Hospitality Management, AAS
The Associate of Applied Science in Hospitality Management degree covers all aspects of the diverse sectors of the hospitality industry including lodging operations, food and beverage and travel and tourism, and graduates will be prepared for entry into a wide range of management positions in the industry. The program places a strong emphasis on communication skills. Students are exposed to various opportunities within the field through internships, theory, case studies, group projects, and electives, which will assist students in determining their career paths upon graduation. It is highly recommended that upon graduation from the program, students pursue their BBA Degree in Hospitality Management, possibly with a concentration in tourism and destination management, in order to accelerate and maximize their opportunities for management positions in the industry. The program level objectives for students completing the AAS in Hospitality Management are as follows:
- Define professional interpersonal communication and team building skills needed for roles within the hospitality industry.
- Recognize leadership skills in problem-solving to identify, analyze and solve business problems.
- Relate classroom theory to real-world experiential settings when in the lab setting and through cooperative learning experiences.
- Summarize customer service strategies and explain the importance of providing exceptional guest service to achieve guest satisfaction.
- Describe the managerial and financial skills necessary to successfully operate within the global hospitality business environment.
Requirements
| Code | Title | Credits |
|---|---|---|
| Major-Related Courses | ||
| HP-101 | Introduction to the Hospitality & Tourism Industry | 3 |
| HP-102 | Lodging Operations Management | 3 |
| HP-111 | Restaurant Operations Management | 3 |
| HP-116 | Beverage Management | 3 |
| HP-215 | Customer Relationship Management in the Hospitality Industry | 3 |
| HP-225 | Dining Room Management | 3 |
| HP-290 | Hospitality Internship I | 3 |
| AC-161 | Principles of Financial Accounting | 3 |
| Major Area Electives | 6 | |
| Major-Related Courses Subtotal | 30 | |
| General Education and Related Courses | ||
| EN-111 | College Writing and Critical Analysis | 3 |
| EN-121 | Analytical Thinking, Writing & Research | 3 |
| EN-206 | Professional Writing and Presentation | 3 |
| IT-115 | Electronic Spreadsheet Applications | 3 |
| LA-122 | Fundamentals of Communication | 3 |
| MA-115 | Quantitative Reasoning | 3 |
| MG-105 | Personal Financial Management | 3 |
| Liberal Arts Elective(s) | 6 | |
| Open Elective | 3 | |
| General Education and Related Courses Subtotal | 30 | |
| Total Credits | 60 | |
Recommended Sequence
| Semester 1 | Credits | |
|---|---|---|
| HP-101 | Introduction to the Hospitality & Tourism Industry | 3 |
| EN-111 | College Writing and Critical Analysis | 3 |
| LA-122 | Fundamentals of Communication | 3 |
| LA-ELE | Liberal Arts Elective | 3 |
| MG-105 | Personal Financial Management | 3 |
| Credits | 15 | |
| Semester 2 | ||
| HP-102 | Lodging Operations Management | 3 |
| HP-111 | Restaurant Operations Management | 3 |
| EN-121 | Analytical Thinking, Writing & Research | 3 |
| LA-ELE | Liberal Arts Elective | 3 |
| MA-115 | Quantitative Reasoning | 3 |
| Credits | 15 | |
| Semester 3 | ||
| HP-116 | Beverage Management | 3 |
| HP-215 | Customer Relationship Management in the Hospitality Industry | 3 |
| AC-161 | Principles of Financial Accounting | 3 |
| EN-206 | Professional Writing and Presentation | 3 |
| IT-115 | Electronic Spreadsheet Applications | 3 |
| Credits | 15 | |
| Semester 4 | ||
| HP-225 | Dining Room Management | 3 |
| HP-290 | Hospitality Internship I | 3 |
| HP-ELE | Hospitality Management Elective 1 | 3 |
| HP-ELE | Hospitality Management Elective 1 | 3 |
| Open Elective 1 | 3 | |
| Credits | 15 | |
| Total Credits | 60 | |
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Major Area and Open Electives should be chosen based upon advisement and area of concentration.