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Hotel/Restaurant
132
Associate in Science Degree: Hotel/Restaurant Program
This program prepares students in three options: Hotel and Restaurant Management, Management of
Assisted Living and Institutional Facilities and Meeting and Event Planning. The program prepares students
in a variety of industry-oriented learning settings and a variety of teaching and learning environments that
73 Hotel/Restaurant Management Option
COURSE TITLE COURSE NUMBER SEMESTER TAKEN CREDITS PREREQUISITES
College Writing I ENG111 3 ENG095 or placement and ESL098 or
RDG095 or placement
Individual and Society PSY101 or SOC101
satis�es Area 2
Spring 3 ESL098 or RDG095 or placement
World View From Area 3 - see note 3
Quantitative Thought Area 4 3 MAT097 or placement
Nutrition Science w/Lab BIO115 satis�es Area 5 4 ENG095 and MAT093 or placement;
and ESL098 or RDG095 or placement
Humanities From Area 6 3
Principles of Management and Service
in Hospitality
HRT121 3
Hospitality Seminar HRT105 satis�es LCS
requirement
3
Hospitality Marketing Management HRT109 3 HRT121
Basics of Meeting Management HRT119 3
Principles of Accounting I ACC101 3 ESL098 or RDG095 or placement
College Writing II ENG112 3 ENG111
PC Keyboarding Techniques OIM100 1
Principles of Hospitality Finance and
Accounting
HRT125 3 ACC101
Applications/Concepts CIT110 3 ESL098 or RDG095 or placement
Front Of�ce Operations w/ Technology
Component
HRT131 3
Advanced Lodging Operations HRT231 3 HRT131
Food and Beverage Operations for
Hospitality Professionals
HRT112 3
Hospitality Law HRT117 3
Culinary Theory in Hospitality HRT133 3 HRT121
Food Service Sanitation and Skills CUL111 3
Hospitality Internship HRT210 Summer only 3 HRT121
TOTAL CREDITS 65
Note: GEO101 is recommended.
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with opportunities to advance, based upon their technical and critical thinking skills.
OPTION OVERVIEW
The mission of the Hospitality Management programs is to
be a leader in programs providing education for entry level
careers in Hotel and Restaurant Management and Food Service
Management. In addition, preparation for transfer to four-year,
higher education programs and opportunities for professional
development are provided. Students develop technological,
communicative, critical thinking, quantitative, and interpersonal
skills.
This option prepares students in skills training and decision
making in such crucial areas as guest services, human resources,
and hotel and restaurant operations. A variety of teaching
methods lead students to a better understanding of the
importance of the tourism industry as an economic growth
vehicle and as a method of working with a culturally diverse
workforce.
CAREER OUTLOOK
Graduates of this option qualify for many supervisory and
managerial positions as well as for management training programs
in nationally recognized hotels and restaurants. Students also
qualify to transfer to four-year college or university programs in
Hotel/Restaurant Management.
UPON COMPLETION OF THIS OPTION,
GRADUATES WILL BE ABLE TO:
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operations, basic skills in front desk, reservations and
housekeeping procedures.
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procedure, business cost controls, and planning and
coordinating hotel and restaurant operations.
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the interrelationship of the component parts of the travel
and tourism/hospitality industry.
2012 - 2013 College Catalog