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Hotel and Restaurant Management Technology

Hotel and Restaurant Management Technology provides specialized career/technical instruction in all phases of hotel and restaurant management to prepare students for careers in the hospitality and tourism industry. Students completing this program will be eligible to obtain ServSafe Sanitation certification from the National Restaurant Association. 


Hospitality and Tourism

Program Curriculum

ASSOCIATE OF APPLIED SCIENCE

FIRST YEAR:
First Semester
  • Culinary Principles I CUT 1114
    CUT 1114 - Culinary Principles I. Fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. Two hours lecture. Four hours laboratory. Four hours credit.
  • Introduction to Hospitality & Tourism HRT 1123
  • Sanitation and Safety HRT 1213
    This course will provide basic principles of microbiology, sanitation, and safety for a food service operation. The course studies the implementation of sanitation procedures, cost control, risk reduction standards in a hospitality operation. ServSafe Sanitation Certification from the National Restaurant Association is offered as a part of this course. Two hours lecture. Two hours laboratory. Three semester hours credit.
  • Smart Start Pathway SSP 1002
    SSP 1002 – Smart Start Pathway. Students will enroll in the MS Works system and learn three components within the pathway: Career Awareness, Necessary Skills, and Basic Skills. They will develop the foundational skills needed for their careers, learn and practice good work habits and effective communication that is necessary in successful employment. Students will learn how to become prepared to learn new skills for future careers within their region’s workforce sector, identifying the career components that are necessary for middle-skill employment. Students will complete the WorkKeys® assessment in Workplace Documents, Applied Math, and Graphic Literacy which allows students to quantify the foundational skills needed to perform job tasks successfully and enables students to demonstrate they have these skills. Upon completion of this assessment, students will earn a National Career Readiness Certificate, a credential issued by ACT that documents work readiness.
  • Smart Start Pathway SSP 1002
    SSP 1002 – Smart Start Pathway. Students will enroll in the MS Works system and learn three components within the pathway: Career Awareness, Necessary Skills, and Basic Skills. They will develop the foundational skills needed for their careers, learn and practice good work habits and effective communication that is necessary in successful employment. Students will learn how to become prepared to learn new skills for future careers within their region’s workforce sector, identifying the career components that are necessary for middle-skill employment. Students will complete the WorkKeys® assessment in Workplace Documents, Applied Math, and Graphic Literacy which allows students to quantify the foundational skills needed to perform job tasks successfully and enables students to demonstrate they have these skills. Upon completion of this assessment, students will earn a National Career Readiness Certificate, a credential issued by ACT that documents work readiness.
Total 12 Hours
Second Semester
  • Restaurant and Catering Operations HRT 1224
    This course introduces the principles of organizing and managing a food and beverage operation. Two hours lecture. Four hours laboratory. Four hours credit.
  • Rooms Division Management HRT 1413
    This course introduces an operational approach to rooms division management in the hospitality industry including front office management and housekeeping operations. Two hours lecture. Two hours laboratory. Three hours credit.
Total 7 Hours
SECOND YEAR:
First Semester
  • Hospitality Cost Controls HRT 2233
    This course focuses on principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume profit analysis, income and cost control, menu pricing, labor cost control, and computer applications. Two hours lecture. Two hours laboratory. Three hours credit.
  • Hospitality Supervision HRT 2613
    This course introduces supervisory skills in leadership styles, communication skills, motivational techniques, employee training techniques, and evaluation methods. Two hours lecture. Two hours laboratory. Three hours credit.
  • Hospitality Human Resource Management HRT 2623
    This course introduces the principles of hospitality human resource management with an emphasis placed on the study of human behavior and human relations in the hospitality industry. Three hours lecture. Three hours credit.
Total 9 Hours
Second Semester
  • English Composition I ENG 1113
    ENG 1113 - English Composition I (Prerequisite: ENG 0124 or ENG 1033 with C or appropriate placement score). This course prepares the student to think critically and compose texts for academic and professional rhetorical situations. Three hours lecture. Three hours credit.
  • English Composition II ENG 1123 OR Public Speaking I SPT/COM 1113 OR Social/Behavioral Science (3)
  • College Algebra MAT 1313 OR Natural Science w/Lab (4)
  • Humanities/Fine Arts Elective (3)
  • Social/Behavioral Science Elective (3)
Total 15 Hours

*Approved Technical Electives: BOT 1313, BOT 1763, BOT 1823, BOT 2433, BPT 1224, BPT 1234, BPT 2334, CUT 1124, CUT 1135, CUT 1613, CUT 2223, CUT 2243, CUT 2923, HRT 15(1-4)1, HRT/CUT 1163, HRT 2713, HRT 2853, HRT 2923, WBL 1913, WBL 1923, or other technical or academic elective approved by instructor/advisor.

Enrollment in a minimum of 15 hours each semester is recommended for eligibility for state aid, institutional scholarships, and the tuition break.

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