Common Courses in an Online Associate’s Degree Program in Hotel and Restaurant Management
The coursework required in hotel and restaurant management associate’s degree programs covers principles, methods and laws related to food service and hospitality supervision. Students take courses in sanitation, marketing and cost control.
Food Safety Course
This course teaches the methods and systems used to ensure a sanitary and safe food environment. Students learn about the potential hazards of food preparation and the laws governing food sanitation.
Two text books:
International Standards for Food Safety, Naomi Rees, David Watson
Food Safety: A Reference Handbook, Nina Redman
Hospitality Marketing Course
Students learn how to attract customers to food and lodging establishments, and how to encourage them to spend more money. Marketing concepts including consumer behavior, market research and competitive practices are discussed.
Three text books:
Hospitality Marketing Management, Robert D. Reid, David C. Bojanic
Marketing hospitality, Cathy H. C. Hsu, Thomas F. Powers
How consumers pick a hotel: strategic segmentation and target … , Dennis J. Cahill
Management techniques used in restaurants and hotels are discussed in this course. Topics examined include management systems, food and labor costs, quality control and facilities management. Some programs offer separate management courses covering restaurants and hotels.
Three text books:
Hotel Management and Operations, Michael J. O’Fallon, Denney G. Rutherford
How to excel in restaurant and hotel management, Berberoğlu, Ryerson Polytechnic University. (School of Hospitality and Tourism Management)
Restaurant Planning Guide, Peter Rainsford, David H. Bangs
Cost Control Course
Students in this course learn techniques and methods that help monitor the costs of labor, food and other supplies needed at hotels and restaurants. Streamlining work duties and analyzing food prices are discussed.