Formerly Hotel-Restaurant Management

Foodservice, Lodging & Recreation Management (Associate's degree)  

Lodging & Recreation Management (Certificate)     

Foodservice Management (Certificate)

Foodservice, Lodging & Recreation Management

BOYCE

Associate of Science (405.2)

This is a program designed to prepare graduates for entry or advancement in the foodservice, lodging or recreation management industry.

Upon successful completion of the program, the graduate will:

1. Apply the skills for employment as  a manager of various hospitality operations including spas, foodservice facilities, lodging facilities, campgrounds, healthcare, casinos, cruise ships, bed and breakfasts, stadiums, amusement parks, catering and school foodservice.
2. Communicate, select, train, manage and motivate employees.
3. Plan, arrange, organize and evaluate operations of foodservice, lodging and recreation management events.
4. Utilize industry terminology, employ financial controls and legal aspects of the foodservice, lodging and recreation management industry.
5. Employ professional, ethical behavior, utilizing effective communication and interpersonal skills.

See the graduation checksheet for this program in printable PDF form.

Degree Requirements

Minimum Credits to Graduate: 67

Back to top

Lodging & Recreation Management

BOYCE

Certificate (406.2)

This certificate program offers specialized lodging and recreation management courses to enable the student to enter the growing hospitality industry in lodging and recreation management. Most graduates enter the field as trainees or department supervisors. While employed, certificate graduates may earn the associate's degree on a part-time basis.

Upon successful completion of the program, the graduate will:

1. Apply the skills for employment in the lodging industry. Employment opportunities include, but are not limited to, front-desk agent, guest-room attendant, guest services and reservation agent, and assistant level managers in all departments of lodging facilities.
2. Define and analyze financial statements, cost controls, quantity standards and operational standards in a management capacity in the rapidly growing and diverse industry in lodging, conventions and events and recreation business.
3. Identify how and when to market and advertise products and services for the hospitality industry.
4. Describe and utilize marketing concepts and internal selling programs to motivate employees and increase revenues and productivity in front office operations.
5. Employ professional, ethical behavior, utilizing effective communication and interpersonal skills.

See the graduation checksheet for this program in printable PDF form.

Certificate Requirements

Minimum Credits to Graduate: 30

Back to top

Foodservice Management

BOYCE

Certificate (407.2)

This certificate program offers specialized foodservice management courses that enable the student to enter the growing hospitality industry. The certificate is also ideal for hospitality professionals from other disciplines seeking to transition into foodservice positions. While employed, certificate graduates may earn the associate's degree on a part-time basis.

Upon successful completion of the program, the graduate will:

1. Apply the skills for employment in foodservice in lodging facilities, chain and independent restaurants, and other hospitality outlets.
2. Examine the issues and challenges of the foodservice industry and outline strategies that contribute to a successful foodservice operation.
3. Manage the areas of menu planning, purchasing, receiving, storage, production and control systems.
4. Build an appreciation for the aesthetic qualities of food. 
5. Employ professional, ethical behavior, utilizing effective communication and interpersonal skills.

See the graduation checksheet for this program in printable PDF form

Certificate Requirements

Minimum Credits to Graduate: 34

Back to top