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Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)

APPLICATION CODE 328

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

The Hotel, Restaurant, and Event 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: 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.

Suggested Semester 1

Course NumberTitleCredits
ENGL 121College Composition

3
BMGT 100Introduction to Business and Organization

3
HMGT 101Introduction to the Hospitality Industry

3
HMGT 242Lodging Management and Operations

3
Gen Ed Core Mathematics Core Course

3
Elective Elective*

2

Suggested Semester 2

Course NumberTitleCredits
ACCT 111Principles of Accounting I

3
BMGT 130Principles of Marketing

3
CMSY 126Introduction to the Internet

1
HMGT 225Hospitality Purchasing and Cost Control

3
HMGT 250Food and Beverage Management and Service

3
Elective Elective*

3

Suggested Semester 3

Course NumberTitleCredits
BMGT 203Business Ethics

3
ECON 101Principles of Economics (Macro)

3
HMGT 285Dining Room Service

1
Gen Ed Core Science Core Course (must include lab)

4
Elective Electives*

5

Suggested Semester 4

Course NumberTitleCredits
HMGT 295Hospitality Management Internship

2
SPCH 101Introduction to Human Communication

3
Gen Ed Core Arts & Humanities Core Group A

3
Gen Ed Core Social & Behavioral Sciences Core Group B

3
Elective Elective*

3

*Electives - Select from the following:

Food and Beverage Management

Course NumberTitleCredits
CMGT 100Culinary Basics

1
CMGT 111Foodservice Safety and Sanitation

1
HMGT 120Food Preparation I

3
HMGT 220Food Preparation II

3
HMGT 260Fundamentals of Wines, Spirits, and Beers

3

Lodging Management

Course NumberTitleCredits
HMGT 160The Travel and Tourism Industry

2
HMGT 163Meetings, Conventions, and Expositions

3
HMGT 244Managing the Housekeeping Operation

2
HMGT 260Fundamentals of Wines, Spirits, and Beers

3

Event Management

Course NumberTitleCredits
HMGT 160The Travel and Tourism Industry

2
HMGT 163Meetings, Conventions, and Expositions

3
HMGT 164Conference Management

3
HMGT 166Social Event and Wedding Management

3
HMGT 263Catering Management

3
HMGT 264Event Strategy and Leadership

3

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 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.

Total Credit Hours: 63