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Hotel Management Career Overview
Job Titles: Hotel Manager, Hotel Operations Manager, Director of Rooms, Guest Services Manager, Hotel Front Office Supervisors, Suites Manager. To learn more, see the Lodging Managers career profile.
Begin a career in hotel management with this 20-credit-hour certificate program. Take classes in front office operations, hospitality facility maintenance, hospitality supervision, hospitality promotions, hospitality law and risk management, restaurant operations, introduction to wine/spirits/beverage management, hospitality operations analysis and more. Courses are taught by skilled instructors who are experts in hotel and restaurant management.
After completing the program, you’ll be ready to assume a leadership role within the hotel/hospitality industry. Potential job outcomes include front desk manager, hotel manager, reservations manager.
Courses can be taken at Harper's main campus in Palatine or at the Learning and Career Center in Prospect Heights.
This 20 credit-hour certificate program is designed for people wanting to upgrade their management skills to assume more responsible positions. Upon completion of this program, students may be awarded a Rooms Division Management Certificate of Specialization from the Educational Institute of the American Hotel and Motel Association. Contact the Hospitality Management coordinator for details.
| Number | Course Title | Credits |
|---|---|---|
| Required | ||
| FSM 120 | Front Office Operations | 3 |
Description: Establishes a systematic approach to front office operations detailing the flow of business through the hotel from reservations to checkout. Front office management is placed within the context of the overall operation of the hotel. Methods of handling guest folios, reservation systems, property management systems, and cash controls are discussed. Lecture Hours: 3 Lab Hours: 0 Contact Hours: 3 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| FSM 210 | Hospitality Facility Maintenance | 3 |
Description: Focuses on the organization, duties and administration of a restaurant and lodging facility maintenance department. Discusses purchasing, furniture, carpeting, linens and supplies. Identifies and evaluates care and maintenance techniques of the areas serviced by a facility maintenance department. Lecture Hours: 3 Lab Hours: 0 Contact Hours: 3 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| FSM 212 | Hospitality Supervision | 3 |
Description: Studies the theory and techniques of supervision as related to the hospitality industry. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| FSM 220 | Hospitality Promotions | 3 |
Description: Provides Hospitality Management majors with a solid background in hospitality promotions. Focuses on promoting highly perishable, people-intensive intangibles in a highly competitive environment. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| FSM 230 | Hospitality Law and Risk Management | 3 |
Description: Surveys our legal system as applied to the hospitality industry. Examines contracts, torts and various labor laws pertinent to the industry. Analyzes insurance costs, including fire, accident, worker's compensation and employee liability and their effect on various types of facilities. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| Electives | ||
| Select at least five credit hours from the following: | 5 | |
| CIS 100 | Computer and Digital Literacy | |
Description: Provides the student with an introduction to computers in society and digital literacy. Includes computer hardware and operating systems, word processing, spreadsheets, presentation software, networking, internet usage, communication and collaboration, computer safety and ethics. This course is not intended for computer information majors. Lecture Hours: 2 Lab Hours: 2 Contact Hours: 4 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| FSM 111 | Introduction to the Hospitality Industry | |
Description: Orients students to the hospitality industry, its organizational structure and integration of the modern industry components. Operational considerations are discussed. Career opportunities are explored. Lecture Hours: 3 Lab Hours: 0 Contact Hours: 3 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| FSM 113 | Dining Room Operations | |
Description: Introduces theory and practice of quantity food serving including practical experience in dining rooms and catering services. Involves set-up, tableside preparation and presentation of food and beverage. Examines various roles of dining room personnel. Lecture Hours: 1 Lab Hours: 5 Contact Hours: 6 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| FSM 114 | Food Standards and Sanitation | |
Description: Introduces safe food handling practices and discusses the standardized procedures involved in the procurement, storage, preparation, holding, and service of safe food. Prepares students for the State of Illinois-approved Food Service Sanitation Manager's Certification test. Lecture Hours: 2 Lab Hours: 0 Contact Hours: 2 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| FSM 211 | Purchasing and Storage | |
Description: Standards and identification of quality meats, dairy products, produce, groceries, frozen foods and supplies. Methods of purchasing, purveyor relations and proper storage techniques and purchase standards for convenience foods. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| FSM 214 | Hospitality Operations Analysis | |
Description: Provides practical application of operational analysis used by food, lodging and travel-related fields. Use of ledgers, automated information systems and basic financial statements are discussed. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| FSM 216 | Introduction to Wines, Spirits and Beverage Management | |
Description: Studies alcoholic beverage classifications, alcoholic beverage laws, wine regions, purchasing and control, promotion and service. Beverage management principles and theories are presented which support and reinforce the practical aspects. Students 18 years of age may register for the class according to State Law 235 ILCS 5/Article 6-1. Prerequisite: Students 18 and over may enroll in this class. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| Total Hours | 20 | |
Students interested in hotel, lodging and resort management may also be interested in:
To get started with hotel management courses at Harper, contact Admission Outreach at 847.925.6700, or submit a request information form. You can also apply online.