The Hotel and Restaurant Management Program prepares students for management careers in the hospitality and leisure industry. Graduates work in a variety of settings from restaurants and hotels to convention centers and entertainment venues, often managing the hospitality function within another employment sector (such as meeting and event planning for large high tech firm). About 40% of our graduates continue pursuing bachelor’s degrees. The HRM department offers two emphasis areas: hospitality and foodservice. Students in the foodservice track can select courses that make them eligible for ACF* chef certification. The program provides several HRM electives, which allows students to customize their degree coursework.
The HRM faculty and staff are committed to providing students with the practical knowledge and experience needed to succeed in their chosen field and to providing the central Massachusetts hospitality industry with the leaders of the future. The HRM program is partnered with the Central Massachusetts Visitor and Convention Bureau (CVB) and the Worcester Senior Center Campus to provide concurrent hands-on experience in addition to the classroom training. Every HRM course has an experiential component required for successful completion. The result is that students graduate with a documented portfolio of meaningful managerial experience. This balance of practical and classroom experience creates results-oriented managers.
Criminal Offender Record Information and Sex Offender Registry Information Checks
Bobby M's Diner at the Worcester Senior Center serves as the laboratory for the Hotel & Restaurant Management (HRM) program. All students enrolled in HRM courses must undergo a Criminal Offender Record Information (CORI) check and a Sex Offender Registry Information (SORI) check.
Additional Cost
Students enrolled in HRM 299 may incur an additional expense for professional liability insurance.
Courses
Semester 1
English Composition and Literature I
Introduction to Hotel/Restaurant Management
Basic Foods: Basic Boucher & Patissier
Sanitation Certification Course
Hospitality Law and Ethics
Introduction to Microcomputer Applications or
Business Elective
Semester 2
English Composition and Literature II
Basic Foods: Garde-Manager & Saucier
Food & Beverage Cost Control
Dining Room and Banquet Management
Hotel/Restaurant Management Elective
Semester 3
Nutrition for Food Service Management
Psychology of Interpersonal Relations or
Human Relations in Organizations
Liberal Arts Elective
Mathematics or Science Elective
Multiple Perspectives Elective
Semester 4
Financial Accounting I
Hotel/Restaurant Management Cooperative Education Experience
Business Elective
Hotel/Restaurant Management Elective
Liberal Arts Elective