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National College Credit Recommendation Service
NOCTI and Nocti Business Solutions (NBS) | Evaluated Learning Experience
Restaurant, Food and Beverage Services (1286)
NOCTI and NBS proctored test centers throughout the United States.
September 2009 - Present.
Instructional delivery format:
Students will be able to: describe hospitality and tourism management (e.g., no-shows, overbooking); apply marketing strategies and techniques within hospitality and tourism contexts; apply customer service techniques in hospitality and tourism contexts; identify elements of geography and climate that affect the hospitality and tourism industry; plan, prepare, and cost menus; describe techniques for food preparation; identify and describe the correct use of restaurant tools and equipment; explain procedures for kitchen and restaurant sanitation; identify various types of food service operations and career options; provide effective customer and table service; apply reading,writing, and mathematical skills in a hospitality and tourism career environment; apply knowledge of economics in a hospitality and tourism career environment; describe the relationship of roles and responsibilities among hospitality and tourism professionals; analyze impact on hospitality and tourism systems based on influences such as changes in technology, etc.; apply appropriate laws, regulations, industry standards to hospitality and tourism situations; identify ethical issues and demonstrate ethical behavior in hospitality and tourism situations; locate, organize, reference written information to communicate with coworkers and clients; develop and deliver formal and informal presentations using media to engage/inform diverse audiences; apply listening skills; interpret verbal and nonverbal behaviors to communicate with coworkers/clients; interpret and use tables, charts, and figures; use word processing, presentation, and email applications to prepare communications; use spreadsheet and database applications to manage and communicate data and information; use problem solving and critical thinking to locate information about problems and determine causes; use problem solving and critical thinking; determine root causes of problems; evaluate solutions; exhibit leadership qualities to improve the quality of work and the work environment; work effectively in a team environment to improve the quality of work and the work environment; identify and practice appropriate safety and health procedures for hospitality and tourism occupations; demonstrate emergency and first-aid knowledge and procedures for hospitality and tourism occupations; demonstrate employability skills related to a career in hospitality and tourism; and pursue career development skills to advance in hospitality and tourism careers.
NOCTI and NBS exams assess individuals' end-of-program knowledge and skills in an online proctored proficiency examination format.
In the lower division baccalaureate/associate degree category, 3 semester hours in Food and Beverage Services (11/13) (11/18 revalidation).