Certificate Outline

This certificate is an educational program of study for those interested in expanding skills and knowledge for personal and/or professional development in the tourism and hospitality industry. This includes working tourism and hospitality professionals who wish to hone their skills in management, public relations, current technology, social trends or graduate students wanting to augment their programs of study with an invaluable skill set. The certificate program prepares graduates for entry or advanced promotion into a wide range of management positions in culinary, food & beverage, lodging, attraction, and tourism related industries. The program is intended for those who desire skills needed in the workforce at large. Students will learn regional and international facets of the hospitality and tourism industry with topics ranging from marketing, financial, safety, strategic, and employee management in the local billion-dollar tourism industry. The program is designed with a strong emphasis on applied skills. Students will have access to industry leaders, as well as experienced faculty and staff. Hospitality and Tourism Management is a non-credit certification.

CURRICULUM:
The certificate in Hospitality and Tourism Management requires the completion of two six week sessions offered during the fall and spring semesters. Courses are offered on Tuesdays from 6 to 9 p.m. at the Hands On! Discovery Center. The certificate is divided into two sessions and taught by a variety qualified leaders and faculty in the industry focused on specific skillsets. The certificate may be completed in one year, or extended across several semesters.  

SESSION I  August 17 – September 21, 2021

Week 1: Keynote and Certification Introduction

Week 2: Customer Service

Week 3: Roles and Responsibilities for Hospitality Supervisors, Managers, and Leaders

Week 4: Public Relations and Crisis Management

Week 5: Meeting Management and Pandemics in Hospitality 

Week 6: Event Management

SESSION II  October 12 – November 16, 2021

Week 7: Restaurant Management and Leadership

Week 8: Sustainability, Preservation, and Special Needs

Week 9: Travel Laws and Regulation

Week 10: Marketing in Tourism & Hospitality

Week 11: Revenue Management & Group Sales

Week 12: Strategic Management (Overall objectives and creating a competitive advantage)

COST
Northeast Tennessee Tourism Association Member
Entire Program: $800            
Session I Only: $400 
Session II Only: $400                                                     

Non-Northeast Tennessee Tourism Association Member 
Entire Program: $1,100
Session I Only: $800 
Session II Only: $700         

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