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Certifications Included: |
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Training for Intervention Procedures
Responsible Alcohol Training |
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Serve Safe Essentials
for Food Certification |
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National Restaurant Association
Human Resources Management
and Supervision
Accounting
American Hotel & Lodging
Association:
-Housekeeping Management
-Hospitality Sales and Marketing
-Loss Prevention And Security |
The Hotel and Restaurant Management program prepares students for entry-level employment in the hospitality industry. Graduates work in hotels, resorts, restaurants, catering companies and cruise lines in a wide variety of positions including: guest services agent; housekeeping coordinator; sales/marketing assistant; human resources assistant; accounting assistant; food and beverage assistant manager; event planner; assistant restaurant manager, kitchen manager and food pantry agent.
Students learn hotel operations in a simulated full-service hotel environment using industry-standard Opera-Fidelio software. Front desk procedures are emphasized, along with housekeeping, security, human resources, sales and marketing, event management and food & beverage operations. Students also learn the basics of restaurant operations including menu development, food purchasing, sanitation, inventory and cost control, and the principles of quality restaurant service.
Field trips enhance classroom instruction, and a 300-hour internship provides the real-time work experience needed to gain entry into the dynamic hospitality field. |
 Introduction to Hospitality Management
(100 hours)
This course provides an overview of the hospitality and tourism industries and the structure of a variety of classes of hotels and restaurants. Students learn how hotels, restaurants, resorts and other hospitality establishments function as businesses and the roles of sales, marketing and quality management. An introduction to human resources management and supervision and a survey of career paths accompanies the overview, along with an introduction to personal career development.
Hotel Operations I with Lab (100 hours)
This course concentrates on hotel front office operations and management and students master procedures for reservations, check-in and check-out, and interfacing with the hotel accounting system. Yield management and front-office point-of-sale revenue enhancing strategies are also introduced, along with the concierge function. Lectures and demonstrations are reinforced through role-play and extensive practice in a computer-simulated environment using state-of-the-art hospitality management software.
Hotel Operations II (100 hours)
The housekeeping and security aspects of the rooms division of a hotel are introduced in this course. Housekeeping management, purchasing supplies, cleaning techniques, and inventory/laundry/linen control are covered along with key control, room security, fire safety, alarms, loss prevention, and investigations.
Back-Office Administration (100 hours)
This course introduces students to “back-of-the-house” functions at a hotel or restaurant including budgeting, accounting, inventory control, cash receipts and payroll. Corporate marketing and sales are also covered, along with the proper planning and execution of meetings.
Event Management and Food & Beverage Operations (100 hours)
This course covers operational aspects of food and beverage operations, including hotel departments such as the restaurant, room service and catering sales/event management. Students learn the basics of food and beverage service for different types of events, equipment, materials and facilities design as well as basic culinary terms and basic kitchen operations. Students learn the essentials of food sanitation and handling alcohol service responsibly. Student teams conduct simulated planning activities and execute a live food and beverage event in cooperation with the Culinary Arts department at the school. Students also receive lectures on wine, beer and spirits.
Restaurant Management (100 hours)
This course covers basic managerial aspects of restaurants including menu planning and costing strategies, managing the production process, the basics of nutrition, scheduling, training, managing the cost of food, beverage and labor, determining the sales forecast as well as marketing and promotions.
Internship (300 hours)
At hotel and restaurant work sites across the region, students implement a range of skills learned in the classroom setting.
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