Restaurant/Hotel Management, A.A.S.
This program applies management training to the hospitality industry in general, and the restaurant and hotel industry in particular. Management operations include personnel, inventory control, accounting, menu planning, food preparation, marketing, layout and design, front desk procedures, and catering. In addition to growing demand for managers, the need to replace managers who transfer to other occupations or stop working for a variety of reasons will create many new jobs. Job opportunities are expected to be best for persons with associate’s or bachelor’s degrees in restaurant and institutional food service management.
62 credit hours
Curriculum Code 1256
Program taught in: