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 |
| BUS 137 | Principles of Management | 3 | 0 | 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 |
| Semester Total: | 13 | 4 | 15 |
Spring Semester I
| ENG 114 | Professional Research & Reporting | 3 | 0 | 3 |
| HRM 124 | Guest Service Management | 2 | 2 | 3 |
| HRM 140* | Legal Issues-Hospitality | 3 | 0 | 3 |
| HRM 240* | Marketing for Hospitality | 3 | 0 | 3 |
| MAT 110 | Mathematical Measurement and Literacy | 2 | 2 | 3 |
| Semester Total: | 13 | 4 | 15 |
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 |
| | Social Science Elective (3,0,3) | 3 | 0 | 3 |
| Semester Total: | 3 | 20 | 5 |
Fall Semester II
| ACC 120 | Principles of Financial Accounting | 3 | 2 | 4 |
| BUS 230 | Small Business Management | 3 | 0 | 3 |
| CTS 130 | Spreadsheet | 2 | 2 | 3 |
| HRM 210* | Meetings and Event Planning | 3 | 0 | 3 |
| HRM 230* | Club & Resort Management | 3 | 0 | 3 |
| Semester Total: | 14 | 4 | 16 |
Spring Semester II
| ACC 121 | Principles of Managerial Accounting | 3 | 2 | 4 |
| 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 |
| | Humanities/Fine Arts Elective (3 ,0, 3) | 3 | 0 | 3 |
| Semester Total: | 15 | 2 | 16 |
* Denotes industry certification courses.