Management/Supervision Track, Hospitality Management AAS

(R): 347B

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

BSAD 101 - Introduction to Business 3 semester hours
ENGL 101 - Introduction to College Writing 3 semester hours *
HMGT 100 - Customer Service in the Hospitality Industry 1 semester hour
HMGT 101 - Introduction to the Hospitality Industry 3 semester hours
HMGT 105 - Food Service Sanitation 1 semester hour
Health course (HLTH) 3 semester hours (GEEL)
Mathematics foundation 3 semester hours (MATF)

Second Semester

COMM 108 - Introduction to Human Communication 3 semester hours (GEEL)
OR
COMM 112 - Business and Professional Speech Communication 3 semester hours (GEEL)
HMGT 143 - Management of Front Office Operations 3 semester hours ^***
HMGT 211 - Supervision and Leadership in the Hospitality Industry 3 semester hours
NUTR 101 - Introduction to Nutrition 3 semester hours
English foundation 3 semester hours (ENGF)

Third Semester

HMGT 201 - Lodging and Food Service Law 3 semester hours ^****
HMGT 220 - Property Security and Facilities Management 3 semester hours ^****
HMGT 240 - Lodging and Food Service Sales and Advertising 3 semester hours ^****
Arts or humanities distribution 3 semester hours (ARTD or HUMD)
Behavioral and social sciences distribution 3 semester hours (BSSD) **

Fourth Semester

HMGT 207 - Legal Issues in Labor Management 3 semester hours ^****
HMGT 212 - Managing Hospitality Human Resources 3 semester hours ^****
HMGT 290 - Hospitality Practicum 3 semester hours
Natural sciences distribution with lab 4 semester hours (NSLD)

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

COMM 108 - Introduction to Human Communication 3 semester hours (GEEL)
OR
COMM 112 - Business and Professional Speech Communication 3 semester hours (GEEL)
HLTH course (HLTH) 3 semester hours (GEEL)

Program Requirements

BSAD 101 - Introduction to Business 3 semester hours
ENGL 101 - Introduction to College Writing 3 semester hours ^*
HMGT 100 - Customer Service in the Hospitality Industry 1 semester hour
HMGT 101 - Introduction to the Hospitality Industry 3 semester hours
HMGT 105 - Food Service Sanitation 1 semester hour
HMGT 143 - Management of Front Office Operations 3 semester hours ***
HMGT 201 - Lodging and Food Service Law 3 semester hours ****
HMGT 207 - Legal Issues in Labor Management 3 semester hours ***
HMGT 211 - Supervision and Leadership in the Hospitality Industry 3 semester hours
HMGT 212 - Managing Hospitality Human Resources 3 semester hours ****
HMGT 220 - Property Security and Facilities Management 3 semester hours ****
HMGT 240 - Lodging and Food Service Sales and Advertising 3 semester hours ****
HMGT 290 - Hospitality Practicum 3 semester hours
NUTR 101 - Introduction to Nutrition 3 semester hours

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.