|Course Title||Course Number||Semester Taken||Credits||Prerequisites|
|GENERAL EDUCATION COURSES|
|College Writing I||ENG111||3||ENG095 or placement and ESL098 or RDG095 or placement|
|College Writing II||ENG112||3||ENG111|
|Individual and Society||PSY101 or SOC101 satisfies Area 2||3||ESL098 or RDG095 or placement|
|World View||From Area 3-see note*||3|
|Quantitative Thought||From Area 4||3||MAT097 or placement|
|Nutrition Science w/Lab||BIO115 satisfies 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 satisfies 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|
|PC Keyboarding Techniques||OIM100||1|
|Principles of Hospitality Finance and Accounting||HRT125||3||ACC101|
|Applications/Concepts||CIT110||3||ESL098 or RDG095 or placement|
|Front Office Operations w/ Technology Component||HRT131||Fall||3|
|Advanced Lodging Operations||HRT231||Spring||3||HRT131|
|Food and Beverage Operations for Hospitality Professionals||HRT112||3|
|Culinary Theory in Hospitality||HRT133||3||HRT121|
|Food Service Sanitation and Skills||CUL111||3|
|Hospitality Internship||HRT210||Summer only||3||HRT121|
*Note: GEO101 is recommended.
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 reflect the unique circumstances of the hospitality industry. Well-trained graduates are in great demand, with opportunities to advance, based upon their technical and critical thinking skills.
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.
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.