Degree Requirements and Course Descriptions
Welcome
The curriculum at College of the Ozarks is founded upon
the liberal arts which offer the student an investigation
of a variety of subjects as well as an intensive concentration
in Hotel & Restaurant Management (HRM). A student
may earn either a Bachelor of Arts or Bachelor of Science
degree.
The HRM program, headquartered in The Keeter Center,
also features sequences of coursework that offer an
emphasis in particular professional categories of interest
within the hospitality industry:
Hospitality
Management / Professional Foodservice Management / Meeting & Special Event Management
College of the Ozarks HRM graduates enjoy a very high
placement rate upon graduation. The future is bright
in one of the fastest growing industries in the world.
Special Features
In addition to classroom and laboratory work, the HRM
program offers many opportunities for professional growth.
- Student work opportunities at The Keeter Center, the world-class lodge and conference center on campus.
- An internship program providing real-world work
experiences.
- Small class sizes and individual attention from
faculty members.
- Strong ties to the professional hospitality community
who support student learning and serve as members
of the HRM Professional Advisory Group. The Branson
area offers a great learning laboratory.
- HRM students learn state-of-the-art technology
that is in use in the industry today.
- Fully equipped kitchens for culinary education.
- Active organizations, The Hotel
& Restaurant Society and Eta Sigma Delta, that provide opportunities
to socialize and travel opportunities to attend professional
special events.
Mission
The mission of the Hotel & Restaurant Management
(HRM) program at College of the Ozarks is to be the
academic program of choice for those interested in either
the hospitality industries as a career path or in graduate
study in the hospitality disciplines.
To achieve this mission, the HRM program has the following
goals:
- To offer contemporary, multi-disciplined, and specialized
courses of study, utilizing the unique learning laboratory
environment of The Keeter Center and building on the
general education curriculum of the college.
- To integrate the five fundamental goals of the
college (academic, vocational, Christian, patriotic,
and cultural) into the academic curriculum and activities
of the HRM program.
- To develop hospitality professionals who are self-directed,
ethical and guest-focused, and who demonstrate competence
in stewardship and creativity.
- To develop life-long learners who are effective
communicators, are globally aware, and fluent in the
language and application of technology.
- To be known and function as the regional center
for the following:
- Best practices in hospitality management, marketing,
and operations.
- Best practices in workplace and foodservice
safety.
- Culinary excellence.
- To be of service to the college and the wider community
through programs and activities which are developed,
managed and performed by HRM students and faculty
who exemplify “citizens of Christ-like character
who are well-educated, hard-working, and patriotic”.
Adopted February
18, 2005
This mission and goals statement has been developed
through the combined
efforts of members of the HRM Professional Advisory
Group,
faculty who teach courses in the HRM program, and the
HRM students.
Hospitality
The Hotel & Restaurant Management program (HRM)
offers contemporary, multi-disciplined, and specialized
courses of study, utilizing the unique learning laboratory
environment of The Keeter Center which features fine
dining, catering and banquet services, upscale lodging,
and state-of-the-art conference facilities.
Students can choose from a Hospitality Management course
of study or specialize in “Professional Foodservice
Management” or “Meeting & Special Event Management”.
The HRM Program integrates the five fundamental goals
of the college into our curriculum and activities. We
strive to develop hospitality professionals who are
self-directed, ethical and guest-focused, and who demonstrate
competence in stewardship and creativity.
The HRM program is the regional center for best practices
in hospitality management, marketing, operations, workplace
and foodservice safety, and culinary excellence.
Culinary Excellence
The HRM program is an excellent place to expand your
interest and knowledge in the culinary arts. Chefs,
cooks, and food preparation workers prepare, season,
and cook a wide variety of foods from soups and appetizers
to entrees and desserts in the college kitchens.
The HRM program in cooperation with our academic partners
offer students a variety of foods and culinary classes
that lead the student from an introduction to food through
more advanced studies in professional cooking, dietetics,
and baking. Area chefs are involved in teaching a variety
of our foods and culinary courses.
The college work program offers many opportunities
to develop cooking and culinary skills with positions
in the Dobyn’s Dining kitchen and the College Cafeteria
kitchens. Food preparation learning opportunities include
everything from cooking vegetables in quantity for a
banquet to preparing the entrée for an exclusive fine
dining restaurant experience.
The Learning Experience
Studying hospitality management in the HRM program features
a blend of the traditional classroom experience with
a significant commitment to experiential learning. The
Branson, Missouri area is a thriving tourism destination and offers almost unlimited
opportunities to visit with hospitality professionals
and experience their work environments. Facility tours,
professional meetings, and special guest speakers are
all part of the learning environment.
Students interested in the “Professional Foodservice
Management” emphasis find themselves in a working kitchen
as their classroom. The culinary laboratory/work space
is located right inside the Dobyn’s  Dining
kitchen and students work alongside culinary professionals.
Those choosing the “Meeting and Convention Management”
emphasis will be studying in the working spaces used
for conferences and meetings.
The “Hospitality Management” students not only participate
in the classroom, they find their studies continuing
behind the front desk at Mabee Lodge or managing housekeeping
activities in the Presidential Suite.
The HRM program also blends the college work program
into the student’s hospitality studies. As part of their
degree requirements, students complete four semesters
of work in a work station recommended by their major
advisor. Most of these work opportunities are in The
Keeter Center.
The Keeter Center
This landmark facility opened in September, 2004 featuring
fine dining, lodging, meeting and conference facilities,
a bakery, and gift shop. Students in the HRM program
work and study in a beautiful facility with memorable
architecture and interiors. The Keeter Center is home
to the Hotel and Restaurant Management program and classrooms.
 The
Keeter
Center is an active community center hosting a variety of public, social
and business events as well as being the hub of a busy
campus calander of activities. The 275-seat Dobyn’s
Dining is open for lunch, dinner, and features a spectacular
Sunday brunch. Thirty well-appointed rooms and suites
offer campus and Branson skyline views.
Conference facilities include a 350-seat auditorium,
the 4,000-square foot Silver Dollar City Parlor, plus
a variety of smaller meeting spaces. The bakery offers
scratch-prepared baked goods daily with ice cream and
deluxe coffee service.
The building is also home to The Keeter Center for
Character Education. Numerous campus programs, such
as the Community Convocation Series, Citizenship Forum,
Character Forum, and the Work Ethic Forum are sponsored
by The Center.
Career Opportunities
The hospitality industries continue to be among the
fastest growing businesses in the world. There is an
increasing demand for hospitality professionals in every
employer category including hotels, theme parks, restaurants,
contract foodservice organizations, resorts, and convention
centers. There are substantial opportunities for professional
growth and development.
The truth is that managers in the hospitality industries
sometimes face the challenges of long hours and working
under pressure. Managers frequently have to work evenings
and weekends and they will put in more than 40 hours
per week during busy periods.
However there is great satisfaction in working to meet
guest needs and exceeding expectations. Catering to the
needs of guests requires excellent business and technical
skills, personal empathy, hard work, and a general positive
attitude to serve. The hospitality career is an exciting
journey with substantial rewards.
Managers are hired in hotels, restaurants, resorts,
theme parks, and tourist attractions. Guest services,
reception, housekeeping, convention services, accounting,
foodservice, meeting planning, facilities engineering,
purchasing, cooking, marketing, and human resources
are all areas for specialization. Featuring a required
work experience internship, the HRM program maintains
close cooperative relationships with area hospitality
employers to help students explore their interests in
hospitality.
contact info
Mr. Jerry Shackette
Hotel & Restaurant Management Department at College
of the Ozarks
P.O. Box 17, Point Lookout, MO 65726
(417)690-2119
shackette@cofo.edu
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