Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
APPLICATION CODE 328
For curriculum information, contact the Business and Computer Systems Division—Room DH-239—443-518-1520.
The Hotel, Restaurant, and Event 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
Suggested Semester 2
Suggested Semester 3
Suggested Semester 4
*Electives - Select from the following:
Food and Beverage Management
Lodging Management
HMGT 160 | The Travel and Tourism Industry | 2 |
HMGT 163 | Meetings, Conventions, and Expositions | 3 |
HMGT 244 | Managing the Housekeeping Operation | 2 |
HMGT 260 | Fundamentals of Wines, Spirits, and Beers | 3 |
Event Management
A graduate should be able to
- Function at the entry-level or mid-level management position within the hospitality field.
- Execute and oversee basic skills involving lodging operations satisfactorily.
- Maintain appropriate cost control and financial management skills.
- Utilize problem-solving skills related to managerial issues with the hospitality/tourism industry.
- Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.
- Operate in a context of legal, ethical, and service modes as set by the industry.
Total Credit Hours: 63