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Hotel Restaurant Management

Hotel Restaurant Management

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.

Admissions Requirements

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

Program Competencies

Upon graduation with an Associate in Applied Science degree in Hotel Restaurant Management, the graduate will be able to:

  • demonstrate the technical skills necessary to manage a hospitality operation at the entry-level of management;
  • apply the understanding and ability to provide a level of service necessary in the hospitality industry;
  • develop human relation skills relating to the hospitality industry; i.e., communicating, training, motivating, evaluating, delegating, diversity, planning and organizing;
  • demonstrate basic food preparation techniques;
  • understand the marketing function as it applies to the hospitality industry;
  • develop an understanding of the basic functions related to the operation of the front desk and the coordination of the guest cycle;
  • demonstrate an understanding of the preparation and service of wines, beers and spirits in hospitality beverage operation;
  • demonstrate an understanding of sanitation as it applies to the hospitality industry;
  • apply fundamental cost control techniques and purchasing procedures;
  • demonstrate computer literacy as it applies to the hospitality industry;
  • develop an understanding of budgets and financial reports; and 
  • apply an understanding of laws and regulation impacting the hospitality industry.

Scholarships

Scholarships are available from several industry organizations including:

  • Statler Foundation Scholarship
  • New York State Restaurant Association
  • Jack Geiger Memorial Scholarship
  • Marjorie E. White Scholarship
  • NYSRA Family Member Scholarship (family member must be a member of the NYSRA)
  • NYSRA Employee Scholarship (employer must be a member of the NYSRA)
  • New York State Hospitality & Tourism Association
  • American Academy of Chefs
  • Chaine des Rotisseurs
  • International Food Service Executive Association
  • Kevin Malchoff NRA Educational Foundation Scholarship
  • Statler Foundation Study Abroad

Curriculum

Total Degree Credits: 64.0

First Year, Fall Semester
HR 111 - Hospitality Service Seminar Credit Hours: 3
HR 123 - Supervisory Development in Hotel Restaurant Management Credit Hours: 3
HR 135 - Food Preparation Techniques Credit Hours: 4
EN 110 - College Composition Credit Hours: 3
Liberal Arts Elective Credit Hours: 3**

First Year, Spring Semester
HR 112 - Hospitality Cost and Purchasing Control Credit Hours: 3
HR 124 - Bar and Beverage Management Credit Hours: 3
HR 136 - Sanitation Credit Hours: 2
EN 111 - Composition and Interpretation of Literature Credit Hours: 3
Liberal Arts Elective Credit Hours: 3**
Liberal Arts Elective Credit Hours: 3**

Second Year, Fall Semester
HR 261 - Hospitality Operations I Credit Hours: 6*
HR 273 - Hospitality Financial Information Systems Credit Hours: 3
HR 285 - Promotional Strategies in Hospitality Credit Hours: 3
Liberal Arts Elective Credit Hours: 3**

Second Year, Spring Semester
HR 262 - Hospitality Internship Credit Hours: 4*
HR 274 - Front Desk Operations Credit Hours: 3
HR 286 - Hospitality Operations II Credit Hours: 6 
Liberal Arts Elective Credit Hours: 3**

* 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: Social Sciences, Humanities, and Sciences.

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

Available At:

North Campus

Recommended H.S. Courses and/or Experiences:

1 Year of Math
Food Preparation/Restaurant Experience

Pre-Admission Recommendations:

HS or HSE Diploma (High School Equivalency)

Career Opportunities/Further Education:

Restaurants
Hotels
Hospitals
Fine Dining
Country and City Clubs
Catering
School Lunch
Skilled Nursing and Retirement Homes

Hegis Code:

5010

Curriculum Code:

2457.FSA

Division:

Business & Public Service
Hotel Restaurant Management

Program Video

Need Help?

Hotel Restaurant Management

Mark Wright
North Campus
Room S122B
6205 Main Street
Williamsville, NY 14221
P: (716) 851-1391