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HOSPITALITY
MANAGEMENT
View Hospitality Management
A.A.S. (R): 347 Hospitality Management A.A.S. (R): 347 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.
Hospitality Supervision & Leadership
Certificate
(R): 233 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.
Hospitality Supervision & Leadership
Letter of Recognition
(R): 813 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.
Food and Beverage Management Certificate
(R): 055 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.
Food and Beverage Management Letter of Recognition
(R): 814 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.
Meeting, Conference and Event Planning Certificate
(R): 237 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.
Meeting, Conference and Event Planning Letter of Recognition
(R): 815 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.
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Refer to course description pages to
identify courses with prerequisites. |