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Hotel Restaurant Management Program Code 311093

1 Year Technical Diploma

Offered at the Green Bay campus. For information: (920) 498-5444. Toll-free: (888) 385-6982.

This program is fully eligible for financial aid.

The Hotel & Restaurant Management Technical Diploma is a 31-credit program designed to prepare students for a variety of mid-management positions in lodging operations, food service operations, and tourism services. The program is offered on a flexible, part-time schedule to accommodate the needs of employees in the hospitality industry. The program is designed for completion in two or more semesters.

Employment Potential

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

Note

. 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.

Program Outcomes

. Plan a conference or special event.
. Manage cleaning/sanitation operations in the food service and lodging industry.
. Maximize facility productivity.
. Understand preventative maintenance and equipment service.
. Manage quality customer service systems.
. Apply product presentation principles in the hospitality industry.

Requirements for Program Entry

. Completed application.
. High school transcript or equivalent. For a list of equivalents, go to www.nwtc.edu/gettingstarted.
. Students should have mastered basic math skills. For a description of basic math, see the Basic Education section of this catalog.
. As a requirement for program entry, an Academic Skills Assessment (Compass) with appropriate benchmark scores is necessary. Program Benchmarks are Pre-Algebra: 27; Reading: 70; Writing Skills: 74. Students not meeting these benchmarks or the equivalent will be required to establish an individualized academic plan. Students may have the opportunity to enroll in selected program core courses while completing their individualized plan. Upon completion of the plan, students will be eligible for all program courses. However, higher test scores will lead to greater success in core program courses. To learn more about these assessments and program benchmark scores, please contact a counselor at (920) 498-5444 or (888) 385-6982.

Curriculum

Students following the study plan below will complete the Hotel & Restaurant Management Technical Diploma in the number of semesters shown

FIRST SEMESTER

10-102-158 Business Principles
3
10-104-191 Customer Service
3
10-109-114 Hotel Management
3
10-109-127 Hospitality Facilities Mgmt
3
10-804-123 Math w Business Apps
3
* 10-890-101 College 101
1
SEMESTER TOTAL
16
SECOND SEMESTER

10-101-106 Accounting-for Non-Accountants
3
10-104-110 Marketing Principles
3
10-104-125 Event Marketing
3
10-109-126 Hospitality Finance
3
10-109-168 Restaurant Management
3
SEMESTER TOTAL
15

TOTAL CREDITS
31

Curriculum Note
*The credit for 10-890-101, College 101 is an Institutional Requirement for graduation. Consequently, it is not part of the program credit requirement.

COURSE DESCRIPTIONS

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.