Hospitality Management

Chef Richard Alford, associate professor emeritus, demonstrates techniques in pumpkin carving. Pumpkin Carving Techniques (click here)

Faculty Members:

• Associate Professor Jamal Feerasta, MS
• Professor Lawrence Gilpatric, MS, CEC, CCE, CHA, FMP
• Assistant Professor Timothy Melberg, MS
• Chef Mark Kent, CEC - Operations Manager, the Crystal Room Restaurant
• Chef Richard Alford, Associate Professor Emeritus

Hospitality Management offers specialized and practical course experience with options in restaurant management, hotel and lodging operations, and culinary arts. Training is focused on helping students to develop their own operational systems and management structure to broaden their career base in the highly interrelated fields within the hospitality industry. Hospitality Management students ALSO manage their own full service restaurant, The Crystal Room Restaurant, located in Gallucci Hall.


Hospitality Management Program Mission and Goals Statement:


Program Mission Statement:

The mission of the Hospitality Management Program is to prepare professionally responsible and competent individuals to lead others who will make meaningful contributions to the hospitality industry, their communities and develop a global perspective.

Goals of the Hospitality Management Program include:

1. Critical Thinking – Provide students with an educational environment that encourages critical thinking and problem solving so that active and integrated learning may occur.

2. Communication Skills – Enhance and accelerate the development of students’ reading, writing, and speaking skills.

3. Technology – Provide programs that promote the understanding, application, and the use of current technology.

4. Workforce Preparation – Provide educational programs through which students can obtain knowledge, skills and attitudes necessary to begin or continue their career and professionally compete in a global marketplace.

5. Ethics / Citizenship – Encourage ethical decision making through responsible action toward peers, the university, the community, environmental issues and multicultural understanding.

6. Diversity – Promote diversity by enabling all individuals regardless of age, economic status, disability or ethnic background to meet their intended educational objectives.

7. Teaching – Use methods that accommodate student differences in learning abilities, style, aptitude, and background.

8. Assessment – Review, evaluate, and update program goals, outcomes, and program curriculum continuously.

9. Student Retention – Create an atmosphere that fosters student retention and progress toward completion of their academic programs.

LIsten to Hospitality Management student Ben Walsh . . .

Scholarships Available to Hospitality Students (click here)

Associate Degrees

Culinary Arts (72 credits)

Hotel Marketing and Sales (69 Credits)

Hotel/Lodging Management (68 credits)

Restaurant Management (70 credits)

Certificates

Culinary Arts - (29 credits)

Hotel/Lodging Management - (27 credits)

Restaurant Management - (33 credits)

Hotel Marketing & Sales - (27 credits)

Minor Degrees. Minor degrees will only be awarded at the time a student receives a baccalaureate degree and only if the over-all GPA for the minor courses is at least a 2.0.

Culinary Arts (19 credits)

Hotel/Lodging Management (20 credits)

Restaurant Management (19 credits)

HOSPITALITY CLUB

Hospitality Students WOW us with Vegetable Carving Skills (click here)

Chef Alford Demonstrates Ice Carving (click here)

Please note: the information contained in these file(s) is current as of October 1, 2009. Contact Academic Advising Services for any updates.