Hotel and Restaurant Management
Spring 2018
Start
Fall, Winter, Spring
Additional 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.
Career Opportunities
The continued increase in tourism and business travel opens many opportunities for men and women to enter careers in the hospitality industry. These careers offer attractive surroundings and the opportunity for mobility and travel as well as excitement and adventure! POTENTIAL POSITIONS INCLUDE: Management and supervisory positions in hotels, motels, and restaurants; promotional management; food and beverage control management; housekeeping management and sanitation control in hotels, motels and restaurants; ownership in management of hotels, motels, restaurants; and many other career opportunities that are within the travel and tourism industry.
AAS - SCC
Offered at Locations: Spokane Community College |
First Quarter |
CIS 105 | Computer Fundamentals for Vocations I | 3 |
HM 110 | Introduction to Hospitality | 5 |
HM 112 | Hospitality Mathematics 1 | 3 |
HM 115 | Food Sanitation 2 | 3 |
| 14 |
Second Quarter |
BT 272 | Business Correspondence 3 | 5 |
HM 126 | Food Science | 5 |
HM 160 | Supervisory Housekeeping | 3 |
MMGT 223 | Customer Service | 3 |
| 16 |
Third Quarter |
BT 160 | Job Preparation Techniques | 3 |
BUS 140 | International Marketing | 3 |
EMS 120 | Basic First Aid in the Workplace | 2 |
HM 130 | Human Relations 4 | 5 |
HM 141 | Maintenance and Engineering | 4 |
| 17 |
Fourth Quarter |
ACCT 151 | College Accounting I | 5 |
HM 220 | Tourism and the Hospitality Industry | 3 |
HM 265 | Hospitality Cost Controls | 5 |
HM 288 | Cooperative Education Work Experience (No Seminar) | 3 |
| 16 |
Fifth Quarter |
CMST 227 | Intercultural Communication | 5 |
HM 205 | Hotel/Restaurant Law | 5 |
HM 232 | Hotel/Restaurant Management Principles 5 | 5 |
| 15 |
Sixth Quarter |
HM 202 | Front Office Procedures | 4 |
HM 208 | Hotel Sales and Marketing | 2 |
HM 251 | Restaurant Management | 5 |
MMGT 231 | Human Resource Management | 5 |
| 16 |
94 credits are required for the AAS |
|
1 | HM 112 may be substituted with BUS 103. |
2 | This course is required for certification by the Educational Foundation of the National Restaurant Association. |
3 | Score on the writing component of the COMPASS or ASSET test of 80% or better or a 2.0 grade or better in BT 105. |
4 | HM 130 may be substituted with BUS 280. |
5 | HM 232 may be substituted with MMGT 101. |
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Disclaimer: The college cannot guarantee courses will be offered in the quarters indicated. During the period this guide is in circulation, there may be curriculum revisions and program changes. Students are responsible for consulting the appropriate academic unit or adviser for more current and specific information. the information in this guide is subject to change and does not constitute an agreement between the college and the student.