go.chemeketa.edu/hospitality

The Food and Beverage Management certificate prepares students for direct employment in food and beverage supervision in the following fields: food and beverage certificate in hotels, resorts, and convention/ exposition centers; catering and event companies; freestanding bars, restaurants, and food trucks; attractionbased concessions such as museums, gardens, and zoos; tasting rooms in wineries, micro-breweries, and craft distilleries; and local attractions or institutions with food service such as theme parks, museums, hospitals, schools, and correctional facilities.

Courses focus on the operational aspects of food and beverage management: food and beverage pairing, inventory management, cost control, menu design, customer service management, and layout and setup of dining service areas. Students develop the skills necessary for supervisory success in any of these related industry segments. Additionally, students will develop critical ancillary knowledge in food and beverage planning, catering, and banquet operations as it applies to the overall hospitality industry and to the industry segments indicated above. Students will also gain knowledge and applied skill in concept design and marketing strategies.

Program Outcomes

Students completing this certificate should be able to satisfy the following outcomes:

1. Establish a service-profit link to deliver competitive guest experiences in diverse cultural groups.
2. Develop marketing strategies specific to hospitality and tourism.
3. Use industry-specific cost control terms and techniques to improve profitability.

You may earn a certificate of completion by successfully completing the required 36 credit hours with a grade of “C” or better in all Hospitality and Tourism Management (HTM) courses.