Hotel Restaurant and Tourism Management
Nature of Work
Lodging, restaurants, travel, and tourism can be as different as the many guests they accommodate. Whether a family taking a summer vacation, an individual attending a concert, or a group of people attending a convention, you can find management as a core component in the hospitality industry. As a manager for the Hotel, Restaurant and Tourism Industry, individuals work to ensure that the operational components are functioning properly to maximize daily profitability of the business.
Managers must be able to make quick decisions, analyze and solve problems, provide daily, weekly, and monthly reports, and provide quality service to colleagues, employees and guests. The Hotel, Restaurant, and Tourism Management Program here at Athens Technical College will prepare students so they will be able excel in the industry as managers.
Hotels and other lodging places employ many different types of managers to direct and coordinate the activities of the front office, kitchen, dining room, and other departments such as housekeeping, accounting, personnel, purchasing, publicity, sales, security, and maintenance. Lodging managers, typically the general manager and assistant managers, make decisions that affect the general operations of the hotel, including setting room rates, establishing credit policy, and having ultimate responsibility for resolving problems. Lodging managers held about 50,400 jobs nationally in 2012. Employment is expected to remain steady from 2012 through 2022.
Food service managers held about 321,400 jobs nationally in 2012. The majority of
managers are salaried, but about 40 percent were self-employed as owners of independent restaurants or other small food service establishments. Food service manager jobs are
expected to remain steady from 2012 through 2022.
Credentials You Can Earn
The Higher Education Act requires all colleges and universities to notify students and prospective students of all program costs for which they will be responsible. Students will be responsible for the following expenses:
- Nonrefundable application fee ($25)
- Tuition ($89 per credit hour)
- Accident Insurance Fee ($6 per term)
- Campus Supply Fee ($40 per term)
- Instruction Fee ($55 per term)
- Parking Fee ($20 per term)
- Campus Safety Fee ($25 per term)
- Registration Fee ($50 per term)
- Student Activity Fee ($30 per term)
- Technology Fee ($105 per term)
Throughout the Program
- Textbooks (Approximately $2,300 for the associate degree program, $1,500 for the diploma program, $1,174 for the Event Management program, $1,310 for the Food and Beverage Management program, $514 for the Food and Beverage Supervisor program, $552 for the Front Office Supervisor Program, $1,241 for the Hotel Management program, and $560 for the Human Resources Assistance program)
These expenses are based on costs in effect at the time this catalog was published. Prices are subject to change.
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Dr. Alphonso A. Buie is a native of Chicago, Illinois who currently resides in Atlanta, Georgia after living and teaching abroad for 4.5 years in Beijing, China as a Business Professor. Dr. Buie serves as a mentor to individuals seeking to enhance their lives, and strongly believes giving back to others and the communities in which he serves.
After achieving his Doctorate in Business, he began volunteering for organizations such as Rotary International, where he also served as President. He is a recipient of Lincoln University's Prestigious Young Alumni Award, an accolade he received after the university, which is also his alma mater, recognized his efforts in making the world "greater, better, and more beautiful", than it was given to him.
Dr. Buie has over 20 years of operational and managerial experience within the Hospitality industry and currently serves as a Program Chair for Hotel, Restaurant, and Tourism Management for Athens Technical College, where he continues to function as a consultant, public speaker, and author.