Hotel and Restaurant Management Technology at DeSoto Center is perfect for those who have always dreamed of working with chefs, planning a catered business meeting or managing a hotel property.
Click here for course listings and details (Major 6065).
This program provides specialized instruction in all phases of hotel and restaurant management, and coursework is supplemented by laboratory classes and externships at local establishments. Courses specify a business approach but also include instruction in:
Instructor: Kay Mistilis
Phone: 662-280-6133
Office located at the DeSoto Center
What can I expect from a career in Hotel and Restaurant Management?
Hotels and other lodging places employ many different types of managers to direct and coordinate the activities of the front office, kitchen, dining room, and other departments, such as housekeeping, accounting, personnel, purchasing, publicity, sales, security, and maintenance.
Food service managers are responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers. Besides coordinating activities among various departments, such as kitchen, dining room, and banquet operations, food service managers ensure that customers are satisfied with their dining experience. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant's equipment and facilities. Managers are generally responsible for all administrative and human-resource functions of the business, including recruiting new employees and monitoring employee performance and training.
What can I earn?
Median annual wages of lodging managers were $45,800 in May 2008. The middle 50 percent earned between $34,970 and $62,880. The lowest 10 percent earned less than $28,160 and the highest 10 percent earned more than $84,270. Median annual wages for lodging managers in traveler accommodations were $45,380.
Median annual wages of salaried food service managers were $46,320 in May 2008. The middle 50 percent earned between $36,670 and $59,580. The lowest 10 percent earned less than $29,450, and the highest 10 percent earned more than $76,940. Median annual wages in the industries employing the largest numbers of food service managers were as follows:
In addition to receiving typical benefits, most salaried food service managers are provided free meals and the opportunity for additional training, depending on their length of service. Some food service managers, especially those in full-service restaurants, may earn bonuses depending on sales volume or revenue.
Reference:
Occupational Outlook Handbook, 2010-11 Edition
Bureau of Labor Statistics
Last Updated Wednesday, August 03 2011 @ 01:00 PM CDT|1,446 Hits 