Hospitality Management

Hospitality Management covers the study of the management and operation of hotels, restaurants and institutional food service facilities, along with culinary arts education and nutrition management.

We offer associate in applied science degrees in Hospitality Management, Hotel Management, Food Service Management and Nutrition Management. One-year certificates are offered in Hotel Management, Food Service Management and Culinary Arts. Courses in food handling, food preparation, commercial food management and catering provide students the opportunity to work in a state of the art commercial food preparation kitchen, whether for career advancement or personal benefit. Students gain skills and competencies in the organization, management and financial control of a hotel and food service operations.

Students are prepared to enter mid management positions in the hospitality industry after graduation. They have successfully transferred credits to four-year colleges and universities throughout the country -- majoring in either Hospitality Management or Business Management. Our full-time and adjunct faculty all hold master's degrees and have firsthand experience and expertise working in the hospitality industry.

What's New for Fall 2009?

1. HRI 195 - Topics in Wedding Planning
   Wednesdays, 7:00 p.m. - 9:30 p.m.
   Three Credits, Sixteen Weeks
   Instructor: Jenny Dodson
2. HRI 195 - Soups and Sauces
   Fridays, 6:00 p.m. - 10:00 p.m.
   One Credit, Second Eight Weeks
   Instructor: Chef Wilhelm Jonach

Helpful Resources

• The 60 Second Chef on iTunes U
• Meet Our Instructors and Staff
• FAQ
• Culinary Program PowerPoint Presentation
• Employment Opportunities

Assistant Dean	Administrative Assistant
Janet Sass Email: jsass@nvcc.edu Phone: 703.323.3458 Office: CM 122	Miriam Wimberly Email: mwimberly@nvcc.edu Phone: 703.323.3457 Office: CM 122