Hospitality Operations

Hospitality Operations

 

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Does your dream job include travel? Do you envision managing a hotel in a beautiful, luxurious location?  Are you passionate about helping and serving others? Are you interested in meeting people from all over the world? If this sounds like the career of your dreams, then it’s time to take the first step in making that dream a reality. The hospitality industry is a growing industry looking for professionals like you. In fact, over the next eight years, it’s estimated that the hospitality industry will add 3.3 million jobs.

 

At CALIMT, we want to make sure you are prepared for your career in hospitality and hit the ground running. According to a 2014 AHLEI survey, 50% of hotel general managers started at the entry level – which means it is important to get your foundations right. That is why CALIMT has partnered with the American Hotel & Lodging Association (AHLEI), the leading authority for hospitality training, to develop our Hospitality Operations program that will prepare you for a variety of career paths in the hospitality, including front office management, food and beverage operations, sales and marketing and more.

 

Located in the heart of Southern California, a worldwide vacation destination, all of CALIMT’s Hospitality Operations instructors are seasoned veterans in the industry, with the real-world experience to guide each student to a successful career.

 


Learning Objectives
Upon completion of the Hospitality Operations program at CALIMT, students will be able to
  • Demonstrate knowledge of operations relative to provision of goods and services in Hospitality Management.
  • Apply knowledge of  financial management related to hospitality.
  • Manage Front office operations
  • Manage house keeping operations
  • Apply knowledge of up to date technology with in the hospitality industry

 

The objectives are accomplished by a curriculum that includes instruction in the following core areas:
  • Demonstrate knowledge of operations relative to the provision of goods and services in Hospitality Management
  • Demonstrate knowledge of technology applications in hospitality management.
  • Examine foundations of leadership and strategic management in the hospitality industry including the application of human resources, marketing, finance, and other business principles.
  • Demonstrate effective written and interpersonal communication skills.
  • Acquire knowledge of a global perspective and diversity issues as related to hospitality management.
  • Recognize legal and ethical considerations affecting organizations in the hospitality industry.

Curriculum
  1. HOS 100 The Lodging & Food Service Industry  4.5 credits (4 weeks)
  2. HOS 105  Management of Food & Beverage Operations  4.5 credits (4 weeks)
  3. HOS 110 Managing Front Office Operations  4.5 credits (4 weeks)
  4. HOS 115 Supervision in the Hospitality Industry  4.5 credits (4 weeks)
  5. HOS 120 Hotel and Restaurant Accounting  4.5 credits (4 weeks)
  6. HOS 200 Managing Tech in the Hospitality Industry  4.5 credits (4 weeks)
  7. HOS 210 Managing Housekeeping Operations  4.5 credits (4 weeks)
  8. HOS 215 Hospitality Sales and Marketing  4.5 credits (4 weeks)
  9. HOS 351 Hospitality Internship (8 weeks)

Completion Requirements

Successful completion of the program occurs when passing grades are received in all courses and the cumulative grade point average is at least 2.0. Any tuition balance must be paid in full prior to receiving the Diploma, which is awarded upon successful completion of the program.

Grading Policy

The grading procedure utilizes a combination of tests, papers, exercises, and attendance. Each student’s overall grade point average must be at least a “C” (2.0) to receive a Diploma at the end of the program. The following scale is used when assigning final grades for completed courses. A grade of “F” in any course requires that the student repeat the course in order to be granted a Diploma. The new grade will replace the original grade for the purpose of calculating the cumulative grade point average.

Grades + Grade Points (GPA)

The grading procedure utilizes a combination of tests, papers, exercises, and attendance. Each student’s overall grade point average must be at least a “C” (2.0) to receive a Diploma at the end of the program. The following scale is used when assigning final grades for completed courses. A grade of “F” in any course requires that the student repeat the course in order to be granted a Diploma. The new grade will replace the original grade for the purpose of calculating the cumulative grade point average.

Percentage GradeLetter GradePoint
100A+4.33
93-99A4.00
90-92A-3.67
87-89B+3.33
83-86B3.00
80-82B-2.67
77-79C+2.33
73-76C2.00
70-72C-1.67
67-69D+1.33
63-66D1.00
60-62D-0.67
0-59F0.00
N/AIN/A
N/AWN/A

Course Descriptions

Visit the Course Descriptions page to read more about each subject matter.

Academic Calendar

Visit our Academic Calendar page for more details on deadlines, start and end dates.

All Other Policies

For more information on our policies, download our catalog.