This program provides students with the knowledge and skills necessary for entry-level positions in the restaurant and food service industry.
The curriculum focuses on hospitality management, customer service, food and beverage purchasing, cost control analysis, and hands-on food preparation. Graduates of this program may seek employment as a Food Service Manager, Catering Manager, Restaurant Assistant Manager, Dining Room Supervisor, Event Planner, or Food and Beverage Sales Manager.
Successful completion of this program may potentially lead to professional licensure. Licensure may be global, national, or state-specific. This program meets requirements for the State of Pennsylvania. Requirements for other states may vary.
Courses listed in the first/third semester will be scheduled for the fall; second/fourth semester courses will be scheduled for the spring.
The student/graduate will be able to:
- Adhere to food safety standards in food preparation.
- Apply customer service principles to diverse customer expectations in the lodging environment.
- Use business math principles and computation skills in a hospitality environment.
- Identify the role of management in controlling and supervising various departments, properties, and activities in the hospitality industry.
Blend theory and application as you work in a kitchen, and develop skills in customer service, food and beverage purchasing and cost control analysis.View the required courses and curriculum semester-by-semester for Hospitality Management, A.A.S.