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Montgomery College    
 
    
 
  Nov 18, 2017
 
Montgomery College 2016-2017 Catalog [ARCHIVED CATALOG]

Food and Beverage Management Track, Hospitality Management AAS


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(R): 347A

Return to: Hospitality Management AAS   

This program of study is for the student preparing to enter the lodging and food service industry in a supervisory and management capacity. The curriculum contains a core of required courses and general education requirements. Students can customize their remaining studies by taking one of three concentrations: food and beverage management; management/supervision; and meeting, conference, and event planning.

General Education Course Selections


Click here to view the Foundation/Distribution Courses  for selection to fulfill the General Education Course Requirements.

Suggested Course Sequence


All students should consult an advisor.

First Semester


Second Semester


Third Semester


Fourth Semester


Total Credit Hours: 60


* ENGL 101 /ENGL 101A , if needed, for ENGL 102 /ENGL 103 , or general elective.

**  ECON 201  is recommended for the BSSD selection.

‡ Offered fall only.

 

 

Program Outline / Degree Requirements


General Education Requirements


Foundation Courses


  • English Foundation 3 semester hours (ENGF)
  • Mathematics foundation 3 semester hours (MATF)

Distribution Courses


  • Arts or humanities distribution 3 semester hours (ARTD or HUMD)
  • Behavioral and social sciences distribution 3 semester hours (BSSD) **
  • Natural science distribution with lab 4 semester hours (NSLD)

General Education Elective


Total Credit Hours: 60


* ENGL 101 /ENGL 101A , if needed, for ENGL 102 /ENGL 103 , or general elective.

**  ECON 201  is recommended for the BSSD selection.

‡ Offered fall only.

 

 

Program Outcomes


Upon completion of this program a student will be able to:

  • Demonstrate knowledge of the broad scope and complexity of the hospitality industry.
  • Identify key components of exemplary customer service and explain how hospitality employees perform responsibilities in an ethical manner.
  • Explain the importance of respecting and promoting diversity, and demonstrate cultural competency in the hospitality industry.
  • Demonstrate ability to work individually or in a team to effectively identify, assess, and generate solutions for managerial challenges in the hospitality industry.

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