Hospitality Management: Dining Room Operations, Specialized Diploma

Overview

View our other Hospitality program options:

• Hotel Management
• Meeting & Event Planning
• Resort Management
• Restaurant Management

Narrative

Northampton's Dining Room Operations diploma prepares you to effectively address the guest services and supervisory challenges faced within the various segments of the food and beverage industry. Our graduates are employed in positions such as dining room supervisor, banquet manager, convention services coordinator, catering supervisor or food service manager.

Features

The Dining Room Operations diploma includes broad training in all aspects of restaurant management including front of the house business, supervisory duties and convention services/catering operations. Graduates will be prepared for entry-level management opportunities in fine dining, full service and quick casual restaurants, institutional food service, hotel food service outlets, country clubs, and a variety of other food service establishments.

The program emphasizes the basic tenants of guest service, leadership, communication, teamwork and problem solving. The program teaches students dining room operations, convention services and catering operations, food service safety and sanitation, hospitality management and marketing, guest services, and food and beverage management. We developed our program and its content with extensive input from the hospitality industry. 

Career Potential: Food Service Manager Dining Room Supervisor, Catering Supervisor, Convention Services Coordinator, Banquet Manager

Outcomes

Graduates of the program will:

• Acquire and correctly use general industry information, technical skills, and certifications for employment in the hospitality industry.
• Listen and effectively communicate in a positive, professional, and ethical manner with customers and colleagues of diverse backgrounds
• Display a professional image, positive attitude, strong work ethic, and recognize your role in the success of the organization where you are employed.
• Read and accurately interpret standard indicators of the organization's financial health.
• Use appropriate technology for written communication, information gathering, and data analysis to facilitate smooth operation of a hospitality organization.
• Demonstrate leadership and supervisory skills, and an appreciation of diversity to support the organization and its goals.
• Use organization and flexibility, as a team, to complete tasks, make decisions, and problem solve in a timely manner.
• Utilize research and problem-solving techniques to employ "out of the box" critical thinking skills in a variety of hospitality situations.

Courses

First Semester

COLS101	College Success	1 credits
FOOD110	Food Preparation	4 credits
FOOD140	Fundamentals of Beer, Wine, and Spirits	3 credits
HOSP101	Introduction to the Hospitality Industry	3 credits
HOSP105	Enhancing Guest Service	3 credits
HOSP130	Convention Services & Catering	3 credits
Total Credit Hours:		17

Second Semester

FOOD123	Menu Planning and Food & Beverage Cost Control	3 credits
FOOD250	Dining Room Operations	3 credits
HOSP111	Food and Beverage Management	3 credits
HOSP201	Strategic Leadership in Hospitality	3 credits
HOSP212	Hospitality Financial Reporting	3 credits
Total Credit Hours:		15

Total Credit Hours: 32