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

Management/Supervision Track, Hospitality Management AAS


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(R): 347B

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


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.

*** Offered spring only.

**** 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.

*** Offered spring only.

**** 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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