The hospitality and restaurant management program produces graduates who are not only prepared for entry-level work positions in the rapidly
expanding and varied foodservice, hospitality, and tourism industry, but
also who can confidently advance to middle and upper-level management
opportunities because of their formal training and education. At the completion of this program, students are able to:
- Apply theories and concepts of baking and cooking and implement
necessary techniques to operate or function in a commercial kitchen and
- Demonstrate ability to practice concepts of customer service and operate front-desk operations for lodging venues.
- Analyze the food, beverage, and lodging cost-control cycle and
accounting practices, and implement controls to maintain costs and
- Demonstrate the ability to implement sales, marketing, and promotion,
and utilize resources to develop and implement marketing plans for food
service, lodging, and tourism venues.
- Discuss the importance of the manager's role and ethics associated
with executive management and how they lead and inspire staff to achieve
missions and goals.
- Identify health, building, and fire codes and implement requirements to maintain a safe hospitality environment.