Hotel & Restaurant Management

Contact:  Joe Fall, Ed.S 

Department Head, Hospitality Business
and Program Director

Office: #110
Walters State Sevier County Campus
Phone:  (865) 774-5814

For information regarding the Hotel & Restaurant Management Program
at Walters State E-mail: 

Joe.Fall@ws.edu

Course Description

Careers in Lodging and the Foodservice Industry

Faculty in Department

Student Associations within the Department

Curriculum Outline

Degree:  Associate of Applied Science - Management
Concentration:  Hotel & Restaurant Management
Statement of Purpose

The Hotel and Restaurant Management concentration is a comprehensive degree program offering course work in competencies encompassing all operations of a “full service” lodging facility. The program includes practical courses in food preparation and management courses in lodging and food and beverage. In addition, the program includes a business core requirement, affording students with a broader base of business skills useful in the industry. The program will prepare students to enter various phases of the hospitality industry, one of the most dynamic and fastest growing fields open to college graduates today.

Graduates and students in the program have become:

• Hotel Catering Managers

• Sales Managers

• Front Office Managers

• Casual Theme Restaurant Managers

• Kitchen Managers

• and Restaurant Catering Coordinators 

Careers in Lodging and the Foodservice Industry

To explore the many career options and information about the lodging and foodservice industry please refer to the following links:

The Bureau of Labor Statistics

2005 Lodging Industry Profile

Restaurant Industry Facts

Employment and Internships

The department faculty receive many requests from various types of hospitality operations regarding the recruitment and employment of our current students and graduates.  Students are encouraged to complete a Internship.

Many students have participated in the college's alliance with the Walt Disney World College Program.

Employment is readily available in many of the 600 plus hotels, restaurants and attractions in the Sevierville, Pigeon Forge and Gatlinburg area.  Knoxville, TN is just 30 minutes west of the Walters State Sevier County Campus.

• Joe Fall, Ed.S., Associate Professor, Department Head of Hospitality Business and
  Program Director of Hotel & Restaurant Management
• Chef Catherine Hallman, CEPC, Culinary Arts Program Director
• Chef Vanda Porter, Assistant Professor / Chef Instructor
• Chef Dave Colburn, CEC
• Chef Richard Frost, CEC
• Chef Brandon Cruze, CC
• Chef Linda Crowley, Chef Instructor
• Laura Hammond, Certified Wilton Instructor
• Joanne Kluck, Instructor
• Laura Trent, Instructor
• Jannette Cox, Executive Aide

The Hospitality Business Student Association

Students and faculty participate in annual educational trips to places like the National Restaurant Association Restaurant and Hotel Trade Show, tours of nationally renowned culinary schools and five-star hotels, Rhode Island, Boston, Washington DC, Las Vegas and san Fran Cisco. 

The Students in the club organize find raising events and provide philanthropic service to many of the local charities and community organizations.

1 General Education electives in each category must be chosen from approved
 courses listed on page 54 of the catalog.
 NOTES________________________________________________________________
 • Students are required to meet computer competency during the first 30 hours of
 coursework. In this program MGMT 1100 Business Computer Applications is required
 to satisfy computer competency and must be taken during the first 30 hours.
 • Developmental education courses must be taken every semester until completed.
 • College credit may be given for the Certified Executive Chef or Certified Pastry
 Chef designation awarded by the American Culinary Federation. See a faculty advisor
 for additional information.