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Hospitality Management Microcredential

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Prepare for leadership roles in the food service industry with the Hospitality Management microcredential. This credential covers the essential elements of running a successful food service operation, including purchasing and management strategies, nutrition, and marketing. This credential combines practical skills with foundational knowledge in hospitality—ideal for individuals seeking to advance their careers or enter management roles.

NYS Part Time Tuition Assistance

Students taking this microcredential may be eligible for NYS Part Time Tuition Assistance for Non-Degree Credentials. Learn more

Stackable

MVCC Microcredentials

Gain these in-demand skills

  • Advertising
  • Food Service
  • Human Relations
  • Influencing Skills
  • Management
  • Marketing
  • Merchandising
  • Planning
  • Purchasing
  • Research
  • Selling

Course List (4)

Purchasing for the Hospitality Industry FS141 3 cr.

This course introduces the purchasing function in food service organizations. Emphasis is placed on the methods of controlling costs while maintaining strict quality and quantity standards through the effective purchasing of goods and services. Included is the concept of specification development as it applies to the products and services used in the hospitality industry. Purchasing requirements for equipment, furniture, supplies, perishable foods, groceries, and convenience foods are covered.

Supervisory Leadership in Hospitality HT215 3 cr.

This course provides an overview of supervisory management skills for the hospitality industry. Topics include planning, organizing, coordinating, staffing, directing, controlling, evaluating, and leading. The development of technical, human relations, and conceptual skills is emphasized.

Culinary Nutrition FS152 3 cr.

In this course, students study the needs of the human body and how nutrients and vitamins affect it. They research how food choices influence physical health and mood and how these choices in the food service and related industries can be used to promote a healthy lifestyle. Students learn information about nutrients (proteins, carbohydrates, fat, vitamins, water, and minerals) and their role in various diseases such as heart disease, diabetes, cancer, and osteoporosis.

Principles of Food Marketing FS233 3 cr.

This course provides a foundation in marketing, planning, segmentation, and positioning food items within a specific demographic. Food marketing tools such as menu pricing, advertising, sales promotion, merchandising, personal selling, and external advertising media are explored.

 

Faculty

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David Hoffman, Associate Professor

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Joann DeTraglia, Professor