HOSPITALITY
MANAGEMENT
View Hospitality Management
A.A.S. (R): 347
View Food and Beverage Management Certificate
(R): 055
View Meeting and Conference Planners Certificate
(R): 185
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.
| 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 103 |
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 120 |
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 103 |
Introduction to Marketing |
3 |
|
Total credit hours 30
|
|
