Hospitality Management
Hospitality Management Associate of Applied Science Degree
Program Code: 10-109-2
For more information:
Those in the hospitality industry know the importance of a warm, welcoming reception and the friendly treatment of guests. The vast industry encompasses management careers in full-service resorts, fine dining restaurants, cruise ships and more. Develop skills in supervision, budgeting, marketing and purchasing as related to the hospitality industry, including food service, lodging and tourism.
Build your degree along a career pathway. Start with a couple of courses or an entry-level credential to enter the job market in your area of interest, then continue with higher credentials on your educational path for job advancement and higher wages.
Career Pathway
The minimum required course grades and program grade point average (GPA) for students under this catalog are:
Core Courses = C
General Studies Courses = C
Program GAP = 2.0
Program Outcomes
1. Plan the operations within a hospitality organization.
2. Organize hospitality resources to achieve the goals of the organization.
3. Direct (Manage and Motivate) individuals and/or processes to meet organizational goals.
4. Control hospitality processes/procedures.
| Code | Title | Credits |
|---|---|---|
| Core Courses | ||
| 101-105 | Accounting Fundamentals | 3 |
Approved Substitute: 101-111 | ||
| 104-102 | Marketing Principles | 3 |
| 109-101 | Study of Hospitality | 2 |
Approved Substitute: 109-100 | ||
| 109-121 | Restaurant Operations Mgmt | 4 |
| 109-125 | Hospitality Law & Liability | 3 |
Approved Substitute: 102-160 | ||
| 109-130 | Lodging Operations | 3 |
| 109-135 | Food/Bvrage/Labor Cost Control | 3 |
| 109-150 | Hotel Sales and Revenue Mgmt | 3 |
| 109-155 | Employee Relation & Leadership | 3 |
Approved Substitute: 317-101 | ||
| 109-157 | Hospitality Mgt Internship | 1 |
| 109-159 | Events Planning | 3 |
| 109-160 | Catering Operations | 3 |
| 196-125 | Management of Customer Service | 3 |
| 196-164 | Recruitment and Staffing | 3 |
| 196-165 | Employee Train and Develop | 3 |
| 314-131 | Culinary for Bakers | 2 |
Approved Substitute: 316-100 | ||
| 316-110 | Applied Food Service Sanitatn | 1 |
| General Studies | ||
| 801-136 | English Composition 1 | 3 |
Approved Substitute: 801-223 | ||
| 801-196 | Oral/Interpersonal Comm | 3 |
Approved Substitute: 801-198 | ||
| 804-123 | Math w Business Apps | 3 |
| 809-195 | Economics | 3 |
| 809-199 | Psychology of Human Relations | 3 |
Approved Substitute: 809-198 | ||
| 890-108 | Employment Success | 1 |
| Total Credits | 62 | |
| First Year | ||
|---|---|---|
| Fall Term 1 | Credits | |
| 109-150 | Hotel Sales and Revenue Mgmt | 3 |
| 314-131 | Culinary for Bakers | 2 |
| 316-110 | Applied Food Service Sanitatn | 1 |
| 890-108 | Employment Success | 1 |
| Credits | 7 | |
| Fall Term 2 | ||
| 109-101 | Study of Hospitality | 2 |
| 109-160 | Catering Operations | 3 |
| 804-123 | Math w Business Apps | 3 |
| Credits | 8 | |
| Spring Term 1 | ||
| 109-135 | Food/Bvrage/Labor Cost Control | 3 |
| 109-155 | Employee Relation & Leadership | 3 |
| Credits | 6 | |
| Spring Term 2 | ||
| 109-121 | Restaurant Operations Mgmt | 4 |
| 109-125 | Hospitality Law & Liability | 3 |
| Credits | 7 | |
| Second Year | ||
| Summer Term | ||
| 109-157 | Hospitality Mgt Internship | 1 |
| Credits | 1 | |
| Fall Term 1 | ||
| 101-105 | Accounting Fundamentals | 3 |
| 109-159 | Events Planning | 3 |
| 801-136 | English Composition 1 | 3 |
| Credits | 9 | |
| Fall Term 2 | ||
| 109-130 | Lodging Operations | 3 |
| 196-164 | Recruitment and Staffing | 3 |
| 801-196 | Oral/Interpersonal Comm | 3 |
| Credits | 9 | |
| Spring Term 1 | ||
| 104-102 | Marketing Principles | 3 |
| 196-125 | Management of Customer Service | 3 |
| 809-195 | Economics | 3 |
| Credits | 9 | |
| Spring Term 2 | ||
| 196-165 | Employee Train and Develop | 3 |
| 809-199 | Psychology of Human Relations | 3 |
| Credits | 6 | |
| Total Credits | 62 | |