Restaurant/Hotel Management - Moraine Valley Community College

Restaurant/Hotel Management from Moraine Valley Community College is a Campus Associate Resort Management degree that prepares you for a Hospitality career. Moraine Valley Community College?s Restaurant/Hotel Management Program combines classroom theory with hands-on industry experience and provides practical opportunities to successfully use managerial techniques. This program uses the college?s modern kitchen facilities for several courses. Students will learn to manage an entire restaurant or hotel, from the purchasing and behind-the-scenes operations to formal service. Inventory and cost control, menu development, housekeeping, convention services, catering, marketing, quantity food production, human relations, facility layout and design are explored. Individuals with related work experience may be eligible to earn credit for proficiency in the restaurant and hotel industry. Recent high school graduates may be eligible for college credit for selected Tech Prep courses completed in high school. (See Tech Prep information in ?the college catalog.) This program is intended to lead to employment. Students are considering transferring to a four-year college or university to obtain a bachelor?s degree using the courses from this program, should make an appointment with an academic advisor to review options. Employment Outlook? Employment of food service managers held about 371,000 jobs in 2004. Most managers were salaried, but more than 40 percent were self-employed in independent restaurants or other small food service establishments. About 70 percent of all salaried jobs for food service managers were in full-service restaurants or limited-service eating places, such as fast-food restaurants and cafeterias. A small number of salaried jobs were in traveler accommodation (hotels), educational services, amusement, gambling, and recreation industries, nursing care facilities, and hospitals. Jobs are located throughout the country, with large cities and tourist areas providing more opportunities for full-service dining positions. Employment of food service managers is expected to grow about as fast as average for all occupations through 2014. In addition to job openings arising out of employment growth, the need to replace managers who transfer to other occupations or stop working will create many job opportunities. Projected employment growth varies by industry. Most new jobs will arise in full-service restaurants and limited-service eating places as the number of these establishments increase along with the population. The U.S. Department of Labor-Bureau of Labor Statistics reports median annual earnings of salaried food service managers were $39,610 in May 2004. 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. Nature of Work? Individuals working in the restaurant and hotel industry must enjoy working and serving people. Work in this field can be hectic due to having to quickly, accurately, and cordially process large numbers of sometimes impatient and irate guests. Hotel managers must be able to handle a high degree of pressure and stress, willing to work varying shifts and be called at any time in the event of an emergency. Related Job Title? Catering manager, restaurant manager, food service manager, banquet manager, hotel manager, food purchasing agent, food production manager, convention services manager, food and beverage sales, general and operations manager and lodging manager. View more details on Moraine Valley Community College . Ask your questions and apply online for this program or find other related Resort Management courses.