Students enrolled in the hospitality and tourism management programs learn about supervision in the hospitality and tourism industry, management principles, delegation and responsibility; basic management responsibilities such as planning, organizing, coordinating, staffing, directing, controlling and evaluating. You will also gain experience in quantity food production and management by running the Culinary Café as well as Chez Nous, a high-end restaurant. In these teaching and learning environments you will rotate through front and back of the house stations for a la minute static and prix fixe menus, and learn to cook and serve quality foods for public consumption. You will also learn about banquet operations and catering organization and procedures including setup, layout, pricing, costing, on-and off-premise events, bar and wine service. The lodging and tourism components of the program will prepare you to meet the needs of guests who are away from home including how to inspect guest rooms, public areas and grounds for cleanliness and appearance; greet and register guests; answer inquiries pertaining to hotel and local services, entertainment, and attractions; resolve guest complaints; and monitor the revenue activity of the hotel or facility.
Highlighting the collective learning of the Professional Cooking I students, the Fall 2019 semester Showcases schedules will be forthcoming.
Degrees and Certificates
The Hospitality and Tourism Management online certificate is designed to attract career-minded individuals who are seeking to develop their managerial skills and abilities in the hospitality and tourism industries while maintaining a flexible work schedule. Students enrolled in this certificate will gain an increased knowledge and understanding of both the hospitality and tourism industries by recognizing the responsibilities for a variety of management positions. Students will also be able to apply their understanding of financial and accounting concepts in an assortment of settings by demonstrating effective critical and analytical skills in their decision-making. This certificate also ladders into Hospitality Management (two-year program) or the Hospitality and Tourism Management (four-year program) without loss of credits.
The hospitality management associate of technology program will prepare graduates to monitor compliance with health and fire regulations regarding lodging and food preparation/serving and building maintenance in hospitality facilities; monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner; investigate and resolve complaints regarding food quality, service, or accommodations; and coordinate assignments of cooking personnel to ensure the efficient use of company resources.
If you are enrolled in the bachelor of science program in hospitality and tourism management, you will complete many of the same courses required in the associate of technology program for hospitality management. In addition to those courses, you will select from either a lodging and tourism management track or a culinary and food service management track. Both tracks provide expanded learning opportunities to develop specific skills relative to a chosen segment of the hospitality and tourism industry. In addition, the bachelor degree also covers advanced management topics such as bar/beverage management, menu design and analysis, concept development, and an exploration of hospitality/tourism current issues. The associate degree ladders into the completion of the bachelor’s in hospitality and tourism management degree.
Projected Job Growth
of current workers
Graduates from the hospitality management associate of technology program have a wide variety of entry level career options, which include restaurants, institutional food service, coops, educational institutions, hospitals, hotels and lodging operations, nursing and personal care facilities, catering services and sales.
Students who graduate with a degree in hospitality and tourism management accept positions as general/assistant managers, hotel/restaurants managers, executive chefs, or front line supervisors. They are sought after by government employers, such as the School Food Administration, Food and Drug Administration, health services, and correctional facilities, as well as by many business/companies within the hospitality industry, such as cruise lines, hospitals, educational institutions and casinos. Others are self-employed as caterers, restaurant owners/operators, personal chefs, hotel/lodging operators, and bed and breakfast owners/operators.
Earnings, job growth and education levels noted are from the U.S. Bureau of Labor Statistics (National), and CareerOneStop/U.S. Department of Labor (Michigan).