Tourism is Wisconsin’s fastest-growing industry and there are many interesting and challenging opportunities for relocating to work throughout Wisconsin, the Midwest, and the United States.
Front Office Manager: coordinates the reception and control center for servicing guests, directs and supervises front office staff, and maximizes room revenue through room inventory control.
Event Service Manager: coordinates activities of staff and personnel to make arrangements for group meetings and events.
Food Service Manager: coordinates food service activities of a hotel/restaurant or similar establishment, plans food service activities, schedules employees, oversees service, and controls costs.
Executive Housekeeper: supervises housekeeping employees, trains new hires, requisitions supplies, controls inventory, and inspects personnel work assignments.
Sales Manager: plans and administers sales programs to generate sales in a hotel or tourism organization, organizes prospect files, plans and prepares advertising and promotional materials, and arranges for publicity.
With additional education and/or work experience, graduates may find other opportunities for employment.
. General Manager
. Marketing Director
. Restaurant Manager
. Catering Manager
. 10-109-168, Restaurant Management is offered only in the Spring.
. 10-109-126, Hospitality Management is offered only in the Spring.
. 10-109-114, Hotel Management is offered only in the Fall.
. 10-109-127, Hospitality Facilities Management is offered only in the Fall.
Students following the study plan below will complete the Hotel & Restaurant Management Technical Diploma in the number of semesters shown
10-102-158 Business Principles
10-104-191 Customer Service
10-109-114 Hotel Management
10-109-127 Hospitality Facilities Mgmt
10-804-123 Math w Business Apps
* 10-890-101 College 101
10-101-106 Accounting-for Non-Accountants
10-104-110 Marketing Principles
10-104-125 Event Marketing
10-109-126 Hospitality Finance
10-109-168 Restaurant Management
*The credit for 10-890-101, College 101 is an Institutional Requirement for graduation. Consequently, it is not part of the program credit requirement.
These courses provide an opportunity for students to develop the knowledge, skills, and understanding required for employment in this field.
10-101-106 ACCOUNTING-FOR NON-ACCOUNTANTS ...teaching non-accountants to read, analyze, and interpret financial information for making informed business decisions. This class de-emphasizes the use of debits, credits, journal entries and other accounting procedures.
10-102-158 BUSINESS PRINCIPLES ...economics and business; global business; ethics and social responsibility; business ownership; entrepreneurship; business management; marketing; managing financial resources; legal issues impacting business; using technology to manage information.
10-104-110 MARKETING PRINCIPLES ...marketing management, market segmentation, market research, consumer behavior, product decisions and management of distribution, pricing, promotional decisions for strategy planning.
10-104-125 EVENT MARKETING...planning, promotion execution, and evaluation of special events (entertainment, industry, meeting/convention). Students will work toward the actual staging of an event (will require time outside of the classroom setting).
10-104-191 CUSTOMER SERVICE ...develop professional telephone etiquette, explore customer service work environments, identify and analyze customer service failures, resolve problems cost effectively, set complaint policies, and develop communication techniques to handle complaining customers.
10-109-114 HOTEL MANAGEMENT ...lodging classification, ownership/affiliation, hotel/front office organization, equipment, reservations, registration, guest services, guest accounting, credit monitoring, check-out/settlement, night audit, management functions, room statistics, yield management, staffing.
10-109-126 HOSPITALITY FINANCE ...purchasing/receiving controls, storing/issuing controls, production controls, monitoring activities, sales controls, beverage controls, labor controls.
10-109-127 HOSPITALITY FACILITIES MGMT ...staffing housekeeping operations, facilities safety and security, cleaning routines, material selection, laundry operations, controlling costs in housekeeping and maintenance departments, facility systems.
10-109-168 RESTAURANT MANAGEMENT ...food/beverage industry, product classifications, responsible service; bar/kitchen equipment/organization; maintaining clean/sanitary facilities; staffing, training, supervising food/beverage employees; promotions planning; budgeting/cost controls of food/beverage operations.
10-804-123 MATH W BUSINESS APPS ...real numbers; basic operations; proportions/one variable; percents, simple/compound interest; annuity; apply math concepts to purchasing/buying process, selling process; and basic statistics with business/consumer applications. (Prerequisites: Compass Pre-Algebra=27 or ACT-Math score=15 or 10-834-109, Pre Algebra AND Compass-Reading=70 or ACT-Reading=15 or 10-838-105, Intro to Reading & Study Skills with "C" or better OR equivalent) 3 cr.
10-890-101 COLLEGE 101 ...develops tools and strategies that support success in college. Focuses on study skills, college resources, goal setting, time management, and learning styles. Introduces concepts for self assessing learning and completing an Exit Assessment that provides evidence that learning took place. Students should take this course prior to or during the first semester of their programs. 1 cr.