Restaurant/Hotel Management, A.A.S.
A.A.S. Degree—62 credit hours
Curriculum Code 1256
The Restaurant/Hotel Management curriculum applies small-business management training to the hospitality industry in general, and the restaurant and hotel industry in particular. Management operations taught include personnel, inventory control, accounting, menu planning, food preparation, marketing, layout and design, front desk procedures, and catering.
Employment of restaurant and food service managers is expected to increase for all occupations through the year 2018. In addition to growing demand for managers, the need to replace managers who transfer to other occupations or stop working for a variety of reasons will create many new jobs. Job opportunities are expected to be best for persons with associate’s or bachelor’s degrees in restaurant and institutional food service management.
Required General Education Courses
15 credit hours as follows:
Select 3 credit hours from Social/Behavioral Sciences or Humanities and Fine Arts:
ANT, ARB, ART, ECO, FRE, GEO, GER, HIS, HUM, LIT, MUS, PHI, PSC, PSY, SOC, SPA, SSC, SPA, THE
Select 3 credit hours from Physical and Life Sciences:
BIO, CHM, EAS, GEL, NAT, PHS, PHY
Required Career Courses
47 credit hours as follows:
Suggested Schedule
Semester 1 (14 credit hours)
Semester 2 (17 credit hours)
Semester 3 (16 credit hours)
| COM-103 | Speech Fundamentals | 3 |
| RTM-206 | Menu Writing and Marketing | 3 |
| RTM-209 | Baking/Pastry I | 4 |
| RTM-231 | Hospitality Supervision | 3 |
| ___-___ | Physical and Life Sciences Elective | 3 |
Semester 4 (15 credit hours)
| ___-___ | Humanities and Fine Arts Elective | 3 |
| OR- | | |
| ___-___ | Social and Behavioral Sciences Elective | 3 |
| - | | |
| RTM-205 | Beverage Management | 3 |
| RTM-223 | Convention Management and Service | 3 |
| RTM-225 | Banquet & Specialty Services | 3 |
| RTM-226 | Front-of-the-House Management | 3 |