Jul 23, 2024  
Official Catalog January 2020 
Official Catalog January 2020 [ARCHIVED CATALOG]

Restaurant & Hotel Management (NY), AAS

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CIP Code: 52.0901
New York Hegis Code: 5010
Available online in all states

Program: REST

Hospitality (Restaurant and Hotel) Management is a diverse, exciting and evolving global industry. Whether your current or future responsibilities involve assuming leadership roles in settings such as hotels, the food and beverage industry, travel and tourism, entertainment and sports venues, resorts and spa services, travel services, gaming and entertainment or special events planning, our Hospitality (Restaurant and Hotel) Management degree offers foundational knowledge and relevant skills to help students meet their professional development goals.

Hospitality management includes responsibility for strategic decision making across several areas of the business including human resources, marketing, sales, and finance. Students are prepared to be leaders in a service industry with a program emphasis on leading teams in providing guests’ value, service, comfort, and effective communication. The Hospitality Management degree program will provide the foundational skills and experiences necessary for students to enter the workforce or pursue further educational opportunities in the hospitality and management fields.

Graduates of this degree plan will achieve the following program and institutional outcomes:

  • Define the foundational leadership, service and business principles that comprise hospitality-related planning, sales, service, human resources marketing and operations management.
  • Classify the entities, facets and professions that comprise the hospitality industry.
  • Employ foundational management principles and skills to define and manage career-related decisions.
  • Analyze and apply leadership and service principles and skills to hospitality management strategic decision-making scenarios.
  • Utilize technology tools and resources to support industry standards for compliance and service level expectations.
  • Analyze and apply leadership and service principles to social, interpersonal, legal and ethical issues in the hospitality industry.
  • Utilize appropriate current technology and resources to locate and evaluate information needed to accomplish a goal, and then communicate findings in visual, written and/or oral formats.
  • Transfer knowledge, skills and behaviors acquired through formal and informal learning and life experiences to new situations.
  • Employ strategies for reflection on learning and practice in order to adjust learning processes for continual improvement.
  • Follow established methods of inquiry and mathematical reasoning to form conclusions and make decisions.
  • Participate in social, academic, and professional communities for individual growth and to function as a citizen of a multicultural world.

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