HOSPITALITY
MANAGEMENT
View Hospitality Management
A.A.S. (R)
View Food and Beverage Management Certificate
(R)
View Meeting and Conference Planners Certificate
(R)
Hospitality Management A.A.S. (R)
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 midlevel 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
|
| |
Health foundation |
1 (3)
|
| HM 101 |
Introduction to the Hospitality Industry
|
3
|
| |
Mathematics foundation |
3
|
| MG 101 |
Principles of Management |
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 and Advertising
|
3
|
| |
Arts or
humanities distribution† |
3
|
|
Total credit hours 68 (70)
|
|
* CH 109A and B are recommended.
† A foreign language is
recommended.
|
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.
| EN 101 |
Techniques of Reading and
Writing |
3
|
| 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 210 |
Hospitality Practicum |
3
|
| |
HM or MG elective |
3
|
| MG 100 |
Managing Diversity in the
Workplace |
3
|
|
Total credit hours 29
|
This curriculum involves the growing field of meeting planning.
The curriculum provides the student with a background in food and
beverage management and costs; the legal aspects of lodging and food
services and the marketing of those services; and meeting and conference
operations. The student will also be required to take general education
courses selected to enhance the knowledge of the core curriculum.
| EN 101 |
Techniques of Reading and Writing |
3
|
| EN 109 |
Writing for Technology and Business |
3
|
| FM 107 |
Food and Beverage Management |
3
|
| FM 204 |
Catering and Banquets |
3
|
| FM 208 |
Food and Beverage Cost Controls |
3
|
| HM 201 |
Lodging and Food Service Law |
3
|
| HM 240 |
Lodging and Food Service Sales and Advertising
|
3
|
| HM 250 |
Meeting and Conference Operations |
3
|
| MG 102 |
Principles of Supervision |
3
|
| MG 121 |
Introduction to Marketing |
3
|
|
Total credit hours 30
|
|
