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HOTEL RESTAURANT MANAGEMENT
Program Description
The hospitality industry, one of the nation’s leading employers, is continually looking for well qualified managers. Students entering the curriculum are provided with the skills and knowledge necessary for management positions in: hotels, restaurants, country clubs, catering, sales, fine dining, and quick service.
The program is designed to emphasize strategies in supervision, marketing, sanitation, food, beverage, and labor cost controls, purchasing and management. Laboratory courses (on campus fine dining restaurant) are scheduled for students to actively participate in actual food service operations. An eight-week internship in the local hospitality industry concludes the program providing students with a management oriented experience.
Upon graduation, students are prepared to enter the job market or transfer to a four-year program. Transfer agreements are in place with many colleges. These include Niagara University, Rochester Institute of Technology, University of Nevada at Las Vegas, Florida International University, Paul Smith’s College, and Buffalo State College, just to mention a few.
Special Admissions Requirements/Prerequisites
Students must purchase an appropriate uniform for laboratory classes as prescribed by the faculty. Order forms provided by curriculum.
Scholarships
Scholarships are available from several industry organizations, including:
Degree: Associate in Applied Science
Hegis: 5010
Curriculum Code: 0572
Total Degree Credits: 66
Campus Location: North
Business & Public Service Division