HOSPITALITY
MANAGEMENT
View Hospitality Management
A.A.S. (R):
View Hospitality Supervision & Leadership
Certificate (R): 233
View Hospitality Supervision & Leadership Letter of Recognition (R): 813
View Food and Beverage Management Certificate
(R): 055
View Food and Beverage Management Letter of Recognition
(R): 814
View Meeting, Conference and Event Planning Certificate
(R): 237
View Meeting, Conference and Event Planning Letter of Recognition
(R): 815
Hospitality Management
A.A.S. (R): 347
Revised: Effective Semester Spring 2006
A program of study for the student preparing to enter
the Lodging and Food Service industry in a supervisory and management
capacity. The curriculum contains a core of required courses and General
Education requirements. Students can customize their remaining studies
by taking one of three concentrations. The concentrations are Food
and Beverage Management, Supervision and Management,
and Meeting,
Conference and Event Planning.
| General Education
and Other Requirements (23[25] credit hours) |
| EN 101 |
Techniques of
Reading and Writing I |
3 |
| |
English foundation |
3 |
| |
Health foundation |
1 (3) |
| |
Mathematics foundation |
3 |
| |
Speech foundation |
3 |
| |
Arts and Humanities Distribution * |
3 |
| |
Natural Sciences Lab Distribution† |
4 |
| |
Behavioral and Social Sciences Distribution‡ |
3 |
Total general education
& other credit hours 23(25) |
* A foreign language is recommended.
† CH 109A and B are recommended.
‡ EC 201 , Principles of Economics is recommended. |
|
Core Courses |
| AC 201 |
Accounting I |
4 |
| FM 103 |
Introduction to Nutrition |
3 |
| FM 105 |
Food Service Sanitation |
1 |
| HM 100 |
Customer Service |
1 |
| HM 101 |
Introduction to the Hospitality Industry |
3 |
| HM 121 |
Supervision and Leadership in the Hospitality Industry(Offered
Fall only) |
3 |
| HM 210 |
Hospitality Practicum |
3 |
Total core credit hours 18
|
| Food and Beverage Concentration: 347 A |
| FM 107 |
Food and Beverage Management (Offered
Fall only) |
3 |
| FM 110 |
Principles of Food Production––Lecture |
2 |
| FM 111 |
Principles of Food Production––Laboratory |
2 |
| FM 204 |
Catering and Banquets (Offered Spring
only) |
3 |
| FM 208 |
Food and Beverage Cost Control (Offered
Spring only) |
3 |
| HM 240 |
Lodging and Food Service Sales and
Advertising (Offered Fall only) |
3 |
| |
FM/HM Electives |
6(7) |
Total food and beverage
concentration credit hours 22(23) |
|
Management/Supervision Concentration: 347B |
| FM 107 |
Food and Beverage Management (Offered
Fall only) |
|
| or |
|
|
| HM 143 |
Management of Front Office Operations
(Offered Spring only) |
3 |
| HM 201 |
Lodging and Food Service Law (Offered
Fall only) |
3 |
| HM 207 |
Legal Issues in Labor
Management (Offered Spring only) |
3 |
| HM 212 |
Managing Hospitality Human Resources
(Offered Spring only ) |
3 |
| HM 220 |
Property Security and Facilities Management (Offered
Fall only) |
3 |
| |
FM/HM Electives |
6(7) |
|
Total management/supervision concentration credit hours 21(22)
|
| Meeting, Conference and Event
Planning Concentration:347C |
|
FM 107
|
Food and Beverage Management (Offered Fall only) |
3 |
| FM 204 |
Catering and Banquets (Offered Spring only) |
3 |
| FM 208 |
Food and Beverage Cost Controls (Offered Spring
only) |
3 |
| HM 201 |
Lodging and Food Service Law (Offered Fall only) |
3 |
| HM 240 |
Lodging and Food Service Sales and Advertising (Offered
Fall only) |
3 |
| HM 250 |
Meeting, Conference and Event Planning (Offered Spring
only) |
3 |
| |
FM/HM elective |
3(4) |
Total meeting,
conference and event planning concentration credit hours 21(22) |
Total credit hours (Food
and Beverage Concentration) 63(66) |
| Total credit
hours (Management/Supervision Concentration ) 62(65) |
Total credit hours (Meeting, Conference
and Event Planning Concentration) 62(65) |
Program Outcomes for the Hospitality Management A.A.S. Degree
Upon completion of this program a student will be able to:
- Appreciate the complexity of the hospitality industry as a whole.
- Enter, with junior standing, a four-year university with a major in hospitality management.
- Enter a management training program in lodging management.
- Demonstrate an ability to work effectively as a member of a team, provide exemplary customer service, and perform responsibilities in an ethical manner.
- Be sensitive to the importance of diversity in the hospitality industry.
- In addition to the aforementioned outcomes, be able to explain general management theory as it applies to his or her specific area of concentration:
- For Food and Beverage, explain theory as it applies to food and lodging management.
- For Management/Supervision, explain theory as it applies to lodging management.
- For Meeting, Conference, and Event Planning, explain theory as it applies to food and beverage management and be able to manage all major aspects of meeting, conference, and event planning.
Hospitality Supervision & Leadership
Certificate
(R): 233
Effective Semester: Fall 2004
This program of study is designed for individuals in a lodging or food service operation who wish to supplement or enhance their college degree and receive supervisory/leadership training. Students can customize the program by choosing courses in lodging or food service specialties.
| HM 100 |
Customer Service in the
Hospitality Industry |
1 |
| HM 121 |
Supervision & Leadership
in the Hospitality
Industry
|
3 |
| FM 107 |
Food and Beverage Management
or |
|
| or |
| HM 143 |
Management of Front
Office Operations |
3 |
| HM 201 |
Lodging and Food Service
Law |
3 |
| HM 207 |
Legal Issues in Labor Management |
3 |
| HM 212 |
Managing Hospitality Human
Resources |
3 |
| HM 220 |
Property Security and Facilities
Management |
3 |
| |
Elective FM/HM |
3 |
|
Total credit hours 22
|
Program Outcomes for the Hospitality Supervision & Leadership Certificate
Upon completion of this program a student will be able to:
- Appreciate the complexity of the hospitality industry as a whole.
- Explain general management theory as it applies to hospitality supervision and leadership.
- Enter, with junior standing, a 4-year college with a major in Hospitality Management.
- Enter a management training program in lodging management.
- Demonstrate an ability to work effectively as a member of a team
- Demonstrate an ability to provide exemplary customer service
- Demonstrate an ability to perform responsibilities in an ethical manner.
- Be sensitive to the importance of diversity in the hospitality industry.
Hospitality Supervision & Leadership
Letter of Recognition
(R): 813
Effective Semester: Fall 2004
This sequence of three courses is designed for persons who wish to develop skills in Lodging Management. To complete each course in this sequence, students need to demonstrate skills in specific areas. These areas include: The role of the supervisor in a Lodging operation, the nature of leadership, the importance of communication, morale and motivation. A grade of C or better is required in each course in the sequence.
| HM 121 |
Supervision & Leadership in the Hospitality
Industry |
3 |
| HM 207 |
Legal Issues in Labor Management |
3 |
| HM 212 |
Managing Hospitality Human Resources |
3 |
|
Total credit hours 9
|
Program Outcomes for the Hospitality Supervision & Management Leadership Letter of Recognition
Upon completion of this program a student will be able to:
- Appreciate the complexity of the hospitality industry as a whole.
- Explain general management theory as it applies to management of a lodging operation, including the principles of supervision and leadership, the importance of communication, and morale and motivation.
- Demonstrate an ability to work effectively as a member of a team, provide exemplary customer service, and perform responsibilities in an ethical manner.
Be sensitive to the importance of diversity in the hospitality indust
Food and Beverage Management Certificate
(R): 055
Effective Semester: Fall 2004
This curriculum is designed for students seeking employment
in the food industry. It provides students with a background in food
and beverage management and costs, including an updating and/or upgrading
of skills for workers already holding industry jobs. Students wishing
to pursue a degree may continue in the hospitality management program.
| FM 103 |
Introduction to Nutrition |
3 |
| FM 105 |
Food Service Sanitation |
1 |
| FM 107 |
Food and Beverage Management |
3 |
| FM 110 |
Principles of Food Production––Lecture |
2 |
| FM 111 |
Principles of Food Production––Laboratory |
2 |
| FM 204 |
Catering and Banquets |
3 |
| FM 208 |
Food and Beverage Cost Control |
3 |
| HM 100 |
Customer Service in the
Hospitality Industry |
1 |
| HM 121 |
Supervision and Leadership |
3 |
| |
HM elective |
3 |
|
Total credit hours 24
|
Program Outcomes for the Food and Management Beverage Certificate
Upon completion of this program a student will be able to:
- Appreciate the complexity of the hospitality industry as a whole.
- Explain general management theory as it applies to food and beverage management.
- Enter, with junior standing, a 4-year college with a major in Hospitality Management.
- Enter a management training program in food and beverage management.
- Demonstrate an ability to work effectively as a member of a team
- Demonstrate an ability to provide exemplary customer service
- Demonstrate an ability to perform responsibilities in an ethical manner.
- Be sensitive to the importance of diversity in the hospitality industry.
Food and Beverage Management Letter of Recognition
(R): 814
Effective Semester: Fall 2004
This sequence of three courses is designed for persons who wish to develop skills in the Food and Beverage Management. To complete each course in this sequence, students need to demonstrate skills in specific areas. These areas include: The role of the supervisor in a food and beverage operation, the nature of leadership, the importance of communication, morale and motivation. A grade of C or better is required in each course in the sequence.
| FM 107 |
Food and Beverage Management |
3 |
| FM 208 |
Food and Beverage Cost Controls |
3 |
| HM 121 |
Supervision & Leadership in the Hospitality
Industry |
3 |
|
Total credit hours 9
|
Program Outcomes for the Food and Beverage Management Letter of Recognition
Upon completion of this program a student will be able to:
- Appreciate the complexity of the hospitality industry as a whole.
- Explain general management theory as it applies to food and beverage management, including the principles of supervision and leadership, the importance of communication, and morale and motivation.
- Demonstrate an ability to work effectively as a member of a team, provide exemplary customer service, and perform responsibilities in an ethical manner.
- Be sensitive to the importance of diversity in the hospitality industry.
Meeting, Conference and Event Planning Certificate
(R): 237
Effective Semester: Fall 2004
A program of study designed for the individual working in the hospitality industry
or related industry who desires to enhance their college degree in the field of
meeting, conference and event planning. The certificate focuses on all major aspects
involved with planning a meeting, conference or event, including courses in catering
and banquets, food and beverage cost control, lodging and food service law, and
sales and advertising of lodging and food services.
| FM 107 |
Food and Beverage Management |
3 |
| FM 204 |
Catering and Banquets |
3 |
| FM 208 |
Food and Beverage Cost Controls |
3 |
| HM 121 |
Supervision and Leadership |
3 |
| HM 201 |
Lodging and Food Service Law |
3 |
| HM 240 |
Lodging & Food Service Sales & Advertising |
3 |
| HM 250 |
Meeting, Conference & Event Planning |
3 |
|
Total credit hours 21
|
Program Outcomes for the Meeting, Conference & Event Planning Certificate
Upon completion of this program a student will be able to:
- Appreciate the complexity of the hospitality industry as a whole.
- Explain general management theory as it applies to hospitality management.
- Understand and/or be able to manage all major aspects of meeting, conference, or event planning, including catering and banquets, food and beverage cost control, lodging and food service law, and sales and advertising.
- Demonstrate an ability to work effectively as a member of a team, provide exemplary customer service, and perform responsibilities in an ethical manner.
- Be sensitive to the importance of diversity in the hospitality industry.
Meeting, Conference and Event Planning Letter of Recognition
(R): 815
Effective Semester: Fall 2004
This sequence of three courses is designed for persons who wish to develop skills in Meeting and Event Planning. To complete each course in this sequence, students need to demonstrate skills in specific areas. These areas include: Market Research, Advertising, Accounting, Food and Beverage Cost Controls, Meeting and Event Planning and Time Management. A grade of C or better is required in each course in the sequence.
| FM 208 |
Food and Beverage Cost Controls |
3 |
| HM 240 |
Lodging and Food Service Sales and Advertising |
3 |
| HM 250 |
Meeting, Conference and Event Planning |
3 |
|
Total credit hours 9
|
Program Outcomes for the Meeting, Conference & Event Planning Letter of Recognition
Upon completion of this program a student will be able to:
- Appreciate the complexity of the hospitality industry as a whole.
- Explain general management theory as it applies to the hospitality industry and demonstrate skills in key aspects of meeting, conference, and event planning: market research, advertising, accounting, food and beverage cost controls, and time management.
- Demonstrate an ability to work effectively as a member of a team, provide exemplary customer service, and perform responsibilities in an ethical manner.
- Be sensitive to the importance of diversity in the hospitality industry.
|
