Hotel Restaurant and Tourism Management
Nature of Work
Hotels and other accommodations are as different as the many family and business travelers they accommodate. The industry includes all types of lodging, from luxurious five-star hotels to youth hostels and recreational vehicle parks. While many simply provide a place to spend the night, others cater to longer stays by providing food service, recreational activities, and meeting rooms.
Hotels and motels comprise the majority of establishments in this industry and are generally classified as offering either full-service or limited service. Full-service properties offer a variety of services for their guests, but they almost always include at least one or more restaurant and beverage service options. Larger full-service properties usually have a variety of retail shops on the premises. Additionally, a number of full-service hotels offer guests access to laundry and valet services, swimming pools, beauty salons, and fitness centers or health spas.
The largest hotels often have banquet rooms, exhibit halls, and spacious ballrooms to accommodate conventions, business meetings, wedding receptions, and other social gatherings. Conventions and business meetings are major sources of revenue for these properties. Some commercial hotels are known as conference hotels — fully self-contained entities specifically designed for large-scale meetings.
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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