Hotel/Restaurant Management: A.A.S.

Associate in Applied Science

CIP CODE: 52.0909

The Hotel/Restaurant Management program is a planned sequence of college level courses leading to the Associate in Applied Science degree. Hotel/Restaurant Management emphasizes business theory and application of industry-specific methods to prepare the student for immediate employment; however, some students decide to transfer to an upper division school.

Graduates of the Hotel/Restaurant Management program are employed in a variety of positions within food and hotel facilities, both in the local area and worldwide. Their responsibilities vary depending upon the position. Graduates have found opportunities as independent restaurant owners, bar and tavern owners, bed and breakfast owners, microbrewers, bartenders, corporate hotel general managers, and corporate restraurant managers.

The program may require more than two years to complete depending on a student’s academic background. The department will tailor a program assuring each student the opportunity to earn the A.A.S. degree in Hotel/Restaurant Management.

Learning Outcomes:

1. Demonstrate an ability to operate in a commercial kitchen, produce quantity cooking, apply sanitation standards, purchase and inventory food items, balance food/health concerns.
2. Evidence an ability to price menus, market those menus and affect cost controls for a profitable food service.
3. Demonstrate an understanding of staffing and human resource applications for the hospitality industry.
4. Apply theoretical knowledge gained in the classroom in a workplace setting.
5. Demonstrate an understanding of hotel operations, sales and marketing of hotel revenue centers, profitable operations management of a lodging property.
6. Demonstrate an understanding of general business practices and operational procedures for any modern business.
7. Demonstrate an ability to effectively communicate within a business operation.
8. Demonstrate an ability to coordinate and apply computer technologies to hospitality operations.
9. Demonstrate an ability to operate a safe/sanitary, profitable and viable hospitality event.
10. Demonstrate an understanding of legal and ethical concerns for a hospitality operation.

Program supervised by:
Rey C. Wojdat, CSCE, CPCE, Chairperson
Office: Science Building, Room 215
Telephone: 607 778-5171
E-mail: wojdatrc@sunybroome.edu