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Hospitality Management Program Accreditation

Wednesday, November 20, 2024
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Hospitality Management Students

The Associate of Applied Science in Hospitality Management program is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA). UA-PTC is the only two-year college in the state to have this accreditation. Graduates receive a certificate from ACPHA as a "Certified Hospitality graduate."

Accreditation Commission for Programs in Hospitality Administration (ACPHA) Program Learning Outcomes

1. Identify and apply the knowledge and skills necessary for hospitality and tourism operations.

2. Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization.

3. Demonstrate competence in the communication skills necessary for hospitality and tourism management.

4. Formulate business decisions in hospitality and tourism management.

5. Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry.

UA-PTC Hospitality Management Program Learning Outcomes (which are encompassed in the five ACPHA learning outcomes)

1. Demonstrate an understanding of the broad scope of career options in hospitality along with an overview of hospitality operations and standards.

2. Demonstrate proficiency in appropriate computer and information technologies. Apply technology to culinary and hospitality operations.

3. Utilizing critical thinking skills, demonstrate oral and written communication proficiency with public speaking, social media, menu design, and written articles and/or reports.

4. Analyze strategies to serve the current needs of the hospitality industry. Describe contemporary culinary and hospitality trends.

5. Demonstrate best practices to meet current and changing guest needs and expectations.

6. Apply purchasing and of cost control principles, related to culinary and hospitality business.

7. Demonstrate applicable math skills to culinary and hospitality operations business.

8. Operate in a safe and sanitary manner. Demonstrate systematic approach to safety and legal issues of operations in back of the house and front of house environments.

9. Use accepted nutrition standards that lead to positive health benefits. Discuss current community health trends and concerns.

10. Formulate strategies to improve sustainability and ‘green’ principles in hospitality management.

11. Demonstrate the dynamics of the changing global business environment. Discuss service, food, and dietary issues from cultural, religious, historical, and geographical perspectives.

12. Demonstrate knowledge of personal skills, including accepted professional standards and codes of conduct. Apply culinary and hospitality terminology.

13. Describe the Management Process and explain the distinction between Management and Leadership.

14. Demonstrate how to incorporate experiential learning from course work and practicum to become a successful hospitality professional.

Hospitality Management Program Assessment Reports