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Contact: (336) 334-4822, ext. 50468
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:
- Demonstrate professional conduct and interpersonal communication skills.
- Apply management skills appropriate for the hospitality management industry.
- Demonstrate a comprehension of basic cooking and knife skills.
- Analyze food, inventory and lodging cost-control and practices.
- Demonstrate and 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 and supervision.
- Demonstrate an understanding of wine, beer and specialty beverage management and service.
- Apply dining room professionalism for guest relations and service.
- Identify marketing techniques and strategies to achieve hospitality industry missions and goals.
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