Feb 23, 2024  
2008-2010 Catalog 
2008-2010 Catalog [ARCHIVED CATALOG]

Hotel Restaurant Management, A.A.S.

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Degree: Associate in Applied Science
HEGIS Code: 5010
Curriculum Code: 0572
Campus Location: North
Business & Public Service Division

Pre-Admission Recommendations: HS Diploma or GED
Recommended H.S. Courses and/or Experiences: 1 year Math, Food Preparation/Restaurant Experience
Career Opportunities/Further Education: Restaurants, Hotels, Hospitals, Fine Dining, Catering, School Lunch, Nursing 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 are available from several industry organizations, including:

  • Statler Foundation Scholarship
  • New York State Restaurant Association
  • Jack Geiger Memorial Scholarship
  • Marjorie E. White Scholarship
  • Family Member Scholarship (family member must be a member of the 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

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 manage a hospitality operation at the entry-level of management
  • Apply the understanding and ability to provide a level of service necessary in the hospitality industry
  • Develop human relation skills relating to the hospitality industry; i.e., communicating, training, motivating, evaluating, delegating, diversity, planning and organizing
  • Demonstrate basic food preparation techniques
  • Understand the marketing function as it applies to the hospitality industry
  • Develop an understanding of the basic functions related to the operation of the front desk and the coordination of the guest cycle
  • Demonstrate an understanding of the preparation and service of wines, beers and spirits in hospitality beverage operation
  • Demonstrate an understanding of sanitation as it applies to the hospitality industry
  • Apply fundamental cost control techniques and purchasing procedures
  • Demonstrate computer literacy as it applies to the hospitality industry
  • Develop an understanding of budgets and financial reports
  • Apply an understanding of laws and regulation impacting the hospitality industry


Total Degree Credits: 66

First Year, Fall Semester

First Year, Spring Semester

Second Year, Fall Semester

Second Year, Spring Semester


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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