Hotel and Restaurant Management Program
This comprehensive Hotel and Restaurant Management program teaches the skills you need to manage a hotel or restaurant or other hospitality business. You’ll gain real-world skills that can help you step right into a job, such as managing the front and back office, coordinating guest services, supervising housekeeping, handling customer service, directing food and beverage service, managing catering and more.
This comprehensive program will give students the skills they need to manage a hotel or restaurant. The Hotel and Restaurant Management program covers topics including managing the front and back office, coordinating guest services, housekeeping, and customer service. Students will have the opportunity to add to their list of credentials by earning the ServSafe® Food Handler certification through the National Restaurant Association.
After completing the Hotel and Restaurant Management program, students will be able to:
- Outline the career opportunities available to managers within the hotel and restaurant segments of the hospitality industry and explain the personal and professional characteristics—including the cultural sensitivities and ethical responsibilities—required to successfully manage these service industries.
- Explain important management principles related to hospitality business operations and describe how technology is used to maximize both profitability and service levels.
- Describe the organization of the typical hotel, define the roles and responsibilities of the various departments from the reservations process through checkout, and explain how these areas work together to provide superior service to guests.
- Describe the organization of a typical restaurant, identify the roles and responsibilities of the different areas and staff members, and explain how these areas work together to provide a high-quality experience to guests and event attendees.
- Identify and define important concepts related to the management and operation of restaurants, including food safety and sanitation practices and event management, and describe how to evaluate the quality and profitability of such operations.
- Explain how to recruit, hire, and train service staff with a goal of maximizing employee performance and retention while maintaining high standards of service toward guests and customers.
- Identify and describe management tools and reports used by managers in the hospitality industry, including those related to forecasting, bookings, service charges, quality and service management, and event management.