The Roger A. Saunders School of Hotel & Restaurant Management prepares students to provide leadership, innovation, and quality management for the hospitality industry. The School offers a curriculum that encourages students to integrate theoretical knowledge of the field with practical applications. Professors and chef-instructors represent a wealth of industry experience that adds a pragmatic perspective to the classroom environment.

Newbury capitalizes on its close proximity to Boston. Students have the opportunity to complete internships in some of the finest hotels and restaurants in the world. The classroom experience is enriched by visits to local hospitality venues and participation in industry-sponsored events. Classes may include a tour of the meeting space in Boston's World Trade Center or a behind-the-scenes look at the Boston Convention Center. Students have participated in the planning of a job fair with the Massachusetts Lodging Association, prepared a luncheon menu for the internationally-recognized Ryder Cup Golf Tournament, and are invited annually to showcase their culinary talents at the Spinazzola Gala.

The degree options and concentrations in the Roger A. Saunders School of Hotel & Restaurant Management allow students to focus their career interests and further their personal and professional development in the field of hospitality management.

Mission

The Roger A. Saunders School of Hotel & Restaurant Management at Newbury College prepares students to provide leadership, innovation and quality management for the hospitality industry. A dynamic curriculum combines classroom instruction and career development while emphasizing critical thinking, creativity, and industry principles and values. In addition, the School operates a first-class restaurant and catering/event-planning business to showcase its culinary arts, restaurant management, and hospitality programs.

The Roger A. Saunders School has developed and adopted the learning objectives listed below. Students who graduate from the Roger A. Saunders School of Hotel & Restaurant Management should be able to

• demonstrate knowledge of hospitality industry trends, standards and challenges. (Knowledge)
• subscribe to the principles of quality service management and uphold professional standards. (Professional Competency / Knowledge)
• demonstrate the ability to access, analyze, interpret, and evaluate information within the hospitality/culinary industry. (Critical Thinking and Information Literacy)
• demonstrate effective communication skills applicable to academic, professional, and social interactions as they apply to the hospitality industry. (Communication)
• demonstrate the ability to serve as responsible citizens and to interact with their chosen communities with a sense of purpose, social awareness, and respect. (Social Responsibility)
• demonstrate high standards of ethical behavior in personal, academic, and professional endeavors appropriate to the hospitality industry. (Ethical Behavior)