Bunker Hill Community College

PROGRAM OVERVIEW

HOTEL/ RESTAURANT MANAGEMENT OPTION - 2009
Hotel/Restaurant/Travel Program
(Associate in Science Degrees):

This program prepares students in two options: Hotel and Restaurant Management and Travel and Tourism Management. The program prepares students in a variety of industry-oriented learning settings and a variety of teaching and learning environments that reflect the unique circumstances of the hospitality industry. Well-trained graduates are in great demand, with opportunities to advance, based upon their technical and critical thinking skills.

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Overview

Program ID - AS.HTLRM

The mission of the Hospitality Management programs is to be a leader in programs providing education for entry level careers in Hotel and Restaurant Management, Food Service Management, and Travel and Tourism Management. In addition, preparation for transfer to four-year, higher education programs and opportunities for professional development are provided. Students develop technological, communicative, critical thinking, quantitative, and interpersonal skills.

This option prepares students in skills training and decision making in such crucial areas as guest services, human resources, and hotel and restaurant operations. A variety of teaching methods lead students to a better understanding of the importance of the tourism industry as an economic growth vehicle and as a method of working with a culturally diverse workforce.

Career Outlook:
Graduates of this option qualify for many supervisory and managerial positions as well as for management training programs in nationally recognized hotels and restaurants. Students also qualify to transfer to four-year college or university programs in Hotel/Restaurant Management.

Upon completetion of this option graduates will be able to:

• Perform technical skills in basic cooking and kitchen operations, basic skills in front desk, reservations and housekeeping procedures.
• Perform administrative skills in basic business bookkeeping procedure, business cost controls, and planning and coordinating hotel and restaurant operations.
• Demonstrate conceptual skills necessary to understanding the interrelationship of the component parts of the travel and tourism/hospitality industry.

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