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;
Associate of Applied Science Degree
| General Education Requirements |
Credits |
| Writing Level I (WR1) |
(In program) |
| American & Wyoming Government (POLS 1000) |
(In program) |
| MATH* or LSCI |
(In program) |
| ARTS/DIV/HUM/IT/ORAL/SOC/WR2 |
(In program) |
| UNST/PEAC/WELL |
1 |
| Program Requirements |
| ACCT |
1050 |
Practical Accounting |
3 |
| BADM |
1005 |
Business Math (MATH) |
3 |
| CMAP |
1680 |
Microcomputer Applications (IT) |
3 |
| CO/M |
1030 |
Interpersonal Communications (ORAL) |
3 |
| CPED |
1000 |
Cooperative Education I:CULA/HRM |
3 |
| CPED |
2000 |
Cooperative Education II:CULA/HRM |
3 |
| CPED |
2980 |
Cooperative Education III:CULA/HRM |
3 |
| CULA |
1600 |
Food Prep II: Garde Manger |
3 |
| CULA |
2800 |
Food Production IV, Meats Preparation, Cooking |
4 |
| ECON |
1010 |
Microeconomics (SOC) OR |
|
| ECON |
1020 |
Macroeconomics (SOC) |
3 |
| ENGL |
1010 |
English Composition (WRI) |
3 |
| HRM |
1500 |
Introduction to the Hospitality Industry |
3 |
| HRM |
1501 |
Lodging Management/Front Office Procedure |
3 |
| HRM |
1505 |
Health and Safety in the Hospitality Industry |
3 |
| HRM |
1510 |
Dining Room Management, Food Delivery Systems |
3 |
| HRM |
1515 |
Planning and Control for Food and Beverage Operations |
3 |
| HRM |
2500 |
Quantity Food Purchasing |
3 |
| HRM |
2501 |
Facilities Management |
3 |
| HRM |
2506 |
Marketing and Merchandising in the Hospitality Industry |
3 |
| HRM |
2515 |
Human Resource Management in the Hospitality Industry |
3 |
| HRM |
2530 |
Beverage Management |
3 |
| POLS |
1000 |
American & Wyoming Government (POLS) |
3 |
| Total |
68 |
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.
Credential
| Program Requirements |
| HRM |
1500 |
Introduction to the Hospitality Industry |
3 |
| HRM |
1501 |
Lodging Management/Front Office Procedures Industry |
3 |
| HRM |
2501 |
Facilities Management |
3 |
| HRM |
2506 |
Yield Management |
3 |
| CO/M |
1030 |
Interpersonal Communication |
3 |
| CPED |
1000 |
Cooperative Education I: CULA/HRM |
3 |
| Total |
18 |
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 food service and front office operations. It also includes basic food and beverage management as this is a central profit center for property management.
Certificate
| General Education Requirements |
Credits |
| WR1/ORAL |
In program) |
| MATH/APPM/LSCI |
In program) |
| Program Requirements |
| ACCT |
1050 |
Practical Accounting |
3 |
| BADM |
1005 |
Business Math (APPM) |
3 |
| CO/M |
1030 |
Interpersonal Communications (ORAL) |
3 |
| CPED |
1000 |
Cooperative Education I:CULA/HRM |
3 |
| HRM |
1500 |
Introduction to the Hospitality Industry |
3 |
| HRM |
1501 |
Lodging Management/Front Office Procedures |
3 |
| HRM |
1515 |
Planning and Control for Food and Beverage Operations |
3 |
| HRM |
2501 |
Facilities Management |
3 |
| HRM |
2506 |
Sales and Marketing in the Hospitality Industry, Yield Management |
3 |
| HRM |
2515 |
Human Resource Management in the Hospitality Industry |
3 |
| Total |
30 |
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.
Certificate
| General Education Requirements |
Credits |
| WR1/ORAL |
In program) |
| MATH/APPM/LSCI |
In program) |
| Program Requirements |
| ACCT |
1050 |
Practical Accounting |
3 |
| BADM |
1005 |
Business Math (APPM) |
3 |
| CMAP |
1680 |
Microcomputer Applications |
3 |
| CO/M |
1030 |
Interpersonal Communications (ORAL) |
3 |
| CPED |
1000 |
Cooperative Education I:CULA/HRM |
3 |
| CULA |
1600 |
Food Prep II: Garde Manger |
3 |
| CULA |
2800 |
Food Production IV, Meats Preparation, Cooking |
4 |
| HRM |
1505 |
Health and Safety In the Hospitality Industry |
3 |
| HRM |
1510 |
Dining Room Management, Food Delivery Systems |
3 |
| HRM |
1515 |
Planning and Control for Food and Beverage Operations |
3 |
| HRM |
2500 |
Quantity Food Purchasing |
3 |
| HRM |
2505 |
Marketing and Merchandising in the Restaurant Industry |
3 |
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.
Credential
| Program Requirements |
| CULA |
1600 |
Food Prep II: Garde Manger |
3 |
| CULA |
2800 |
Food Production IV, Meats Preparation, Cooking |
4 |
| HRM |
1505 |
Health and Safety In the Hospitality Industry |
3 |
| HRM |
1515 |
Planning and Control for Food and Beverage Operations |
3 |
| HRM |
2500 |
Quantity Food Purchasing |
3 |
| Total |
16 |