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.
Critical Life Skills
To help our students prepare for success in a workplace and society that is increasingly global, multicultural and collaborative, we provide curricular and co-curricular opportunities to develop critical life skills. WCTC is committed to teaching all students the following skills:
- Communication: Demonstrate appropriate communication.
- Critical Thinking/Problem Solving: Demonstrate critical thinking skills to analyze situations and solve problems.
- Relationships: Demonstrate effective interpersonal skills.
- Self-management: Demonstrate responsible and respectful behavior.
Listed below are the required courses for the program. To view the recommended sequence for taking courses click on the plan of study tab(s) above. Work with your Academic Advisor to design a program plan!
View your Program Matrix to find out when each course will be offered (term and time of day).
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 | Internship - Hospitality Mgt | 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 |
890-108 | Employment Success | 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 | ||
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 | Internship - Hospitality Mgt | 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 | ||
809-199 | Psychology of Human Relations | 3 |
196-165 | Employee Train and Develop | 3 |
Credits | 6 | |
Total Credits | 62 |