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
Purchasing for the Hospitality Industry FS1413 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 HospitalityHT2153 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 NutritionFS1523 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 MarketingFS2333 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.
