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Certificate Programs
Hotel Technology: Front Office Technology
30-31This certifi cate introduces specialized topics such as front offi ce procedures, housekeeping/property management, human resources management, and related computer applications. In addition to the general academic requirements, it requires a minimum of 225 documented hours of hospitality-related internship experience. Graduates may enter entry-level positions in the front offi ce area of hotels, motels, resorts, or inns.
To prepare the students for entry-level positions in front office services in hotel and hospitality industry.
First Semester
3.0
This course provides an overview of the organizational structure of hotels, restaurants, and clubs from a management perspective. Topics include analysis of the hospitality industry, career opportunities, management theory, practical management techniques, and social responsibility of the industry. See when this course is offered ...
3.0
This course provides an overview of hotel operations beginning with the front office guest cycle. Information on front office computer technology, yield management, and reservation systems are presented. Emphasis is placed on the responsibilities and tasks of front office personnel. See when this course is offered ...
3.0
This course is the first of a sequence that explores fundamental accounting principles, concepts, and practices as a basis for the preparation, understanding, and interpretation of accounting information. It covers the complete accounting cycle for service and merchandising businesses through the adjustment and closing of the books and the preparation of the income statement, the statement of owner equity, and the balance sheet. The details of accounting for cash, receivables, inventory, long-lived assets, and current liabilities are investigated. See when this course is offered ...
3.0
This course focuses on several kinds of writing-self-expressive, informative, and argumentative/persuasive, and others. A minimum of five essay compositions are required. The course emphasizes the composition of clear, correct, and effective prose required in a variety of professions and occupations.Prerequisites: The required developmental reading (DS050 Developmental Reading, DS051 Essential Reading & Study Skills, or DS080 Study Reading), or SL115 ESL4: Advanced Reading, and/or writing courses (EN099 Introduction to College English or SL116 ESL4: Advanced Composition) or permission of the instructor or designee. See when this course is offered ...
3.0
This course provides knowledge of relevant computer skills and a solid foundation in the terminology and concepts of computer technology. Experience is provided with a variety of microcomputer software applications, including word processing, electronic spreadsheets, graphics, file management, and integrated software. Concepts and terms focus on preparing for a technologically oriented society and using the computer as a tool for productivity, research, and communication. See when this course is offered ...
Second Semester
4.0
This internship provides a variety of practical experiences such as hotel front office procedures, telecommunications, guest reception, cash handling and control, housekeeping, and convention sales and services. Field supervisors and MVCC program coordinators evaluate student performance. A minimum of nine hours per week over fifteen weeks, or a total of 135 hours is required for successful completion. See when this course is offered ...
3.0
This course provides an overview of the phases of staffing, planning, and organizing the technical details of each area of a hotel See when this course is offered ...
3.0
This course provides an overview of the role of human resources in the food service and lodging industries. Topics include employee job description, recruitment, orientation, training, performance appraisal, and compensation. Current federal legislation and labor relations are presented with emphasis on EEO laws, OSHA standards, and union negotiation and grievance processes. Prerequisite: HT101 Introduction to the Hospitality Industry. See when this course is offered ...
Restricted Program Elective - 3-4 Credits from list below
3.0
This basic law course investigates the application of law to societal and business relationships through a study of the concept of commercial law and its sources, the law of contracts, the law of sales, and the law of negotiable instruments. Lecture, class discussion, and case study comprise the primary methods of instruction In the effort to develop awareness of the logic and application of the law. See when this course is offered ...
3.0
This course is an introduction to public speaking. It emphasizes the fundamentals of preparing, organizing, supporting, and delivering the speech based on factual material. It includes topic selection, audience analysis, fact vs. opinion, outlining, supporting material, and visual support. Informative, demonstrative, and persuasive speeches are presented. Elements of interpersonal communication, logic, and persuasion are discussed. Prerequisite: EN101 English 1: Composition or EN106 English 1: Composition and Reading. See when this course is offered ...
3.0
This course covers the essential skills to sell a product, service, or idea. Activities include the writing and preparing of a detailed presentation plan as well as the expository delivery of the plan. See when this course is offered ...
3.0
This course emphasizes the basic practices, concepts, and activities involved in developing a successful marketing program. Topics include buyer behavior, market identification, product development, distribution, promotion, pricing, and the uncontrollable factors (economic, social, political, legal and technological) involved in the changing marketing environment of today. See when this course is offered ...
3.0
This course is a practical course designed to increase an individual's knowledge of the nuances involved in operating a small business. It is for both those individuals who are actively considering business ownership and those who merely desire to increase their general knowledge of business. Through lecture, films, and discussion, the individual will examine the necessary managerial and operational skills for proprietorship, develop a knowledge bank, and become acquainted with the available resources for small business. Areas covered include: self-assesment, planning, decision-making, legal forms of business, record keeping, business insurance, taxes, advertising and promotion. Examinations plus the presentation of a realistic business plan make up the major course requirements. The Small Business Administration provides resource material for the course. See when this course is offered ...
3.0
This course develops an understanding of the basic functions of management as well as the social and economic responsibilities of those people engaged in management. Emphasis is placed on the problem of decision-making under conditions of uncertainty. See when this course is offered ...
3.0
This course introduces convention sales and marketing techniques. Topics include convention promotion, planning, and post convention evaluation. See when this course is offered ...
3.0
This course introduces the methods, tools, and procedures used
to control food, beverage, and labor costs in a food service organization. Emphasis is placed on each step in the flow of costs: purchasing, receiving, storage, issuing, preparation, portioning, service, and accounting for sales. Labor costs as they relate to the operation are discussed. Active problem solving and practical application are used to relate the principles learned to the food service industry.
See when this course is offered ...
Program Completion
| Program Length (months) | 9 |
| Completers between July-2011 and June-2012 | 0 |
| Completers in Normal Time | NR |
| On-time Graduation Rate | NR |
Estimated Cost to Complete in Normal Time
| In-state Tuition & Fees | 4,130 |
| Books & Supplies | 1,600 |
| Room & Board | 9,170 |
| Total Cost | 14,900 |
Debt at Completion
| Completers with Debt | 0 |
| Median Federal Debt | NR |
| Median Private Debt | NA |
| Median Institutional Financing Plan Debt | NA |
Occupations and Standard Occupational Classification (SOC) Codes
| Food Service Managers | 11-9051 |
| Lodging Managers | 11-9081 |
Job Placement
| MVCC is not required to report placement data by the state or our accrediting agencies |
| NR: Not reported due to privacy concerns (number of completers is less than 10) |
| NA: Not applicable |
Office for Vice President of
Learning and Academic Affairs
Payne Hall, Room 395
315.792.5301
Contact Information
Mary Noti
Assistant to the VP of
Learning and Academic Affairs
Email: Office of VPLAA