{"@id":"https://credentialengineregistry.org/resources/ce-d3cb6772-f192-49ec-8dac-74370295afbe","@type":"ceterms:AssociateDegree","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-d3cb6772-f192-49ec-8dac-74370295afbe","ceterms:name":{"en-US":"Hotel/Restaurant Management - Associate in Applied Science"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-678dabaa-4936-4812-9736-c1d53eaffbfd"],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"Provides opportunities for students to build character, leadership, and technical skills critical for success in the global industry of hospitality and tourism. The courses taken toward this degree can be applied toward a BS degree in Culinary Arts or any other hospitality related field.\r\nProgram Learning Outcomes\r\nUpon successful completion of this program, students should be able to:\r\n\r\nRelate restaurant operations and scenarios to FDRP standards and procedures.\r\nBased on MLCC and MRA standards, assess when and how beer, wine, and spirits are served in a licensed establishment.\r\nBased on NRA standards, decide how to handle various types of food in order to prevent food borne illness.\r\nIncorporate professional work behaviors to complete 300 hours of supervised internship.\r\nOrganize examples of various segments (non-commercial, lodging, sports and leisure, restaurant, casino) and job opportunities in the hospitality industry.\r\nCombine principles of management, marketing, accounting, finance, and economics as they relate to decision-making in the hospitality industry."},"ceterms:estimatedCost":[{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Hotel/Restaurant Management - Associate in Applied Science"},"ceterms:price":21382.0,"ceterms:currency":"USD","ceterms:costDetails":"https://catalog.hfcc.edu/programs/hotelrestaurant-management-aas","ceterms:description":{"en-US":"The program's total cost of tuition and required fees, assuming normal time to completion. Examples: Athletic center fees, technology fees, and lab fees."},"ceterms:directCostType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CostType","ceterms:targetNode":"costType:AggregateCost","ceterms:frameworkName":{"en-US":"Cost Type"},"ceterms:targetNodeName":{"en-US":"Aggregate Cost"},"ceterms:targetNodeDescription":{"en-US":"Sum of direct costs."}}}],"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:codedNotation":"11-9051.00","ceterms:targetNodeName":{"en-US":"Food Service Managers"},"ceterms:targetNodeDescription":{"en-US":"Plan, direct, or coordinate activities of an organization or department that serves food and beverages."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:codedNotation":"35-1012.00","ceterms:targetNodeName":{"en-US":"First-Line Supervisors of Food Preparation and Serving Workers"},"ceterms:targetNodeDescription":{"en-US":"Directly supervise and coordinate activities of workers engaged in preparing and serving food."}}],"ceterms:subjectWebpage":"https://catalog.hfcc.edu/programs/hotelrestaurant-management-aas","ceterms:audienceLevelType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/AudienceLevel","ceterms:targetNode":"audLevel:PostSecondaryLevel","ceterms:frameworkName":{"en-US":"Audience Level"},"ceterms:targetNodeName":{"en-US":"Post-Secondary Level"},"ceterms:targetNodeDescription":{"en-US":"Intended for those who have completed secondary level school programs or equivalent."}}],"ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","HasValue":true,"ceterms:exactDuration":"P96W"}],"ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0504","ceterms:codedNotation":"12.0504","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Restaurant, Culinary, and Catering Management/Manager."},"ceterms:targetNodeDescription":{"en-US":"A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services.  Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations."}}]}