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AAS – Hospitality and Food Service Management – Hotel / Restaurant Management Track
60 credit hours | ||
FIRST YEAR | ||
First Semester | ||
CHEF | 1305 | Sanitation and Safety 1, 2 |
ENGL | 1301 | Composition I |
HAMG | 1321 | Introduction to Hospitality Industry |
HAMG | 1340 | Hospitality Legal Issues |
TRVM | 2301 | Introduction to Convention / Meeting Management |
Second Semester | ||
HAMG | 1313 | Front Office Management |
HAMG | 1324 | Hospitality Human Resources Management |
HAMG | 2337 | Hospitality Facilities Management |
GEN ED | Humanities / Fine Arts course | |
RSTO | 1325 | Purchasing for Hospitality Operations |
Third Semester | ||
MATH | 1332 | Contemporary Mathematics (Quantitative Reasoning) (See Mathematics options) |
GEN ED | Social / Behavioral Sciences course | |
SECOND YEAR | ||
First Semester | ||
HAMG | 2301 | Principles of Food and Beverage Operations |
HAMG | 2307 | Hospitality Marketing and Sales |
HAMG | 2380 | Cooperative Education - Hospitality Administration / Management, General |
SPCH | 1321 | Business and Professional Communication (See Speech options) |
Second Semester | ||
HAMG | 2305 | Hospitality Management and Leadership (Capstone) |
HAMG | 2332 | Hospitality Financial Management |
RSTO | 2307 | Catering |
ELECTIVE* | ||
*Elective (3 credit hours): | ||
CHEF 1301, CHEF 1364, HAMG 1366, TRVM 1327, TRVM 1366, TRVM 2341, TRVM 2355, RSTO 1301, RSTO 1364, PSTR 1301 or PSTR 1364 | ||
1. Certification in ServSafe | ||
2. Certification in Food Protection Management | ||
Many courses are offered in eight-week express sessions. |