enrolled in the Hospitality Management program will receive training in food and
and room division management. Course work is certified by the
American Hotel and Motel Association and the National Restaurant Association.
Restaurant managers oversee establishments that serve food and beverages. They hire
and supervise kitchen and dining room workers, order food and supplies, and they may help
Hotel and motel managers direct the business operation of overnight accommodations.
Specific duties vary according to the size, type, and location of the business.
Managers in large hotels and motels concentrate on hiring personnel, directing publicity,
buying or supervising the purchase of supplies, and determining room rates and credit
policies. Managers of small firms may perform clerical work in addition to cleaning
and making general building repairs.