RESTAURANT Management
RESTAURANT Management concentration prepares students for operations and management positions in commercial and institutional food service areas such as restaurants, clubs, culinary administration, hotels, resorts, schools, colleges, health care, business and industry in plant feeding, and catering.
To be awarded a degree, students must complet the departmental requirements, 34 hours of General Studies Course Requirements, 3 hours of Multicultural Graduation Requirement, 3 hours of Senior Experience Graduation Requirement, 39 hours of Major Core Requirements, 21 hours of Concentration Requirements, and 20 hours of electives or a minor plus electives.
Departmental Requirements
- Maintain a grade point average of 2.5
- Present CPR and first-aid crtification
- Present verification of 1,200 clock hours of on-the-job experience in the HTE major. These may be secured through paid job experience, cooperative education, internships or a combination of the three. These hours must contain specific descriptions of the job duties performed.
- Review a CAPP compliance result with an advisor no later than the third semester of enrollment (second semester for transfer students) in the Hospitality, Tourism, and Events program.
General Studies Course Requirements
Level I - Skills
Freshman Composition (minimum 6 semester hours)
- ENG 1010 - Freshman Composition: The Essay
- ENG 1020 - Freshman Composition: Analysis, Research and Documentation
Mathematics (minimum 3 semester hours)
- MTH XXXX - Select any course from Level I Mathematics approved list
Communications (minimum 3 semester hours)
- SPE 1010 - Public Speaking
Level II - Content Areas
Historical (minimum 3 semester hours)
- XXXX - Select any course from Level II History approved list
Arts and Letters (minimum 6 semester hours)
- XXXX - Select any courses from Level II Arts and Letters approved list
Social Sciences (minimum 6 semester hours)
- XXXX - Select any courses from Level II Social Sciences approved list
Natural Sciences (minimum 6 semester hours)
- NUT 2040 - Introduction to Nutrition*
- XXXX - Select any course from Level II Natural Science approved list
*Course has prerequisites; check current MSCD College Catalog for requirements.
Multicultural Graduation Requirement
- XXXX - Select any course from Multicultural approved list
Senior Experience Graduation Requirement
- HTE 4000 - Hospitality Field Experience I*
OR
- HTE 4040 - Hospitality Senior Research*
OR
- HTE 4811 - Managing a Destination*
*Course has prerequisites; check current MSCD College Catalog for requirements.
Major Core Requirements
- ACC 2010 - Principles of Accounting*
- HTE 1030 - Introduction to Hospitality, Tourism and Events
- HTE 2860 - Sustainable Tourism
- HTE 3570 - Hospitality and Tourism Marketing*
- HTE 3580 - Hospitality and Tourism Law*
- HTE 3750 - Hospitality Promotions*
- HTE 4250 - Hospitality for Profit*
- HTE 4650 - Hospitality Human Resources*
- HTE 4730 - Hospitality Negotiations and Sales*
- HTE 4860 - Hospitality Security and Safety*
- MGT 3000 - Organizational Management*
- MGT 4020 - Replace with HTE 479B - Hospitality Entrepreneurship*
- XXX XXXX - Foreign Language - Select and Level I course
*Course has prerequisites; check current MSCD College Catalog for requirements.
Restaurant Management Concentration
- HTE 1533 - Food Selection and Identification
- HTE 1603 - Food Preparation and Sanitation*
- HTE 2613 - Food Production and Service I*
- HTE 3603 - Labor and Product Control*
- HTE 3613 - Wine Fundamentals*
- HTE 3623 - Food Production and Service II*
- HTE 3643 - Healthy Cooking*
*Course has prerequisites; check current MSCD College Catalog for requirements.
Recommended Electives
(20 total hours available)
- ANT 2330 - Cross-Cultural Communication*
- HTE 1041 - Hospitality Service Systems
- HTE 1052 - Gaming Management
- HTE 2833 - Garde Manger*
- HTE 3633 - Catering and Menu Planning*
- HTE 3761 - Trade Shows and Expositions*
- HTE 3683 - Beer and Spirits*
- HTE 3773 - Cultural Foods Lab (1 credit class)
- HTE 3813 - Baking and Pastry*
- HTE 4010 - Hospitality Special Project (1 credit class)
- HTE 4613 - Wines of the Old World*
- HTE 4623 - Wines of the New World*
- HTE 4633 - Wine and Food Pairing*
- HTE 4793 - Current Topics: Restaurant*
- MGT 2500 - Small Business Management*
- MGT 3820 - International Business*
- NUT 3100 - Nutrition and Aging*
- NUT 3210 - Community Nutrition*
- PHI 3360 - Business Ethics*
- RDG 3060 - Critical Reading / Thinking*
- SPE 3740 - Psychology of Communicatons*
*Course has prerequisites; check current MSCD College Catalog for requirements.
"The diverse backgrounds and wealth of experiences shared by the HMTA professors has provided me with a well balanced view of the hospitality industry. I believe the most important lesson learned is the philosophy of thinking like a manager and understanding that I am my own best teacher."
- Craig Brown, Restaurant Graduate
Above: Restaurant Majors take a well deserved break at the 2004 Southern Wine & Spirits fundraiser
"Applications and knowledge gained from the HTE department have increased my self-confidence making it easier for me to find solutions to the challenging problems that confront me daily."
- Restaurant Graduate Raul Diaz
"Our kitchen is state of the art!" -Professor Michael Wray
"It's nice to be recognized, but it's even better to be a part of a great team!"
Student Chef, Neal Compton
"When I show another classmate something, it really helps to cement the concept in my head. I get opportunities all the time to show off what I have learned!"
Student Chef, Robert Reyes
Above: students and experienced chefs prepare for the Slow Food Conference which was hosted by the HTE Department at Metro
"I am getting training in all areas of restaurant management. Including creation and upkeep of ice sculptures!"
Student Chef, Jared Kaplan