Hospitality Management, A.A.S.
The goal of this program is to prepare students to work in entry-level leadership positions (e.g., supervisor and assistant managers) in various departments of full-service hotel or food and beverage operations. There continues to be strong industry demand for college-educated individuals who have practical work experience in hospitality operations.
Courses
- ACC 152 — Financial Accounting
- BCA 213 — Intermediate Computer Business Applications
- COM 723 — Workplace Communications
- CSC 116 — Information Computing
- ENG 105 — Composition I
- ENG 106 — Composition II
- FLS 118 — Spanish for Professionals
- HCM 100 — Sanitation and Safety
- HCM 213 — Service Management (Lab)
- HCM 251 — Purchasing, Receiving and Inventory
- HCM 260 — Hospitality Math
- HCM 279 — Hospitality Accounting
- HCM 310 — Hospitality Law
- HCM 321 — Introduction to Hospitality Industry
- HCM 330 — Hospitality Personnel Management
- HCM 354 — Service Techniques
- HCM 597 — Front Office and Revenue Management
- HCM 599 — Engineering and Risk Management
- HCM 600 — Introduction to Lodging Operations
- HCM 601 — Housekeeping and Environmental Services
- HCM 603 — Hotel Sales, Catering and Event Management
- HCM 614 — Leadership in Hospitality
- HCM 616 — Hospitality Professionalism
- HCM 618 — Food and Beverage Operations
- HCM 924 — Honors Project
- HCM 930 — Internship Seminar
- HCM 933 — Internship
- HCM 934 — Internship Seminar II
- HCM 935 — Internship II
- MKT 110 — Principles of Marketing
- PSY 111 — Introduction to Psychology
- SPC 101 — Fundamentals of Oral Communication