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
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Jesse Grossnickle Instructor | Hotel & Restaurant Management 712-852-5256 | jgrossnickle@iowalakes.educreate new email |
Program Details
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Curriculum
Term 1
CSC 110 – Intro to Computers
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.
HCM 104 – Applied Food Service Sanitation
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.
HCM 265 – Mathematics for Hospitality
Reviews the fundamentals of mathematics, including methods of figuring percent, discount, mark-up, mark-down and interest. Problems related to the hospitality industry.
HCM 292 – Food Preparation
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.
HCM 591 – Housekeeping Management
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.
HCM 705 – Hospitality Club Activities I
Developing leadership, teamwork, communication, commitment and cooperation as required in the hospitality industry.
Grading: P/Q
HSC 134 – First Aide/CPR
Emergency care for the injured. Airway management, hemorrhage control, care for shock victims, CPR/lifesaving skills.
Grading: P/Q
SPC 101 – Fundamentals of Oral Communication†
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
BUS 161 – Human Relations†
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.
HCM 141 – Food Production
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.
HCM 595 – Front Office Operations/Night Audit
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.
HCM 707 – Hospitality Club Activities II
Developing leadership, teamwork, communication, commitment and cooperation as required in the hospitality industry.
Grading: P/Q
BUS 121 – Business Communications
Communication skills necessary in the business world, including use of the telephone, interviews, job applications, listening skills and letter writing.
ENG 105 – Composition I
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
ACC 111 – Intro to Accounting
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.
BIO 151 – Nutrition
This course provides the student with the basic background of the nutrients which are essential in maintaining the physical and mental well-being of the human body. An overview of the digestive processes and the relationship to each group of nutrients is presented. Basic nutritional principles of food selection are studied with an emphasis on health promotion throughout the life cycle. Students examine their personal eating habits and identify ways to promote a healthy nutritional status.
HCM 240 – Menu Planning & Design
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.
HCM 330 – Hospitality Personnel Management
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.
HCM 450 – Job Seeking Skills I
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.
HCM 709 – Hospitality Club Activities III
Developing leadership, teamwork, communication, commitment and cooperation as required in the hospitality industry.
Grading: P/Q
HCM 939 – Workplace Experience I
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
HCM 239 – Customer Service
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.
HCM 310 – Hospitality Law
Provides an awareness of laws concerning hotel-motel management and illustrates the possible consequences of failure to satisfy legal obligations.
HCM 592 – Convention Management
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.
HCM 602 – Introduction to Food and Bar Operations
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.
HCM 711 – Hospitality Club Activities IV
Developing leadership, teamwork, communication, commitment and cooperation as required in the hospitality industry.
Grading: P/Q
HCM 940 – Workplace Experience II
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
MKT 110 – Principles of Marketing
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.
† indicates a course that fulfills the diversity requirement. This course may also fulfill another general AA requirement.
