Jan 25, 2021  
BC3 Academic Catalog: 2008-2009 
BC3 Academic Catalog: 2008-2009 [ARCHIVED CATALOG]

Hospitality Management, A.A.S.

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This program combines general business studies with specialized training in restaurant and hotel operations. This allows the student to concentrate on developing the skills needed to manage the food service operation of a restaurant, school, college, or cafeteria. Graduates of this program may seek employment as Food and Beverage Director, Catering Manager, Front Office Manager, Manager Trainee, and Assistant Director of Sales and Marketing.

Minimum - 66 credits


* Course has a prerequisite

a Any Mathematics course that is taken as part of the requirements in any Business Program must be taken concurrently with or prior to Basic Accounting (ACCT 110) or Accounting I (ACCT 201).

b The student may choose an option of 4 credits (165 hours) or 5 credits ( 210 hours).

c Possible electives: Cultural Cuisines (FSVC 211), Events Mgt. (FSVC 135), Nutrition (FSVC 140), Lodging (FSVC 215), *Catering (FSVC 220), Principles of Mgt. (BUSN 123), Customer Service (BUSN 127).

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