Restaurant Management

Restaurant Management - AAS

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 Code

3560 Associate in Applied Science (AAS) in Hospitality and Tourism/Restaurant Management

Other Degree Options

Certificate of Completion (CCL) in Restaurant Management: The Certificate of Completion (CCL) in Restaurant Management is built into the AAS. If you complete the AAS you will also receive the CCL.

Course Format

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

How long will it take?

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).

Cost

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.

Textbooks

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.

MCCCD Program and Award Information
Major: 
3560
Effective term: 
2016 Fall
Final term: 
9999
Award: 
AAS
Total credits required: 
61-66
CIP Code: 
52.0905
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.

Award notes

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

Required courses
Course #Course TitleCredits
Credits:33
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
Credits:6
CSM/TQM101Quality Customer Service3
HRM142Wine: From Vine to Table3
HRM145Events Management3
HRM235Club Management3
HRM240Commercial Food Production3
HRM296WBCooperative Education2
HRM296WCCooperative Education3
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 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
  • Define the principles and practices of financial accounting. (ACC211, HRM265)
  • Identify the elements that comprise the hospitality and tourism industry and describe current trends in the industry. (HRM110)
  • Describe the essential components of techniques used in food production. (HRM140)
  • Demonstrate a working knowledge of computer information systems, fundamental computer concepts, and software applications used in the hospitality and tourism industry. (HRM150)
  • Identify positive social and ethical behaviors when using technology and the consequences of misuse. (HRM150)
  • Demonstrate a basic understanding of financial statement analysis and the analytical techniques used in hospitality management. (HRM220)
  • Identify the components of beverage management and describe marketing, menu development and cost controls for a beverage operation. (HRM230)
  • Use computer systems to generate information needed for management of lodging properties and food service establishments. (HRM250)
  • 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)
  • Identify and describe the major components of marketing in the hospitality industry. (HRM270)
  • Identify and describe the major elements involved in the effective management of a restaurant. (HRM275)
  • Identify and describe the major legal responsibilities and liabilities in the hospitality and tourism industry. (HRM280)