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Hotel & Restaurant Management Technology
 This program is designed to develop the knowledge and skills to begin a career path toward management in the hospitality and food service industry. Drawing on the resources of the Culinary Arts Option, it integrates the industry's preference for both food service ("the back of the house") and hospitality ("the front of the house") skills. The program includes a strong management component, which encompasses problem solving, forecasting, strategic-planning, team building, and human resource management.
Students complete a 16-week internship at the conclusion of their program covering both front and back of the house operations. These strategically placed experiences, combined with a balance of industry specific operational courses, the management component, and career relevant general studies, empower students to realize their full potential and professional goals in the hospitality industry.
Hospitality, now a $460 billion industry is growing so quickly that it creates 300,000 new jobs each year and this creates enormous opportunity of advancement if you have the right skills and attitude.
By 2010, the industry will need 100,000 more managers each year, just to keep pace. This translates into great opportunities for you if you start learning the hospitality business today.
According to the U.S. Travel and Tourism Administration, tourism is now the world's largest industry with sales of $3.6 trillion dollars.
New research conducted by the National Restaurant Association shows significant increases in restaurant industry salaries. In addition to providing a wealth of available positions, the industry is paying its employees competitively.
Instructor
Larry Richardson
MS - Management; BS - Hospitality and Tourism Management; AAS - Hospitality and Tourism Management
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