Hotel & Restaurant Management

Gain hands-on training in the hospitality industry with the opportunity to earn a diploma or Associate in Applied Science Degree. As the longest-running Hotel and Restaurant Management program in Iowa, our coursework and student experience continues to evolve to meet the skills needed to succeed in the industry. While studying in hotel and restaurant industries, learning health operations skills and experiencing management settings, you will become familiar with:

  • Food costing
  • Computerized front office management
  • Food service sanitation
  • Menu planning and design
  • Food production
  • Convention management
  • Housekeeping management
  • Hotel operations
  • Personnel management

Learn the ropes of the industry in our top-notch facilities. You’ll have access to two kitchens that are fully equipped with a Unox combi oven, steam tables, grills, convection ovens and more.

The best part is that employment and placement rates are exceptional for students in our program. In fact, 95 percent of graduates have been placed in an industry demanding new employees. Whether you want to become a chef, front office worker or hotel manager, you can rest assured there will be a need for you in the workplace.

Faculty Contact

Jesse Grossnickle
Instructor, Hotel & Restaurant Management
712-852-5256 Ext: 5256 | jgrossnickle@iowalakes.educreate new email

Program Details

PROGRAM LENGTH: 2 terms

DEGREE: Diploma (41 credits)

CAMPUS: Emmetsburg

Internship/Practicum

Did You Know?

Starting Salary: $30,633 | Average Salary: $46,624

Projected Employment Growth: 1.4%

Accreditation: American Hotel & Lodging Association (AHLA), National Restaurant Association (NRA)

Special Certifications Available

What you'll learn

In the Hospitality Services Diploma program at Iowa Lakes, you will learn how to:1

  1. Distinguish between different hand tools, utensils and equipment
  2. Operate hand tools, utensils and equipment properly
  3. Demonstrate how to work effectively and cooperatively with others
  4. Convert recipes to yield different amounts
  5. Identify proper storage areas for given foods and non food items
  6. Demonstrate how to balance and total a cash drawer, count change
  7. Identify nutrients throughout the life-cycle

1The What You’ll Learn section of our website provides a description of Learning Outcomes for students who successfully complete all requirements for obtaining a Hospitality Services diploma from Iowa Lakes Community College.

Curriculum

Term 1

Credits: 4

Information and practices to help the food service manager apply sanitation procedures to food handling from purchasing and stor­age to preparation and serving to patrons. This course is part of the National Restaurant Association management development diploma program and certification.


Credits: 3

This course offers instruction in the fundamentals of basic cook­ing skills, use of equipment, kitchen safety and basic recipes that are foundations for all culinary learning.


Credits: 3

The fundamentals course develops the basic skills involved in a variety of communication situations, including oral presentations and interpersonal speaking.  Emphasis is placed on organization, audience analysis, vocal and physical delivery, listening, nonverbal communication, critical thinking, and methods of dealing with communication apprehension through class discussion and activities.


Credits: 3

CSC-110 is an introductory course that surveys a variety of topics to include history, hardware, software, terminology, com­munications, computer ethics, and societal impact of computers. In addition to computer literacy, students will complete hands-on modules using operating systems, word processing, database, presentation, and spreadsheet software; such as Microsoft Office programs.


Credits: 3

Reviews the fundamentals of mathematics, including methods of figuring percent, discount, mark-up, mark-down and interest. Problems related to the hospitality industry.


Credits: 3

Technical information for persons seeking careers in the hospital­ity management area. Covers the day-to-day complexities of the housekeeping profession, from planning and organizing to bud­geting, supervising and performing the work itself. Certification course offered through the American Hotel and Motel Association.


Credits: 1

Developing leadership, teamwork, communication, commitment and cooperation as required in the hospitality industry.

Grading: P/Q


Credits: 1

Emergency care for the injured. Airway management, hemorrhage control, care for shock victims, CPR/lifesaving skills.

Grading: P/Q


Term 2

Credits: 3

Students are given the opportunity to apply human relations concepts and evaluate experience and observations. Social skills required in various occupational settings will be developed, emphasizing how appropriate personal attitudes lead to social and business success.


Credits: 3

Communication skills necessary in the business world, including use of the telephone, interviews, job applications, listening skills and letter writing.


Credits: 3

Emphasis on expository and argumentative writings including a review of usage and mechanics.

Prerequisites: Satisfactory score on the ACT, Accuplacer, ASSET,COMPASS as determined by Iowa Lakes policy


Credits: 5

Preparation of menus and serving foods and aesthetic appeal for dining rooms. Emphasizes meat, vegetables and dessert cookery. Sanitation, quality and cost of foods served to consumers are stressed.


Credits: 4

Emphasizes the efficient operation of the front office area, in­cluding reservations, greeting guests, hotel-motel services and payments. Charge account systems and controls, billing methods, checkout procedures and a learning experience with a Front Of­fice Management Simulation included.


Credits: 1

Developing leadership, teamwork, communication, commitment and cooperation as required in the hospitality industry.

Grading: P/Q


Credits: 4

Practical, ‘how-to’ course focusing on nutrition as it relates to personal health; foods, and food preparation; menu planning and recipe modification; and marketing of nutritious menu items in the food service industry.


Choose either BUS 121 or ENG 105