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  1. Programs
  3. Hospitality Service Management

Hospitality Service Management

Drake State Community and Technical College

Short-Term Certificate

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

Short-term certificate preparing students for hospitality industry careers. Covers orientation to hospitality, hospitality law, sanitation/safety, and basic food preparation.

Credits

21 credits

Format

In-Person

Eligibility Calculator

Which aid programs apply to this program?

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Program Pathways

Credentials this program stacks toward

No program pathways.

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Alabama

    Alabama

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Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 35-1012.00

Skills

Management of Personnel ResourcesMonitoringCoordinationSpeakingActive ListeningService OrientationReading ComprehensionInstructingCritical Thinking

Knowledge

Customer and Personal ServiceAdministration and ManagementFood ProductionEnglish LanguageProduction and ProcessingPersonnel and Human Resources

Abilities

Oral ComprehensionOral ExpressionProblem SensitivityDeductive ReasoningSpeech ClaritySpeech RecognitionWritten ComprehensionWritten ExpressionFluency of IdeasInductive ReasoningSelective AttentionNear Vision

Tasks

  • Resolve customer complaints regarding food service.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements
  • Count money and make bank deposits.
  • Establish standards for personnel performance and customer service.
  • Keep records required by government agencies regarding sanitation or food subsidies.

Technology

Inventory management softwarePoint of sale POS softwareHuman resources softwareData base user interface and query softwareAccounting softwareTime accounting softwareObject or component oriented development softwareAnalytical or scientific software

Tools

Barcode scannersCard readersCash registersCredit card processing machinesDesktop computersLinear imaging scannersLong range charged coupled device CCD barcode scannersNotebook computersPoint of sale POS printersPoint of sale POS terminalsPoint of service scannersPoint of service workstationsRestaurant guest and server paging systemsComputerized cash registersLaser printersPersonal computersPersonal digital assistants PDA

Work Values

RelationshipsSupportIndependenceAchievementRecognitionWorking Conditions
Career Pathways

Occupations this program prepares you for

  • First-Line Supervisors of Food Preparation and Serving Workers35-1012.00
  • Food Service Managers11-9051.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: emerging (Level 1)(based on Short-Term Certificate)

  • Customer complaints about food service — recognize and escalate to a senior supervisor in a quick-service or casual dining environment.
  • Food preparation and safety protocols — follow and demonstrate basic steps under direct supervision during onboarding in a commercial kitchen.
  • Work station assignments — assist a shift supervisor in distributing daily duties to crew members according to posted work schedules.
  • Point-of-sale (POS) software — operate to process customer transactions and present bills under close guidance in a front-of-house setting.
  • Cash handling procedures — perform basic register operations and end-of-shift counts with oversight from a lead supervisor.
  • Kitchen and dining area cleaning tasks — participate in assigned sanitation routines following posted checklists in a food service establishment.
  • Food portioning standards — apply pre-set portion guides and plating specifications under direct instruction during food production shifts.
  • Active listening skills — demonstrate attentiveness to customer requests and coworker instructions in a high-traffic restaurant environment.
  • Inventory tracking software — enter basic stock counts and flag low-supply items as directed by a department manager.
  • Safety and sanitation rules — identify workplace hazards and report them immediately to a supervisor on a food service floor.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Auto-populated·from Scorecard + DOL
Completion Rate
69%
Placement Rate
Not reported