Hospitality & Events Management Program Description
McClenaghan Center for Hospitality Training - 15770 State Route 691, Nelsonville, OH 45764
If you are interested in a Hospitality & Events Management school program, head to Hocking College.
This program focuses on providing students with the opportunity to gain hospitality training and a broad knowledge of the business side of hospitality and restaurant management, creating graduates with well-rounded skills to pursue career opportunities in the hospitality and food services industry.
Our program caters to a diverse market of individuals. Whether you are a recent high school graduate or have prior experience in the field of hospitality, we will design a unique program to fit your needs.
Hocking College offers all-inclusive pricing and works with students to assure they have complete college funding, including financial aid, before they start classes. Please reference the course curriculum tab for program costs.
All-inclusive pricing includes the following:
$20........Health Center Services
$75........Career Center Services
Not included in the All-Inclusive Pricing
Pricing for housing and meal plans can be found here.
A Career in Hospitality & Events Management Promises a Manageable Future
Graduates of the Hospitality & Events Management program are employed in entry-level positions and management trainee positions with nationally recognized independent hotels, restaurants and private clubs.
One of the services used to help our graduates find jobs is through the Professional Chef and Culinary Network known as Chef Rolls. We also encourage graduates to keep their LinkedIn profiles up to date.
Student Learning Outcomes (SLOs) are statements of what a student will be able to do when they have completed a program. They represent the knowledge and skills a program has determined are most important for students to gain from that program and include both the Success Skills (institutional outcomes) and Program Outcomes. SLOs are specific and measurable so the program can accurately assess the degree to which students have achieved each outcome, and they align with college and institution mission and values. Data on the achievement of SLOs is used to make improvements in the program and increase student success.
Hocking College Institutional Learning Outcomes
1) Demonstrate sound critical thinking, information literacy and technological competency in the production of academic writing and presentations
2) Apply the methods of mathematical, statistical or analytical reasoning to critically evaluate data, solve problems and effectively communicate findings.
3) Demonstrate an awareness of the social, political and economic forces which shape individuals, institutions and communities in the modern world.
4)Understand social justice and the diversities and complexities of the cultural and social world past and present and come to an informed sense of self and others.
5)Demonstrate a foundation of knowledge in the natural sciences based on theory and laboratory skills.
6) Cultivate ethical values, personal wellness and personal learning strategies in the development of the whole person, mind, body and spirit.
7) Integrate content material to application in the workforce and apply discipline specific knowledge and skills to successfully transfer or effectively meet the expectations of internships, workplace, volunteerism and/or entrepreneurship endeavors.
8) Utilize the ethical and professional application of current information technology and tools effectively.
The following outcomes are skills, behaviors, and attitudes cultivated in students seeking the Associate of Applied Business in Hospitality & Events Management:
- Identify and perform safety and sanitation measures involved in the food service industry, having passed the National Restaurant Association's ServeSafe Exam
- Demonstrates financial management & analytical skills specific to the Hotel & Restaurant Industry
- Develops effective communication & interpersonal skills relating to the Hotel and Restaurant Industry
- Demonstrates core competencies in the areas of the hospitality service industry including planning, accounting, human resources, marketing and operations management.
- Gain proficiency in Point of Sale technology and Reservation systems
New academic programs and curriculums being re-designed based on industry needs will have outcome data available after one complete graduation cycle.
- All registered fall/autumn students with registration status for the following fall/autumn.
- Excludes special populations - College Credit Plus, Non Degree, Online Military and University Center.
Potentialfor upcoming fall/autumn excludes graduates from that fall/autumn, spring and summer terms.
Graduation rates are determined by the office of Institutional Research. To ensure appropriate time for data collection, this report will be run and posted annually in the last week of September for the previous academic year. It should be noted that annual graduation rates may change as students continue to graduate. The following criteria will be utilized for the calculation of graduation rates:
- Overall Program Completion Rate is defined as a percentage of the ratio:
All graduates of the program
All students with the program in their history of programs of study
- For the purposes of reporting, the program completion rates are aggregated by academic year of entry.
- A student is considered to have completed or graduated from a program or certificate by virtue of having been awarded the degree or certificate.
- A student is considered to be undertaking activity in a program of study for the duration of time that they are in an active status in a program or certificate. This is defined by having a Program of Study with a status of ‘A’ during the duration of time they are taking coursework. Should a student move in and out of active status in a program of study while continuing to take coursework, we only take into account the student’s activity while the program has an active status for that particular program of study.
**New academic programs and curriculums being re-designed based on industry needs will have outcome data available after one complete graduation cycle.
All courses are taught with materials from the Educational Institute of the American Hotel and Lodging Association, and your faculty is former and current hotel and restaurant managers, district and regional managers, director of operations and hotel owners.