Rooms Division Operations Technical Certificate

For Fall Term 2021, we are offering in-person, hybrid, remote and online courses.  
For more information, view class types

In any hotel or lodging environment, the front office representatives often make the first impression. With the skills you’ll learn in Seminole State’s Rooms Division Operations Certificate, you’ll be prepared to make a good one. The certificate will equip you with the knowledge and tools to lead the front office and introduce you to concepts of guest services and selling rooms. Upon completion of this certificate, you can enter the workforce and/or continue your education with the Associate in Science degree in Hospitality and Tourism Management.  

Related Programs

Getting Started: Fall Term 2021

June 14:  Financial Aid


Aug. 16:  Application


Aug. 23:  Classes Begin

Other Important Dates »

Why Seminole State?

  • Dedicated faculty: Faculty are "scholar-practitioners" with industry experience as well as academic credentials.
  • Affordable tuition: Seminole State has significantly lower costs than Florida's universities.
  • Industry involvement: Our industry-focused certificate programs offer excellent connections to Central Florida employers.
  • Hands-on experience: Practical, hands-on learning experiences prepare students to apply their knowledge to real-world situations.
  • Continuing education: Many credits earned in certificate programs can be applied toward an Associate in Science (A.S.) or bachelor's degree at Seminole State.
  • Career advancement: Graduates are prepared for immediate entry into the workforce upon certificate completion.

Additional Information

Rooms Division Operations
Type: Technical Certificate
Major Code: RMDIVOP-CC
CIP: 0252090406

Program Description

Available Course Course Not Offered Summer 2021
This course introduces the elements of the hospitality industry.
This course analyzes the important topics of customer service and consumer trends influencing hospitality services, developing and maintaining a service culture, managing service encounters, the importance of market research, building and maintaining customer relationships, providing customer service through the servicescape and the impact of technology on customer service. Students will also evaluate the characteristics of professionalism and distinguish their responsibilities as professionals.
This course focuses on the different roles of employees from beginning leaders, newly-promoted supervisors or anyone planning a career in the hospitality field. The content considers the viewpoint of all levels associated to create an informed picture of management and supervision in the hospitality industry.
This course covers current computer applications in the hospitality industry, including information technology specific to hotel accounting, finance, marketing and management.
This course covers the operational study of the decision-making process involved in the budgeting of the hospitality industry. Emphasis is placed on budgeting, pricing decisions, cost-volume-profit analysis and capital budgeting.
This course guides students through all the necessary skills to direct activities and solve the complex problems in order to properly manage the front office of a hotel. The course also acquaints students with the operation of all the departments as they apply to their primary responsibility of selling rooms and serving guests.
This course covers management concepts and responsibilities in the housekeeping division of mid-to large properties. It examines inventory and equipment management, characteristics of materials and supplies, linen and laundry room management and cleaning functions. Students will receive an introduction to managing housekeeping principles, including the latest concepts and practices. Additionally, students will discuss issues of small and large companies, eBusiness and other important issues to managers in the 21st century. Students will gain an understanding of key housekeeping inventory issues, maintain a functional focus and review current practices in the private, public and military sectors within the hotel industry.
This course introduces the elements of the hospitality industry.
This course covers management concepts and responsibilities in the housekeeping division of mid-to large properties. It examines inventory and equipment management, characteristics of materials and supplies, linen and laundry room management and cleaning functions. Students will receive an introduction to managing housekeeping principles, including the latest concepts and practices. Additionally, students will discuss issues of small and large companies, eBusiness and other important issues to managers in the 21st century. Students will gain an understanding of key housekeeping inventory issues, maintain a functional focus and review current practices in the private, public and military sectors within the hotel industry.
This course guides students through all the necessary skills to direct activities and solve the complex problems in order to properly manage the front office of a hotel. The course also acquaints students with the operation of all the departments as they apply to their primary responsibility of selling rooms and serving guests.
Credit for this course is granted to students with passing scores of A, B, C, D or E on the Cambridge AICE British (Level AS/A) exam.
This course analyzes the important topics of customer service and consumer trends influencing hospitality services, developing and maintaining a service culture, managing service encounters, the importance of market research, building and maintaining customer relationships, providing customer service through the servicescape and the impact of technology on customer service. Students will also evaluate the characteristics of professionalism and distinguish their responsibilities as professionals.
This course focuses on the different roles of employees from beginning leaders, newly-promoted supervisors or anyone planning a career in the hospitality field. The content considers the viewpoint of all levels associated to create an informed picture of management and supervision in the hospitality industry.
This course defines the roles of the human resource department in the hospitality industry. It examines human resources functions, including job descriptions and specifications, recruitment and hiring, orientation and training programs, compensation and benefits, labor relations and managing human resources in a global environment.
This course reviews menu engineering, analysis, evaluation and scheduling of the economic, technical, aesthetic and merchandising factors involved in the systematic planning, programming and design cycle for restaurants. Actual restaurant projects will serve as the basis for discussion and student project work.
Throughout this course, students will examine special events and catering operations, menu planning and pricing, food procurement, safety and sanitation, human resource management, sales and relationships with other departments and outside vendors. Emphasis throughout the course will be placed on logistical operations and different market segments.
This course covers the basic principles of restaurant management with topics that include menu development, dining service styles and procedures, beverage service styles and procedures, service equipment and supplies, facility layout, d├ęcor, cleaning and maintenance, casual/theme restaurants, banquets and catered events.
This course covers current computer applications in the hospitality industry, including information technology specific to hotel accounting, finance, marketing and management.
This course covers the operational study of the decision-making process involved in the budgeting of the hospitality industry. Emphasis is placed on budgeting, pricing decisions, cost-volume-profit analysis and capital budgeting.
This course is designed to provide students with an introduction to strategies used in hospitality revenue management. The following topics will be introduced: capacity management, duration control, demand and revenue forecasting, discounting, overbooking practices, displacement analysis, rate management and sales mix analysis.
In this course, students develop an actual marketing campaign for business within the hospitality industry. Emphasis is placed on (a) analysis of market, competition and product, (b) planning a financial budget and (c) developing short-term and long-range strategies to achieve desired profit through effective advertising, sales and public relations plans.
Throughout this course, students will develop an understanding of the history of restaurant franchising in the United States. Students will also examine legal contracts, financing and brand management.
This course is designed to prepare students for entry-level employment in events planning and/or meeting management. The content includes the principles and practices of sound public relations, planning and organizing weddings, events, meetings, conferences, or conventions and prepares students for employment opportunities with trade and professional associations, consulting firms, non-profit organizations and corporations.
This course will serve to deepen the student's knowledge on subjects addressed with the hospitality industry. Exploration and observation on special topics may include discussion related to lodging, restaurants, tourism and food management.
This course is work-based experience that provides students with supervised career exploration activities and/or practical experiences. Seminars may be a component of this course and regular contact with the assigned advisor is required. Students may earn cooperative education credits based on completion of the required work experience and satisfactory completion of assignments including, but not limited to seminars and a project. This course may be repeated at the discretion of the Career Development Center.
This course is work-based experience that provides students with supervised career exploration activities and/or practical experiences. Seminars may be a component of this course and regular contact with the assigned advisor is required. Students may earn cooperative education credits based on completion of the required work experience and satisfactory completion of assignments including, but not limited to, seminars and a project. This course may be repeated at the discretion of the Career Development Center.
This course is work-based experience that provides students with supervised career exploration activities and/or practical experiences. Seminars may be a component of this course and regular contact with the assigned advisor is required. Students may earn cooperative education credits based on completion of the required work experience and satisfactory completion of assignments including, but not limited to seminars and a project. This course may be repeated at the discretion of the Career Development Center.
This course is designed to promote cultural competence and an appreciation for diversity through visiting other countries and interacting with their citizens and hospitality professionals. Students will examine the role and challenges of hospitality professionals within other cultures. Students will also have the opportunity to collaborate with members of a hospitality team.
The rapid growth of tourism worldwide has created many challenges and opportunities for established and emerging tourism destinations. This course looks at how to conduct a tourism assessment to examine tourism potential and how to measure the potential costs and benefits of a tourism development program.
This course covers planning and management activities involved in sourcing, procurement, logistics, sustainability, commodities markets and social responsibility related to food products and services.
Total Credits: 19

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Your pursuit of higher education is admirable. So why struggle with high tuition in the process? Here we make life’s next steps affordable. Whether you’re seeking a university transfer (A.A.) degree, a four-year bachelor’s, an Associate in Science degree or even earning a technical certificate, you’ll find reasonable tuition and payment plans that make sense. And to us, that’s scholarly.

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Tuition and Fees

 Technical Certificate12 Credits18 Credits24 Credits28 Credits
Tuition and Fees$1,253$1,879$2,505$2,923
Books and Supplies$1,000$1,ooo$1,000$1,000
Total$2,253$2,879$3,505$3,923

For more information on Seminole State's tuition and fees, please see the 2020-21 fee schedule.

* Tuition costs are based on Fall 2020 and Spring 2021 terms, with an equal number of credit hours per term for in-state students. Lab fees and other fees that may be assessed at the time of registration may be viewed in the College fee schedule. As Seminole State is a commuter college with no residence halls on its campuses, costs for room and board are not calculated.

Career Opportunities

  • Front Desk Supervisor 
  • Guest Relations Supervisor

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