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 entry-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.
Suggested Semester 1
Suggested Semester 2
| ACCT 111 | Principles of Accounting I | 3 |
| BMGT 130 | Principles of Marketing | 3 |
| ECON 101 | Principles of Economics (Macro) | 3 |
| HMGT 242 | Lodging Management and Operations | 3 |
| HMGT 250 | Food and Beverage Management and Service | 3 |
Suggested Semester 3
Suggested Semester 4
*Electives - Select from the following:
| CMGT 121 | Foodservice Safety and Sanitation | 2 |
| HMGT 163 | Meetings, Conventions, and Expositions | 3 |
| HMGT 164 | Conference Management | 3 |
| HMGT 166 | Social Event and Wedding Management | 3 |
| HMGT 260 | Fundamentals of Wines, Spirits, and Beers | 3 |
| HMGT 263 | Catering Management | 3 |
| HMGT 264 | Event Strategy and Leadership | 3 |
Total Credit Hours: 62
A graduate should be able to
- Function at the entry-level or mid-level management position within the hospitality field.
- Execute and oversee basic skills involving lodging operations satisfactorily.
- Maintain appropriate cost control and financial management skills.
- Utilize problem-solving skills related to managerial issues with the hospitality/tourism industry.
- Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.
- Operate in a context of legal, ethical, and service modes as set by the industry.