Hotel/Restaurant Management (A.A.S.)
Hotel Management Option
Purpose
The Hotel and Restaurant Management program is designed to
prepare the graduate for employment in an entry level hotel
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 management trainee in a hotel or motel.
- 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
(17 Credit Hours)
Second Semester
| ENG
117 |
Writing for Business and Industry |
3 |
| ACC
111 |
Accounting Principles I |
3 |
| HOS
130 |
Hospitality Sanitation and Safety |
3 |
| CIS
110 |
Management Information Systems |
3 |
| HOS
151 |
Purchasing for Hospitality Operations |
3 |
(15 Credit Hours)
Third Semester
| HOS 220 |
Menu Planning, Costing and Design |
3 |
| HOS
211 |
Basic Quantity Food Preparation |
4 |
| HOS
231 |
Hospitality Marketing Management | 3 |
| HOS
251 |
Hotel Management |
3 |
| HOS
298 |
Coop Intern in Hotel/Rest II |
3 |
(16 Credit Hours)
Fourth Semester
| SPC
110 |
Introduction to Speech Communication or |
3 |
| SPC
230 |
Communication in Organizations |
| Elective |
History
of Western Civilizations |
3 |
| Elective |
Elective |
3 |
| HOS
241 |
Hospitality Management Techniques |
3 |
| ECO
110 |
Elements of Economics |
3 |
(15 Credit Hours)
TOTAL SEMESTER HOURS CREDIT: 63
| 
