Hotel/Restaurant Management Concentration, Hospitality & Tourism AAS
- Program Type: Career
- Delivery: On-campus
- Personal Interests: Management, travel, food and dining, entertaining
- Skill Building: Leadership, organization, communication, creativity, attention to detail
- Career Options: Restaurant & hotel management, catering , tourism
- Program Code: HEGIS 5011.10
Prepare for your management career in the service industry
The Hospitality and Tourism degree program at Jefferson lets you choose a concentration in the Hotel and Restaurant Management concentration arena. You’ll take classes in business, culinary theory and practice, event management, and learn from professionals in the area. Plus, you’ll gain hands-on experience working as an intern or preparing dinners and luncheons in our professional-quality kitchen and dining facilities.
Graduate ready for some of the best jobs in hotels and restaurants, tourism, wineries and craft breweries, and more.
You must demonstrate ability to acquire the skills and knowledge required for successful completion of courses and meet skills expected of a hospitality industry professional. Please review the hospitality and tourism program guidelines which outlines these skills.
This program offers:
- Hands-on practice in real-world settings
- Networking opportunities with hotel operators and owners
- Fundamental skills and training for a fulfilling career after graduation
- Classes in human resources, marketing, and management
Supervise in a service industry
Graduates from Jefferson’s Hotel and Restaurant Management program have ample job opportunities in one of the most lucrative and growing sectors of the U.S. economy, with potential for more than 1.5 million hotel, restaurant, and service industry jobs over the next 10 years. You may find work as a hotel/motel/restaurant manager, a concierge, dining room manager, a resort/regional marketer or property manage, and more.
Jefferson’s program is designed for maximum access to the best jobs in the industry. You will be positioned to compete with graduates from four-year schools.
Learn to plan events, operate restaurants & more
When you complete the Hospitality and Tourism A.A.S. degree with a concentration in hotel and restaurant management you will be able to: plan and develop hospitality events, including festivals, weddings, conventions, and business meetings. Explore career paths in hospitality, food service, tourism, and recreation. Use human-resource strategies to operate lodging, food service, or other service operations. Understand and apply food safety practices.
Contact Enrollment Services for Application and Admissions Information
(315) 786-2437, fax (315) 786-2349 or toll free (888) 435-6522
8:00 a.m. - 5:00 p.m. Monday-Thursday
8:00 a.m. - 4:00 p.m. Friday
Put your degree to work or transfer to a four-year school
Jefferson’s program prepares graduates to enter the workforce. However, about a third of our graduates opt to pursue a bachelor’s degree.
Jefferson has formal agreements in place with the following institutions to help students transfer smoothly:
- SUNY Cobleskill, Culinary Arts B.B.A.
- Franklin University, Applied Management B.S.
- Paul Smith’s College, Hotel, Resort and Tourism Management B.S.
- SUNY Empire State College, Business Management B.S.
Explore this program’s concentrations in culinary and winery management and marketing.
The education that I received at JCC was relevant, topical and something that all hospitality industry professionals should obtain to increase their knowledge, skill set and proficiency.Aimee Compo, Jefferson 2005 Graduate
General Manager – Comfort Inn & Suites Watertown – 1000 Islands
Degree requirements for Hotel/Restaurant Management, Hospitality and Tourism A.A.S.
Effective Spring 2016
|Hotel/Restaurant Management Requirements (27-29 credit hours)||Credit Hours|
|CUL 102: Introduction to Culinary Theory and Practice||2|
|CUL 130: Sanitation and Safety||1|
|HOS 101: Introduction to Hospitality & Tourism||3|
|HOS 251: Event Management||3|
|HOS 275: Jefferson Practicum or
CUL 212: Quantity Food Production
|HOS 276: Hospitality Internship or
|HRM 240: Food and Beverage Management||3|
|Business Requirements (6 credit hours)||Credit Hours|
|BUS 124: Marketing or
BUS 131: Principles of Management
|BUS 221: Human Resource Management||3|
|Liberal Arts Requirements (21 credit hours)||Credit Hours|
|ENG 101: Research and Composition||3|
|Liberal Arts Elective||3|
|Science or Lab Science Elective||3|
|Social Science Elective||3|
|Free Elective Requirements (6 credit hours)||Credit Hours|
Total Credit Hours 60-62
|1Select from ACC, BUS, CIS, ECO, HOS, HRM.|
|2Selected from CUL, HOS, HRM, WIN. BUS/HOS/HRM/WIN 153 Introduction to Winery Operation (1 credit) may be applied here.|
|3MTH elective must be college level MTH of at least 3 credits.|
Shaunna ArnoldAssociate Professor
Dawn RobinsonAssistant Professor of Business and Business Department Chair