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Rouse Company Foundation Student Services Building

Hospitality Management - A.A.S. Degree (Career)

Application Code 178

For curriculum information, contact the Business and Computer Systems Division—Room DH-239—443-518-1520.

The Hospitality Management program is designed to prepare graduates to function at mid-level management positions in the hospitality/tourism field. It is organized to provide theory and application for the following arenas within the career: Food and Beverage Management, Lodging Management, and Event Management. Variations in internships and availability of electives accommodate those who have no experience as well as those who have relevant past experience. This program will prepare graduates for employment in hospitality. Transferability to several four-year programs has been developed.

Suggested Semester 1

Course NumberTitleCredits
ENGL-121College Composition

3

BMGT-100Introduction to Business and Organization

3

HMGT-101Introduction to the Hospitality Industry

3

-Mathematics Core Course

3

-Electives*

6

Suggested Semester 2

Course NumberTitleCredits
ACCT-111Principles of Accounting I

3

BMGT-130Principles of Marketing

3

CMSY-126Introduction to the Internet

1

HMGT-250Food and Beverage Management and Service

3

-Electives*

6

Suggested Semester 3

Course NumberTitleCredits
ECON-101Principles of Economics (Macro)

3

-Science Core Course (must include lab)

4

-Electives*

7-8

Suggested Semester 4

Course NumberTitleCredits
BMGT-240Human Resource Management

3

SPCH-101Introduction to Human Communication

3

-Arts & Humanities Core Group A

3

-Social & Behavioral Sciences Core Group B

3

-Elective*

3

*Electives - Select from the following:

Courses are grouped into three areas, but students are free to select credits from any area.

Food and Beverage Management

Course NumberTitleCredits
BMGT-150International Business Issues Seminar

1

CMGT-100Culinary Basics

1

HMGT-111Foodservice Safety and Sanitation

1

HMGT-120Food Preparation I

3

HMGT-165Introduction to the Cruise Ship Industry

3

HMGT-220Food Preparation II

3

HMGT-225Hospitality Purchasing and Cost Control

3

HMGT-260Fundamentals of Wines, Spirits and Beers

3

HMGT-285Dining Room Service

1

HMGT-290Food and Beverage Management Field Internship

1

Lodging Management

Course NumberTitleCredits
BMGT-150International Business Issues Seminar

1

HMGT-160Introduction to Travel and Tourism

2

HMGT-163Introduction to Meetings, Conventions, and Expositions

3

HMGT-180Hospitality Management Internship

2

HMGT-225Hospitality Purchasing and Cost Control

3

HMGT-242Lodging Management and Operations

3

HMGT-244Managing the Housekeeping Operation

2

HMGT-260Fundamentals of Wines, Spirits and Beers

3

HMGT-285Dining Room Service

1

Event Management

Course NumberTitleCredits
BMGT-175Business Communications

3

HMGT-160Introduction to Travel and Tourism

2

HMGT-163Introduction to Meetings, Conventions, and Expositions

3

HMGT-164Event Management

3

HMGT-165Introduction to the Cruise Ship Industry

3

HMGT-180Hospitality Management Internship

2

HMGT-242Lodging Management and Operations

3

A graduate should be able to

  1. 1. Function at the entry-level or mid-level management position within the hospitality field.
  2. 2. Execute and oversee basic skills involving food preparation and lodging operations satisfactorily.
  3. 3. Maintain appropriate cost control and financial management skills.
  4. 4. Utilize problem-solving skills related to managerial issues with the hospitality/tourism industry.
  5. 5. Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.
  6. 6. Operate in a context of legal, ethical, and service modes as set by the industry.

Total Credit Hours: 60-61