Hotel and Restaurant Management

Intense growth in the hospitality industry is expected to continue for the next decade and beyond, with the demand for well-trained managers exceeding the supply. People who thrive in this field like work activities that have to do with starting up and carrying out projects, especially business ventures. They like persuading and leading people and making decisions. These people prefer a job that requires them to take action.

Educational Choices

Some hotel/restaurant managers may be able to enter the field with little formal training, and work their way up the organization to become a manager. Most companies today, however, prefer to hire workers with formal training in the field. Several community colleges offer associate degrees in the field and can offer good preparation for entry to the field. It is also possible to earn a bachelor's degree in this field.

For more information on training and employment, visit:

• Food Service Managers Labor Statistics
• Lodging Managers Labor Statistics
• CareerZone: Food Service Managers
• CareerZone: Hotel, Motel, and Resort Desk Clerks

Education for Hotel and Restaurant Management at TC3

TC3 offers an A.A.S. degree in hotel and restaurant management. The program includes on-the-job training at college cafeterias, local restaurants, institutional dining units, and hotels. Graduates from our program are ready for hospitality positions at the management-trainee and mid-management level. This program provides the strong educational background often necessary for career advancement. It is also possible to complete all courses required for this degree online.

Job Titles

• Hotel Manager
• Restaurant Manager
• Conference and Events Coordinator

Types of employers in this field

• Hotels
• Restaurants
• Resorts
• Food service contractors
• Hospital and industry cafeterias
• Residential care institutions

Skills and Tasks involved in this work

• Requires strong interpersonal and leadership skills along with self-discipline and initiative
• Supervises and coordinates activities of workers engaged in preparing and serving food and other related duties
• Observes and evaluates workers and work procedures to ensure quality standards and service
• Assigns duties, responsibilities, and workstations to employees, following work requirements
• Collaborates with specified personnel to plan menus, serving arrangements, and other related details
• Specifies food portions and courses, production and time sequences, and work station and equipment arrangements
• Inspects supplies, equipment, and work areas, to ensure efficient service and conformance to standards
• Trains workers in proper food preparation and service procedures
• Purchases or requisitions supplies and equipment to ensure quality and timely delivery of services
• Knowledgeable about nutrition and food planning and preparation, as well as accounting, business law and management, and computer science

Salary Range

• In 1998, the New York state annual salary range was $19,060-$37,290
• In 1998, the national annual wage range was $14,430-$45,520

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