Course variations

Course summary

The restaurant and resort management combines food service, lodging, business, and elective course work, plus a work experience requirement to provide students with an excellent restaurant and resort management background. There is a strong business emphasis that is combined with course work in nutrition, food service, and tourism. The students will be able to demonstrate skills necessary to prepare, cost, and serve a meal using manual or computerized ingredient, recipe, and menu databases, the requisite skills to manage a front desk at a hotel or resort or the service or kitchen areas of a foodservice operation, and an understanding of the fundamental skills of delivering customer service in hotel or restaurant settings.

Program modules

The modules include BZ 110 Principles of Animal Biology, BZ 111P Animal Biology Laboratory, OR BZ 120 Principles of Plant Biology, CHEM 107P Fundamentals of Chemistry, CO 150P College Composition, ECON 202P Principles of Microeconomics, FSHN 150 Survey of Human Nutrition, MATH 117P College Algebra in Context I, MATH 118P College Algebra in Context II, MATH 124P Logarithmic and Exponential Function, NRRT 270 Principles of Natural Resource Tourism, RRM 101 Hospitality Industry, Electives, ACT 205 Fundamentals of Accounting, BUS 205 Legal and Ethical Issues in Business, CS 110 Personal Computing, ECON 204P Principles of Macroeconomics, JTC 300P Professional and Technical Communication, MIP 149 The Microbial World, RRM 200P Resort Operations, RRM 310 Food Service Systems-Operations, SPCM 200 Public Speaking, STAT 204P Statistics for Business Students, Electives, FIN 305P Fundamentals of Finance, FSHN 300P Food Principles and Applications, FSHN 301P Food Principles and Applications Laboratory, RRM 311P Food Service Systems-Production and Purchasing, RRM 330P Alcoholic Beverage Control and Management, RRM 400P Food and Society, SOC 100 General Sociology, Foundations and perspectives1, FTEC 400P Food Safety, MGT 305 Fundamentals of Management, MGT 310 Human Resource Management, RRM 350P Restaurant and Resort Marketing, RRM 415P Catering Techniques and Culinary Arts, RRM 492P Seminar on Restaurant and Resort Management, Foundations and perspectives.

Entry requirement for international students

Australian applicants must have Year 10 Secondary School Certificate and Year 12 Senior Certificate. They must earn state or territory school leaving certificate: Australian Capital Territory Year 12 Certificate; New South Wales HSC; Northern Territory SACE; Queensland Senior Certificate; South Australian Certificate of Education; Tasmania Certificate of Education; Victorian Certificate of Education; and the Western Australia CSE. Indian applicants must have Standard XII Examination Results: State Higher Secondary Certificate / All India and Delhi Senior School Certificate / Indian School Certificate and Standard X Examination Results: School Leaving Certificate /All India Secondary School Certificate /Indian. Indian students who have taken CBSE examinations should have an overall grade of C2 or higher. Pakistan applicants must have higher Secondary Certificate with examination results. Pakistan students majoring in computer science, engineering and mathematics should complete the pre-engineering sequence of courses. Preference in admissions for engineering, computer science and mathematics will be given to students who have completed the pre-engineering science track with 60 percentage average. Singapore applicants must have Sijil am Pelajaran Singapure-Cambridge with 5 0-Level passes. Singapore students who have sat for A-Level examinations are required to show two passes at grades A to E. Approximately 6 -10 semester credits in transfer will be awarded for each A-Level pass. Applicants must demonstrate a high level of English proficiency. The TOEFL and IELTS exams are preferred. For all applicants the minimum TOEFL score of 71 on the IBT or 525 on the PBT OR and minimum IELTS score of 6 is required.

Qualification

Bachelor degree

Awarding body

Colorado State University

Department name

College of Applied Human Sciences, Department of Food Science and Human Nutrition

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