Hotel, Restaurant and Institution Management
Hotel, Restaurant and Institution Management
Associate in Applied Science Degree (A.A.S.)
Program Website
B-STEM Division
Business, Science, Technology, Engineering and Math

609.570.3482

The Hotel, Restaurant and Institution Management program prepares students for employment in various entry-level management careers in the lodging and food service industries. Areas of employment include assistant manager in hotel/motel operations; club, restaurant or banquet manager of commercial eating establishments; and assistant food service management positions in hospitals, schools and other institutions.

PROGRAM OUTCOMES
  • Demonstrate principles of effective human resource management in the supervision of employees;
  • Plan and develop appropriate menus which meet the criteria of hotels, restaurants and/or institutions;
  • Apply cost control techniques in various operations;
  • Demonstrate ability to communicate effectively through oral, written or graphic means;
  • Demonstrate knowledge of various laws and regulations affecting food service operations;
  • Plan and direct food production and service in a variety of settings;
  • Supervise employees in the front desk operation of a hotel;
  • Analyze computer data for hotel registration, accounts receivable, billing, etc.

The program includes an internship in a hotel, restaurant or institutional food service facility. Placement assistance is offered by program faculty and available through cooperative agreements with hotels, food service facilities, and restaurants in the Mercer County area.

Students may study full-time or part-time. Most courses are offered both day and evenings.

Most of the credits earned in acquiring the A.A.S. degree in Hotel, Restaurant and Institution Management can be applied to the B.S. degree offered through articulation agreements with Fairleigh Dickinson University and Johnson & Wales University.

Admission to the program requires a high school diploma or its equivalent.

DEGREE CURRICULUM
2019-2020 Academic Year
 earlier / Archive
HRIM.AAS
CIP 520904

The course sequence below represents a recommended example of how this degree program can be completed in two years, presuming a Fall Term start and satisfaction of all Developmental Studies (Foundations courses) requirements and prerequisites. Actual approaches toward completion depend on each student's anticipated transfer institution, career objectives, or other individual circumstances.

Students are encouraged to meet regularly with an academic advisor or Success Coach to consider options, establish plans, and monitor progress.

Code Course (lecture/lab hours) Credits
To Do This Semester
FIRST SEMESTER
ENG 101 English Composition I (3/0) 3

✔ Meet with your faculty advisor to complete an academic plan. Make sure you are aware of any course prerequisites you may need to take, and how long it will take to complete your degree.

✔ Use your online tools: Check your MercerMail daily, utilize features of Office 365, and get to know Student Planning.

✔ Take advantage of Learning Centers or Online Tutoring to support your studies and assignments.

HOS 100 Hospitality Success Skills (1/0) 1
HOS 101 Food Preparation I (1/4) 3
HOS 111 Culinary Math (1/0) 1
HOS 118 Sanitation and Safety in Food Service Operations (2/0) 2
HOS 120 Introduction to the Hospitality Industry (3/0) 3
MAT 120 Mathematics for Liberal Arts (3/0)

3
SECOND SEMESTER
ENG 102 English Compostion II (3/0) 3

✔ Transitioning to college can be challenging. Meet with your Success Coach for guidance and support.

✔ Apply for financial aid by May 1.

✔ Contact professors with questions and use their office hours to develop a connection. Talk with them to get the inside scoop on how your profession works.

✔ Be sure to visit the Career Services office to explore jobs, internships, and career information and get help with your resume and other career tools.

✔ Apply for Continuing Student scholarships at www.mccc.edu/m-scholarships.

HOS 102 Food Preparation II (1/4) 3
HOS 104 Hotel Management and Lodging Operations (3/0) 3
HOS 204 Hospitality Marketing (3/0) 3
  —    — General Education elective
  • IST 101 recommended.







3
THIRD SEMESTER
ACC 111 Principles of Financial Accounting (4/0) 4

✔ Keep in contact with each professor and your faculty advisor. Make sure you are on track to graduate on time.

✔ Work with Career Services to formulate plans for after you've earned this degree.

✔ Develop team and leadership skills by getting involved in activities and clubs.

✔ Apply for Continuing Student scholarships at www.mccc.edu/m-scholarships.

✔ Manage your stress! Take advantage of the MCCC pool, Fitness Center, free yoga and Zumba. Reach out for counseling or other support if you need it. Your Success Coach can connect you with resources.

HOS 203 Hospitality Purchasing (3/0) 3
HOS 208 Hospitality Law (3/0) 3
HOS 267 Event Planning (3/0) 3
HOS 287 Hotel/Restaurant Management Internship
  • Typically taken during the Summer session between the program’s first and second years. Alternatively, may be taken in the third or fourth semester.








1
FOURTH SEMESTER
BUS 240 Human Resource Management (3/0) 3

✔ Get ready to start your career! Begin the job application process.

✔ Discuss your career plans with your faculty advisor. S/he can help you transition successfully.

CMN 111 Speech: Human Communication (3/0)  
  OR 3
CMN 112 Public Speaking (3/0)  
HOS 115 Food and Culture (2/2) 3
  —    — Humanities general education elective 3
  —    — General Education elective 3
  60  

NOTE: Electives should be selected in consultation with an academic advisor in order to assure maximum transfer of credits.