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Discipline: Certificate: Hospitality: Hospitality Management - Level I - E1332

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 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	Identify recognized hospitality leaders and analyze their leadership styles identifying key qualities, philosophies, or experiences associated with success in the field. Describe opportunities for entry and advancement in the hospitality field and develop a career portfolio.
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.