 2 ___ | Social Science Elective | 3 | ||||
| Total Credits/Semester | 14 | 16 | ||||
Total credits for the Hotel Management Certificate = 30.
1 Special requirement for food laboratories: A white uniform is the financial responsibility of the student.
2 The social science elective may be selected from the following: economics, geography, history, political science, psychology, or sociology (includes anthropology).
Last revised: Monday, May-18-2015 09:37
Comments to: webmaster@nvcc.edu