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: 4 terms

DEGREE: Associate in Applied Science (77 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

Curriculum

Term 1

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: 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

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

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

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


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.


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: 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

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.


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: 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


Choose either BUS 121 or ENG 105

Term 3

Credits: 3

Introduces the basic principles of accounting and the recoding of simple business transactions using the double entry system. Includes the accounting procedures of journalizing transactions, posting to the ledger, making a trial balance, creating receipt and disbursement of cash.


Credits: 4

Focuses on the basic principles of diet therapy and menu modi­fication for several diseases. Covers nutrition assessment, care plans, anthropometric measurements, diet history and diet instruc­tion.


Credits: 2

Menu Planning and Design introduces the concepts of planning menus for institutional and restaurant food service operations with emphasis on customer expectations and how the menu planner identifies those in establishing a workable menu format. Topics include an overview of menu planning considerations, menu mar­keting and design, and specific criteria for selected restaurants and institutional menus.


Credits: 2

Hospitality Personnel Management introduces concepts relevant to managing and communicating in the hospitality organization by presenting a perusal of the managerial process. Topics include personnel planning, organizing, staffing, directing, motivating, and problem-solving skills necessary for effective management. Additional topics cover the development of management as a disci­pline, theories and styles of management as well as contemporary functions of the managerial role.


Credits: 2

Students are exposed to a variety of hospitality areas through field trips and interaction with people currently in the hospitality industry. The class will involve job seeking skills and include actual job search and interviewing experience.


Credits: 1

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

Grading: P/Q


Credits: 3

Workplace experience (on-the-job training), is usually full-time, in a hotel, motel, restaurant or related business.

Prerequisites: Hotel/ Motel Restaurant Management Student and successful comple­tion of Sanitation exam


Term 4

Credits: 2

This course will introduce students to all aspects of customer service in the business realm and in the hospitality industry. The students learn the major components of a customer-focused envi­ronment and the key elements of a service culture. In order to be better prepared for the future, students identify key trends that will impact customer service in the years to come.


Credits: 3

Provides an awareness of laws concerning hotel-motel manage­ment and illustrates the possible consequences of failure to satisfy legal obligations.


Credits: 3

A course designed to provide practical insight into the different kinds of meetings and conventions. To provide advice and sug­gestions on how to reach and sell to these important groups and people. To learn the traits to be a successful event planner and how to create a successful event. Will identify and define social concerns and responsibilities; along with reviewing the management finctions for success in the bar beverage business.


Credits: 3

Focuses on the management of food and beverage operations in food and lodging establishments. Includes stewarding, banquets, restaurant, beverage and room service. Prepares students for internships in food and lodging operations.


Credits: 1

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

Grading: P/Q


Credits: 3

A continuation of Workplace Experience I (on-the-job training), usually full-time, in a hotel, motel, restaurant or related business.

Prerequisites Hotel/Motel Restaurant Management Student, suc­cessful completion of Sanitation exam, and HCM 939 – Workplace Experience I


Credits: 3

This course is designed to give students a clear understanding of the elements of the marketing mix (4P’s) and explanation of environmental issues that are employed in business to gain a competitive edge in the global economy. Includes identification of consumer and organizational needs and an understanding of the basic consumer behavior components.