Hospitality and Food Service Management

Program Options:
AAS - Hospitality and Food Service Management
Hotel / Restaurant Management Track
Meetings and Event Management Track
Certificate - Hotel / Restaurant Management
Certificate - Meetings and Event Management

Students completing the Hospitality and Food Service Management program at Collin will be qualified for a variety of mid-management positions and career advancement in the hospitality industry.

The Hospitality and Food Service Management curriculum emphasizes problem-solving, creativity and industry involvement, in addition to practical on-the-job experience. Upon completion of this degree, the student will have achieved almost 1,000 hours of work experience directly related to this chosen field.

Day and night classes are open-entry courses that provide a flexible schedule and meet a variety of individual needs. The TRVM classes may be taken for continuing education credit.

Students planning to transfer to a college or university should check with a Collin academic advisor prior to beginning this program to verify course transferability.

TRANSFER
Articulation agreements are being developed with nationally recognized hospitality programs such as the University of North Texas and the University of Houston.

AAS – Hospitality and Food Service Management
Hotel / Restaurant Management Track
64 - 69 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
HAMG	2307	Hospitality Marketing and Sales

Second Semester
HAMG	1313	Front Office Procedures
HAMG	1324	Hospitality Human Resources Management
HAMG	2337	Hospitality Facilities Management
HUMA	1301	Introduction to the Humanities (Core Options)
RSTO	1325	Purchasing for Hospitality Operations

Summer
ECON	1301	Introduction to Economics (Core Options)
HAMG	1319	Computers in Hospitality
MATH	1332	Math for Literal Arts I ³

SECOND YEAR
First Semester
HAMG	2301	Principles of Food and Beverage Operations
HAMG	2380	Cooperative Education - Hospitality Administration / Management, General
SPCH	1321	Business and Professional Speaking (Core Options)
TRVM	2301	Introduction to Convention / Meeting Management

Second Semester
HAMG	2305	Hospitality Management and Leadership (Capstone)
HAMG	2332	Hospitality Financial Management
PHED/DANC		Any activity course (Core Options)
RSTO	2307	Catering
Elective *

1.	Certification in ServSafe
2.	Certification in Food Protection Management
3.	May substitute MATH-1314 (recommended for transfer students), MATH-1316, MATH-1324, MATH-1325, MATH-1342, MATH-1350, MATH-1351, MATH-1414, MATH-2305, MATH-2312, MATH-2318, MATH-2320, MATH-2413, MATH-2414, MATH-2415, MATH-2417 or MATH-2419

*	Elective (3 credit hours): CHEF-1301, CHEF-1380, CHEF-2581, HAMG-1380, IFWA-1310, RSTO-1301, RSTO-1380, TRVM-1327, TRVM-1380, TRVM-2333 or TRVM-2355

AAS – Hospitality and Food Service Management
Meetings and Event Management Track
64 - 69 credit hours

FIRST YEAR
First Semester
ENGL	1301	Composition I
HAMG	1321	Introduction to Hospitality Industry
HAMG	1340	Hospitality Legal Issues
TRVM	1327	Special Events Design
TRVM	2301	Introduction to Convention / Meeting Management

Second Semester
HAMG	1324	Hospitality Human Resources Management
HUMA	1301	Introduction to the Humanities (Core Options)
TRVM	1323	Group Tour Operations
TRVM	2341	International Convention / Meeting Management
TRVM	2355	Exposition and Trade Show Operations

Summer
ECON	1301	Introduction to Economics (Core Options)
HAMG	1319	Computers in Hospitality
MATH	1332	Math for Literal Arts I ³

SECOND YEAR
First Semester
HAMG	2301	Principles of Food and Beverage Operations
HAMG	2307	Hospitality Marketing and Sales
SPCH	1321	Business and Professional Speaking (Core Options)
TRVM	2380	Cooperative Education - Tourism and Travel Services Management

Second Semester
HAMG	2332	Hospitality Financial Management
PHED/DANC		Any activity course (Core Options)
RSTO	2307	Catering
TRVM	2333	Applied Convention / Meetings Management (Capstone)
Elective *

1.	May substitute MATH-1314 (recommended for transfer students), MATH-1316, MATH-1324, MATH-1325, MATH-1342, MATH-1350, MATH-1351, MATH-1414, MATH-2305, MATH-2312, MATH-2318, MATH-2320, MATH-2413, MATH-2414, MATH-2415, MATH-2417 or MATH-2419

*	Elective (3 credit hours): CHEF-1301, CHEF-1305, CHEF-1380, CHEF-2581, HAMG-1380, IFWA-1310, RSTO-1301, RSTO-1380, or TRVM-1380

Certificate - Hotel / Restaurant Management
27 - 29 credit hours

First Semester
HAMG	1321	Introduction to Hospitality Industry
HAMG	1340	Hospitality Legal Issues
HAMG	2307	Hospitality Marketing and Sales
HAMG	2332	Hospitality Financial Management

Second Semester
CHEF	1305	Sanitation and Safety ^{1, 2}
HAMG	2301	Principles of Food and Beverage Operations
HAMG	2305	Hospitality Management and Leadership (Capstone)
HAMG	2337	Hospitality Facilities Management
Elective *

1.	Certification in ServSafe
2.	Certification in Food Protection Management
*	Elective (3 credit hours): CHEF-1301, CHEF-1380, CHEF-2581, HAMG-1313, HAMG-1319, HAMG-1324, HAMG-1380, HAMG-2380, TRVM-1327, TRVM-1380, TRVM-2301 or TRVM-2355

Certificate - Meetings and Event Management
24 - 26 credit hours

First Semester
HAMG	1321	Introduction to Hospitality Industry
HAMG	2307	Hospitality Marketing and Sales
TRVM	1327	Special Events Design
TRVM	2301	Introduction to Convention / Meeting Management

Second Semester
HAMG	2301	Principles of Food and Beverage Operations
TRVM	2333	Applied Convention / Meetings Management (Capstone)
TRVM	2355	Exposition and Trade Show Operations
Elective *

*	Elective (3 credit hours): BUSG-2309, CHEF-1301, CHEF-1305, CHEF-1380, CHEF-2581, TRVM-1323, TRVM-1380, TRVM-2341 or TRVM-2380

Note: The second digit in a course number indicates the number of credit hours
for that course.