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Hotel & Restaurant Management
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The Hotel and Restaurant Management curriculum prepares students to understand and apply the administrative and practical skills needed for supervisory and managerial positions in hotels, motels, resorts, inns, restaurants, institutions, and clubs.
Course work includes front office management, food preparation, guest services, sanitation, menu writing, quality management, purchasing, and others areas critical to the success of hospitality professionals.
Upon completion, graduates should qualify for supervisory or entry-level management positions in food and lodging including front office, reservations, housekeeping, purchasing, dining room, and marketing. Opportunities are also available in the support areas of food and equipment sales. |
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| Program Outcomes |
Upon successful completion of the Hotel and Restaurant Management program, the graduate should be able to:
*demonstrate leadership
*exhibit professionalism
*communicate effectively
*provide excellent customer service
*meet budgetary responsibilities
*adapt to changing environments
*manage human resources
*assist in marketing and sales
*demonstrate computer literacy
*manage stress effectively
*foster an environment conducive to the corporate mission statement |
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| General Information |
The Katherine A. Ragsdale School Of Hospitality Education
The School of Hospitality Education was dedicated in loving memory of Kathy Ragsdale(1946-2005).
A respected member of the GTCC Board Of Trustees and GTCC Foundation, on March 15,2007.
Kathy was a steadfast supporter of the culinary technology and hotel/restaurant management programs. |
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 required to view Catalog documents. |
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