The Hotel, Restaurant and Institution Management program prepares students for employment in various entry-level management careers in the lodging and food service industries. Areas of employment include assistant manager in hotel/motel operations; club, restaurant or banquet manager of commercial eating establishments; and assistant food service management positions in hospitals, schools and other institutions.

PROGRAM OUTCOMES

• Apply safe and sanitary practices within any food production department compliant with laws and safety regulations;
• Develop appropriate menus and recipe selections, recognize costs incurred, and apply cost control techniques;
• Plan and direct service for buffets, food-related activities, or functions. Understand the purchasing and requisition process;
• Develop professional written and verbal communication and computational skills related specifically to hospitality;
• Demonstrate principles of effective human resource management in the supervision of employees;
• Analyze computer data for information, such as prime costs and yield management, that impacts budget and income in the hospitality industry;
• Understand and apply cost control techniques for various hospitality operations;
• Identify and interpret the skills required in supervisory positions in various segments of hospitality.

The program includes an internship in a hotel, restaurant or institutional food service facility. Placement assistance is offered by program faculty and available through cooperative agreements with hotels, food service facilities, and restaurants in the Mercer County area.

Students may study full-time or part-time. Most courses are offered both day and evenings.

Most of the credits earned in acquiring the A.A.S. degree in Hotel, Restaurant and Institution Management can be applied to the B.S. degree offered through articulation agreements with Fairleigh Dickinson University and Johnson & Wales University.

Admission to the program requires a high school diploma or its equivalent.