Hospitality Management, A.A.S.
Entry Time
Fall
Award
Associate of Applied Science degree
2 years (5 terms including summer)
The goal of this program is to prepare students to work in entry-level leadership positions (e.g., supervisor and assistant managers) in various departments of full-service hotel or food and beverage operations. There continues to be strong industry demand for college-educated individuals who have practical work experience in hospitality operations.
Students in this program will participate in the day-to-day operations of a successful full-service facility by gaining practical training experience at The Hotel at Kirkwood Center. Management-related coursework includes food and beverage, front office and guest services, engineering and risk, housekeeping/laundry operations, legal responsibilities of the industry, the business functions of marketing and accounting, and other hospitality-related business management areas.
In addition to on-the-job training at The Hotel at Kirkwood Center, a separate industry internship allows students to apply their program learning within various other segments of the hospitality industry.
Students in this program earn the following third-party credential: National Restaurant Association's Food Protection Management Certificate.
Career Opportunities
- hotel general manager
- hotel operations supervisor
- meeting and convention manager
- property operations manager
- director of housekeeping
- event planner
- front office manager
- restaurant manager
- director of food and beverage
Degree Requirements
| Term 1 | Credit Hours | |
|---|---|---|
| HCM-100 | Sanitation & Safety | 2 |
| HCM-260 | Hospitality Math | 3 |
| HCM-321 | Intro to Hospitality Industry | 1 |
| HCM-600 | Introduction to Lodging Operations | 2 |
| HCM-601 | Housekeeping and Environmental Services | 3 |
| COM-723 or ENG-105 | Workplace Communications or Composition I | 3 |
| CSC-116 or BCA-213 | Information Computing or Intermediate Computer Bus Apps | 3 |
| Term Totals: | 17 | |
| Term 2 | ||
| HCM-330 | Hospitality Personnel Mgmt | 3 |
| HCM-618 | Food and Beverage Operations | 3 |
| HCM-597 | Front Office and Revenue Management | 4 |
| HCM-354 | Service Techniques | 2 |
| HCM-279 or ACC-152 | Hospitality Accounting or Financial Accounting | 3 |
| HCM-616 | Hospitality Professionalism | 1 |
| Term Totals: | 16 | |
| Term 3 | ||
| HCM-930 | Internship Seminar | 3 |
| HCM-933 | Internship | 3 |
| Term Totals: | 6 | |
| Term 4 | ||
| HCM-310 | Hospitality Law | 3 |
| HCM-599 | Engineering and Risk Management | 1 |
| MKT-110 | Principles of Marketing | 3 |
| HCM-213 | Service Management (Lab) | 4 |
| HCM-934 | Internship Seminar II | 2 |
| HCM-935 | Internship II | 1 |
| HCM-616 | Hospitality Professionalism | 1 |
| Term Totals: | 15 | |
| Term 5 | ||
| Select one of the following: | 3 | |
| Fundamentals of Oral Comm | ||
| Composition I | ||
| Composition II | ||
| FLS-118 | Spanish for Professionals | 3 |
| HCM-614 | Leadership in Hospitality | 3 |
| HCM-251 | Purchasing, Recvg & Inventory | 2 |
| HCM-603 | Hotel Sales, Catering and Event Management | 3 |
| Term Totals: | 14 | |
| Program Totals: | 68 | |
Optional Course
| Code | Title | Credit Hours |
|---|---|---|
| HCM-924 | Honors Project | 1 |
When transferring to a four-year school, see your advisor for course requirements. Those transferring to a four-year college or university may want to substitute the following courses: