Certificate in Hospitality & Tourism Management
The Certificate in Hospitality & Tourism Management is designed to offer international students and non-matriculated U.S. residents the opportunity to acquire competencies in hospitality and tourism management in two semesters. The program consists of eight specified courses that focus on conceptual, theoretical, and practical skills as well as overall knowledge of hospitality and tourism management. Although the program does not lead to a degree in hospitality and tourism management, it prepares students to seek a career or advancement in the hospitality or tourism industries. The award of a certificate means the holder has completed the required courses at an acceptable level of academic accomplishment. The certificate indicates to a prospective employer that the University validates the certificate program in hospitality and tourism management. Students who have specific educational or career needs may be allowed to vary the selection of courses in the program after consulting with and obtaining written approval from the faculty director.
Admission Requirements
Selection for admission to the program will be based on student objectives, academic background, and recommendations as appropriate. In order to be admitted to the program, a candidate should have completed the equivalent of 56 units or more of undergraduate courses through coursework and/or appropriate professional or other preparation. Grades in coursework completed should be of an average level equivalent to a GPA of 2.3 or higher on a 4.0 U.S. scale and a 2.5 in business, management, or hospitality courses or an equivalent combination of educational and professional preparation, in their home country. English language ability must be demonstrated through the submission of proof of English Proficiency as listed at https://cpage.sfsu.edu/global/english-proficiency.
Admission Procedures
See https://cpage.sfsu.edu/hospitality/apply for detailed instructions on how to apply.
Certificate in Hospitality & Tourism Management - 24 units
All certificate students must take HTM 110 in the first semester unless prior academic study or professional experience demonstrates sufficient knowledge. If approved, another course may be substituted.
| Code | Title | Units |
|---|---|---|
| HTM 110 | Introduction to Hospitality and Tourism Management | 3 |
| Select One: | 3 | |
| Historical and Contemporary Aspects of Food, Beverage, and Culture in America | ||
| The Business of International Tourism | ||
| Select One: | 3 | |
| Asian Food, Culture, and Hospitality | ||
| Food, Wine, and Culture in California | ||
| HTM 424 | Tourism Management | 3 |
| HTM 457 | Restaurant Operations | 3 |
| HTM 458 | Hospitality Tourism Management Revenue and Cost Control | 3 |
| HTM 561 | Hotel Operation Management | 3 |
| Select One: | 3 | |
| Meeting Planning and Convention/Event Management I | ||
| Meeting Planning and Convention/Event Management II | ||