Restaurant/Hotel Management (AAS)
This program applies management training to the hospitality industry in general, and the restaurant and hotel industry in particular. Management operations include personnel, inventory control, accounting, menu planning, food preparation, marketing, layout and design, front desk procedures, and catering. In addition to growing demand for managers, the need to replace managers who transfer to other occupations or stop working for a variety of reasons will create many new jobs. Job opportunities are expected to be best for persons with associate’s or bachelor’s degrees in restaurant and institutional food service management.
Courses
- BUS 142 — BUS-142. Financial Accounting. (4 Credits)
- CIS 115 — CIS-115. Microsoft Office I. (3 Credits)
- COM 101 — COM-101. Composition I. (3 Credits)
- COM 103 — COM-103. Speech Fundamentals. (3 Credits)
- MTH 108 — MTH-108. Mathematics for Career Programs. (3 Credits)
- RTM 100 — RTM-100. Food Service Sanitation. (2 Credits)
- RTM 101 — RTM-101. Intro to Hospitality Industry. (3 Credits)
- RTM 102 — RTM-102. Quantity Food Production I. (4 Credits)
- RTM 103 — RTM-103. Basic Food Theory. (2 Credits)
- RTM 202 — RTM-202. Quantity Food Production II. (4 Credits)
- RTM 205 — RTM-205. Beverage Management. (3 Credits)
- RTM 206 — RTM-206. Menu Writing and Marketing. (3 Credits)
- RTM 209 — RTM-209. Baking/Pastry I. (4 Credits)
- RTM 223 — RTM-223. Convention Management and Service. (3 Credits)
- RTM 226 — RTM-226. Front-of-the-House Management. (4 Credits)
- RTM 231 — RTM-231. Hospitality Supervision. (3 Credits)
- RTM 240 — RTM-240. Purchasing and Cost Control. (3 Credits)