Hotel and Restaurant Management

Winter 2019

Enrollment:

Fall, Winter, Spring

Degrees and Certificates

Program Website:

View the program website

Tuition and Fees

http://www.ccs.spokane.edu/TuitionFees

Additional Costs

Books$900
* Estimated cost of books, supplies and equipment for six quarters.

Program Description

The Hotel and Restaurant Management program is a two-year course of study designed to develop qualified students in the organization and operation of hotels, motels and restaurants. Emphasis is placed on all aspects of food and beverage services including the operation of large and small restaurants and commercial/industrial food service programs; the management of such lodging facilities as all suite properties, hotels, resorts, private clubs, and bed and breakfast operations; and the study of travel and tourism and its impact on the hotel/restaurant industry.

The training provided by the Hotel and Restaurant Management program prepares students for entry into the fastest growing industry in the United States today. Individuals seeking a secure future in an exciting field should consider enrolling in the hotel and restaurant management program. A Restaurant Management option is available for students seeking career opportunities specifically in the restaurant field.

Students must complete all courses with a 2.0 grade or better before advancing to subsequent quarters.
 

Program Learning Outcomes

  1. Pursue the many career opportunities in hotel, motel, or restaurant management.
  2. Formulate policies on advertising, publicity, and other marketing concepts.
  3. Analyze food-cost records and sales data to ascertain distribution of costs and revenues among departments such as housekeeping facilities, restaurants, bars, convention, and banquet rooms, which provide various hotel and food services to permanent and transient guests.
  4. Analyze the responsibilities, function, and interrelationships between the “front of the house” and the “back of the house” operation.
  5. Communicate effectively with superiors, subordinates and guests.
  6. Establish positive guest relations.
  7. Hire, train and supervise hospitality employees.
  8. Demonstrate proper personal hygiene and sanitation procedures in a hospitality operation.

Career Opportunities

The continued increase in tourism and business travel opens many opportunities for men and women to enter careers in the hospitality industry. These careers offer attractive surroundings and the opportunity for mobility and travel as well as excitement and adventure! POTENTIAL POSITIONS INCLUDE: Management and supervisory positions in hotels, motels, and restaurants; promotional management; food and beverage control management; housekeeping management and sanitation control in hotels, motels and restaurants; ownership in management of hotels, motels, restaurants; and many other career opportunities that are within the travel and tourism industry.

AAS - SCC

Offered at Locations:  Spokane Community College

First Quarter

CIS  105Computer Fundamentals for Vocations I 3
HM   110Introduction to Hospitality 5
HM   112Hospitality Mathematics 13
HM   115Food Sanitation 23
14

Second Quarter

BT   272Business Correspondence 35
HM   126Food Science 5
HM   160Supervisory Housekeeping 3
MMGT 223Customer Service 3
16

Third Quarter

BT   160Job Preparation Techniques 3
BUS  140International Marketing 3
EMS  120Basic First Aid in the Workplace 2
HM   130Human Relations 45
HM   141Maintenance and Engineering 4
17

Fourth Quarter

ACCT 151College Accounting I 5
HM   220Tourism and the Hospitality Industry 3
HM   265Hospitality Cost Controls 5
HM   288Cooperative Education Work Experience (No Seminar) 3
16

Fifth Quarter

CMST 227Intercultural Communication 5
HM   205Hotel/Restaurant Law 5
HM   232Hotel/Restaurant Management Principles 55
15

Sixth Quarter

HM   202Front Office Procedures 4
HM   208Hotel Sales and Marketing 2
HM   251Restaurant Management 5
MMGT 231Human Resource Management 5
16
94 credits are required for the AAS
1HM 112 may be substituted with BUS 103.
2This course is required for certification by the Educational Foundation of the National Restaurant Association.
3Score on the writing component of the COMPASS or ASSET test of 80% or better or a 2.0 grade or better in BT 105.
4HM 130 may be substituted with BUS 280.
5HM 232 may be substituted with MMGT 101.

Disclaimer: The college cannot guarantee courses will be offered in the quarters indicated. During the period this guide is in circulation, there may be curriculum revisions and program changes. Students are responsible for consulting the appropriate academic unit or adviser for more current and specific information. the information in this guide is subject to change and does not constitute an agreement between the college and the student.