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

First Semester (15)

Second Semester (17/18)

Third Semester (18/19)

FSVC 210 - Hospitality Law
* FSVC 201 - Quantity Food Production w/lab
FSVC 203 - Food and Beverage Purchasing
* ENGL 102 - English II
COMM 201 - Speech
PHED 125 - Physical Wellness or
Physical Education PHED XXXX or
HLTH 120 - Health Science

Fourth Semester (16/17)

^*b FSVC 204 - Hospitality Management Practicum
ECON 101 - Principles of Economics or
ECON 102 - Principles of Economics
FSVC 230 - Hospitality Cost Control and Analysis
BUSN 125 - Human Resource Management
^c Business Elective 3

Note(s):

* 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).