Overview
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 managed food service organizations. A degree in Hotel and Restaurant Operations prepares individuals to join this industry, by offering opportunities for growth and career advancement.
Partnered with Local Businesses
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.
Career Paths
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.
Hands-On Training
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 |
| HOS114L | Dining Room Management I | 0 | 6 | 3 |
| Total | 13 | 6 | 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 |
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.
Patrick Hall
Culinary ArtsProfessor, Culinary and Pastry Arts; Department Chair Culinary Arts, Pastry Arts, & Hotel and Restaurant Operations
