Hotel and Restaurant Operations

A degree in Hotel and Restaurant Operations prepares students for careers in the world’s largest industry, offering opportunities for growth and career advancement. This program, in partnership with leading Hotel and Restaurant businesses in New Hampshire, combines a rigorous academic program with relevant industry practical experience for those professionals in the hotel and restaurant industry and those wanting to enhance their career opportunities. The Hotel and Restaurant industry offers many career paths, such as working for hotels and resorts, restaurants, vacation ownership, tourism and recreation management organizations, large and small event planning and design companies, private and public clubs, cruise lines, and managed food service organizations.

Students completing the Hotel and Restaurant Operations degree will gain knowledge and competencies in several critical areas such as hotel and resort operations, restaurant, event management, food and beverage management, customer service, hotel and restaurant law, human resource management, as well as marketing, budgeting and finance. During the student’s time in this program, they will complete 400 hours of hands-on training with one of our many industry partners, where they will be exposed to various areas of the business.

For students interested in continuing with their college education, transfer agreements with four-year institutions may be available. Call or email the Department Chair for details.

Requirements:

Students who complete the program will: 

• have a strong command of the English language, including written and oral communications
• demonstrate reading comprehension skills appropriate for a college level class
• demonstrate arithmetic and computation skills
• work with members of the public in a professional and courteous manner
• demonstrate understanding of basic accounting, finance, and budgeting principles
• demonstrate skills in basic MS Office
• travel to industry sites to complete the 400 hours of cooperative education
• stand or sit at a desk or workstation for extended periods of time
• perform physical tasks required for basic grounds and facilities management
• demonstrate a commitment to safety and safe industry practices in all classroom and on-site locations