Jul 15, 2018  
Fall 2018 Catalog 
    
Fall 2018 Catalog

Hotel Restaurant Management, A.A.S.


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Degree: Associate in Applied Science
HEGIS Code: 5010
Curriculum Code: 2457
Campus Location: North
Business & Public Service Division

Pre-Admission Recommendations: HS Diploma or HSE (High School Equivalency)
Recommended H.S. Courses and/or Experiences: 1 year Math, Food Preparation/Restaurant Experience
Career Opportunities/Further Education: Restaurants, Hotels, Hospitals, Fine Dining, Country and City Clubs, Catering, School Lunch, Skilled Nursing and Retirement Homes

Program Description

The hospitality industry, one of the nation's leading employers, is continually looking for well-qualified managers. Students entering the curriculum are provided with the skills and knowledge necessary for management positions in hotels, restaurants, country clubs, catering, sales, fine dining and quick service.

The program is designed to emphasize strategies in supervision, marketing, sanitation, food, beverage, labor cost controls and management. Laboratory courses (on-campus fine dining restaurant) are scheduled for students to actively participate in actual operation. An eight-week internship in the hospitality industry concludes the program providing students with a management-oriented experience.

Upon graduation, students are prepared to enter the job market or transfer to a four-year program. Transfer agreements are in place with many colleges. These include Niagara University, Rochester Institute of Technology, University of Nevada at Las Vegas, Florida International University, Paul Smith's College and Buffalo State College, just to mention a few.

Special Admissions Requirements/Prerequisites

Students must purchase an appropriate uniform for laboratory classes as prescribed by the faculty. Order forms are provided by curriculum.

Scholarships

Scholarships are available from several industry organizations, including:

  • Statler Foundation Scholarship
  • New York State Restaurant Association
  • Jack Geiger Memorial Scholarship
  • Marjorie E. White Scholarship
  • NYSRA Family Member Scholarship (family member must be a member of the NYSRA)
  • NYSRA Employee Scholarship (employer must be a member of the NYSRA)
  • New York State Hospitality & Tourism Association
  • American Academy of Chefs
  • Chaine des Rotisseurs
  • International Food Service Executive Association
  • Kevin Malchoff NRA Educational Foundation Scholarship
  • Spasiano Family, Scholarship

Program Competencies

Upon graduation with an Associate in Applied Science degree in Hotel Restaurant Management, the graduate will be able to:

  • demonstrate the technical skills necessary to produce quality food and beverage in a professional hospitality environment at an entry-level management position;
  • demonstrate human relations skills relating to the hospitality industry such as communicating, training, recognizing diversity, evaluating, delegating, planning and organizing with sufficient skill to be hired at an entry level management position;
  • demonstrate an understanding of the pairing, preparation and service of wines, beers and spirits in a hospitality operation;
  • demonstrate an understanding of sanitation as it applies to the hospitality industry by passing the National Restaurant Association Serve-Safe test;
  • demonstrate proficiency with common business practices within the Hospitality industry including inventory, financial data entry, event planning, cost control and food purchasing; and
  • demonstrate computer literacy as it applies to the hospitality industry.

Curriculum

Total Degree Credits: 64.0

First Year, Fall Semester


First Year, Spring Semester


Second Year, Fall Semester


Second Year, Spring Semester


Note:


This is the recommended sequence. Student should consult his/her academic adviser prior to registering.

*These courses will be scheduled for one-half semester.
***In addition to EN 110, EN 111 and CS 101, the student must complete 12 credit hours with electives from the following: (A) Social Sciences, (B) Humanities, (C) Sciences.

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