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program overview
hospitality management
* this program is financial aid eligible.
this curriculum prepares individuals to understand and apply the administrative and practical skills needed for supervisory and managerial positions in hotels, motels, resorts, inns, restaurants, institutions, and clubs.
course work includes guest services, leadership, management, restaurant operations, lodging operations, marketing, sanitation, food preparation, food and beverage management and other critical areas.
graduates should qualify for management or entry-level supervisory positions in food and lodging operations, including restaurants, foodservice, beverage service, catering, front office, reservations and housekeeping. opportunities are also available in product services, and technology support and sales.
course work includes guest services, leadership, management, restaurant operations, lodging operations, marketing, sanitation, food preparation, food and beverage management and other critical areas.
graduates should qualify for management or entry-level supervisory positions in food and lodging operations, including restaurants, foodservice, beverage service, catering, front office, reservations and housekeeping. opportunities are also available in product services, and technology support and sales.
please email altarius moody, program director, if you would like more information or have questions.
spring application deadline is jan 05
Estimated Tuition & Fees
$4864.00
degree type
associate in applied science (aas)
location
main campus
credit hours
64
program stats
average salary
$57,940
average class size
16
estimated completion time
18-19 months
current and upcoming course offerings
| course number | title | credit hours |
|---|---|---|
| aca-122 | college transfer success | 1 |
| acc-115 | college accounting | 4 |
| bus-255 | organizational behavior in business | 3 |
| cis-110 | introduction to computers | 3 |
| cul-110 | sanitation and safety | 2 |
| eng-111 | writing and inquiry | 3 |
| eng-112 | writing and research in the disciplines | 3 |
| hrm-124 | guest service management | 3 |
| hrm-125 | etiquette for hospitality | 1 |
| hrm-140 | legal issues-hospitality | 3 |
| hrm-210 | meetings and event planning | 3 |
| hrm-220 | cost control-food and beverage | 3 |
| hrm-225 | beverage management | 3 |
| hrm-245 | human resource management-hospitality | 3 |
| hrm-280 | management problems-hospitality | 3 |
| mat-143 | quantitative literacy | 3 |
| wbl-110 | world of work | 1 |
| wbl-111 | work-based learning i | 1 |
| wbl-121 | work-based learning ii | 1 |