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
Suggested Semester 2
Suggested Semester 3
Suggested Semester 4
*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
BMGT 150 | International Business Issues Seminar | 1 |
CMGT 100 | Culinary Basics | 1 |
HMGT 111 | Foodservice Safety and Sanitation | 1 |
HMGT 120 | Food Preparation I | 3 |
HMGT 165 | Introduction to the Cruise Ship Industry | 3 |
HMGT 220 | Food Preparation II | 3 |
HMGT 225 | Hospitality Purchasing and Cost Control | 3 |
HMGT 260 | Fundamentals of Wines, Spirits and Beers | 3 |
HMGT 285 | Dining Room Service | 1 |
HMGT 290 | Food and Beverage Management Field Internship | 1 |
Lodging Management
BMGT 150 | International Business Issues Seminar | 1 |
HMGT 160 | Introduction to Travel and Tourism | 2 |
HMGT 163 | Introduction to Meetings, Conventions, and Expositions | 3 |
HMGT 180 | Hospitality Management Internship | 2 |
HMGT 225 | Hospitality Purchasing and Cost Control | 3 |
HMGT 242 | Lodging Management and Operations | 3 |
HMGT 244 | Managing the Housekeeping Operation | 2 |
HMGT 260 | Fundamentals of Wines, Spirits and Beers | 3 |
HMGT 285 | Dining Room Service | 1 |
Event Management
BMGT 175 | Business Communications | 3 |
HMGT 160 | Introduction to Travel and Tourism | 2 |
HMGT 163 | Introduction to Meetings, Conventions, and Expositions | 3 |
HMGT 164 | Event Management | 3 |
HMGT 165 | Introduction to the Cruise Ship Industry | 3 |
HMGT 180 | Hospitality Management Internship | 2 |
HMGT 242 | Lodging Management and Operations | 3 |
A graduate should be able to
- 1. Function at the entry-level or mid-level management position within the hospitality field.
- 2. Execute and oversee basic skills involving food preparation and lodging operations satisfactorily.
- 3. Maintain appropriate cost control and financial management skills.
- 4. Utilize problem-solving skills related to managerial issues with the hospitality/tourism industry.
- 5. Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.
- 6. Operate in a context of legal, ethical, and service modes as set by the industry.
Total Credit Hours: 60