Hotel and Restaurant Management
Winter 2018
Spokane Community College
- 1810 North Greene Street
- Spokane, WA 99217-5399
- https://scc.spokane.edu/
Start
Fall, Winter, SpringDegrees and Certificates
Program Website
View the program websiteAdditional Costs
Books | $900 |
* Estimated cost of books, supplies and equipment for six quarters. |
Program Description
The Hotel and Restaurant Management program is a two-year course of study designed to develop qualified students in the organization and operation of hotels, motels and restaurants. Emphasis is placed on all aspects of food and beverage services including the operation of large and small restaurants and commercial/industrial food service programs; the management of such lodging facilities as all suite properties, hotels, resorts, private clubs, and bed and breakfast operations; and the study of travel and tourism and its impact on the hotel/restaurant industry.The training provided by the Hotel and Restaurant Management program prepares students for entry into the fastest growing industry in the United States today. Individuals seeking a secure future in an exciting field should consider enrolling in the hotel and restaurant management program. A Restaurant Management option is available for students seeking career opportunities specifically in the restaurant field.
Students must complete all courses with a 2.0 grade or better before advancing to subsequent quarters.
Program Learning Outcomes
- Pursue the many career opportunities in hotel, motel, or restaurant management.
- Formulate policies on advertising, publicity, and other marketing concepts.
- Analyze food-cost records and sales data to ascertain distribution of costs and revenues among departments such as housekeeping facilities, restaurants, bars, convention, and banquet rooms, which provide various hotel and food services to permanent and transient guests.
- Analyze the responsibilities, function, and interrelationships between the “front of the house” and the “back of the house” operation.
- Communicate effectively with superiors, subordinates and guests.
- Establish positive guest relations.
- Hire, train and supervise hospitality employees.
- Demonstrate proper personal hygiene and sanitation procedures in a hospitality operation.