Hospitality Services Management

Lawson State Community College

Short-Term CertificateNon-degree

The Hospitality Services Management Short Certificate is a 28-credit-hour program preparing students for hospitality industry careers. Coursework includes Orientation to the Hospitality Industry, Law and the Hospitality Industry, Special Topics in Hospitality, Event Logistics and Entertainment, Sanitation and Safety, and Food Purchasing and Cost Control, plus electives covering leisure programs, sports tourism, and current hospitality topics. Provides quick entry into the hospitality industry.

Credits

28 credits

Format

In-Person

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Program Pathways

Credentials this program stacks toward

No program pathways.

Program Requirements

Courses required to complete this program

ORI 101Orientation

1 cr

HSM 111Orientation to the Hospitality Profession

3 cr

HSM 112Law and the Hospitality Industry

3 cr

HSM 181Special Topics in Hospitality Management

3 cr

HSM 232Event Logistics and Entertainment

3 cr

CUA 116Sanitation, Safety, and Food Service

3 cr

CUA 213Food Purchasing and Cost Control

3 cr

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

Hospitality Services Management

Lawson State Community College

Short-Term CertificateNon-degree

Credits

28 credits

Format

In-Person

Eligibility Calculator

Which aid programs apply to this program?

Record Quality Eligibility Calculators

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 11-9051.00

Skills

CoordinationActive ListeningSpeakingReading ComprehensionService OrientationManagement of Personnel ResourcesMonitoringCritical ThinkingSocial PerceptivenessTime ManagementInstructing

Knowledge

Customer and Personal ServiceAdministration and ManagementEnglish LanguageFood ProductionPersonnel and Human ResourcesCommunications and MediaAdministrativeProduction and Processing

Abilities

Oral ComprehensionWritten ComprehensionOral ExpressionProblem SensitivityDeductive ReasoningSpeech ClaritySpeech RecognitionWritten ExpressionFluency of IdeasSelective AttentionNear VisionOriginalityInductive Reasoning

Tasks

Count money and make bank deposits.
Establish standards for personnel performance and customer service.
Keep records required by government agencies regarding sanitation or food subsidies.
Consult with customers to determine objectives and requirements for events, such as meetings, confer
Review event bills for accuracy and approve payment.
Coordinate services for events, such as accommodation and transportation for participants, facilitie
Contact potential clients, meet with professional and trade associations, and produce brochures and other publications to promote conference, convention, and trade show services.
Plan and develop programs, agendas, budgets, menus, and services according to customer requirements.
Resolve customer complaints regarding food service.
Train workers in food preparation, and in service, sanitation, and safety procedures.
Assign duties, responsibilities, and work stations to employees in accordance with work requirements

Technology

Inventory management softwarePoint of sale POS softwareData base user interface and query softwareTime accounting softwareObject or component oriented development softwareAnalytical or scientific softwareProject management softwareGraphics or photo imaging softwareDesktop publishing softwareCustomer relationship management CRM softwareHuman resources softwareAccounting software

Tools

Computerized cash registersLaser printersNotebook computersPersonal computersPersonal digital assistants PDADesktop computersLaptop computersOverhead display projectorsPublic address PA systemsTwo way radiosVideo projectorsVideoconferencing equipmentBarcode scannersCard readersCash registersCredit card processing machinesLinear imaging scannersLong range charged coupled device CCD barcode scannersPoint of sale POS printersPoint of sale POS terminalsPoint of service scannersPoint of service workstationsRestaurant guest and server paging systems

Work Values

IndependenceRelationshipsSupportWorking ConditionsAchievementRecognition

Career Pathways

Occupations this program prepares you for

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: emerging (Level 1)(based on Short-Term Certificate)

Cash handling procedures — count money and prepare bank deposit envelopes under direct supervisor guidance at a food service counter.
Sanitation recordkeeping forms — complete government-required hygiene and food safety logs under direct supervision in a commercial kitchen.
Staff schedule templates — assist in entering staff hours and assigned duties into a calendar or scheduling software under manager direction.
Food and supply inventory counts — perform physical item counts and record results in an inventory management system with step-by-step instruction.
Customer complaints — listen actively to basic food quality or service concerns and escalate unresolved issues to a shift manager on the floor.
Point-of-sale software — process basic transactions and run end-of-shift sales reports under guidance at a restaurant POS terminal.
Food preparation and service tasks — clear tables, serve food and drinks, and assist with basic cooking duties when directed during peak service hours.
Personnel performance standards — observe and document employee behavior against posted service guidelines under supervisory direction in a dining environment.
Word processing tools — draft simple staff memos and daily task checklists with manager review in an office or back-of-house setting.
Time management on shift — follow a prioritized task list to complete opening or closing duties within assigned time windows at a food service establishment.

Program Requirements

Courses required to complete this program

ORI 101Orientation

1 cr

HSM 111Orientation to the Hospitality Profession

3 cr

HSM 112Law and the Hospitality Industry

3 cr

HSM 181Special Topics in Hospitality Management

3 cr

HSM 232Event Logistics and Entertainment

3 cr

CUA 116Sanitation, Safety, and Food Service

3 cr

CUA 213Food Purchasing and Cost Control

3 cr

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.