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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.
Upon successful completion of the Hospitality Management degree, the graduate should be able to:
- Demonstrate professional conduct and interpersonal communications skills for human resource management and supervision.
- Apply management and professionalism skills for guest relations and food and beverage service.
- Analyze food and beverage inventory, lodging and cost-control practices for standards in the hospitality industry.
- Demonstrate and apply principles of proper food safety and sanitation procedures as well as personal hygiene by obtaining ServSafe Certification from National Restaurant Association.
- Identify marketing techniques and strategies to achieve hospitality industry missions and goals.