The Hotel and Restaurant Management curriculum is a five-semester program. Subjects include Food & Beverage Management, Guest Services, Lodging Operations, Financial Management, Human Resource Management, Marketing, Club and Resort Operations, and other areas critical to the success of hospitality professionals. The American Hotel and Lodging Association or National Restaurant Association Certification is available for most courses.

Graduates work in a variety of hospitality settings. Entry-level managers can progress through a variety of management positions as they further develop their managerial skills, with later potential to become General, Regional, and District Managers. Students may also choose to transfer to other institutions to pursue advanced degrees in hospitality management.

For more information on this curriculum please contact Ted Oelfke, Chair Hospitality and Culinary Arts . Ted Oelfke can be reached in his office L105, by telephone 910. 695.3756, or by email: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it .

Questions about any of these programs may also be directed to This e-mail address is being protected from spam bots, you need JavaScript enabled to view it , Chair of Hospitality and Culinary Arts. His office is L105, and he can be reached by telephone at 910.695.3756.