Hotel & Restaurant Management

Join an academic tradition that’s respected worldwide. Our graduates are sought by prestigious properties around the globe because of the hands-on education and training they receive. In fact, this tradition is even older than the college itself – hospitality has been a hallmark of Paul Smith’s since the property’s original operation as a top-quality resort hotel. Learn how to be an effective supervisor who can oversee a busy team while also making smart business decisions and delivering guest satisfaction:

  • Gain hands-on experience working in one of two on-campus restaurants or in nearby Lake Placid, a world-class resort destination
  • Develop a talent for handling customer relations with integrity, professionalism and teamwork
  • Understand the fundamentals of marketing, business plans and finance
  • Work directly with faculty and industry professionals on management-level projects
  • Develop a competitive edge through semesterlong study abroad opportunities in places such as Germany, Switzerland, Italy, Costa Rica and Ecuador

Students learn the skills and background to enter the field with a leg up on rapid professional development. This associate-degree program also provides a foundation for students who choose to pursue the hotel, resort and tourism management bachelor’s degree.

Key Facts
  • A.A.S. degree
  • 62 credit hours (minimum) required
    • one-third of credits must be in the liberal arts and sciences
  • 400 hours of industry work experience is required
    • 200 hours (minimum) required at each location
    • this is not credit-bearing and there is no tuition fee
Career Options
  • Corporate Events Coordinator
  • Property Manager
  • Hotel Sales
  • Front Office Manager
  • Restaurant Manager
  • Hotel/Resort Events Coordinator
  • Hotel Operations Consultant
  • Food and Beverage Management
  • Director of Housekeeping
Required Courses

Program Planning Guide »

  • First semester:  Financial Accounting I; Hotel, Resort and Tourism Industry Orientation
  • Second semester:  Front Office/Property Management; Intro to Food Production; Food Service Sanitation
  • Third or Fourth semester:  Nutrition; Dining Room and Kitchen Operations; Hotel Practicum; Hotel Accounting; Electives

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