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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

NOCTI and Nocti Business Solutions (NBS) | Evaluated Learning Experience

Hospitality Management - Lodging (3080)

Course Category: 
NOCTI and NBS proctored test centers throughout the United States.
September 2012- Present.
Instructional delivery format: 
Proficiency exam
Learner Outcomes: 

Students will be able to: describe standards of service and the function of human resources in the hospitality industry; display an understanding of hospitality terminology; define and categorize hotel/restaurant organization and hotel segmentation; identify various career paths and opportunities within the hospitality industry; demonstrate effective communication skills; handle guest complaints; explain fee and pricing categories; provide guest information services (concierge service); describe functions of the marketing department and elements of marketing strategies; describe the products and amenities of hotels; target the market audience; describe the concept of supply and demand; describe the importance of suggestive selling and upgrading; prepare and promote sales, including banquet and group sales; demonstrate knowledge of safety regulations as required in the hospitality industry, including OSHA regulations; demonstrate appropriate personal hygiene; maintain guest and employee security procedures; describe and process financial transactions; describe night audit procedures; operate POS (point of sale) system and/or cash register; demonstrate knowledge of travel/tourism-related geography; accommodate different needs of travelers; demonstrate the use of technology in the travel industry; describe rights of management, staff, and guests; describe hospitality industry-related legal responsibilities and issues, including ADA; identify various room types; describe, interpret, and maintain housekeeping and room status records; explain procedures for health, safety, and sanitation; describe guest room cleaning and laundry procedures; identify front office terminology; explain functions of the reservations department; describe and operate electronic communication systems; describe the function of forecasting; calculate payroll and employee schedules; identify and perform front office responsibilities; Iientify leadership qualities to improve the quality of work and the work environment; and work effectively in a team environment to improve the quality of work and the work environment. Performance Component: Folio and Form Completion (17%); Customer Relations and Role Play (27%); Pricing Menu Items (18%); Complete a Banquet Event Order Contract Form (27%); and Set up Continental Breakfast Buffet Table (11%).


NOCTI and NBS exams assess individuals' end-of-program knowledge and skills in an online proctored proficiency examination format. In addition, some programs administer a NOCTI/NBS performance component test to assess application of skills.

Credit recommendation: 

In the lower division baccalaureate/associate degree category, 3 semester hours in Hospitality Management (11/13) (11/18 revalidation) (11/23 revalidation). NOTE: An additional 1-2 credits may be awarded based on successful completion of the Performance Component when given in conjunction with the written proficiency examination.