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Hospitality: Restaurant Management

The Associate in Applied Science (AAS) in Hospitality: Restaurant Management is designed to prepare graduates for management careers in restaurant and commercial food service industry. The curriculum provides professional skills in beverage management, food production, accounting, information systems, marketing, human resources, and hospitality law, and fulfills the general education requirements for an Associate in Applied Science (AAS) degree. A Certificate of Completion (CCL) in Hospitality: Restaurant Management is fully embedded within this AAS.

Details

Academic Career
Credit
Degree/Certificate Type
Career and Technical Associate Degree
Academic Plan
Associate in Applied Science (AAS)
Academic Plan Code
3560
Total Credits Required
61-66
Catalog Year
2020-2021
What You'll Learn

This pathway map will help you gain the expertise needed to:

  1. Apply the components of beverage management, menu development, cost control, and alcohol law for beverage operation.
  2. Perform the major functions involved in the effective management of a restaurant.
  3. Create favorable guest experiences by using professional service management techniques in a hospitality environment.
  4. Demonstrate the essential functions of hospitality industry management, including human resources, guest services, food production, marketing, as well as hospitality and tourism law.
  5. Communicate in an effective manner, consistent with the professional standards of the hospitality industry.
  6. Integrate professional, ethical, and legal standards into hospitality business practices.
  7. Demonstrate an understanding of the elements and current trends that comprise the hospitality industry.
  8. Critically analyze a wide range of problems in the hospitality industry to generate applicable solutions.
  9. Employ industry specific and current business technologies to inform and enhance individual and organizational performance.
  10. Apply the principles and practices of financial and managerial accounting to analyze hospitality management financial statements.
Career Opportunities

Successful completion of this degree may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Arizona-based annual median wages* for this program. Education requirements vary for the occupations listed below, so you may need further education or degrees in order to qualify for some of these jobs and earn the related salaries. Please visit with an academic advisor and/or program director for additional information.

* Wage information sourced from the Bureau of Labor Statistics, Occupational Employment Statistics Program. Updated May 2019.
Course Sequence by Term

The following is the suggested course sequence by term. Please keep in mind:

  • Students should meet with an academic advisor to develop an individual education plan that meets their academic and career goals. Use the Pathway Planner tool in your Student Center to manage your plan.
  • The course sequence is laid out by suggested term and may be affected when students enter the program at different times of the year.
  • Initial course placement is determined by current district placement measures and/or completion of 100-200 level course and/or program requirements.
  • Degree and transfer seeking students may be required to successfully complete a MCCCD First Year Experience Course (FYE) within the first two semesters at a MCCCD College. Courses include AAA/CPD150, AAA/CPD150AC, CPD104, and AAA115/CPD115. Course offerings will vary by college. See an academic, program, or faculty advisor for details.
  • Consult with your faculty mentor or academic advisor to determine educational requirements, including possible university transfer options, for your chosen career field.

Full-time Sequence

Full-time status is 12 credits to 18 credits per semester.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course
Number
Course Name Requisites Notes Area Credits
ENG101 or
ENG107
First-Year Composition or First-Year Composition for ESL Critical course Gateway course FYC 3
AAA/CPD115 or
AAA/CPD150 or
AAA/CPD150AC or
CPD104
Creating College Success or Strategies for College Success or Educational and Career Planning or Career and Personal Development 0–3
MA Mathematics Critical course Gateway course 3–6
HU Humanities, Fine Arts, and Design 3
HRM110 Introduction to Hospitality and Tourism Management Critical course Gateway course 3
HRM150 Hospitality and Tourism Information Systems I 3

Term 2

A sequence of suggested courses that should be taken during Term 2
Course
Number
Course Name Requisites Notes Area Credits
CRE101 College Critical Reading and Critical Thinking L 0–3
ENG102 or
ENG108
First-Year Composition or First-Year Composition for ESL FYC 3
SQ or SG Natural Sciences FON241/241LL recommended 4
HRM140 Food Production Concepts 3
HRM250 Hospitality And Tourism Information Systems II 3
COM100 or
COM110 or
COM225 or
COM230
Introduction to Human Communication or Interpersonal Communication or Public Speaking or Small Group Communication SB or L 3

Term 3

A sequence of suggested courses that should be taken during Term 3
Course
Number
Course Name Requisites Notes Area Credits
ECN211 or
ECN212 or
PSY101 or
REC120
Macroeconomic Principles or Microeconomic Principles or Introduction to Psychology or Leisure and the Quality of Life SB 3
HRM230 Beverage Management 3
ACC211 or
HRM265
Financial Accounting or Financial Management for Hospitality and Tourism ACC211 recommended for students intending to transfer to NAU 3
HRM270 Hospitality Marketing 3
RE Restricted Electives 3

Term 4

A sequence of suggested courses that should be taken during Term 4
Course
Number
Course Name Requisites Notes Area Credits
RE Restricted Electives HRM240 recommended 3
HRM260 Hospitality Human Resource Management 3
HRM275 Restaurant Management Only available Spring 3
HRM220 Hospitality Managerial Accounting 3
HRM280 Hospitality and Tourism Law 3

Restricted Electives

A list of program electives for this pathway map
Course
Number
Course Name Requisites Notes Area Credits
HRM142 Wine: From Vine to Table 3
HRM145 Events Management 3
HRM235 Club Management 3
HRM240 Commercial Food Production 3
HRM295AA or
HRM295AB or
HRM295AC
Hospitality Internship or Hospitality Internship or Hospitality Internship 1–3

Part-time Sequence

Part-time status is 11 credit hours or less.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course
Number
Course Name Requisites Notes Area Credits
ENG101 or
ENG107
First-Year Composition or First-Year Composition for ESL Critical course Gateway course FYC 3
AAA/CPD115 or
AAA/CPD150 or
AAA/CPD150AC or
CPD104
Creating College Success or Strategies for College Success or Educational and Career Planning or Career and Personal Development 0–3
HRM110 Introduction to Hospitality and Tourism Management Critical course Gateway course 3

Term 2

A sequence of suggested courses that should be taken during Term 2
Course
Number
Course Name Requisites Notes Area Credits
HRM150 Hospitality and Tourism Information Systems I 3
CRE101 College Critical Reading and Critical Thinking L 0–3
ENG102 or
ENG108
First-Year Composition or First-Year Composition for ESL FYC 3

Term 3

A sequence of suggested courses that should be taken during Term 3
Course
Number
Course Name Requisites Notes Area Credits
MA Mathematics Critical course Gateway course 3–6
HRM250 Hospitality And Tourism Information Systems II 3

Term 4

A sequence of suggested courses that should be taken during Term 4
Course
Number
Course Name Requisites Notes Area Credits
COM100 or
COM110 or
COM225 or
COM230
Introduction to Human Communication or Interpersonal Communication or Public Speaking or Small Group Communication SB or L 3
HRM230 Beverage Management Only available Spring semester 3

Term 5

A sequence of suggested courses that should be taken during Term 5
Course
Number
Course Name Requisites Notes Area Credits
SQ or SG Natural Sciences FON241/241LL recommended 4
HRM140 Food Production Concepts 3

Term 6

A sequence of suggested courses that should be taken during Term 6
Course
Number
Course Name Requisites Notes Area Credits
HU Humanities, Fine Arts, and Design 3
RE Restricted Electives HRM240 Recommended 3

Term 7

A sequence of suggested courses that should be taken during Term 7
Course
Number
Course Name Requisites Notes Area Credits
ECN211 or
ECN212 or
PSY101 or
REC120
Macroeconomic Principles or Microeconomic Principles or Introduction to Psychology or Leisure and the Quality of Life SB 3
RE Restricted Electives 3

Term 8

A sequence of suggested courses that should be taken during Term 8
Course
Number
Course Name Requisites Notes Area Credits
HRM275 Restaurant Management 3
ACC211 or
HRM265
Financial Accounting or Financial Management for Hospitality and Tourism 3

Term 9

A sequence of suggested courses that should be taken during Term 9
Course
Number
Course Name Requisites Notes Area Credits
HRM220 Hospitality Managerial Accounting 3
HRM270 Hospitality Marketing 3

Term 10

A sequence of suggested courses that should be taken during Term 10
Course
Number
Course Name Requisites Notes Area Credits
HRM260 Hospitality Human Resource Management 3
HRM280 Hospitality and Tourism Law 3
Course Area Key

Gateway Course = Generally the first major-specific course in a pathway.

Critical Course = A course that is highly predictive of future success in a pathway.

Disclaimer

Students must earn a grade of "C" or better for all courses required within the program.

Course Sequence total credits may differ from the program information located on the MCCCD curriculum website due to program and system design.

View MCCCD’s curriculum website for the Associate in Applied Science in Hospitality: Restaurant Management (http://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm3?id=137385).

At Maricopa, we strive to provide you with accurate and current information about our degree and certificate offerings. Due to the dynamic nature of the curriculum process, course and program information is subject to change. As a result, the course list associated with this degree or certificate on this site does not represent a contract, nor does it guarantee course availability. If you are interested in pursuing this degree or certificate, we encourage you to meet with an advisor to discuss the requirements at your college for the appropriate catalog year.

Other Versions

The pathway map presented above is for the current catalog year and is the intended pathway map for new students. Other versions of this pathway map from different catalog years are available below:

Catalog YearEffective Dates
2019-20205/28/2019 – 5/25/2020