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2015-16 College Catalog

Online Catalog

Hospitality Management - A.A.S. Degree (Career)

Application Code 178

For curriculum information, contact the Business and Computer Systems Division—Room DH-239—443-518-1520.

The Hospitality 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: Casino Management, 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.

General Education Core

English Composition

Course NumberTitleCredits
ENGL-121College Composition

3

Arts & Humanities

Course NumberTitleCredits
-Arts & Humanities Core Group A

3

SPCH-101Introduction to Human Communication

3

Social & Behavioral Sciences

Course NumberTitleCredits
-Social & Behavioral Sciences Core Group B

3

Biological & Physical Sciences

Course NumberTitleCredits
-Science Core Course (must include lab)

4

Mathematics

Course NumberTitleCredits
-Mathematics Core Course

3

Core Electives

Course NumberTitleCredits
CMSY-126Introduction to the Internet

1

Required Courses Related to Major

Course NumberTitleCredits
ACCT-111Principles of Accounting I

3

BMGT-100Introduction to Business and Organization

3

BMGT-130Principles of Marketing

3

BMGT-240Human Resource Management

3

ECON-101Principles of Economics (Macro)

3

HMGT-101Introduction to the Hospitality Industry

3

-Additional Courses in Major*

22

*Students will choose a minimum of 22 credits from the courses listed below according to their specific career plans. The courses are grouped into four specific interest areas, but students are free to select 22 credits from any area.

Casino Management

Course NumberTitleCredits
HMGT-110Introduction to Casino Management

3

HMGT-116Casino Organization and Culture

2

HMGT-160Introduction to Travel and Tourism

2

HMGT-163Introduction to Meetings, Conventions, and Expositions

3

HMGT-235Casino Marketing

3

HMGT-242Lodging Management and Operations

3

HMGT-245Casino Surveillance Operations

3

HMGT-255Casino Operations

3

Food and Beverage Management

Course NumberTitleCredits
BMGT-150International Business Issues Seminar

1

CMGT-100Culinary Basics

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-250Food and Beverage Management and Service

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-165Introduction to the Cruise Ship Industry

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-250Food and Beverage Management and Service

3

Event Management

Course NumberTitleCredits
BMGT-175Business Communications

3

HMGT-160Introduction to Travel and Tourism

2

HMGT-163Introduction to Meetings, Conventions, and Expositions

3

HMGT-164Event Management Operations

3

HMGT-165Introduction to the Cruise Ship Industry

3

HMGT-180Hospitality Management Internship

2

HMGT-242Lodging Management and Operations

3

HMGT-250Food and Beverage Management and Service

3

Total Credit Hours: 60

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.