Hotel and Restaurant Management
The Hotel and Restaurant Management A.A.S. degree program enables graduates to: Demonstrate competency skills in basic food preparation, baking and desert making, food and beverage management, human resource management, dining room and banquet service, sanitation, and nutrition; Experience an appropriate 600 hours of work to complement the classroom and laboratory requirements of the program; Prepare for front or back of the house entry-level or management positions in the hospitality field, and Transfer to four-year institutions into appropriate baccalaureate degree programs.
Courses
- ENG 123 — ENG 123
- ENG 124 — Literature and Writing ......................................................3
- FYS 100 — FYS 100
- HOT 111 — HOT 111
- HOT 112 — HOT 112
- HOT 114 — HOT 114
- HOT 116 — HOT 116
- HOT 117 — Food & Bev Control ..........................................................3
- HOT 119 — HOT 119
- HOT 217 — HOT 217
- HOT 218 — H uman Resources Mgmt/HFI ......................................... 3
- HOT 220 — HOT 220
- HOT 238 — HOT 238
- HOT 251 — HOT 251
- HOT 253 — Banquet Mgmt & Operations
- HOT 275 — HOT 275
- HOT 276 — HOT 276
- HOT 291 — HOT 291
- MAT 123 — Q uantitative Reasoning OR
- SSA 201 — SSA 201
- TAT 121 — TAT 121