Hospitality Management AAS Degree Courses

An introductory survey course which provides an overview of the major functions in business with relation to current social, economic, global, and environmental concerns.

A la Carte Cooking Lab introduces students to line cooking skills for fine dining as well as time budgeting and management. Students work in stations which include salads, broiler, sauté, expeditor, and preparation. Students plan and prepare upscale theme menus. (0/12)

Studies basic principles of bacteriology, food borne illness, sanitation, workplace safety, personal hygiene, food security, health regulations and inspections. Emphasizes the importance of sanitary equipment and facilities, and pest control. This course includes instruction in preparation for ServSafe Certification and Certified Pool Operator (CPO). Students will complete certification examinations for both areas.

Introduction to the food service, lodging, and tourism components of the hospitality industry. Background information, current issues, resume writing, and future challenges in various segments of the industry.

This course is designed to present basic facts of arithmetic including whole numbers, fractions, decimals, powers, roots, English and metric measurement, ratio-proportion, percents, introduction to algebra, introduction to geometry, and applied statistics. Instruction includes use of scientific hand-held calculators and emphasis placed on critical thinking, problem solving skills.

This is a one semester, liberal arts mathematics course that satisfies the minimum general education requirement for math. The course is designed to impart math skills which are helpful in everyday life as well as to expose students to areas of mathematics they may not have seen before. Topics include problem-solving skills, set theory, algebra, consumer mathematics, probability, and statistics. Other topics may be included.

Lecture Hours: 48

Prerequisite(s): A minimum grade of D- in MAT-063 or appropriate placement score.

This course is a study of descriptive statistics including graphical representation, central tendency, correlation and regression, intuitive treatment of probability and inferential statistics including hypothesis testing.

Lecture Hours: 48

Prerequisite(s): MAT-063.

This course will cover all aspects of event planning and customer service relating to the restaurant and hospitality fields. Student will engage in a hands on learning experience of dealing with real life customers and planning events.

Principles of modern restaurant and food service management is studied. Preparation for effective management through studies in purchasing, storage, inventory, food service equipment, menu design, marketing, and food service operations are stressed. Introduces the principles of modern restaurant and food service management: purchasing, storing, inventory, food service equipment, menu design, restaurant design and food service operations.

A management course that introduces the student to advanced studies of property management, catering, sales, legal aspects, security and maintenance of all departments of the hotel.

A study of the theory, principles, concepts and practices of developing and utilizing personnel within business organizations.

This course introduces students to the oral communication process and how it affects human interaction There will be an emphasis on developing interpersonal, small group, and public speaking skills. Students will be involved in activities that provide opportunity for the understanding and improvement of their oral communication skills.

This course focuses on applying the writing process to job application materials and workplace-related written communication.

Prerequisite(s): A minimum grade of C- in ENG-060 or appropriate placement score.

Composition I emphasizes fluency, thesis-driven organization, the use of supporting details, and research techniques. Writing is approached as a recursive process that includes prewriting strategies, drafting, revising, and editing. The course helps students shape writing to serve readers' needs and define a sense of purpose in their writing. It also gives students strategies for reading college-level material.

Lecture Hours: 48

Prerequisite(s): Appropriate placement scores or equivalent.

This course applies the principles of menu planning and layout to the development of menus for a variety of types of facilities and service. The course will also examine the kitchen design, and facility layout.

This course reinforces skills specific to banquet and catering preparation and service. Emphasis is on quality, quantity, setup, timing, service, event planning, and execution of catering and banquet techniques.

A capstone course which uses case studies to review all aspects of the Marketing Management program. Emphasis is placed on decision making and is to be taken in the student’s final semester.

An overview of the processes, problems and activities associated with the planning and executing the conception, pricing, promotion and distribution of ideas, goods and services to create exchanges.

Consumer behavior is the course within a marketing curriculum that most directly applies concepts, principles, and theories from the various social sciences to the study of the factors that influence the acquisition, consumption, and disposition of products, services, and ideas.

This course presents the fundamental concepts, procedures, and applications of the accounting cycle for service and merchandising businesses. The proprietorship form of ownership is studied. Topics include the special journals, payroll accounting, and accounting for cash.

This course is an introduction to basic financial accounting concepts and procedures for service and merchandising businesses and the corporate form of ownership. Topics included are the accounting cycle; accounting systems; financial statements; accounting for cash, receivables, payables, inventories, plant assets, bonds, and stock.

Lecture Hours: 64

Prerequisite(s): A minimum grade of D- in MAT-063, or minimum score of 42 on the Algebra test, or Math ACT score of 19 or higher.

An introduction to the principles of law as they relate to business. This course includes an overview of our court system, sources of law, ethics and social responsibility, contracts, warranties, real property, landlord and tenant, negotiable instruments, and agency. Emphasis is placed on exploring the law as it affects businesses and individuals.

This is a capstone, project-driven course where all of the students will complete the entire planning process and execution of a formal dinner event.

Studies principles in purchasing, receiving, issuing and inventory management. Emphasizes cost management techniques. Students practice skills in a clinical lab experience supervised by the purchasing manager.

Prerequisite(s): A minimum grade of C- in MAT-772. A minimum grade of D- in HCM-309.

This course will provide students with an opportunity to gain hands on experience in the hospitality industry. This course can be taken for 3–5 credit hours.

Can be taken for up to 5 credit hours.

Prerequisite(s): A minimum grade of C- in HCM-608 and HCM-605.

Human Relations is the study of self and social behavior. Emphasis is placed on the understanding and application of social science theories and research for the development of effective interpersonal and organizational relationships.

This course provides an introduction to the study of behavior and mental processes with emphasis in such areas as learning, cognition, motivation, personality, behavioral disorder, therapy, and social influence. An understanding of the impact of both theoretical perspectives and experimental evidence on the formulation of the science of human behavior is also stressed. Psychological theories and principles are utilized to explain and predict behavior.

Lecture Hours: 48

This course surveys the basic principles, concepts, and research findings of social life from small groups to societies. The course examines a range of sociological explanations for the various forms of social behaviors and establishes a basis for reflection and further study in the field.

Lecture Hours: 48