Hospitality Management:
Hotel Management Degree

Representing Hospitality ProgramThis curriculum prepares individuals to understand and apply the administrative and practical skills needed for supervisory and managerial positions in hotels, motels, resorts, inns, restaurants, institutions, and clubs.

Course work includes guest services, leadership, management, restaurant operations, lodging operations, marketing, sanitation, food preparation, food and beverage management and other critical areas.

Graduates should qualify for management or entry-level supervisory positions in food and lodging operations, including restaurants, foodservice, beverage service, catering, front office, reservations and housekeeping. Opportunities are also available in product services, and technology support and sales.

Program Description copied from Curriculum Standard

Program Learning Outcomes

P1: Students will be able to explain how tourism impacts the local economy.

P2: Students will be able to employ critical thinking skill to follow through with customers, in order to meet their expectations of service.

P3:Students will demonstrate the ability to interpret how cost of food & labor effect the successful management of a hospitality business.

P4: Students will be able to describe the difference & similarities between leadership and management. Through class work students will develop their own philosophies.

Program Check Sheet
Admission Requirements

Contact

Charles Park
Chair, Culinary Arts, Baking & Pastry, Hospitality Management
Culinary Arts Building
Phone: 252-222-6034
Email: parkc@carteret.edu