Foundations of Lodging and Hospitality Management

Foundations of Lodging and Hospitality Management

Maybe you already work in the lodging, tourism, or food service industry and want to advance your career. Maybe you’re preparing to enter the field. Gateway’s Foundations of Lodging and Hospitality Management technical diploma will train you to move up in an exciting industry where Kenosha, Racine and Walworth rank among the top 20 counties in the state, with more new hotels, restaurants, and events slated to open here.

  • Learn real-world skills with project-based classes to develop skills in customer service, operations, problem solving and cost control.
  • Benefit from expert faculty with many relationships with local hospitality establishments for class projects and internships. 
  • Earn a valuable certificate in Hospitality Essentials in just nine credits as part of your diploma, which can make you even more attractive to potential employers.  
  • Fast-track your career by completing your diploma in as little as two semesters and graduating ready for employment in this exciting industry.
  • Land a position with this technical diploma, or choose to carry forward your credits toward an associate degree in Hospitality Management. 

 

Program Credits

21

Location

Racine Campus, Online

Financial Aid Eligible

Yes

Estimated Program Cost

Tuition & Fees: $3,374
Books & Supplies: $1,405

Start Dates

Fall, Spring, Summer

Salary Outlook

$45,635

Career Opportunities: Front Desk Supervisor, Housekeeping Supervisor, Kitchen Manager, Event Supervisor, Attraction Supervisor

Foundations of Lodging and Hospitality Management Career Pathway

Career Pathways are designed to help you reach your educational goals and explore college and career options. Pathways are made up of related certificates, diplomas and degrees that build on common skills and knowledge. You can begin at any point on the Career Pathway and customize your pathway to fit your goals. View the pathway for your area of interest.

View a PDF of the program curriculum sheet:
PDF icon 30-109-3 Foundations of Lodging and Hospitality Management 2019-20 Curriculum Sheet.pdf

Course Number: 109-125 Credits: 3.00

This course explains financial statements as they apply to the hospitality industry. Students will learn how to interpret, analyze, and use these statements. Ratios and comparison techniques will be explored. Students will create budgets using generally accepted principles.

Course Number: 109-171 Credits: 3.00

Study marketing as it applies to hospitality industries. Develop theoretical and practical experience to create marketing plans for a variety of customers and establishments. Topics include the fundamentals of marketing principles, development of the marketing plan, sales promotion, marketing tactics and promotions, and special problems relating to this industry.

Course Number: 109-101 Credits: 3.00

This introductory course tours the related hospitality fields of hotels, tourism, foodservice, and attractions with an emphasis on customer service. The course will cover the typical types of establishments found in the US and Wisconsin. Students will be introduced to common job titles, organizational structures, career opportunities, and trends in this field.

Course Number: 109-122 Credits: 3.00

Discusses customer service in the hospitality field, how it is the backbone of this industry. Students will learn how to identify good and not so good service as well as how correct service evolved and the reasons for its existence. Students will learn how to deal with upset customers and gain basic dispute management skills.

Course Number: 109-126 Credits: 3.00

This class focuses on the systematic structures needed to provide exceptional customer service including hiring, training, work organization, quality management and quality assurances. Students will explore how change affects customer perceptions and expectations.

Course Number: 196-190 Credits: 3.00

In Leadership Development, the learner applies the skills and tools necessary to fulfill his/her role as a modern leader. Each learner will demonstrate the application of: evaluating leadership effectiveness and organization requirements, using individual and group motivation strategies, implementing mission and goals, observing ethical behavior, developing personal leadership style and adaptation, understanding the impact of power, facilitating employee development, coaching, managing change, and resolving conflict effectively.

Course Number: 109-114 Credits: 3.00

Students will master the key supervision skills needed in the hospitality fields. Topics will include planning, organizing, staffing, controlling, leadership, team management, staffing, and training.

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