Hospitality Management (A25110)
Associate Degree Program
Career Information
This curriculum prepares individuals to understand and apply the administrative and practical skills needed for supervisory and managerial positions in hotels, motels, resorts, inns, restaurants, institutions, and clubs. Course work includes guest services, leadership, management, restaurant operations, lodging operations, marketing, sanitation, food preparation, food and beverage management and other critical areas. Graduates should qualify for management or entry-level supervisory positions in food and lodging operations, including restaurants, food service, beverage service, catering, front office, reservations and housekeeping. Opportunities are also available in product services, and technology support and sales.
Fall Semester I
| BUS 121 | Business Math | 2 | 2 | 3 |
| CUL 110 | Sanitation and Safety | 2 | 0 | 2 |
| ENG 111 | Writing and Inquiry | 3 | 0 | 3 |
| HRM 110 | Introduction to Hospitality and Tourism | 3 | 0 | 3 |
| HRM 140 | Legal Issues-Hospitality | 3 | 0 | 3 |
| Semester Total: | 13 | 2 | 14 |
CUL 110, HRM 140: Denotes industry certification courses.
Spring Semester I
| BUS 137 | Principles of Management | 3 | 0 | 3 |
| COM 120 | Intro to Interpersonal Communication | 3 | 0 | 3 |
| | or | | | |
| ENG 112 | Writing and Research in the Disciplines | 3 | 0 | 3 |
| | or | | | |
| ENG 114 | Professional Research & Reporting | 3 | 0 | 3 |
| ECO 251 | Principles of Microeconomics | 3 | 0 | 3 |
| | or | | | |
| ECO 252 | Principles of Macroeconomics | 3 | 0 | 3 |
| HRM 124 | Guest Service Management | 2 | 2 | 3 |
| HRM 240 | Marketing for Hospitality | 3 | 0 | 3 |
| Semester Total: | 14 | 2 | 15 |
HRM 124, HRM 240: Denotes industry certification courses.
Summer Semester I
| WBL 111 | Work-Based Learning I | 0 | 10 | 1 |
| | and | | | |
| WBL 121 | Work-Based Learning II | 0 | 10 | 1 |
| | or | | | |
| WBL 112 | Work-Based Learning I | 0 | 20 | 2 |
| MKT 223 | Customer Service | 3 | 0 | 3 |
| | Humanities/Fine Arts Elective | 3 | 0 | 3 |
| Semester Total: | 6 | 20 | 8 |
Fall Semester II
| ACC 120 | Principles of Financial Accounting | 3 | 2 | 4 |
| BUS 139 | Entrepreneurship I | 3 | 0 | 3 |
| | or | | | |
| BUS 230 | Small Business Management | 3 | 0 | 3 |
| BUS 260 | Business Communication | 3 | 0 | 3 |
| HRM 210 | Meetings and Event Planning | 3 | 0 | 3 |
| HRM 220 | Cost Control-Food and Beverage | 3 | 0 | 3 |
| Semester Total: | 15 | 2 | 16 |
HRM 210: Denotes industry certification courses.
Spring Semester II
| ACC 149 | Intro to Acc Spreadsheets | 1 | 2 | 2 |
| HRM 230 | Club & Resort Management | 3 | 0 | 3 |
| HRM 235 | Quality Management-Hospitality | 3 | 0 | 3 |
| HRM 245 | Human Resource Management-Hospitality | 3 | 0 | 3 |
| HRM 280 | Management Problems-Hospitality | 3 | 0 | 3 |
| MAT 110 | Mathematical Measurement and Literacy | 2 | 2 | 3 |
| | or | | | |
| MAT 143 | Quantitative Literacy | 2 | 2 | 3 |
| Semester Total: | 15 | 4 | 17 |
Business Administration Double Major Option
Culinary Arts Double Major Option
Note: For the Social Science Elective, culinary students are encouraged to take either ECO 251 or ECO 252 which is required in the Hospitality Management Program.