Hotel and 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.
Mountain Tech Lodge
An on-campus motor lodge, Mountain Tech Lodge, operated and maintained by the Hotel and Restaurant Management students, provides practical experience under the direction of College faculty.
| First Semester (Fall) | ||||||
|---|---|---|---|---|---|---|
| Title | Class | Lab | Work | Credit | ||
| ACA | 115 | Freshman Seminar | 0 | 2 | 0 | 1 |
| CUL | 110 | Sanitation and Safety | 2 | 0 | 0 | 2 |
| CUL | 110A | Sanitation and Safety Lab | 0 | 2 | 0 | 1 |
| CUL | 142 | Fundamentals of Food | 2 | 6 | 0 | 5 |
| HRM | 110 | Introduction to Hospitality | 2 | 0 | 0 | 2 |
| HRM | 124 | Intro to Service Management | 2 | 2 | 0 | 2 |
| MAT | 115 | Mathematical Models | 2 | 2 | 0 | 3 |
| 10 | 14 | 0 | 17 | |||
| Second Semester (Spring) | ||||||
| ACC | 120 | Principles of Financial Accounting | 3 | 2 | 0 | 4 |
| CUL | 135 | Food and Beverage Service | 2 | 0 | 0 | 2 |
| CUL | 135A | Food and Beverage Service Lab | 0 | 2 | 0 | 1 |
| ENG | 111 | Expository Writing | 3 | 0 | 0 | 3 |
| HRM | 120 | Front Office | 3 | 0 | 0 | 3 |
| HRM | 120A | Front Office Lab | 0 | 2 | 0 | 1 |
| HRM | 220 | Food and Beverage Controls | 3 | 0 | 0 | 3 |
| HRM | 130 | Bed and Breakfast Management | 2 | 0 | 0 | 2 |
| 16 | 6 | 0 | 19 | |||
| Third Semester (Summer) | ||||||
| COE | 112HR | Co-op Work Experience I | 0 | 0 | 20 | 2 |
| Fourth Semester (Fall) | ||||||
| CIS | 110 | Introduction to Computers | 2 | 2 | 0 | 3 |
| CUL | 130 | Menu Design | 2 | 0 | 0 | 2 |
| HRM | 135 | Facilities Management | 2 | 0 | 0 | 2 |
| HRM | 245 | Hospitality Human Resource Management | 3 | 0 | 0 | 3 |
| HRM | 215 | Restaurant Management | 3 | 0 | 0 | 3 |
| HRM | 215A | Restaurant Management Lab | 0 | 2 | 0 | 1 |
| HRM | 225 | Beverage Management | 2 | 0 | 0 | 2 |
| HRM | 240 | Hospitality Marketing | 3 | 0 | 0 | 3 |
| 17 | 4 | 0 | 19 | |||
| Fifth Semester (Spring) | ||||||
| COM | 231 | Public Speaking | 3 | 0 | 0 | 3 |
| HRM | 140 | Hospitality Tourism Law | 3 | 0 | 0 | 3 |
| HRM | 210 | Meetings and Conventions | 3 | 0 | 0 | 3 |
| HRM | 280 | Hospitality Management Problems | 3 | 0 | 0 | 3 |
| PSY | 118 | Interpersonal Psychology | 3 | 0 | 0 | 3 |
| Humanities Elective | 3 | 0 | 0 | 3 | ||
| 18 | 0 | 0 | 18 | |||
| Program Totals | 61 | 24 | 20 | 75 | ||
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