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Certificate Program

The School of Hospitality Certificate Program offers five different Certificates of Hospitality Administration specializations for non-hospitality majors, minors, and post baccalaureate students.
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Cecil B. Day School of Hospitality

Ranked among the TOP 25 hospitality programs in the nation according to Journal of Hospitality and Tourism Education

Our program is designed to prepare you to enter the hospitality industry as a manager. Graduates earn a Bachelor of Business Administration in hospitality. The diversified curriculum has a strong business component as well as specific hospitality courses that will expose you to the many available career opportunities. The curriculum helps prepare you for both an entrepreneurial or corporate career.
Learn more about the school and hospitality career opportunities. »


Upcoming Event: National Hospitality Championship

Thursday, April 12, 9 a.m. - 1 p.m.
Georgia World Congress Center, Hall A-1

The Cecil B. Day School of Hospitality Administration will host the National Hospitality Championship. Formerly known as the Battle for Atlanta, the School of Hospitality is taking this event to the next level for 2012. This event will feature two classes - Meetings & Tradeshow Management as well as Expos, Fairs & Entertainment Management - in addition to the Pineapple Bowl, a competition featuring the Best of the Best in Atlanta.

This event not only benefits the students but also local businesses. Friendly competition between companies is healthy for the hospitality industry and is a true team building experience for each company. Competitions like these build team pride, increase camaraderie and place a sense of ownership in each employee.

For more information, contact Joe Cunningham at nhcdirect@gmail.com or 404-413-7615.

In the News

Paying for pantry staples no picnic
Atlanta Journal-Constitution - November 7, 2011
"It's the old adage that as price goes up, demand goes down," said David Pavesic of the Department of Hospitality. For the past two years, the food industry has been battling to keep costs low and avoid passing on increases to consumers, Pavesic said.
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cover of Hospitality News fall 2011 issue
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