Hotel and Restaurant

Hotel and Restaurant Operations

Hotel and Restaurant Operations

DESCRIPTION

The Hotel and Restaurant industry, the world's largest, offers many career paths, such as working for hotels and resorts, restaurants, vacation ownership, tourism and recreation management organizations, large and small event planning and design companies, private and public clubs, cruise lines, and maged food service organizations. A degree in Hotel and Restaurant Operations prepares individuals to join this industry, by offering opportunities for growth and career advancement. This program, in partnership with leading hospitality and tourism businesses in New Hampshire, combines a rigorous academic program with relevant industry practical experience for those interested in starting a career, professionals in the hospitality industry and those wanting to enhance their career opportunities. The hospitality and tourism industry offers many career paths, such as working for hotels and resorts, restaurants, vacation ownership, tourism and recreation management organizations, large and small event planning and design companies, private and public clubs, cruise lines, and managed food service organizations.

Individuals completing the Hospitality Management degree will gain knowledge and competencies in several critical areas such as hotel and resort operations, restaurant, event management, food and beverage management, customer service, Business law, human resource management, as well as marketing, budgeting and finance. During your time in this program, you will complete 400 hours of hands-on training with one of our many industry partners, where you will be exposed to various areas of the business.
 
For students interested in continuing with their college education, transfer agreements with four-year institutions may be available.  Call or email the Department Chair for details.

Requirements:

Students in this program will be expected to:

  • Have a strong command of the English language, including written and oral communications
  • Demonstrate reading comprehension skills appropriate for a college level class
  • Demonstrate arithmetic and computation skills
  • Work with members of the public in a professional and courteous manner
  • Demonstrate understanding of basic accounting, finance, and budgeting principles
  • Demonstrate skills in basic MS Office
  • Travel to industry sites to complete the 400 hours of cooperative education
  • Stand or sit at a desk or workstation for extended periods of time
  • Perform physical tasks required for basic grounds and facilities management
  • Demonstrate a commitment to safety and safe industry practices in all classroom and on-site locations.

HOTEL AND RESTAURANT OPERATIONS DEGREE

 

First Year
Fall Semester

     
Course Number Title Lecture Lab Credits
ACCT131L Accounting I 3 0 3
BUS150L Principles of Customer Service 3 0 3
ENGL100L English Composition 3 0 4
ESNT120L College Essentials 1 0 1
HOS120L Introduction to Hospitality Management 3 0 3
HOS126L Food, Service and Beverage Management I 2 1 3
  Total 15 1 17
 

First Year
Spring Semester

     
Course Number Title Lecture Lab Credits
BUS260L Principles of Marketing 3 0 3
HOS125L Hotel and Lodging Operations 3 0 3
HOS218L Food, Service and Beverage Management II 2 1 3
HOS1762L Restaurant Cooperative Education 0 0 2
  Mathematics Elective 3 0 3
  Total 11 1 14

 

Second Year
Fall Semester

     
Course Number Title Lecture Lab Credits
BUS231L Principles of Management 3 0 3
ENGL124L Business Communications 3 0 3
HOS213L Event Planning and Design 3 0 3
HOS223L Accounting Applications for Hotels and Restaurants 3 0 3
  Humanities/Fine Arts/Foreign Language Elective 3 0 3
  Total 15 0 15
 

Second Year
Spring Semester

     
Course Number Title Lecture Lab Credits
BUS241L Human Resources Management 3 0 3
BUS238L Business Law I 3 0 3
HOS230L Hotel Cooperative Education 0 0 2
  Social Science Elective 3 0 3
  Science Elective 3 0 3
  Total 12 0 14
 
Total Credits for the First Year: 31
Total Credits for Second Year: 29
Total for A.S. Degree = 60

HOTEL AND RESTAURANT OPERATIONS CERTIFICATE 

Purpose of certificate is to offer an opportunity for individuals that need additional education to advance in their careers, update their knowledge, or test whether an AS degree is appropriate, with course credit applied toward the AS in Hotel and Restaurant Operations. Delivery method Hybrid (or all on-line) to provide flexibility to working professionals. Twenty-two credits are required for certificate. 

Course Number Title Lecture Lab Credits
BUS241L Human Resource Management 3 0 3
ESNT120L College Essentials 1 0 1
BUS150L Principles of Customer Service  3 0 3
BUS231L Principles of Management 3 0 3
BUS260L Principles of Marketing 3 0 3
ACC131L Accounting I 3 0 3
Select Two:        
HOS125L Hotel and Lodging Operations 3 0 3
HOS213L Event Planning and Design 3 0 3
HOS223L Accounting Applications for Hotels and Restaurants 3 0 3
HOS126L Food, Service and Beverage Management I 2 1 3
HOS218L Food, Service and Beverage Management II 2 1 3
HOS178L Restaurant Cooperative Education 0 0 2
OR        
HOS230L Hotel Cooperative Education 0 0 2
  Total 21 2 21

Total Credits: 21

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