Hospitality Management (HM)
(Effective Fall 2014)
- School of Business & Hospitality
- Associate of Applied Science Degree (A.A.S.)
- More Information about Hospitality Management
This major provides students with a comprehensive learning experience, preparing them to assume entry-level management responsibility in the dynamic field of hospitality. Building on a strong business core, the curriculum enables students to develop skills in food preparation, customer service, and restaurant management while practicing in the school's fine-dining operations.
Dining room supervisor, front office supervisor, guest services manager, banquet manager, assistant food and beverage manager, maitre d'hotel, and event planner.
Recommended High School Subjects
A strong background in high school math, reading, and written communication is required, as is a working knowledge of keyboarding and personal computers. Strong manual dexterity and mechanical skills are highly desirable.
All entering students will be tested for English, math, and reading deficiencies. Students are expected to remediate any deficiencies as explained in this catalog (see http://www.pct.edu/catalog/PlacementTesting.htm ).
This major is subject to the transfer standards established by the College (see http://www.pct.edu/catalog/TransferringCredits.htm ). Exceptions must be approved by the school dean.
A graduate of this major should be able to:
- plan and execute techniques for dining service, wine and beverage, and bar operations.
- assess guest preferences in response to industry trends.
- select effective production techniques and sanitation standards in safely preparing and serving attractively presented food.
- design and evaluate hospitality menus and events, employing control systems and technologies, practicing business ethics and fiscal responsibility.
- participate in developing a hospitality lodging and restaurant operation plan.
- establish and maintain professional attitude and appearance standards.
- supervise and coordinate personnel in a lodging and foodservice operation.
- integrate legal principles regulating a hospitality operation.
|FYE101||First Year Experience||1|
|FHD101||Foundations of Professional Cooking||3|
|NSC||National Sanitation Certification|
|FHD142||Professional Table Service||2|
|MGT105||Introduction to Business||3|
|FIT||Fitness and Lifetime Sports Elective||1|
|FHD106||Introduction to the Hospitality Industry||1|
|FHD125||Menu Planning and Cost Control||3|
|FHD211||Foundations of Food Preparation and Production||4|
|ENL111||English Composition I||3|
|CSC124||Information, Technology, and Society||3|
|MGT115||Principles of Management||3|
|FHD289||Hospitality Management Internship||1|
|FHD220||Hospitality Beverage Management Service and Controls||4|
|FHD275||Front Office Management||3|
|MKT240||Principles of Marketing||3|
|HFE||Hospitality Foods Elective||1|
|FHD255||Advanced Dining Room Management||3|
|FHD278||Professional Event Planning||3|
|FHD310||Legal Issues and Applications in Hospitality||3|
|ACC113||Introduction to Financial Accounting||3|
|HME||Hospitality Management Elective||3|
|SSE||Social Science Elective||3|
|FOR||Foreign Language Elective||3|
|AAE||Applied Arts Elective||3|
|IFE||International Field Experience Elective||3|
Dress Code: Professionalism is the signature of this degree, and is the expectation for performance and appearance. Uniform and personal appearance standards are strictly enforced. Students are required to be clean-shaven (neat mustache above the lip is allowed), have properly contained hair (top of ear and back of collar for men; tied up and under hat for women, utilizing a net if necessary - no protruding bangs). In labs, no excessive makeup and no jewelry are allowed, including rings, watches and earrings or visible piercings of any style. Students in Tableservice and/or Wine and Beverage Practicum may wear appropriate cosmetics, a watch, a single set of post-style earrings. Hair must be restrained - the utilization of a French braid or discrete pinning/styling is required.
Accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA).