Graduate certificates can be awarded to individuals who do not desire to work toward a degree as well as to students who are working on graduate degrees. Interested students must submit an official copy of their college transcript or diploma documenting receipt of a bachelor's degree from a regionally accredited college or university with an acceptable grade point average mailed to the Virginia Tech Graduate School as part of the application process. Please contact us for specific instructions on applying online. Students should meet with the MSBA-HTM and Graduate Certificates Advisor and submit the application form to the HTM Graduate Administrator for Certificate Program Approval signature no less than six months prior to completion of coursework.
Number of Credit Hours: 9 credit hours. Transfer credits are not permitted.
Required Course:
MGT 5814 Entrepreneurial Leadership. This course discusses the concepts and techniques for providing leadership in the entrepreneurial venture. It provides the theoretical basis for understanding the entrepreneurial process in the economy. It discusses the practical leadership, marketing, financial, and production considerations for entrepreneurial initiatives for new ventures and established firms. (3H, 3C)
Restricted Elective Courses:
Choose two of the following:
HTM 5424 Human Resource Management. This course focuses upon the attainment and retainment of employees within the hospitality industry. Topics include the processes, practices and legal considerations involved in the employment of people in hospitality organizations. (3H, 3C)
HTM 5464 Franchising in Hospitality Management. Role of franchising in hospitality management. Contemporary issues related to franchising in different segments of hospitality industry, including franchise concept development, franchisor-franchisee relationship, franchise agreements, operational problems, and international franchising. (3H, 3C)
HTM 5444 Financial Management in the Hospitality Service Industries. Fundamentals of financial management as applied to hotel, restaurants, institutions and similar service organizations. (3H, 3C)