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, labor cost controls and management. Laboratory courses (on-campus fine dining restaurant) are scheduled for students to actively participate in actual operation. An eight-week internship in the 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.

Program Details

Campus: North

1 Year of Math
Food Preparation/Restaurant Experience


Pre-Admission Recommendations: HS or HSE Diploma (High School Equivalency)

Students must purchase an appropriate uniform for laboratory classes as prescribed by the faculty. Order forms are provided by curriculum.


 

For more information:
Jacqueline Bamrick, CEC, AAC, Department Chair, North Campus
Room S150
6205 Main Street
Williamsville, NY 14221
(716) 851-1035

Kristin Goss, City Campus
Room 464
121 Ellicott Street
Buffalo, NY 14203
(716) 851-2886