The Hotel and Restaurant Management program prepares students for a career in the hospitality field. Most graduates will enter the industry either
in cooking positions or line management positions with hotels, restaurants and clubs.
Students who complete the program will have taken courses in sanitation, dining room fundamentals, business math, food preparation, marketing, purchasing, hotel services, menu planning and hotel administration.
These courses are management-designed and offer the student practical knowledge of either the restaurant management industry or the hotel
management industry, depending on the student’s chosen emphasis.
Semesters 1, 2 & 3 must be completed before entry is allowed into semesters 4 & 5 to receive the AAS degree.
Students planning on transferring to a four-year college should see an advisor or the program chairperson before registration.
For more information about the Hotel and Restaurant Management program, please visit our website at https://www.dmacc.edu/programs/culinary/Pages/welcome.aspx.
Students start Fall semester.
(Most classes in this program meet in the daytime hours, but a few will involve some evenings and weekends.)
Program Entry Requirements
- Complete an application for admission.
- Satisfy the assessment requirement.
- Attend any required information/registration session.
To earn a Hospitality Business Restaurant Management Diploma, a student must complete all coursework as prescribed and maintain a 2.0 grade point average.