Business Technologies AAS – Hotel/Restaurant/Hospitality – Hospitality Management Degree

Code: AAS.BT.HR.HOSP

Business Technologies, Hotel/Restaurant/Hospitality - Hospitality Management Students interested specifically in the management of people, goods, and services in the hospitality industry, should enroll in this program option. Students will understand the regulations and standards that concern the hospitality industry and be proficient in food preparation, purchasing, and all phases of hospitality work, supervision and management. Graduates are eligible for jobs and supervisory or middle management positions in hotels, restaurants, food service companies, and related areas of the hospitality industry.

Students interested specifically in the management of people, goods, and services in the hospitality industry should enroll in this program.  Students will understand the regulations and standards that concern the hospitality industry, and be proficient in food preparation, purchasing and all phases of hospitality work, supervision, and management. Other courses include restaurant service management, front office procedures.  Graduates are eligible for jobs and supervision of middle management positions in hotels, restaurants, food service companies, and related areas of the hospitality industry. Co-Op work experience is available.

Program Learning Outcomes

  • Identify the basic components of the Hospitality Industry.
  • Describe the relationship between the Hospitality Industry and travel and tourist management.
  • Discuss to positive and negative effects of tourism.
  • Compare the company-owned, franchise-licensed, and management contract forms of chain ownership.
  • Identify the steps of hotel development from conceptualization to grand opening.
  • Evaluate methods to maintain quality and cost effective measures.
  • Outline the factors involved in obtaining financial backing for hotel development and operation.
  • Manage cafeteria and table-service kitchens and dining rooms.
  • Evaluate methods to maintain quality and cost effective measures.
  • Define demographics and list ways hospitality guests have reacted to economic or cultural trends.

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

  Humanities Elective** 3

ACC-206Hospitality Accounting

3

BUS-103Business Mathematics

3

HRM-217Issues in the Hospitality Industry

2

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

2

WRT-201English Composition II

3

Total Credit Hours:16

Third Semester

  Social Science Elective* * 3

HRM-104Front Office Procedures

2

HRM-108Computer Applications for the Hospitality Industry

1

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

3

HRM-204Food Purchasing

2

HRM-205Restaurant Service Management

3

HRM-219Hospitality Law

3

Total Credit Hours:17

HRM-202: Class offered only during fall semester.

Fourth Semester

  Math/Computer Science/Natural Science/Technology Elective** 3-4
  Humanities Elective** 3
  General Education Elective** 3

HRM-201Food and Beverage Cost Control

1

HRM-203Beverage Management

2

HRM-206Commercial Restaurant Operation [Spring Only]

3

HRM-207Hotel Sales and Convention Planning

1

Total Credit Hours:16-17

HRM-206: Class offered only during spring 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-104Front Office Procedures

2

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-217Issues in the Hospitality Industry

2

HRM-219Hospitality Law

3

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

2

HRM-202: 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 Elective(s).

Students who enter this program in the spring should reverse the THIRD and FOURTH semesters, that is, take the FOURTH semester before the THIRD semester.

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