Hotel and Restaurant Management, A.A.S.

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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 Competencies

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.

First Semester (15 credits)

CourseCredits
ENG 100 - Composition I 3
MATH 105 - Business Math
OR MAT 135 - Business Precalculus
3
OR 3
DPR 100 - Introduction to Information Technology 3
HRM 100 - Introduction to Hospitality 3
HRM 110 - Food Sanitation and Safety Supervision 3
Notes:

MATH 105, MAT 135 or above

Second Semester (15 credits)

CourseCredits
ENG 112 - English Composition II: Writing About Literature 3
ACC 100 - Applied Accounting
OR ACC 111 - Financial Accounting
3
OR 3
SOC 110 - Introduction to Sociology
OR PSY 140 - General Psychology
3
OR 3
HRM 155 - Managing Lodging Operations 3
HRM 162 - Laws of Innkeepers 3

Third Semester (15 credits)

CourseCredits
HRM 145 - Sales and Marketing in Hospitality
OR BUS 230 - Principles of Marketing
3
OR 3
HRM 253 - Restaurant Management 3
Electives:
  • HRM or CUL electives 6 credits
  • Science Elective 3 credits

Fourth Semester (15 credits)

CourseCredits
HRM 165 - Managing Hospitality Human Resources
OR BUS 215 - Human Resource Management
3
OR 3
HRM 254 - Catering & Event Planning 3
Electives:
  • HRM 199 (CSEL) or CUL or HRM electives 6 Credits
  • Humanities Elective 3 Credits
Notes:

 

Total Credits: 60