Hospitality Administration/Management, General
in New Jersey

Understand the training options

This subject sits within culinary arts & hospitality. Kitchen practice, placements and realistic total costs. Schools can use different course names for training reported under the same federal subject code.

CIP 52.0901. Award categories present in the 2024 IPEDS reporting collection; not a current course-duration guarantee.

Alphabetical directory. School presence is based on historical federal reporting, including records with zero completions. These are not rankings or endorsements.

Where could this training lead?

The federal CIP–SOC crosswalk connects this subject to the occupations below. These are exploration links, not a statement that every program meets the education, experience or licensing requirements for each job.

• Entertainment and Recreation Managers, Except GamblingRead career guide →
• Fitness and Wellness CoordinatorsRead career guide →
• Food Service ManagersRead career guide →
• Lodging ManagersRead career guide →
• Personal Service Managers, All OtherRead career guide →
• Spa ManagersRead career guide →

Questions to ask about this training

• How much practical kitchen time is included each week?
• Who secures an externship, and will it be paid?
• Does the course cost include ingredients, knives, uniforms and travel to placements?
• What is the complete program price for my start date, including tools, exams and required travel?
• Which practical work, placement or portfolio will I complete before graduation?

Plan the cost and the route

Institution-level tuition and net-price figures can help you start a comparison, but they do not quote the cost of this particular subject. Use a current program quote and compare the same award level and study intensity.

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• Understand certificates, certifications and licenses→