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Contact: (336) 334-4822, ext. 50114
The Hospitality Management curriculum prepares students to understand and apply the administrative and practical skills needed for supervisory and managerial positions in hotels, motels, resorts, inns, restaurants, institutions, and clubs.
Course work includes guest services, leadership, management, restaurant operations, lodging operations, marketing, sanitation, food preparation, food and beverage management and other critical areas.
Graduates should qualify for management or entry-level supervisory positions in food and lodging operations, including restaurants, food service, beverage service, catering, front office, reservations and housekeeping. Opportunities are also available in product services, and technology support and sales.
Program Outcomes:
Upon successful completion of the Hospitality Management degree, the graduate should be able to:
- Apply principles of proper food safety and sanitation procedures as well as personal hygiene by obtaining ServSafe Certification from National Restaurant Association.
- Apply business principles related to human resource management, supervision, professionalism, and leadership standards.
- Implement necessary controls to maintain costs and ensure profitability within a food service operation through analysis of food cost.
- Apply management and professionalism skills for guest relations and food and beverage service.
- Identify marketing techniques and strategies to achieve hospitality industry missions and goals.
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