Hotel Management

Program Level: Degrees, Certificates
Department: Tourism, Hospitality and Culinary Arts
Institute: Business & Entrepreneurship
College: SPC

What is the Hotel Management program?

The Mission of the Hotel Management Program is to prepare students for supervisory positions in a variety of departments within the hotel industry, including front office, catering, sales, guest services, housekeeping, food and beverage, and others.

What will I learn?

The competencies needed to be successfully employed in the hotel management industry. 

What can I do with this course of study?

Pursue a career in Hotel Manager, Front Desk Manager, Hotel Sales Manager, Catering Sales Manager, Convention Manager, and Food and Beverage Management.

What's special about the program?

The program provides a variety of opportunities to interact with industry professionals or to meet potential employers via panel discussions, guest speakers, field trips, career fairs, and industry-hosted events. There are numerous opportunities for “on property/hands-on/field” experience via practicums and out-of-class assignments. The program also prides itself in giving back to the community and profession by participating in industry functions such as golf tournaments, trade shows, property competitions, luncheons, and a variety of community service activities.

 The tourism industry has an estimated $15.2 billion impact on San Antonio's economy.
Program Learning Outcomes

Hospitality Management Program Learning Outcomes 

  • Upon graduation, students will be able to correctly identify the various hospitality industry segments and describe how all segments work together for the success of the industry 
  • Students will increase their visibility and practice networking skills through attending a minimum of two volunteering opportunities with hospitality industry organizations 
  • Students will demonstrate mastery of hospitality skills through various scenarios in a hands-on learning environment at a hotel property. Students will identify ethical dilemmas encountered on the job and provide evidence of an ability to make sound ethical decisions 
  • Students will show the ability to evaluate current relevant issues in the food service industry that may include sustainability, environmental, political, and cultural topics.
  • Apply a critical thinking process of identifying, analyzing and developing solutions as they apply to financial and fiscal accountability in the foodservice industry.
  • Evaluate organizational development, human resources, and laws that have been established by local, state, and federal government as they apply to the food and beverage industry.
  • Design and prepare recipes for a menu while balancing nutrition, the use of fresh products, and the final product's texture, color, and flavor.
  • Know the impact and challenges of managing alcoholic beverage sales and service in foodservice operations.
  • Ability to apply the concepts and techniques of sanitation to a food service environment.
  • Demonstrate the use of proper purchasing, storage and costing techniques to profitably operate a food service establishment.
  • Demonstrate the ability to work in a professional kitchen as part of a management team, line cook, or prep cook.
  • Demonstrate the ability to work in a variety of dining room environments as a bus person, waiter, table captain and sommelier.
  • Demonstrate the relation of food to health and nutrition, as a food service professional.
  • Demonstrate an understanding of the knowledge needed to be a supervisor in a food service establishment.
  • Demonstrate the principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques.
  • Understand, identify, and imply the core principles of marketing and their impact on the hospitality industry.
  • Understand the role of the engineering and maintenance of an establishment to include security, internal control, and ADA building requirements

Rooms Division 

  • Students will describe the four stages of the guest cycle and the important roles and functions of the front office and housekeeping departments in each stage 
  • Students will identify various reservation methods and describe the impact of specific methods on hotel revenue 
  • Students will accurately describe the steps to clean a guestroom and identify areas most prone to mistakes 

Sales and Marketing 

  • Students will identify and describe various aspects of large group meetings including; registration, room blocks, security, setting up exhibits and post-convention meetings 
  • Students will be able to explain the 4 P’s of marketing as they relate to the hospitality industry 
  • Students will describe the major components of on-premise and off-premise special events including F&B, entertainment, rentals, and labor

Food and Beverage 

  • Students will calculate food, beverage, and labor costs and identify operation costs as fixed, variable, or semi-variable 
  • Students will identify critical control points in food preparation and prepare a HACCP for potentially hazardous ingredients 
  • Students will demonstrate basic food preparation skills including knife skills, cooking methods, and sauce making 
  • Students will work in a team to prepare and serve a four-course meal focusing on timing and flow of service 

Human Resources 

  • Students will identify and explain basic legal principles that govern the hospitality industry 
  • Students will describe the major functions of management and the various roles the manager play in the success of the organization 
  • Students will recall appropriate interview questions and identify those prohibited by law  


  • Students will be able to analyze and interpret, standard industry financial reports including P&L and Income Statements 
  • Upon graduation, students will be able to identify and calculate key performance indicators including occupancy percentage, ADR and RevPAR. Using these KPI’s, students will analyze the STAR to determine performance compared to the comp set 


  • Students will be able to describe the role of the maintenance team and how it contributes to the success of the operation 
  • Students will identify how technology is used in hospitality facilities 
  • Students will recognize areas of the hotel that have the largest impact on the environment and describe how to balance the needs of the guests with concerns for the environment 
Program Statistics

Contact Information

Department Chair:
Frank Salinas, CCC, CCE, M.Ed

MLK Tourism, Hospitality and Culinary Arts (THCA) Building, 318A

Program Director:
David Uminski
MLK Tourism, Hospitality and Culinary Arts (THCA) Building, 304