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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

Course NumberTitleCredits
ENGL 121College Composition

3
BMGT 100Introduction to Business and Organization

3
HMGT 101Introduction to the Hospitality Industry

3
Gen Ed Core Mathematics Core Course

3
Elective 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
Elective Electives*

6

Suggested Semester 3

Course NumberTitleCredits
ECON 101Principles of Economics (Macro)

3
Gen Ed Core Science Core Course (must include lab)

4
Elective Electives*

7

Suggested Semester 4

Course NumberTitleCredits
BMGT 240Human Resource Management

3
SPCH 101Introduction to Human Communication

3
Gen Ed Core Arts & Humanities Core Group A

3
Gen Ed Core Social & Behavioral Sciences Core Group B

3
Elective 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
SPCH 175Business Communications

3
HMGT 160Introduction to Travel and Tourism

2
HMGT 163Introduction to Meetings, Conventions, and Expositions

3
HMGT 164Conference 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. 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: 63