The goal of the Hotel & Restaurant Management program is to educate students in lodging management and the food systems unique to the hospitality and restaurant environment. In addition to 33 credits of basic culinary courses, students take 60 credits in business and hospitality courses, with an additional 6 credits of internship and 60 credits in general education.

The intent of the Hotel & Restaurant Management program is to provide graduates with skills that blend culinary, business, and hospitality so that students are comfortable in both management and in the kitchen, and will be positioned to run their own businesses or manage larger private or public enterprises. Overseeing purchasing, dealing with customers, performing office administration, and making staffing decisions that cover such varied personnel as cooks, housekeepers, and concierges require hundreds of decisions each day. Managers need to have comprehensive training in the hospitality arena, and be given ample opportunities to develop quick and effective decision-making skills, strong human relations, and good business acumen.

Graduates are trained for entry-level management positions through courses that emphasize job skills needed in the field. The strength of this program lies in the blending of business and management courses with basic kitchen training, which gives students a keen understanding of the skills needed to run a successful hotel and food service enterprise. Students will also take several courses in computer applications as applied to both food service and hotel service. Entry-level employment includes positions such as banquet manager, dining room manager, front office manager, and meeting/event planner. Track 2 courses in the Hotel & Restaurant Management program are available online.

The mission of the Hotel & Restaurant Management Bachelor of Science degree program is to blend theoretical and hands-on learning in the areas of management, human resources, accounting, food and beverage operations, and lodging operations. Internships are an integral part of the curriculum as they provide an opportunity for application to real world situations ultimately culminating into a career portfolio and entry-level management positions in restaurant, catering, hotels, and other segments of the industry. Students also have the opportunity to focus on special topics related to the industry via their electives.