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ASSOCIATE OF SCIENCE IN HOSPITALITY MANAGEMENT
The hospitality industry is one of the fastest growing segments of our economy and employs over four million service workers in the United States.
The expansion and growth of hotels, restaurants, tour companies, airlines, tourist attraction facilities, and related services have created vast career opportunities in tourism and hospitality industry. The hospitality industry's goals are to satisfy the needs of the customer and to provide a level of excellence and quality. To be successful in the hospitality industry, one has to be competent not only in the technical skills but also in interpersonal skills.
The program offers a certificate and an associate of science degree that meet industry standards with the adoption of the curricula from the Educational Institute of the American Hotel & Motel Association. Graduates who successfully complete the program will receive dual recognition from the College as well as the Educational Institute of the American Hotel & Motel Association. These certificates/diplomas are readily recognized and accepted by the hospitality industry.
Program Requirements for Associate of Science in Hospitality Management (60 credit hours required)
A. General Education
Requirements COURSE# Freshman English Introduction to Speech Any math above MA100 Window Applications Beginning Japanese 1 OR Any Social Science course Beginning Japanese 2 OR Any Social Science course
The prerequisite for CS151 is OA101 or by
permission. Regular Tourism students are
anticipated to have sufficient computer keyboarding
skills prior to enrolling in CS151. Students will
need to consult with an advisor to determine if
OA101 is necessary.
B. Technical Requirements COURSE# Welcome to Hospitality Hospitality Supervision Front Office Procedures Housekeeping Management Human Resources Management Hotel Security Management Facilities Management Marketing of Hospitality Services Managing for Quality in the Hospitality
Industry HS298 Co-Op/Work Experience Food & Beverage Service OR F&B Management F&B Cost Control OR Introduction to Business
In the event Co-Op/Work Experience cannot be taken,
the student may take any 200 level Hospitality and
Tourism course or Special Project in lieu of
Co-Op/Work Experience.
C. Related General Education&
Technical Requirements COURSE# Fundamentals of Bookkeeping/Accounting Hospitality Industry Accounting
The prerequisite for AC115 is OA104 or by
permission. Regular Tourism students are
anticipated to possess fundamental math skills
prior to enrolling in AC115. Students will need to
consult with an advisor to determine if OA104 is
necessary.
Total Credit
Requirements
CERTIFICATE IN HOSPITALITY OPERATIONS
A. General Education Requirements COURSE# None required &endash;
B. Technical
Requirements COURSE# Welcome to Hospitality Front Office Procedures Housekeeping Management Marketing of Hospitality Services Any other 200 level HS hospitality course HS298 Co-Op/Work Experience Hospitality Supervision OR Personnel Supervision Food & Beverage Service OR F&B Management
In the event Co-Op/Work Experience cannot be taken,
the student may take any 200 level Hospitality and
Tourism course or Special Project in lieu of
Co-Op/Work Experience.
C. Related General Education&
Technical Requirements COURSE# Fundamentals of Bookkeeping/Accounting Hospitality Industry Accounting
The prerequisite for AC115 is OA104 or by
permission. Regular Tourism students are
anticipated to possess fundamental math skills
prior to enrolling in AC115. Students will need to
consult with an advisor to determine if OA104 is
necessary.
Total Credit
Requirements
Course Descriptions
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FRESHMAN ENGLISH (3) A course involves extensive writing of sentences, paragraphs, and essays and an in-depth study of nonfiction prose at the college level of comprehension. Prerequisite: Completion of EN100 Fundamentals of English Reading and Writing or passing score on English Placement Test. |
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INTRODUCTION TO SPEECH (3) This course teaches students the principles and functions of communication, personal and interpersonal communication and effective small group communication. it also includes outlining, organizing, and delivering different kinds of speeches. prerequisites: EN110 or permission. |
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WINDOWS APPLICATIONS (3) The purpose of the course is to teach students the fundamental nature of microcomputers: the hardware devices that make up the physical machine, the operating systems, and the major types of application software. Students are exposed to the concepts and applications of the word processing, graphics, desktop publishing, spreadsheet, database, and communications software. They are shown the far-reaching effects of computers and technology, and the applications that computers have to their own lives. Finally, the course provides students hands-on experience with "real-world" applications using the Windows environment and the application software for Windows: Word Processing, Spreadsheet, and Database. Prerequisite: OA101, or OA120, or permission. |
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BEGINNING JAPANESE I (3) The study of simple sentence patterns with emphasis on speaking and hearing skills through oral drills. The beginning of the learning process of written systems of Hiragana and Katakana. |
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BEGINNING JAPANESE II (3) The study of advanced sentence patterns with emphasis on speaking and listening skills through oral drills in Japanese. continued study of Hiragana and introduction of Katakana writing. |
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FUNDAMENTALS OF BOOKKEEPING/ACCOUNTING (3) This course covers accounting principles to include interpreting source documents, analyzing business transactions; recording entries in a general journal; posting to the ledger; preparing the work sheet with adjustments; journalizing adjusting and closing entries; preparing financial statements, and the post-closing trial balance. Prerequisite: OA104 or permission. |
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ACCOUNTING FOR HOSPITALITY (3) This study deals with basic accounting knowledge specifically aimed at the hospitality industry. The course addresses the mechanics of accounting and further explains the unique system of hospitality accounting to include night auditing, front office accounting and sales accounting of the hotel industry. |
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INTRODUCTION TO FOOD AND BEVERAGE OPERATIONS (3) Students are taught the fundamentals of various aspects of food and beverage operations, with emphasis on the discussion of daily problems encountered by supervisors and managers in various food and beverage operations. Problems, causes and solutions will be analyzed. |
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INTRODUCTION TO HOTEL OPERATIONS (3) This course is a general survey of hotel organization and operation with the emphasis on departmental, organizational and functional responsibilities. |
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FOOD PREPARATION (3) This lecture/laboratory course offers the student the opportunity to gain worthwhile "hands on" experience in the preparation procedures utilized in commercial and institutional food service operations. Prerequisite: HS203. |
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BAKING (3) This lecture/laboratory instruction trains the student in the art and skill of preparing appealing and tasty baked goods such as breads, cakes, pies, puffs and filled pastries. Prerequisite: HS203. |
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WELCOME TO HOSPITALITY (3) This course explores the fascinating worlds of lodging, food service, meeting planning, travel and tourism, and the related businesses that make up the hospitality industry. This course identifies the latest trends found throughout the industry, and addresses what the industry is doing to adapt to modern technology. |
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CUSTOMER SERVICE (3) This course will provide methods and procedures to service the "Customer" relationship, which is the backbone of the tour and travel agencies. Types of customers, their specific needs, handling complaints and objections, and the maintenance of these relationships will be examined. |
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HOSPITALITY SUPERVISION (3) This course provides hospitality students with proven ways to get maximum results by directing and leading. They will be prepared to juggle the expectations of management, guests, employees, and governmental agencies. In addition, students will be able to develop creative strategies for effectively managing change and resolve conflicts. |
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SANITATION AND SAFETY (3) This course offers various techniques and technical information for storage, processing and service of foods to the public in commercial, institutional, and mass production establishments. Safety and first aid for the kitchen and dining room will be presented as well as the merits of a clean and safe business environment. Students will be given the knowledge to obtain their food handlers permit. |
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BEVERAGE MANAGEMENT (3) This course examines beers, wines and spirits with regards to processing, purchasing, product development and service etiquette. Beverage management skills are instilled to increase service awareness and customer appreciation. |
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FOOD AND BEVERAGE SERVICE (3) The purpose of this course is to teach students the practical attitude, knowledge and skills needed for entry-level positions in the food and beverage area. In addition, students are taught the pertinent knowledge and skills required for success when advanced to supervisory/managerial positions. The emphasis will be to prepare students to be effective and successful supervisors in the food and beverage area. |
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FRONT OFFICE PROCEDURES (3) The logistics and management of workflow, the use of computers and the techniques of audit are a few of the areas presented. Customer service is covered along with an emphasis upon management of front office personnel. |
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HOUSEKEEPING MANAGEMENT(3) This course presents a systematic approach to managing housekeeping operations in the hospitality industry. |
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HUMAN RESOURCES MANAGEMENT (3) This course provides hospitality students with techniques to effectively recruit workers from a shrinking labor pool and retain qualified employees in a employment market with high turnover. Students will also learn about improving job satisfaction and handling labor relations and union issues. |
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HOTEL SECURITY MANAGEMENT (3) Because security is such a vital issue in today's hospitality industry, students must be prepared to tackle challenges of safety and security. This course will present proven strategies that protect employees and guests and help prevent potential lawsuits. |
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FACILITIES MANAGEMENT (3) This course is designed for future hospitality operations managers who will need to know how to work effectively with engineering and maintenance department and vendors. Students will learn about major facility systems and ways to streamline operations and address environmental concerns. |
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FOOD AND BEVERAGE MANAGEMENT (3) This course lays the foundation that will help students to make smart decisions in managing food and beverage operations. Students will learn how to increase profits by maximizing service, efficiency, productivity, technology and to implement effective marketing strategies. |
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FOOD AND BEVERAGE COST CONTROL (3) This course presents the procedures and techniques needed to analyze control, to set food and beverage standards, and to develop a budget that paves the way for a successful food and beverage operation. |
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MARKETING OF HOSPITALITY SERVICES (3) This course explores the "why" behind the "how-to" of successful marketing. Students will learn how marketing applies to all departments of a hospitality organization. Topics such as advertising, public relations, understanding guest behaviors, marketing plans, personal selling, promotion, hospitality product/service mix, and pricing will be covered. |
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MANAGING FOR QUALITY IN THE HOSPITALITY INDUSTRY (3) This course is designed to help students improve their leadership abilities and develop an understanding of high-performance teams and employee empowerment. Students will be able to implement quality management tools into action to enhance service and boost business. |
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INTRODUCTION TO BUSINESS (3) This course presents a contemporary view of the major elements in business today, such as international competition, marketing management, product pricing and distribution, labor management, and the role of service industries and small businesses. The student will gain knowledge to compete in today's business world. |
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PERSONNEL SUPERVISION (3) The student will develop basic supervisory skills and develop a working understanding management principles. |
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