Hospitality Management A.A.S.
The program prepares students for various entry-level management positions in the food service, lodging, and gaming industries. The curriculum enables graduating students to pursue various positions, such as Front Desk Supervisor, Food Service Supervisor, Convention Services Manager, Banquet Manager, Restaurant Manager, Purchasing Agent, Housekeeping Manager, Maitre D', Hotel Sales Manager, Beverage Manager, Casino Operations Manager, Hotel Reservations Manager, Hotel Reservations Specialist, and Food Production Supervisor. A 300-hour practicum provides students with on-site training in fine restaurants and hotels.
Courses
- ACC121 — Principles of Accounting I
- ACC211 — Computerized Accounting
- BIO201 — Practical Nutrition
- BUS230 — Business Law
- CAI114 — Tableservice I
- CAI115 — Food Sanitation & Culinary Pri
- CAI117 — Production Kitchen Skills I
- CAI118 — Pantry and Breakfast Cookery
- CAI119 — Bakeshop I
- CAI121 — Product Id & Purchasing
- CAI125 — Externship I
- CAI210 — Menu and Facilities Design
- CAI223 — Food, Bev & Labor Cost Control
- CSC100 — Intro to Computers & Computing
- CSS100 — College Student Success
- ECO201 — Principles of Macroeconomics
- ECO202 — Principles of Microeconomics
- ENG101 — College Composition I
- ENG102 — College Comp II
- ENG112 — Speech
- HMT106 — Culture & Geography in Tourism
- HMT111 — Intro to Entrepreneurship
- HMT112 — Intro to Travel and Tourism
- HMT115 — The Urban Entrepreneur
- HMT116 — Restaurant Operations Mgmt
- HMT121 — Hotel Practicum
- HMT128 — Event Planng Travel & Tourism
- HMT202 — Innovation, Creativity & MKT
- HMT209 — Tour Marketing, Sales & Promo
- HMT217 — Franchising
- HUM128 — Food and Culture
- MAN221 — Marketing
- MAT103 — Business Mathematics
- MAT114 — Intro Prob & Stats