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Hotel/Restaurant Manager
(Transfer Degree)

What will I learn in this program?

 This degree will give you an overview of the hospitality industry with instruction provided by industry leaders. The program covers food production and service, guest services, and housekeeping, as well as the engineering needs of properties. There are also business courses that relate to economics and accounting.

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Hotel/Restaurant Manager Check Sheet
Find out what classes to take and how long it typically takes to complete this program.

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Typical Classes:

 Introduction to Hospitality
This is a survey course of the hospitality industry including hotels, resorts, restaurants, clubs and agencies involved in tourism. Field trips allow you to see first hand the operations of several hospitality businesses.
Customer Service Management
In this class you will examine the role and responsibilities of employees in building quality guest relationships that create customer satisfaction as well as exploring the functions of the customer service employees in the hospitality business.
Property Management
This course will acquaint you with the housekeeping and technical areas of building maintenance in the hospitality industry with emphasis on support systems and energy conservation. Principles of management including planning, staffing, organizing, delegating, and evaluating as they apply to the housekeeping and engineering departments of a property will be discussed.

Time to completion, taking classes full-time:

 Taking classes full-time, you can complete this 64-credit degree in four semesters.

Academic Options:

 The HRM AA degree transfers smoothly to NAU’s School of Hotel and Restaurant Management.

Career Options:

The HRM degree program will prepare you for a leadership role in the fast-paced, high-energy hospitality industry, which includes food service, tourism enterprises, lodging, and schools. 

Department/Contact Information:

 For more information about this degree or its requirements, please call the Program Cordinator at (928) 344-7779.

Revised 09/28/2009

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