Business Technologies AAS – Hotel/Restaurant/Hospitality – Catering and Banquet Management Degree

Code: AAS.BT.HR.CATER

Business Technologies, Hotel/Restaurant/Hospitality - Catering and Banquet Management Students interested specifically in the management and operation of a facility offering catering and banquet services should enroll in this program option. Students will understand the regulations and standards that concern the hospitality industry and be proficient in food preparation and production, purchasing, and all phases of decorating and serving food. Graduates are eligible for jobs and supervisory or middle management positions in the banquet department of hotels, restaurants, food service companies, and related areas of the hospitality industry.

Students interested specifically in the management and operation of a facility offering catering and banquet services will understand the regulations and standards that concern the hospitality industry and be proficient in food preparation and production, purchasing, and all phases of decorating and serving food.  Graduates are eligible for jobs in supervisory or middle management positions in the banquet department of hotels, restaurants, food service companies and related areas of the hospitality industry. Co-Op work experience is available.

Program Learning Outcomes

  • Identify organization and operation of public lodging facilities.
  • Review job titles and responsibilities.
  • Manage cafeteria kitchen and dining rooms.
  • Manage table-service kitchen and dining rooms.
  • Evaluate methods to maintain quality and cost effective measures.
  • Analyze specifications for purchased products.
  • Use professional courtesy and respect for customer’s needs.
  • Treat staff in an ethical and professional manner.
  • Address the basic problems in all food services: Purchasing, receiving, storage, preparation and service effectively.
  • Earn industry-approved ServSafe Certification.
  • Produce menus that are nutritionally adequate and maintain variety, balance and appeal to the target group.
  • Allocate space to accomplish efficient work, materials, and product flow.

Recommended Semester Sequence

First Semester

BUS-101Introduction to Business

3

HRM-101Introduction to Hospitality Management

3

HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-106Menu Planning and Nutrition

1

WRT-101English Composition I

3

Total Credit Hours:16

Second Semester

  General Education Elective* 3
ACC-206Hospitality Accounting

3

BUS-103Business Mathematics

3

HRM-108Computer Applications for the Hospitality Industry

1

HRM-462Co-Op Work Experience [Hotel/Restaurant/Hospitality]

2

WRT-201English Composition II

3

Total Credit Hours:15

Third Semester

  Humanities Elective* 3
  Social Science Elective* 3
HRM-202Quantity Food Production and Services [Fall Only]

3

HRM-203Beverage Management

2

HRM-204Food Purchasing

2

HRM-205Restaurant Service Management

3

HRM-214Banquet and Catering Management

2

Total Credit Hours:18

HRM-202: Class offered only during fall semester.

Fourth Semester

  Humanities Elective* 3
  Math/Computer Science/Natural Science/Technology Elective* 3-4
HRM-201Food and Beverage Cost Control

1

HRM-206Commercial Restaurant Operation [Spring Only]

3

HRM-207Hotel Sales and Convention Planning

1

HRM-213Classical Garde-Manger [Fall Only]

3

HRM-217Issues in the Hospitality Industry

2

Total Credit Hours:16-17

HRM-206: Class offered only during spring semester.

HRM-213 : Class offered only during fall semester.

General Education Requirements

Communication

WRT-101English Composition I

3

WRT-201English Composition II

3

-or

WRT-202Technical Writing

3

Total Credit Hours:6

Humanities Electives*

Two general education courses selected from the following fields, with no more than one course in any one field: Arts (Art [ART], Music [MUS], Theatre Arts [THR], Cinema Studies [CIN]); History (HIS); Literature (LIT); Philosophy and Religion (PHR); World Languages and Cultures (LAN).

Total Credit Hours:6

Social Science Elective*

One general education course selected from the following fields: Economics (ECO); Geography (GEO); Political Science (POL); Psychology (PSY); Sociology (SOC) and Anthropology (ANT).

Total Credit Hours:3

Mathematics, Natural Science, and Technology*

One general education course to be selected from the following fields: Mathematics (MAT); Computer Science (CIS) Information Technology (INF); Biology (BIO); Chemistry (CHM); Physics (PHY).

Total Credit Hours:3-4

Additional General Education Elective*

Total Credit Hours:3

Total Credit Hours: 21-22

Program Requirements

ACC-206Hospitality Accounting

3

BUS-101Introduction to Business

3

BUS-103Business Mathematics

3

HRM-101Introduction to Hospitality Management

3

HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-106Menu Planning and Nutrition

1

HRM-108Computer Applications for the Hospitality Industry

1

HRM-201Food and Beverage Cost Control

1

HRM-202Quantity Food Production and Services [Fall Only]

3

HRM-203Beverage Management

2

HRM-204Food Purchasing

2

HRM-205Restaurant Service Management

3

HRM-206Commercial Restaurant Operation [Spring Only]

3

HRM-207Hotel Sales and Convention Planning

1

HRM-213Classical Garde-Manger [Fall Only]

3

HRM-214Banquet and Catering Management

2

HRM-217Issues in the Hospitality Industry

2

HRM-462Co-Op Work Experience [Hotel/Restaurant/Hospitality]

2

HRM-202, HRM-213: Class offered only during fall semester.

HRM-206: Class offered only during spring semester.

Total Credit Hours: 44

Total Credit Hours: 65-66

Specific Program Notes

*General Education Course List.

Students enrolled in this program ARE NOT REQUIRED to successfully complete a course in basic algebra if indicated by Placement Testing.