Hotel and Restaurant Management (A.A.S.)

Hotel and Restaurant Management students working with a professor. They are reviewing the proper way to set a formal dining table.

The Hotel and Restaurant Management A.A.S. program prepares students for direct employment in the hotel and restaurant industry. Students gain theoretical and hands-on experience related to hotel and restaurant management, qualifying them to assume a variety of roles in the hotel and restaurant profession.

Goal I: Demonstrate the scope and role of the hospitality and restaurant profession.

  • Identify best practices in superior customer service skills
  • Analyze the ‘host/guest’ relationship in business/ industry
  • Identify the role of government in hotel/restaurant
  • Analyze marketing strategies utilized in hotel/ restaurant

Goal II: Demonstrate the understanding of historical and emerging trends.

  • Identify the historical developments that shape the hotel and restaurant profession
  • Analyze current trends in the hotel and restaurant profession

Goal III: Develop competencies required in the hospitality and restaurant profession.

  • Apply common terminology/jargon used
  • Apply the steps/processes of effective event/meeting/ convention/group-tour management
  • Identify the function of human resources in the hospitality industry
  • Apply the steps/process of effective banquet and restaurant guest services management
  • Apply the steps/process of effective food preparation and baking
  • Apply the steps/process of effective banquet culinary service

Goal IV: Utilize technology to develop effective communication and professional presentation skills.

  • Develop and deliver effective presentations
  • Develop effective written communication skills
  • Identify various technologies utilized in the hospitality and restaurant profession
  • Demonstrate ability to operate hotel and restaurant related technology/software

Students will be required to comply with the dress and sanitation requirements of the American Culinary Federation.

Note: The only jewelry permitted in cooking laboratories are wedding rings and watches. No nail polish is allowed. Full uniform attire is required for any food preparation activity in all labs at all times. Specific details regarding the Policies for Food Laboratories are available from the School of Hotel, Culinary Arts and Tourism.

Each Hotel and Restaurant Management major must satisfy a work experience requirement of 600 hours, or its equivalent, in the hospitality industry. Details may be obtained from the Dean of the School of Hotel, Culinary Arts and Tourism.

The Hotel and Restaurant Management A.A.S. degree program enables graduates to:

  • Demonstrate competency skills in basic food preparation, baking and desert making, food and beverage management, human resource management, dining room and banquet service, sanitation, and nutrition;
  • Experience an appropriate 600 hours of work to complement the classroom and laboratory requirements of the program;
  • Prepare for front or back of the house entry-level or management positions in the hospitality field, and
  • Transfer to four-year institutions into appropriate baccalaureate degree programs.

Students interested in obtaining a baccalaureate degree in Hospitality Management should seek information about SUNY Delhi’s Hospitality Management (B.B.A.): Hotel and Resort Management Concentration offered at SUNY Schenectady.