Hotel/Restaurant Management (A.A.S.)
Food Service Management Option

Purpose

The Hotel and Restaurant Management - Food Service program is designed to prepare the graduate for employment in an entry level food service management position. (Articulation agreements are available at several 4-year colleges and most accept our credits.)

Program Objectives

A graduate should be able to:

  • demonstrate the skills necessary to obtain an entry level position as a food-service management trainee and as a manager in a fast food restaurant.
  • demonstrate the basic knowledge and skills needed to continue the educational process toward more advanced training leading to career advancement.
  • demonstrate college level literacy in economics and business as a basis for making intelligent business, political, and personal economic decisions.

Curriculum

First Semester

ENG 101 English Composition I3
ACC 110 Business Mathematics3
HOS 111 Introduction to the Hospitality Industry3
HOS 115 Management of Food and Beverage Service3
HOS 198 Coop3
Elective Physical Education 2
(17 Credit Hours)

Second Semester

ENG 117 Writing for Business and Industry3
ACC 111 Accounting Principles I3
HOS 130 Safety and Sanitation3
CIS 110 Mgt of Information Systems3
HOS 151 Purchasing for Hospitality Oper3
(16 Credit Hours)

Third Semester

ECO 110 Elements of Economics3
HOS 220 Menu Planning/Cost/Design3
HOS 211 Basic Food Prep4
HOS 231 Hospitality Marketing Management3
HOS 298 Coop3
(16 Credit Hours)

Fourth Semester

SPC 110 Introduction to Speech Communication or 3
SPC 230 Communication in Organizations
Elective History of Western Civilization 3
HOS 212 Advanced Food Prep/Management 4
HOS 241 Hospitality Management Techniques 3
Elective Elective 3
(16 Credit Hours)

TOTAL SEMESTER HOURS CREDIT: 64