Jul 20, 2024  
BC3 Academic Catalog: 2012-2013 
BC3 Academic Catalog: 2012-2013 [ARCHIVED CATALOG]

Hospitality Management, A.A.S.

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Hospitality Management (318)
Associate in Applied Science Degree

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.

NOTE: Courses listed in the first/third semester will be scheduled for the fall; second/fourth semester courses will be scheduled for the spring. The student is encouraged to use the curriculum planner to keep track of courses taken and those still needed. In some cases, one or more courses may be taken in a different order than indicated on the planner. However, individual course prerequisites must be observed.

Prerequisites/Corequisites – Some courses require another course be taken beforehand or at the same time. To check if a course has a prerequisite or corequisite, see the course description.


Minimum - 63 credits


1 Any Mathematics course that is taken as part of the requirements in any Business Program must be taken concurrently with or prior to Accounting for Managers (ACCT 110) or Financial Accounting (ACCT 203).
2 The student may choose an option of 4 credits (165 hours) or 5 credits ( 210 hours).
3 Possible electives: Cultural Cuisines (FSVC 211), Nutrition (FSVC 140), Lodging (FSVC 215), Catering (FSVC 220), or Baking Essentials (FSVC 121).

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