Develop skills for a career in one of the world’s largest and fastest growing industries. Classes explore various types of restaurant facilities with special emphasis in operations and management. Classes include an in-depth study of food, beverage, and labor cost management, catering management, food production and menu planning, hospitality marketing, hospitality law, hospitality human resources, sanitation and maintenance. Hands-on experiences and networking opportunities are available with hospitality industry leaders through cooperative education opportunities with internships, jobshadowing, and field experiences available as part of the educational experience.
For more information about our graduation rates, the median debt of students who completed the program, and other important information, please visit our Gainful Employment page.
Executive Chef John W. Michael
Department Chair, Associate Professor
Office: 6655 E Zimmerly
Wichita, KS 67207