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  1. Programs
  3. Culinary Arts - Hotel and Restaurant Management

Culinary Arts - Hotel and Restaurant Management

Wallace State Community College

Associate's Degree

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

Hotel and Restaurant Management program prepares students for careers in hospitality including hotel management, restaurant management, food service supervision, and event coordination.

Credits

62 credits

Format

In-Person

Eligibility Calculator

Which aid programs apply to this program?

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Alabama

    Alabama

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 11-9051.00

Skills

Management of Personnel ResourcesCoordinationSpeakingService OrientationMonitoringActive ListeningReading ComprehensionCritical ThinkingSocial PerceptivenessNegotiationTime Management

Knowledge

Customer and Personal ServiceAdministration and ManagementPersonnel and Human ResourcesFood ProductionEnglish LanguageMathematicsProduction and Processing

Abilities

Oral ComprehensionWritten ComprehensionOral ExpressionProblem SensitivityDeductive ReasoningSpeech ClaritySpeech RecognitionNear VisionWritten ExpressionInformation OrderingSelective AttentionFluency of IdeasInductive Reasoning

Tasks

  • Count money and make bank deposits.
  • Establish standards for personnel performance and customer service.
  • Keep records required by government agencies regarding sanitation or food subsidies.
  • Answer inquiries pertaining to hotel policies and services, and resolve occupants' complaints.
  • Participate in financial activities, such as the setting of room rates, the establishment of budgets
  • Confer and cooperate with other managers to ensure coordination of hotel activities.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.

Technology

Time accounting softwareAnalytical or scientific softwareFinancial analysis softwareElectronic mail softwareObject or component oriented development softwareInventory management softwarePoint of sale POS softwareAccounting softwareFacilities management softwareCustomer relationship management CRM softwareData base user interface and query software

Tools

Computerized cash registersLaser printersNotebook computersPersonal computersPersonal digital assistants PDA10-key calculatorsCash registersCredit card processing machinesDesktop computersHandheld computersLaptop computersMulti-line telephone systemsPrivate automatic branch exchange PABX systemsVoice mail systemsApple corersBlast chillersBlendersBone sawsBoning knivesBox gratersBraziersBread slicersBroilersCake decorating toolsCappuccino makersCarbonated beverage dispensersChefs' knivesCommercial coffee grindersCommercial coffeemakers

Work Values

IndependenceRelationshipsSupportWorking ConditionsAchievementRecognition
Career Pathways

Occupations this program prepares you for

  • Food Service Managers11-9051.00
  • Lodging Managers11-9081.00
  • Chefs and Head Cooks35-1011.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Associate's Degree)

  • Bank deposits and daily cash reconciliation — count and verify cash drawers, prepare deposit records, and identify discrepancies with minimal oversight at a restaurant or café.
  • Employee work schedules — build and distribute weekly staff schedules, balancing labor hours against forecasted business volume using scheduling software.
  • Food subsidy and sanitation records — maintain accurate government-required documentation for inspections and subsidy compliance with routine managerial review.
  • Food and equipment inventory — conduct regular inventory audits, update records in inventory management software, and flag low-stock items for reorder in a food service operation.
  • Customer service complaints — investigate food quality and service issues, gather relevant information, and implement corrective actions within established protocols.
  • Budget and payroll monitoring — review financial transaction reports and payroll records to confirm expenditures align with approved budgets using financial analysis software.
  • Food preparation coverage — step in to cook, plate, or serve during staffing shortages, maintaining food quality and speed-of-service standards in a live kitchen environment.
  • Personnel performance standards — communicate clear service expectations to front-of-house and back-of-house staff and provide routine performance feedback.
  • Vendor coordination — place routine supply orders, compare pricing, and verify delivery accuracy against purchase orders in a high-volume food service setting.
  • Team communication — conduct brief pre-shift meetings to assign duties, relay daily specials, and address service priorities in a restaurant environment.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Auto-populated·from Scorecard + DOL
Completion Rate
91%
Placement Rate
82%