Hotel and Restaurant Management
AAS | Certificate Major Hotel Management | Certificate Major Restaurant Management |
Credential Hotel Management | Credential Restaurant Management
The Associate of Applied Science degree in Hotel and Restaurant Management is designed to prepare students for mid-management positions in the hotel/restaurant industry, with emphasis on both lodging and restaurant. Graduates are prepared for employment as assistant managers, front office managers, restaurant and dining room managers, assistant sales managers and other entry level positions. The four certificates are designed for students who do not seek a two-year degree, and instead prefer to specialize in either hotel or restaurant management.
This A.A.S. degree program prepares students for mid-management positions in the hotel/restaurant industry, with emphasis on both lodging and restaurant. Graduates of this program are prepared for employment as assistant managers, front office managers, restaurant and dining room managers, assistant sales managers, and they may advance to executive positions.
Central Wyoming College's Hotel/Restaurant Management program is designed to serve persons currently employed in the hospitality industry seeking a degree for advancement potential, persons desiring career change for more rewarding future, and recent high school graduates in need of training and education to enter the hospitality industry and the job market.
The articulation agreements with the UNLV's F. Harrah College of Hotel Administration and Conrad N. Hilton College School of Hotel and Restaurant Management at the University of Houston have been correlated.
Program Layout by Semester
| FIRST SEMESTER | ||
|---|---|---|
| Course | Title | Credits |
| BADM 1005 | Business Math (APPM) | 3 |
| HRM 1500 | Introduction to the Hospitality Management | 3 |
| HRM 1501 | Lodging Management, Front Office Procedures | 3 |
| HRM 1505 | Sanitation, Health, & Safety in the Hospitality Industry | 3 |
| ECON 1010 or 1020 | Micro or Macro Economics | 3 |
| UNST 1005 | Freshmen Seminar | 1 |
| Total Semester I | 16 | |
| SECOND SEMESTER | ||
|---|---|---|
| Course # | Title | Credits |
| HRM 1510 | Dining Room Management | 3 |
| POLS 1000 | American and Wyoming Gov't | 3 |
| CULA 1600 | Food Prep. II, Garde Manger | 3 |
| HRM 1515 | Planning and Control for Food & Beverage Operations | 3 |
| CPED 1000 | CO-OP Work Experience I | 3 |
| ACCT 1050 | Practical Accounting | 3 |
| Total Semester II | 18 | |
| THIRD SEMESTER | ||
|---|---|---|
| Course # | Title | Credits |
| ENGL 1010 | English Composition | 3 |
| HRM 2506 | Sales and Marketing in the Hospitality Industry | 3 |
| CO/M 1030 | Interpersonal Communications | 3 |
| CPED 2000 | CO-OP Work Experience II | 3 |
| HRM 2500 | Quantity Food Purchasing | 3 |
| Total Semester III | 15 | |
| FOURTH SEMESTER | ||
|---|---|---|
| Course # | Title | Credits |
| CMAP 1680 | Microcomputer Applications | 3 |
| HRM 2515 | Human Resources Management in the Hospitality Industry | 3 |
| HRM 2501 | Facilities Management | 3 |
| CPED 2890 | CO-OP Work Experience III | 3 |
| CULA 2800 | Food Preparation IV: Meat Preparation and Cooking | 4 |
| HRM 2530 | Beverage Management | 3 |
| Total Semester IV | 19 | |
| TOTAL PROGRAM |
68 |
|
Certificate:
Major Hotel Management
This two semester certificate program prepares students to learn lodging management within the hospitality industry with emphases on orientation and advanced instruction in front of the house
service and front office operations. It also includes basic food and beverage management as this is a central profit center for property management.
Program Layout by Semester
| FIRST SEMESTER | ||
|---|---|---|
| Course # | Title | Credits |
| BADM 1005 | Business Math (APPM) | 3 |
| CO/M 1030 | Interpersonal Communications | 3 |
| HRM 1500 | Introduction to the Hospitality Management | 3 |
| HRM 1501 | Lodging Management, Front Office Procedures | 3 |
| HRM 1515 | Planning and Control for Food & Beverage Operations | 3 |
| Total Semester I | 15 | |
| SECOND SEMESTER | ||
|---|---|---|
| Course # | Title | Credits |
| ACCT 1050 | Practical Accounting | 3 |
| CPED 1000 | CO-OP Work Experience I | 3 |
| HRM 2501 | Facilities Management | 3 |
| HRM 2506 | Sales and Marketing in the Hospitality Industry | 3 |
| HRM 2515 | Human Resources Management in the Hospitality Industry | 3 |
| Total Semester II | 15 | |
Certificate: Major Restaurant Management
This two semester certificate program prepares students to learn restaurant management within the hospitality industry with emphases on orientation and advanced instruction in front and back of the house food service and restaurant operations. It also includes basic front of the house lodging management as this is an essential aspect of operation of a hotel property.
Program Layout by Semester
| FIRST SEMESTER | ||
|---|---|---|
| Course # |
Title |
Credits |
| BADM 1005 | Business Math (APPM) | 3 |
| CO/M 1030 | Interpersonal Communications | 3 |
| CULA 1600 | Food Prep. II, Garde Manger | 3 |
| HRM 1505 | Sanitation, Health, & Safety in the Hospitality Industry | 3 |
| HRM 1510 | Dining Room Management | 3 |
| HRM 1515 | Planning and Control for Food & Beverage Operations | 3 |
| Total Semester I | 16 | |
| SECOND SEMESTER | ||
|---|---|---|
| Course # | Title | Credits |
| ACCT 1050 | Practical Accounting | 3 |
| CPED 1000 | CO-OP Work Experience I | 3 |
| CMAP 1680 | Microcomputer Applications | 3 |
| CULA 2800 | Food Preparation IV: Meat Preparation and Cooking | 4 |
| HRM 2500 | Quantity Food Purchasing | 3 |
| HRM 2505 | Marketing and Merchandising in the Restaurant Industry | 3 |
| Total Semester II | 19 | |
Credential:
Hotel Management
This intensive one semester credential program prepares students
for front of the house service within hotel management. Emphases include development of passion for guest services, dependability, organization, and working in a team environment.
Program Layout by Semester
| Course # | Title | Credits |
|---|---|---|
| CO/M 1030 | Interpersonal Communications | 3 |
| CPED 1000 | CO-OP Work Experience I | 3 |
| HRM 1500 | Introduction to the Hospitality Management | 3 |
| HRM 1501 | Lodging Management, Front Office Procedures | 3 |
| HRM 2501 | Facilities Management | 3 |
| HRM 2506 | Sales and Marketing in the Hospitality Industry | 3 |
| Total Semester | 18 | |
Credential: Restaurant Management
This intensive one semester credential program prepares students for basic food and beverage operations and restaurant management. Emphases include development of passion for guest services, dependability, organization, and working in a team environment.
Program Layout by Semester
| Course # | Title | Credits |
|---|---|---|
| CULA 1600 | Food Prep. II, Garde Manger | 3 |
| CULA 2800 | Food Preparation IV: Meat Preparation and Cooking | 4 |
| HRM 1505 | Sanitation, Health, & Safety in the Hospitality Industry | 3 |
| HRM 1515 | Planning and Control for Food & Beverage Operations | 3 |
| HRM 2500 | Quantity Food Purchasing | 3 |
| Total Semester | 16 | |