Most of our students are perfectly comfortable in a chef's hat.
But the students in our Hospitality and Restaurant Management
program like wearing a few extras on the job. 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 our invaluable resources, they learn the industry's
preference for skills in both "the back of the house" (food
service) and "the front of the house" (hospitality). The program
then adds a strong management component which encompasses
problem-solving, forecasting, strategic-planning, team building,
and human resource management.
Students complete an internship midway through their program and
an externship 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 releveant
general studies, empower students to realize their full potential
and professional goals in the hospitality food service
*This program is also available with a 100% online option!
* The number of "estimated total quarters" for each program assumes you are enrolled full-time (at least 12 credit hours per quarter) throughout the entire program.
Students taking more than 12 credit hours in a quarter will finish in fewer quarters; likewise, students taking fewer than 12 credit hours in a quarter may require
additional quarters. Transferred credits from previous colleges, testing out of classes, and successfully completing classes (avoiding having to repeat a class) may
also affect program length.
The Standard Occupational Classification (SOC) system is used to classify workers into occupational categories in order to collect
statistical data. Information regarding the SOC system or specific SOC codes can be found on the
Bureau of Labor Statistics' website.