Hotel and Restaurant Management

Demand continues for well-trained managers in the hospitality field. Intense growth is expected to continue in this fast-paced people industry. In the past five years the region has welcomed eight new hotels. Additionally, construction for new lodging, dining, and entertainment establishments is taking place now. Interesting food and beverage operations have always been a hallmark of the Ithaca and Finger Lakes area, while institutional food and environmental service operations provide stable careers with the region’s colleges and health services industries.

The hotel and restaurant management degree prepares students for supervisory positions in hotels, restaurants, and other hospitality-related organizations. The degree also benefits from the College’s innovative Farm to Bistro concept – the College will operate an organic farm adjacent to campus and provide produce to the College’s downtown Ithaca restaurant and culinary center, Coltivare. Tompkins Cortland Community College is proud to have alumni and students in many hospitality operations locally, regionally, nationally and internationally. Over its 35-year history, the program has trained some of the area’s best entrepreneurs and managers. Some successful alumni are in management positions with The Waldorf-Astoria, Hyatt, Darden Restaurants, and The Cherokee Country Club of Atlanta (one of the premier private clubs in the U.S). The program includes an internship for on-the-job training at hotels, convention and visitors bureaus, restaurants, wineries, meeting planners, and institutional dining operations.

Course requirements for a degree in hotel and restaurant management may be completed in class or online. Program faculty offer a variety of in class, experiential field study, and online coursework to assure participants of solid general education. There are also opportunities for study abroad. In addition, short courses including proctored exam for certification in Food Safety and Alcohol service from the National Restaurant Association known as SERVSAFE, round out the completion of the degree program. Individuals who are seeking these credentials are welcome to register for these classes.

Hotel and Restaurant Management

“At Tompkins Cortland Community College, our students are a part of that entire food system. The earth is cultivated on our own organic teaching farm, and at Coltivare, we cultivate the potential and talents of our hospitality students as we cultivate friendships among our community and our guests. What could be better?”

– Sue Stafford, Program Chair of Hotel and Restaurant Management, Culinary Arts, and Wine Marketing

Careers on Career Coach

The hotel and restaurant management program prepares students as management generalists ready for hospitality positions at the management-trainee and mid-management levels. Learn more about related jobs: 

Program Chair

faculty-suestafford

Susan Stafford

Professor, Hotel and Restaurant Management

Sue Stafford brings 30 years of experience in the hospitality industry to her position in the classroom as chair of the Hotel and Restaurant Management, Culinary Arts, and Wine Marketing Degree Programs. She was also instrumental in the development of the farm to bistro concept, which features an organic farm on campus that provides fresh produce to the College's downtown Ithaca restaurant and culinary center, Coltivare.

Read more

Transfer Options

Although the A.A.S. degree curriculum is intended as a career-seeking program, graduates have successfully transferred to obtain a bachelor’s degree. Specifically, Niagara University and Florida International have welcomed many of our Hotel and Restaurant students, where an agreement and solid transfer relationship exists. Students have also transferred to Morrisville State College, University of Nevada Las Vegas, Rochester Institute of Technology, and University of Central Florida. Students may pursue a bachelor’s of science degree from Delhi College of Technology/SUNY on the Tompkins Cortland Community College campus.

 

Degree Requirements

A.A.S.
Minimum Credits for Graduation: 62 credits

Note: Students who plan to complete this degree fully online should consult with their advisor and adjust their degree plan to account for the availability of online sections of courses.

Fall Term 1

Minimum Total Semester Credits: 16
BUAD106, Foundations of Business, 3 cr.
Schedule: Sp, Su, Fa, Wi
ENGL100, Academic Writing I, 3 cr.
Schedule: Sp, Su, Fa, Wi
HRMG100, Introduction to the Hospitality Industry, 3 cr.
Schedule: Sp, Su, Fa, Wi
HRMG105, Food Sanitation & Safety, 1 cr.
Schedule: Sp, Su, Fa, Wi
Choose one from the courses listed below:
Minimum credits required: 3
CULI101, Food Service and Preparation I Schedule: Sp, Su, Fa, Wi
HRMG101, Food Service and Preparation I Schedule: Sp, Su, Fa, Wi
Use Schedule Search for electives

Spring Term 1

Minimum Total Semester Credits: 16
CAPS121, Introduction to Spreadsheets, 1 cr.
Schedule: Sp, Su, Fa, Wi
ENGL101, Academic Writing II, 3 cr.
Schedule: Sp, Su, Fa, Wi
HRMG103, Rooms Division Management, 3 cr.
Schedule: Sp, Su, Fa, Wi
Select a minimum of 3 credits from the courses listed below:
MATH 110 is strongly recommended unless the student plans to transfer to a four-year program. A mathematics course for transfer should be selected in consultation with the student's academic advisor according to requirements at the intended transfer institution.
MATH1@
MATH2@
Use Schedule Search for electives
Select a minimum of 3 credits from the courses listed below:
A minimum grade of C is required in the Restricted Elective.
Choose from BUAD, COMM, ENVS, HRMG, or WINE. A minimum of 6 Restricted Elective credits is required.
BUAD@
COMM@
CULI@
ENVS@
HRMG@
WINE@
Use Schedule Search for electives
Select a minimum of 3 credits from the courses listed below:
BIOL 114, ENVS 101, or ENVS 141 recommended. Students planning to transfer to a four-year program should choose a course in consultation with their academic advisor according to requirements at the intended transfer institution.
ASTR@
BIOL@
CHEM@
CSCI160, Computer Science I, 3 cr.
CSCI165, Computer Science II, 3 cr.
CSCI205, Computer Science III-Data Structures, 3 cr.
ENVS101, Introduction to Environmental Science, 3 cr.
ENVS102, Technology and the Environment, 3 cr.
ENVS116, Soil Science, 3 cr.
ENVS141, Agroecology, 3 cr.
ENVS202, Integrated Pest Management, 3 cr.
GEOL@
METR@
PHSC@
Use Schedule Search for electives

Fall Term 2

Minimum Total Semester Credits: 15
ACCT101, Principles of Accounting I, 4 cr.
Schedule: Sp, Su, Fa, Wi
HRMG107, Safe Alcohol Handling, 1 cr.
Schedule: Sp, Su, Fa, Wi
PSED213, Job Search, 1 cr.
Schedule: Sp, Su, Fa, Wi
Choose one from the courses listed below:
Minimum credits required: 3
ENGL201, Public Speaking Schedule: Sp, Su, Fa, Wi
ENGL204, Interpersonal Communication Schedule: Sp, Su, Fa, Wi
Select a minimum of 3 credits from the courses listed below:
A minimum grade of C is required in the Restricted Elective.
Choose from BUAD, COMM, ENVS, HRMG, or WINE. A minimum of 6 Restricted Elective credits is required.
BUAD@
COMM@
CULI@
ENVS@
HRMG@
WINE@
Use Schedule Search for electives
Select a minimum of 3 credits from the courses listed below:
Choose from the following: ANTH, ECON, or SOCE 205.
ANTH@
ECON@
SOCE205, Organizational Behavior, 3 cr.
Use Schedule Search for electives

Spring Term 2

Minimum Total Semester Credits: 15
HRMG201, Hospitality Law, 3 cr.
Schedule: Sp, Su, Fa, Wi
HRMG205, Hospitality Marketing, 3 cr.
Schedule: Sp, Su, Fa, Wi
HRMG206, Food and Labor Cost Control, 3 cr.
Schedule: Sp, Su, Fa, Wi
Select a minimum of 3 credits from the courses listed below:
A minimum grade of C is required in the Restricted Applied Learning Elective. Choose an ALEX course approved by the department chair, or BUAD 261, or CULI 270 AND CULI 160, or HRMG 213, or HRMG 216. If HRMG 216 is selected, the additional 3 credits can be used to fulfill 3 Restricted Elective credits.
Restricted Applied Learning Elective ()
ALEX@
BUAD261, Walt Disney World College Program, 3 cr.
HRMG213, Hospitality Internship, 3 cr.
HRMG216, Hospitality Internship, 6 cr.
SOCE205, Organizational Behavior, 3 cr.

Back of House Kitchen Practicum AND Restaurant Operations & Front of House ()
CULI160, Back of House Kitchen Practicum, 2 cr.
CULI270, Restaurant Operations & Front of House Practicum, 4 cr.
Use Schedule Search for electives
Select a minimum of 3 credits from the courses listed below:
@
Use Schedule Search for electives


SUNY General Education & Tompkins Cortland Liberal Arts courses

Note: The @ symbol represents any course number or discipline. For example, BIOL @ means any course with a Biology course prefix. An @ alone means one course in any course discipline with any course number.

Degree Requirements

Microcredential: Food and Beverage Service
Minimum Credits for Graduation: 7 credits

The Food and Beverage Service Credential at Tompkins Cortland requires completion of three courses.
Printable version of credential checklist

HRMG 107 Safe Alcohol Handling (1 credit)
HRMG 108 Food and Beverage Service Operations (3 credits)
WINE 110 Bartending and Mixology(3 credits)

SAFE ALCOHOL HANDLING

The principles of responsible alcohol transactions, which include understanding alcohol laws, evaluating intoxication levels, dealing with difficult situations, and checking identification, are covered. Students prepare for industry certification testing. If the final exam is passed with a 80% grade or better, certification is awarded by the National Restaurant Association. Additional fee required. Prerequisites: Prior completion or concurrent enrollment in MATH 090 and RDNG 116 if required by placement testing. Fall and spring semesters.

FOOD AND BEVERAGE SERVICE OPERATIONS

A guest’s dining experience can be defined by the service they receive. In this course, students will examine concepts and techniques in front-of-house dining operations. Service, management, technology, trends,  and communication will be presented. Students will engage in learning theory and in practice of hospitality service fundamentals through both lecture and lab experience. Spring Semester.

BARTENDING AND MIXOLOGY

This course will introduce students to the essentials of working within a bar and beverage service environment. Beginning with an introduction to the world of beverages, from the first distillates to modernist mixology, the history of spirits and their uses will be explored. Students will become familiar with base spirits, liqueurs, aromatized beverages, brews, wine pours, and other mixers. Through readings and hands-on, in-class, labs students will examine and practice the composition of classic cocktails as well as explore the new trends in culinary cocktails, beverage offerings, and pairings. Students will also apply learned principles using the proper standard complement of bar tools. The business of bar operations will be incorporated, including controls, costs, sales, safety, and hospitality. Some exposure to a point of sale system and its use will be introduced. Upon successful completion, students will have learned the basic skills necessary for an entry-level bartending position. Minimum age of 18. Course fee required. Fall, spring, and summer semesters.

Student Showcase