Erie Community College, State University of New York

HOTEL RESTAURANT MANAGEMENT

Curriculum

 First Year, Fall Semester
HR 111  Hospitality Service Seminar (3 cr)
HR 123  Supervisory Development in Hotel Restaurant Management (3 cr)
HR 135  Food Preparation Techniques (4 cr)
EN 110  College Composition (3 cr)
______  Liberal Arts Elective (3 cr)***

 First Year, Spring Semester
HR 112  Hospitality Costing & Purchasing Control (3 cr)
HR 124  Bar & Beverage Management (3 cr)
CS 101  Computer Applications (3 cr)
HR 136  Sanitation (2 cr)
EN 111  Composition & Interpretation of Literature (3 cr)
______  Liberal Arts Elective (3 cr)***

 Second Year, Fall Semester
HR 261  Hospitality Operations I (7 cr)*
HR 273  Hospitality Financial Information Systems (3 cr)
HR 285  Promotional Strategies in Hospitality (3 cr)
______  Liberal Arts Elective (3 cr)***

 Second Year, Spring Semester
HR 262  Hospitality Internship (4 cr)*
HR 274  Front Desk Operations (3 cr)
HR 286  Hospitality Operations II (7 cr)*
______  Liberal Arts Elective (3 cr)***

NOTE: This is the recommended sequence. Student should consult his/her academic advisor prior to registering.

* These courses will be scheduled for one-half semester.

*** In addition to EN 110, EN 111 and CS 101, the student must complete 12 credit hours with electives from the following: (A) Social Sciences, (B) Humanities, (C) Sciences.