Hospitality Management - A.A.S. Degree (Career)
Application Code 178
For curriculum information, contact the Business and Computer Systems Division—Room DH-239—443-518-1520.
The Hospitality Management program is designed to prepare graduates to function at mid-level management positions in the hospitality/tourism field. It is organized to provide theory and application for the following arenas within the career: Food and Beverage Management, Lodging Management, and Event Management. Variations in internships and availability of electives accommodate those who have no experience as well as those who have relevant past experience. This program will prepare graduates for employment in hospitality. Transferability to several four-year programs has been developed.
Suggested Semester 1
Suggested Semester 2
| ACCT-111 | Principles of Accounting I | 3 |
| BMGT-130 | Principles of Marketing | 3 |
| CMSY-126 | Introduction to the Internet | 1 |
| HMGT-250 | Food and Beverage Management and Service | 3 |
| - | Electives* | 6 |
Suggested Semester 3
Suggested Semester 4
*Electives - Select from the following:
Courses are grouped into three areas, but students are free to select credits from any area.
Food and Beverage Management
| BMGT-150 | International Business Issues Seminar | 1 |
| CMGT-100 | Culinary Basics | 1 |
| HMGT-111 | Foodservice Safety and Sanitation | 1 |
| HMGT-120 | Food Preparation I | 3 |
| HMGT-165 | Introduction to the Cruise Ship Industry | 3 |
| HMGT-220 | Food Preparation II | 3 |
| HMGT-225 | Hospitality Purchasing and Cost Control | 3 |
| HMGT-260 | Fundamentals of Wines, Spirits and Beers | 3 |
| HMGT-285 | Dining Room Service | 1 |
| HMGT-290 | Food and Beverage Management Field Internship | 1 |
Lodging Management
| BMGT-150 | International Business Issues Seminar | 1 |
| HMGT-160 | Introduction to Travel and Tourism | 2 |
| HMGT-163 | Introduction to Meetings, Conventions, and Expositions | 3 |
| HMGT-180 | Hospitality Management Internship | 2 |
| HMGT-225 | Hospitality Purchasing and Cost Control | 3 |
| HMGT-242 | Lodging Management and Operations | 3 |
| HMGT-244 | Managing the Housekeeping Operation | 2 |
| HMGT-260 | Fundamentals of Wines, Spirits and Beers | 3 |
| HMGT-285 | Dining Room Service | 1 |
Event Management
| BMGT-175 | Business Communications | 3 |
| HMGT-160 | Introduction to Travel and Tourism | 2 |
| HMGT-163 | Introduction to Meetings, Conventions, and Expositions | 3 |
| HMGT-164 | Event Management | 3 |
| HMGT-165 | Introduction to the Cruise Ship Industry | 3 |
| HMGT-180 | Hospitality Management Internship | 2 |
| HMGT-242 | Lodging Management and Operations | 3 |
A graduate should be able to
- 1. Function at the entry-level or mid-level management position within the hospitality field.
- 2. Execute and oversee basic skills involving food preparation and lodging operations satisfactorily.
- 3. Maintain appropriate cost control and financial management skills.
- 4. Utilize problem-solving skills related to managerial issues with the hospitality/tourism industry.
- 5. Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.
- 6. Operate in a context of legal, ethical, and service modes as set by the industry.
Total Credit Hours: 60-61