Hospitality Management(R)--A.A.S.
This curriculum is designed to provide a theoretical and practical approach to management in the hospitality industry. A balance of food and hotel classes along with management requirements make up the core of the program. The core is supplemented by general education requirements. Emphasis is placed on entry-level and mid-level hotel, food, and institutional administration, with practical experience and training acquired through part-time and summer employment in the hospitality industry.
| First Semester | ||
| EN 101 | Techniques of Reading and Writing | 3 |
| HM 101 | Introduction to the Hospitality Industry | 3 |
| MG 101 | Principles of Management | 3 |
| Health foundation | 1(3) | |
| Mathematics foundation | 3 | |
| Speech foundation | 3 | |
| Second Semester | ||
| English foundation | 3 | |
| FM 103 | Introduction to Nutrition | 3 |
| FM 105 | Food Service Sanitation | 1 |
| FM 107 | Food and Beverage Management | 3 |
| HM 143 | Hotel Front Office Management | 3 |
| Natural sciences lab distribution* | 4 | |
| Third Semester | ||
| AC 201 | Principles of Accounting | 4 |
| FM 110 | Principles of Food Production---Lecture | 2 |
| FM 111 | Principles of Food Production/Laboratory | 2 |
| HM 201 | Lodging and Food Service Law | 3 |
| MG 121 | Introduction to Marketing | 3 |
| Behavioral and social sciences distribution | 3 | |
| Fourth Semester | ||
| FM 204 | Catering and Banquets | 3 |
| FM 208 | Food and Beverage Cost Controls | 3 |
| HM 207 | Legal Issues in Labor Management | 3 |
| HM 210 | Hospitality Practicum | 3 |
| HM 240 | Lodging and Food Service Sales & Adv | 3 |
| Arts or humanities distribution | 3 | |
| Total credit hours | 68(70) | |
| * CH109 is recommended. | ||
| A foreign language is recommended. | ||