Students enrolled in the Hospitality Management program will receive training in food and beverage management and room division management. Course work is certified by the American Hotel and Motel Association and the National Restaurant Association.
Restaurant managers oversee establishments that serve food and beverages. They hire and supervise kitchen and dining room workers, order food and supplies, and they may help plan menus.
Hotel and motel managers direct the business operation of overnight accommodations. Specific duties vary according to the size, type, and location of the business. Managers in large hotels and motels concentrate on hiring personnel, directing publicity, buying or supervising the purchase of supplies, and determining room rates and credit policies. Managers of small firms may perform clerical work in addition to cleaning and making general building repairs.