RESTAURANT Management
This concentration prepares students for management positions in commercial and institutional food service areas such as restaurants, clubs, hotels, resorts, schools, colleges, health care, business and industry in
plant feeding, and catering.
| FRESHMAN YEAR | ||||
| HTE | 1030 | Principles of Hotel and Restaurant | 3 | |
| HTE | 1533 | Food Selection and Identification | 3 | |
| HTE | 1603 | Food Preparation and Sanitation | 3 | |
| ENG | 1010 | Freshman Composition: The Essay | 3 | |
| SPE | 1010 | Public Speaking | 3 | |
| ENG | 1020 | Freshman Composition: Analysis | 3 | |
| Level | II | Social Sciences | 3 | |
| MTH | 1210 | Introduction to Statistics | 4 | |
| Level | II | Natural Science | 3 | |
| Level | II | Arts and Letters | 3 | |
| TOTAL | 31 | |||
| SOPHOMORE YEAR | ||||
| HTE | 2613 | Food Production and Service | 3 | |
| HTE | 2860 | Sustainable Tourism | 3 | |
| NUT | 2040 | Introduction to Nutrition | 3 | |
| Multicultural Grad. Requirement | 3 | |||
| Foreign Language | 3 | |||
| Level | II | Arts and Letters | 3 | |
| Level | II | History | 3 | |
| Level | II | Social Sciences | 3 | |
| ACC | 2010 | Principles of Accounting I | 3 | |
| Major or Free Elective | 3 | |||
| TOTAL | 30 | |||
| JUNIOR YEAR | ||||
| HTE | 3570 | Hospitality and Tourism Marketing | 3 | |
| HTE | 3580 | Hospitality and Tourism Law | 3 | |
| HTE | 3603 | Labor and Product Controls | 3 | |
| HTE | 3613 | Wine Fundamentals | 3 | |
| HTE | 3623 | Food Production and Service II | 3 | |
| HTE | 3643 | Healthy Cooking | 3 | |
| HTE | 3750 | Hospitality Promotions | 3 | |
| MGT | 3000 | Organizational Management | 3 | |
| 3590 | Major or Free Elective | 3 | ||
| Major or Free Elective | 3 | |||
| TOTAL | 30 | |||
| SENIOR YEAR | ||||
| Senior Experience Grad. Requirement | 3 | |||
| HTE | 4250 | Hospitality for Profit | 3 | |
| HTE | 4650 | Hospitality Employee Resource Development | 3 | |
| HTE | 4730 | Hospitality Negotiations and Sales | 3 | |
| HTE | 4860 | Security and Safety | 3 | |
| MGT | 4020 | Entrepreneurial Creativity | 3 | |
| Major or Free Elective | 3 | |||
| Major or Free Elective | 3 | |||
| Major or Free Elective | 3 | |||
| Major or Free Elective | 2 | |||
| TOTAL | 29 | |||
| Total Hours Required | 120 | |||
"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 HMTA 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 HMTA Department at Metro
"I am getting training in all areas of restaurant management. Including creation and upkeep of ice sculptures!"
Student Chef, Jared Kaplan