Hospitality Management provides quality learning
experiences to enhance initial employment opportunities and to improve
technical and supervisory skills for career advancement in food
service, lodging and tourism. The Commission on Accreditation of
Hospitality Management Programs (CAHM) accredits the program. The
course of study in Foodservice/Restaurant Management leads to an
Associate of Applied Science degree. If a student plans to attend
college on a full-time basis, the program can be completed in two
years. Both day and evening classes are available.
Classroom instruction, laboratory practice, and required hospitality
industry work experiences are combined to prepare graduates for
a variety of supervisory positions.
|
 |
The curriculum includes courses in food production and service,
business management, human relations, and communication skills.
It includes all courses required to complete the Professional Management
Development Program through the National Restaurant Association
Educational Foundation. This major is accredited by the American
Culinary Federation (ACF) Accrediting Commission, and the graduate
can qualify as a Certified Culinarian (CC) by the ACF upon the successful
completion of national written and practical examinations. Graduates
may assume positions in a wide range of foodservice operations serving
the guest away from home. Job titles might be foodservice manager,
restaurant manager, manager trainee, food and beverage manager or
assistant, sous chef, caterer, banquet manager, purchasing agent,
or sales representative. |
|
|
