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, foodservice, beverage service, catering, front office, reservations, and housekeeping. Opportunities are also available in product services, and technology support and sales.
Fall Semester I
| ACA 115 | Success & Study Skills | 0 | 2 | 1 |
| BUS 121 | Business Math | 2 | 2 | 3 |
| 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 |
| MKT 120 | Principles of Marketing | 3 | 0 | 3 |
| Semester Total: | 14 | 4 | 16 |
Spring Semester I
| BUS 137 | Principles of Management | 3 | 0 | 3 |
| COM 120 | Intro to Interpersonal Communication | 3 | 0 | 3 |
| | or | | | |
| ENG 112 | Writing/Research in the Disciplines | 3 | 0 | 3 |
| | or | | | |
| ENG 114 | Professional Research & Reporting | 3 | 0 | 3 |
| CUL 110* | Sanitation and Safety | 2 | 0 | 2 |
| ECO 251 | Principles of Microeconomics | 3 | 0 | 3 |
| | or | | | |
| ECO 252 | Principles of Macroeconomics | 3 | 0 | 3 |
| HRM 240* | Marketing for Hospitality | 3 | 0 | 3 |
| Semester Total: | 14 | 0 | 14 |
Summer Semester I
| MAT 110 | Mathematical Measurement and Literacy | 2 | 2 | 3 |
| | or | | | |
| MAT 143 | Quantitative Literacy | 2 | 2 | 3 |
| 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 |
| | Humanities/Fine Arts Elective (3 ,0, 3) | 3 | 0 | 3 |
| Semester Total: | 5 | 22 | 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 |
| HRM 210* | Meetings and Event Planning | 3 | 0 | 3 |
| HRM 230* | Club & Resort Management | 3 | 0 | 3 |
| Semester Total: | 12 | 2 | 13 |
Spring Semester II
| ACC 121 | Principles of Managerial Accounting | 3 | 2 | 4 |
| ACC 149 | Intro to Accounting Spreadsheets | 1 | 2 | 2 |
| HRM 220 | Cost Control-Food and Beverage | 3 | 0 | 3 |
| HRM 245* | Human Resource Management-Hospitality | 3 | 0 | 3 |
| HRM 280* | Management Problems-Hospitality | 3 | 0 | 3 |
| Semester Total: | 13 | 4 | 15 |
* Denotes industry certification courses.
Business Administration Double Major Option
Culinary Arts Double Major Option
Notes: 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.
Students who wish to pursue internship and/or Work-Based Learning opportunities through the Disney College Program at Walt Disney World Resort in Florida or Disneyland Resort in California should contact Keith Andreasen, Executive Chef and Culinary Arts Director, or Kelly Greene, Director of Business Programs.