Hotel Restaurant Management

The Hotel and Restaurant Management curriculum prepares students to understand and apply the administrative and practical skills needed for supervisory and managerial positions in hotels, motels, resorts, inns, restaurants, institutions, and clubs.

Course work includes front office management, food preparation, guest services, sanitation, menu writing, quality management, purchasing, and other areas critical to the success of hospitality professionals.

Upon completion graduates should qualify for supervisory or entry-level management positions in food and lodging including, front office, reservations, housekeeping, purchasing, dining room, and marketing. Opportunities are also available in the support areas of food and equipment sales.

Associate of Applied Science Program (A25240)

General Education Courses

Course Number	Course Name	Semester Hour Credits
COM 231	Public Speaking	3
ENG 111	Expository Writing	3
	Humanities/Fine Arts Elective	3
	MAT 115 or higher	3
	Social/Behavioral Sci. Elect.	3

Major Courses

Course Number	Course Name	Semester Hour Credits
CUL 110	Sanitation and Safety	2
HRM 110	Introduction to Hospitality	2
HRM 140	Hospitality/Tourism Law	3
HRM 220	Food/Beverage Cost Control	3
HRM 240	Hospitality Marketing	3
HRM 280	Hospitality Mgt. Problems	3

Other Major Courses

Course Number	Course Name	Semester Hour Credits
CUL 110A	Sanitation and Safety Lab	1
CUL 120	Purchasing	2
CUL 120A	Purchasing Lab	1
CUL 125	Hospitality Info. Systems	2
CUL 135	Food/Beverage Service	2
CUL 135A	Food/Beverage Service Lab	1
COE 110(HR)	World of Work	1
COE 111(HR)	Co-op Work Experience I	1
COE 115(HR)	Work Experience Seminar I	1
COE 121(HR)	Co-op Work Experience II	1
COE 125(HR)	Work Experience Seminar II	1
HRM 210	Meetings and Conventions	3
HRM 215	Restaurant Management	3
HRM 215A	Restaurant Management Lab	1
HRM 220A	Food/Beverage Cost Ctrl Lab	3
HRM 245	Hospitality Human Rsrc. Mgt.	3
ACC 175	Hotel/Restaurant Accounting	4

Hotel/Restaurant Electives

Students must take at least 10 SHC from the following:

Course Number	Course Name	Semester Hour Credits
BUS 280	R.E.A.L. Small Business	4
CUL 140	Basic Culinary Skills	5
CUL 210	Food Service for Special Populations	5
CUL 214	Wine Appreciation	2
CUL 240	Advanced Culinary Skills	5
HRM 115	Housekeeping	3
HRM 115A	Housekeeping Lab	1
HRM 120	Front Office Procedures	3
HRM 120A	Front Office Procedures Lab	1
HRM 124	Into to Service Management	3
HRM 130	Bed and Breakfast Mgt.	2
HRM 135	Facilities Management	2
HRM 225	Beverage Management	2
HRM 230	Club and Resort Mgt.	2
COE 131(HR)	Co-op Work Experience III	1

Total Credits ....................................................70

Recommended Course Sequence

Fall Semester I	Spring Semester I	Summer Semester I	Fall Semester II	Spring Semester II
CUL 110 CUL 110A CUL 125 HRM 110 HRM 140 ENG 111 Social/Behave Science Elect. Humanities/Fine Arts Elect.	COM 231 CUL 135 CUL 135A Hotel/Rest. Elective HRM 245 MAT 115 COE 110(HR) Hotel/Restaurant Elective	COE111(HR) COE115(HR)	ACC 175 CUL 120 CUL 120A HRM 220 HRM 220A HRM 240 Hotel/Restaurant Elective	COE 121(HR) COE 125(HR) HRM 210 HRM 215 HRM 215A HRM 280 Hotel/Restaurant Elective