Jan 22, 2020  
BC3 Academic Catalog: 2014-2015 
    
BC3 Academic Catalog: 2014-2015 [ARCHIVED CATALOG]

Hospitality Management, A.A.S.


Return to {$returnto_text} Return to: Academic Programs

Hospitality Management (318)
Associate in Applied Science Degree

This program provides students with the knowledge and skills necessary for entry-level positions in the restaurant and food service industry. The curriculum focuses on hospitality management, customer service, food and beverage purchasing, cost control analysis, and hands-on food preparation. Graduates of this program may seek employment as a Food Service Manager, Catering Manager, Restaurant Assistant Manager, Dining Room Supervisor, Event Planner, or Food and Beverage Sales Manager.

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 - 62 credits


Note(s):


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).

Return to {$returnto_text} Return to: Academic Programs