CFCC 2020-2021 Catalog & Student Handbook

Nov 22, 2024

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CFCC 2020-2021 Catalog & Student Handbook [ARCHIVED CATALOG]

Hospitality Management, A.A.S. (A25110)

This curriculum prepares individuals to understand and apply the administrative and practical skills needed for supervisory and managerial positions in hotels, motels, resorts, inns, restaurants, institutions, and clubs.

Course work includes guest services, leadership, management, restaurant operations, lodging operations, marketing, sanitation, food preparation, food and beverage management and other critical areas.

Graduates should qualify for management or entry-level supervisory positions in food and lodging operations, including restaurants, foodservice, beverage service, catering, front office, reservations and housekeeping. Opportunities are also available in product services, and technology support and sales.

General Education Requirements

Required Courses

ENG 111 - Writing and Inquiry Credit(s): 3
MAT 143 - Quantitative Literacy Credit(s): 3

Communications

(Take 3 credits)

COM 120 - Intro Interpersonal Com Credit(s): 3

Humanities/Fine Arts

(Take 3 credits)

ART 111 - Art Appreciation Credit(s): 3
HUM 115 - Critical Thinking Credit(s): 3
MUS 110 - Music Appreciation Credit(s): 3

Social/Behavioral Science

(Take 3 credits)

HIS 132 - American History II Credit(s): 3
PSY 150 - General Psychology Credit(s): 3
SOC 210 - Introduction to Sociology Credit(s): 3

Major Requirements

Required Courses

CUL 110 - Sanitation & Safety Credit(s): 2
HRM 110 - Intro to Hosp & Tourism Credit(s): 3
HRM 140 - Legal Issues-Hospitality Credit(s): 3
HRM 220 - Cost Control-Food & Bev Credit(s): 3
HRM 240 - Marketing for Hospitality Credit(s): 3
HRM 245 - Human Resource Mgmt-Hosp Credit(s): 3
HRM 280 - Mgmt Problems-Hospitality Credit(s): 3

Required Subject Area

(Take 4 credits)

ACC 120 - Prin of Financial Accounting Credit(s): 4
ACC 175 - Hotel and Restaurant Acct Credit(s): 4

Work-Based Learning

(Take 2 credits)

WBL 111H - Work-Based Learning I Credits: 1
WBL 112H - Work-Based Learning I Credits: 2
WBL 121H - Work-Based Learning II Credits: 1

Other Major Requirements

Required Courses

Take 1 of 2 groups.

Group I

CUL 110A - Sanitation & Safety Lab Credit(s): 1
HRM 124 - Guest Service Management Credit(s): 3
HRM 160 - Info Systems for Hosp Credit(s): 3
HRM 215 - Restaurant Management Credit(s): 3
HRM 215A - Restaurant Management Lab Credit(s): 1
HRM 220A - Cost Control-Food & Bev Lab Credit(s): 1
HRM 260 - Procurement for Hosp Credit(s): 3
WBL 115 - Work-Based Learning Seminar I Credit(s): 1

Group II

CUL 110A - Sanitation & Safety Lab Credit(s): 1
CUL 120 - Purchasing Credit(s): 2
CUL 120A - Purchasing Lab Credit(s): 1
CUL 135 - Food & Beverage Service Credit(s): 2
CUL 135A - Food & Beverage Serv Lab Credit(s): 1
HRM 160 - Info Systems for Hosp Credit(s): 3
HRM 215 - Restaurant Management Credit(s): 3
HRM 215A - Restaurant Management Lab Credit(s): 1
HRM 220A - Cost Control-Food & Bev Lab Credit(s): 1
WBL 115 - Work-Based Learning Seminar I Credit(s): 1

Electives

Take 15 credits.

CUL 142 - Fundamentals of Food Credit(s): 5
CUL 214 - Wine Appreciation Credit(s): 2
HRM 115 - Housekeeping Credit(s): 3
HRM 115A - Housekeeping Lab Credit(s): 1
HRM 120 - Front Office Procedures Credit(s): 3
HRM 120A - Front Office Procedures Lab Credit(s): 1
HRM 130 - Bed and Breakfast Mgt. Credit(s): 3
HRM 135 - Facilities Management Credit(s): 3
HRM 210 - Meetings & Event Planning Credit(s): 3
HRM 225 - Beverage Management Credit(s): 3
HRM 228 - Mixology Credit(s): 3
HRM 230 - Club & Resort Management Credit(s): 3
HRM 275 - Leadership-Hospitality Credit(s): 3
HRM 285 - Service Projects-Hosp Credit(s): 5
WBL 110 - World of Work Credit(s): 1
WBL 125 - Work-Based Learning Seminar II Credit(s): 1
WBL 131 - Work-Based Learning III Credit(s): 1

Total Credits: 72

Selected Tracks:

Food Service: HRM 135 , HRM 225 , HRM 228 , HRM 285
Lodging: HRM 115 /HRM 115A , HRM 120 /HRM 120A , HRM 130 , HRM 210
Club: HRM 135 , HRM 210 , HRM 225 , HRM 228 , HRM 230

Fall Semester I

COM 120 - Intro Interpersonal Com Credit(s): 3
HRM 110 - Intro to Hosp & Tourism Credit(s): 3

Spring Semester I

HRM 140 - Legal Issues-Hospitality Credit(s): 3
HRM 245 - Human Resource Mgmt-Hosp Credit(s): 3
HRM 260 - Procurement for Hosp Credit(s): 3
WBL 111H - Work-Based Learning I Credits: 1 *
WBL 115H - Work-Based Learning Seminar I Credits: 1

Summer Semester I

CUL 110 - Sanitation & Safety Credit(s): 2 and
CUL 110A - Sanitation & Safety Lab Credit(s): 1
Hospitality Management Elective
Social/Behavioral Science Elective or
Humanities/Fine Arts Elective

Fall Semester II

ACC 175 - Hotel and Restaurant Acct Credit(s): 4 or
ACC 120 - Prin of Financial Accounting Credit(s): 4
HRM 220 - Cost Control-Food & Bev Credit(s): 3 and
HRM 220A - Cost Control-Food & Bev Lab Credit(s): 1
HRM 240 - Marketing for Hospitality Credit(s): 3
Hospitality Management Elective

Spring Semester II

HRM 215 - Restaurant Management Credit(s): 3 and
HRM 215A - Restaurant Management Lab Credit(s): 1
HRM 280 - Mgmt Problems-Hospitality Credit(s): 3
Hospitality Management Elective
Social/Behavioral Science Elective or
Humanities/Fine Arts Elective

Summer Semester II

WBL 121H - Work-Based Learning II Credits: 1 *
WBL 125H - Work-Based Learning Seminar II Credits: 1
Hospitality Management Elective
Work-Based Elective

Note:

* Student may take WBL 112H (320 hrs) in lieu of taking WBL 111H (160 hrs) & WBL 121H (160 hrs)