Hospitality and Tourism

Hospitality and Tourism/Restaurant Management - AAS

Major: 
3560
Effective term: 
2016 Fall
Final term: 
9999
Award: 
AAS
Total credits required: 
61-66
Description

The Associate in Applied Science (AAS) in Hospitality and Tourism/Restaurant Management degree is designed to prepare graduates for management careers in restaurants and commercial food service management. The program stresses written and oral communication, mathematical reasoning, business applications, and computer science with a mix of humanities, natural sciences, as well as social and behavioral sciences. The curriculum is designed to provide a program that is well-rounded with a mix of business and life skills that are in demand in the field of hospitality and tourism.

Program notes

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

Requirements
Credits:33
ACC211Financial Accounting (3) OR
HRM265Financial Management for Hospitality and Tourism (3) 3
 
HRM110Introduction to Hospitality and Tourism Management 3
HRM140Food Production Concepts 3
HRM150Hospitality and Tourism Information Systems I 3
HRM220Hospitality Managerial Accounting 3
HRM230Beverage Management 3
HRM250Hospitality and Tourism Information Systems II 3
HRM260Hospitality Human Resource Management 3
HRM270Hospitality Marketing 3
HRM275Restaurant Management 3
HRM280Hospitality and Tourism Law 3
Restricted Electives
Credits:6
CSM/TQM101Quality Customer Service 3
HRM142Wine: From Vine to Table 3
HRM145Events Management 3
HRM235Club Management 3
HRM240Commercial Food Production 3
HRM296WBCooperative Education 2
HRM296WCCooperative Education 3
General Education
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 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 area.
 
General Education DistributionCredits 10
 
Humanities and Fine ArtsCredits 3
Any approved general education course from the Humanities, Arts and Design 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 from the Natural Sciences area.
Competencies
  1. Define the principles and practices of financial accounting. (ACC211, HRM265)
  2. Identify the elements that comprise the hospitality and tourism industry and describe current trends in the industry. (HRM110)
  3. Describe the essential components of techniques used in food production. (HRM140)
  4. Demonstrate a working knowledge of computer information systems, fundamental computer concepts, and software applications used in the hospitality and tourism industry. (HRM150)
  5. Identify positive social and ethical behaviors when using technology and the consequences of misuse. (HRM150)
  6. Demonstrate a basic understanding of financial statement analysis and the analytical techniques used in hospitality management. (HRM220)
  7. Identify the components of beverage management and describe marketing, menu development and cost controls for a beverage operation. (HRM230)
  8. Use computer systems to generate information needed for management of lodging properties and food service establishments. (HRM250)
  9. Identify the skills needed to recruit, select, train, and evaluate personnel in the hospitality industry, and describe the procedures used to manage turnover and control costs. (HRM260)
  10. Identify and describe the major components of marketing in the hospitality industry. (HRM270)
  11. Identify and describe the major elements involved in the effective management of a restaurant. (HRM275)
  12. Identify and describe the major legal responsibilities and liabilities in the hospitality and tourism industry. (HRM280)