Our 12-week Hospitality Business Management Certificate Course
For a limited time, HTIM is offering this in-depth industry training course at NO COST to employees or employers. But there are less than 1,000 seats left to be filled before the course returns to its original price of $2,500. Don’t miss this incredible value for both employees and employers.
Employees gain business and leadership skills plus national certifications.
Our comprehensive 12-week Business Management course teaches hospitality employees a wide range of skills that will prepare them for leadership in the industry, including:
After the successful completion of the course, students will have nationally recognized certifications that will benefit them throughout their careers, including:
- Financial management
- Creating the optimal guest experience
- Building and leading a team
- Handling conflict
- Food safety & responsible alcohol service
- Mental health and employee engagement
After the successful completion of the course, students will have nationally recognized certifications that will benefit them throughout their careers, including:
- Guest Service Gold Certification
- ServSafe® Alcohol Certification
- ServSafe® Food Manager Certification
- Certified Hospitality Supervisor
Employers get a more knowledgeable and confident team, ready to lead.
Our 12-week course allows employers to:
Develop leaders from within. By investing in your star employees, you gain future managers and leaders that know your business from the ground up. Investing in employee growth has been shown to improve retention and morale.
Get proven value. As the preferred training partner of the MRLA, HTIM offers high-quality, industry-specific training. Our 12-week Hospitality Business Management course, developed and taught by Michigan hospitality leaders, is usually priced at $2,500 per employee – an amazing value for the skills gained by your employees and benefits to your business. But for a limited time, you can offer employees this training at NO COST.
Avoid staffing disruptions. The flexible hybrid program includes both online and in-person training, with local cohorts throughout the state, so employees can easily fit training around their work schedules.
Develop leaders from within. By investing in your star employees, you gain future managers and leaders that know your business from the ground up. Investing in employee growth has been shown to improve retention and morale.
Get proven value. As the preferred training partner of the MRLA, HTIM offers high-quality, industry-specific training. Our 12-week Hospitality Business Management course, developed and taught by Michigan hospitality leaders, is usually priced at $2,500 per employee – an amazing value for the skills gained by your employees and benefits to your business. But for a limited time, you can offer employees this training at NO COST.
Avoid staffing disruptions. The flexible hybrid program includes both online and in-person training, with local cohorts throughout the state, so employees can easily fit training around their work schedules.
See the week-to-week curriculum for each course:
Week-to-week details of our 12-week program
The program follows this week-to-week schedule:
Week 1: In-Person
Subject: Program Overview and Learning Objectives. Course syllabus overview with distribution of materials and login assignments.
Week 2: Remote/Online
Subject: Creating a Safe Environment for Your Team. Students will learn how to understand unconscious bias and prevent sexual harassment.
Week 3: In-Person
Subject: Managing Guest Experience. At the end of this week’s lesson, students will take the Guest Service Gold Exam to receive their Guest Service Gold certification.
Week 4: Remote/Online
Subject: Financial Management, Part One. Students will take a costing online course which will help them understand financial performance and how to control operational costs.
Week 5: In-Person
Subject: ServSafe Alcohol Lecture & Exam. Students will learn about alcohol service risks, proper alcohol service policies and procedures, and take the ServSafe Alcohol exam.
Week 6: Remote/Online
Subject: Financial Management, Part Two. Students will apply what they have learned in Week 4 by completing recipe costing exercises.
Week 7: Remote/Online
Subject: ServSafe Food Protection Manager, Part One. Students will learn the key ways food becomes unsafe.
Week 8: In-Person
Subject: ServSafe Food Protection Manager, Part Two. Students will learn how to ensure food safety in the entire operation. At the end of this week’s lesson, students will take the ServSafe Food Protection Manager Exam for certification.
Week 9: Remote/Online
Subject: Financial Management, Part Three. Students will examine a Financial Management Case Study to deepen their understanding of financial skills.
Week 10: In-Person
Subject: Hospitality Supervisor, Part One. Students will learn about handling problems and conflicts, motivation and team building, and staffing and scheduling, aided by AHLEI workbooks.
Week 11: Remote/Online
Subject: Hospitality Supervisor, Part Two. Students will continue to learn more about staffing and scheduling, as well as improving employee performance, effective communication, and time management, aided by AHLEI workbooks.
Week 12: In-Person
Subject: Hospitality Supervisor, Part Three. Students will learn about the Mental Health Ally Program and will take the proctored Certified Hospitality Supervisor Exam.
Week 1: In-Person
Subject: Program Overview and Learning Objectives. Course syllabus overview with distribution of materials and login assignments.
Week 2: Remote/Online
Subject: Creating a Safe Environment for Your Team. Students will learn how to understand unconscious bias and prevent sexual harassment.
Week 3: In-Person
Subject: Managing Guest Experience. At the end of this week’s lesson, students will take the Guest Service Gold Exam to receive their Guest Service Gold certification.
Week 4: Remote/Online
Subject: Financial Management, Part One. Students will take a costing online course which will help them understand financial performance and how to control operational costs.
Week 5: In-Person
Subject: ServSafe Alcohol Lecture & Exam. Students will learn about alcohol service risks, proper alcohol service policies and procedures, and take the ServSafe Alcohol exam.
Week 6: Remote/Online
Subject: Financial Management, Part Two. Students will apply what they have learned in Week 4 by completing recipe costing exercises.
Week 7: Remote/Online
Subject: ServSafe Food Protection Manager, Part One. Students will learn the key ways food becomes unsafe.
Week 8: In-Person
Subject: ServSafe Food Protection Manager, Part Two. Students will learn how to ensure food safety in the entire operation. At the end of this week’s lesson, students will take the ServSafe Food Protection Manager Exam for certification.
Week 9: Remote/Online
Subject: Financial Management, Part Three. Students will examine a Financial Management Case Study to deepen their understanding of financial skills.
Week 10: In-Person
Subject: Hospitality Supervisor, Part One. Students will learn about handling problems and conflicts, motivation and team building, and staffing and scheduling, aided by AHLEI workbooks.
Week 11: Remote/Online
Subject: Hospitality Supervisor, Part Two. Students will continue to learn more about staffing and scheduling, as well as improving employee performance, effective communication, and time management, aided by AHLEI workbooks.
Week 12: In-Person
Subject: Hospitality Supervisor, Part Three. Students will learn about the Mental Health Ally Program and will take the proctored Certified Hospitality Supervisor Exam.
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Students may only take one course at a time. For additional information, view FAQ about the 12-week course.
For optimal experience, please submit your application on desktop or tablet. If you prefer to apply using your phone, you must use the Go.Learn app; follow these instructions to download the app. If experiencing errors on mobile, contact us at [email protected] for assistance.
2026 class schedule for our 12-week course.
January 2026 classes are currently in session.
Join us in 2026 for our 12-week course. This hybrid course consists of 6 weeks of in-person training and 6 weeks of online instruction.
This year, in-person classes are available in Lansing only. However, employers may opt to have the course presented on site at their business location for a team of 30+ employees — still at NO COST.
Join us in 2026 for our 12-week course. This hybrid course consists of 6 weeks of in-person training and 6 weeks of online instruction.
This year, in-person classes are available in Lansing only. However, employers may opt to have the course presented on site at their business location for a team of 30+ employees — still at NO COST.
JANUARY 2026:
- Begins: Tuesday, January 6 at 9am
- Last Class: Tuesday, March 24 at 9am
- Registration Deadline: December 19, 2025
Course dates and times subject to change based on availability.
april 2026:
- Begins: Tuesday, April 7 at 9am
- Last Class: Tuesday, June 23 at 9am
- Registration Deadline: March 27, 2026
Course dates and times subject to change based on availability.
september 2026:
- Begins: Tuesday, September 8 at 9am
- Last Class: Tuesday, November 24 at 9am
- Registration Deadline: August 28, 2026
Course dates and times subject to change based on availability.
Participating employers
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