Restaurant Management - AAS

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.


Major Code: 
Associate of Applied Science (AAS)
Total credits required: 
Award notes

Students must earn a grade of C or better for all courses required within the program.
With only a few additional courses, students completing the Associate in Applied Science (AAS) in Restaurant Management can also complete the Associate in Applied Science (AAS) in Hotel Management.

At Scottsdale...

For additional information about this program, visit: 

College Tabs

Course Format

Classes are offered in a variety of formats: in-person, online, day, evening, full-time and part-time.

Program Length

It takes a minimum of 2 years as a full-time student including summer school. This estimate does not include developmental education courses (courses under 100 level).


The estimated cost of the program is $5,185 (61 credit hours) to $5,610 (66 credit hours) ($85 per credit hour) for Maricopa County residents. *(see below for details) Individual course fees vary depending on the course from $5 and up.

Please click here for a list of out-of-county and other fees.


Some classes use low or no-cost textbooks. General Education courses may have textbooks that cost more.

Program Curriculum

First Semester Courses

  • ENG101 First-Year Composition 3 credits
  • MAT112 or higher Mathematical Concepts 3-5 credits
  • HRM110 Introduction to Hospitality and Tourism Management 3 credits
  • COM100 or COM110 or COM225 or COM230 Oral Communication 3 credits

Second Semester Courses

  • ENG102 First-Year Composition 3 credits
  • CRE101 College Critical Reading & Critical Thinking OR “exempt” on placement test 0-3 credits
  • ACC211 Financial Accounting OR HRM265 Financial Management for Hospitality and Tourism 3 credits
  • HRM140 Food Production Concepts 3 credits
  • HRM150 Hospitality and Tourism Information Systems I 3 credits

Third Semester Courses

  • ECN211, ECN212, PSY101, or REC120 Social-Behavioral Sciences 3 credits
  • HRM220 Hospitality Managerial Accounting 3 credits
  • HRM250 Hospitality and Tourism Information Systems II 3 credits
  • Restricted Elective 3 credits
    • See check sheet. Students need a total of 6 credits.

Fourth Semester Courses

  • Humanities, Arts and Design 3 credits
    • Any approved G.E. Humanities, Arts and Design course.
  • HRM230 Beverage Management 3 credits
  • HRM260 Hospitality Human Resource Management 3 credits
  • Restricted Elective 3 credits
    • See check sheet. Students need a total of 6 credits.

Some courses are offered only one semester per year.

Program Contacts

Janelle Hoffman, Hospitality & Tourism Program Director
Office: AP-246
Phone: (480) 423-6260

Gary Ward, Division Chair
Office: AP-247
Phone: (480) 423-6685

Donna Medina, Administrative Specialist Sr.
Office: AP-251
Phone: (480) 423-6578

Program Notes:

  • Set up an advising meeting by emailing
  • Enroll in the courses listed in the Program Curriculum above
  • For permission to take upper-level class:
    • Email  and provide us with the following.
      • Full name
      • Student ID#
      • Course number and section of classes you would like to take
      • Brief explanation of your educational and industry background
Required courses
Course #Course TitleCredits
ACC211Financial Accounting (3) OR
HRM265Financial Management for Hospitality and Tourism (3)3
HRM110Introduction to Hospitality and Tourism Management3
HRM140Food Production Concepts3
HRM150Hospitality and Tourism Information Systems I3
HRM220Hospitality Managerial Accounting3
HRM230Beverage Management3
HRM250Hospitality and Tourism Information Systems II3
HRM260Hospitality Human Resource Management3
HRM270Hospitality Marketing3
HRM275Restaurant Management3
HRM280Hospitality and Tourism Law3
Restricted Electives
Course #Course TitleCredits
HRM142Wine: From Vine to Table3
HRM145Events Management3
HRM235Club Management3
HRM240Commercial Food Production3
HRM295AAHospitality Internship (1) OR
HRM295ABHospitality Internship (2) OR
HRM295ACHospitality Internship (3)1-3
General education requirements
General Education RequirementCredits: 22-27
General Education CoreCredits: 12-17
First-Year CompositionCredits: 6
ENG101First-Year Composition (3) OR
ENG107First-Year Composition for ESL (3) AND
ENG102First-Year Composition (3) OR
ENG108First-Year Composition for ESL (3)6
Oral CommunicationCredits: 3
Any approved general education course from the Oral Communication (COM) area.
Critical ReadingCredits: 0-3
CRE101College Critical Reading and Critical Thinking (3) OR
equivalent as indicated by assessment
MathematicsCredits: 3-5
Any approved general education course from the Mathematics [MA] area.
General Education DistributionCredits: 10
Humanities and Fine ArtsCredits: 3
Any approved general education course from the Humanities, Arts and Design [HU] area.
Social and Behavioral SciencesCredits: 3
ECN211Macroeconomic Principles (3) OR
ECN212Microeconomic Principles (3) OR
PSY101Introduction to Psychology (3) OR
REC120Leisure and the Quality of Life (3)3
Natural SciencesCredits: 4
Any approved general education course in the Natural Sciences (Quantitative) [SQ] area or the Natural Sciences (General) [SG] area.
  • Apply the components of beverage management, menu development, cost control, and alcohol law for beverage operation. (HRM230)
  • Perform the major functions involved in the effective management of a restaurant. (HRM275)
  • Create favorable guest experiences by using professional service management techniques in a hospitality environment. (HRM110, HRM130, HRM145, HRM150, HRM230, HRM235, HRM240, HRM250, HRM265, HRM270, HRM275, HRM280, HRM295AA, HRM295AB, HRM295AC, PSY101, REC120, (COM))
  • Demonstrate the essential functions of hospitality industry management, including human resources, guest services, food production, marketing, as well as hospitality and tourism law. (HRM140, HRM230, HRM235, HRM240, HRM260, HRM270, HRM275, HRM280, HRM295AA, HRM295AB, HRM295AC)
  • Communicate in an effective manner, consistent with the professional standards of the hospitality industry. (HRM110, HRM230, HRM260, HRM275, HRM295AA, HRM295AB, HRM295AC, REC120, (COM), (CRE), [FYC])
  • Integrate professional, ethical, and legal standards into hospitality business practices. (ACC211, HRM110, HRM130, HRM140, HRM142, HRM145, HRM220, HRM230, HRM235, HRM240, HRM260, HRM265, HRM270, HRM275, HRM280, HRM295AA, HRM295AB, HRM295AC, ECN211, ECN212, REC120, (CRE), [FYC], [HU])
  • Demonstrate an understanding of the elements and current trends that comprise the hospitality industry. (HRM110, HRM130, HRM140, HRM142, HRM145, HRM150, HRM230, HRM235, HRM240, HRM250, HRM260, HRM270, HRM275, HRM295AA, HRM295AB, HRM295AC, ECN211, ECN212, REC120)
  • Critically analyze a wide range of problems in the hospitality industry to generate applicable solutions. (ACC211, HRM150, HRM220, HRM230, HRM235, HRM240, HRM250, HRM260, HRM265, HRM270, HRM275, HRM280, HRM295AA, HRM295AB, HRM295AC, ECN211, ECN212, PSY101, (COM), (CRE), [FYC], [HU], [MA], [SG], [SQ])
  • Employ industry specific and current business technologies to inform and enhance individual and organizational performance. (ACC211, HRM150, HRM220, HRM250, HRM275, HRM295AA, HRM295AB, HRM295AC)
  • Apply the principles and practices of financial and managerial accounting to analyze hospitality management financial statements. (ACC211, HRM220, HRM265, HRM295AA, HRM295AB, HRM295AC, [MA])

At Maricopa, we strive to provide you with accurate information about this degree or certificate. However, the information above represents current requirements for the academic year and may change as the result of the curricular process. This course list 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.