Hospitality Management - Montgomery College, Maryland

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 200	Survey of Accounting
	OR
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*
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*
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*
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)

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.

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.

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.

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.

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.

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.