Hotel and Restaurant Management, A.A.S.

The Hotel/Restaurant Management program is designed for individuals seeking specialized training and knowledge as preparation for a career in the vast hospitality industry. The successful graduate can enter the industry at a supervisory level and perform management functions and duties to this industry.

Program Outcomes

Upon successful completion of this program, students should be able to:

  • Awareness of the variety of career options in lodging/restaurant management.
  • Use terminology specific to the lodging/restaurant/food service industry.
  • Understand the common supervisory skills required to operate a lodging property..
  • Apply federal, state, and local laws and regulations that are specific to the lodging and restaurant industry.
  • Be certified in food handling sanitation.
  • Knowledge of a wide variety of foods typically served in a lodging or food service establishment.
  • Plan and cost a meal for a group.
  • Use generally accepted accounting practices to record transactions common to this industry.
  • Use financial information to control internal costs and improve operational effectiveness.
  • Communicate effectively with employers, employees, customers, vendors and the community in writing and speech.
  • Use computer application software to prepare reports and presentations.
  • Apply human resource management principles in dealing with employees.
  • Use sales techniques common to the service marketing of lodging and food.

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Third Semester (15 credits)

HRM 145 - Sales and Marketing in Hospitality
BUS 230 - Principles of Marketing
HRM 253 - Restaurant Management3
HRM or CUL electives 6 credits
Science Elective 3 credits

Fourth Semester (15 credits)

HRM 165 - Managing Hospitality Human Resources
BUS 215 - Human Resource Management
HRM 254 - Catering & Event Planning3
HRM 199 (CSEL) or CUL or HRM electives 6 Credits
Humanities Elective 3 Credits


Total Credits: 60


Hotel and Restaurant Management - AAS-06/2013 to Present