Hospitality Management (HM)
(Effective Fall 2011)
- School of 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.
Positions in hotels, restaurants, inns, schools/universities, banquet facilities, and clubs. Job titles may include dining room supervisor, front office supervisor, guest services manager, banquet manager, management trainee, assistant food and beverage manager, and maitre d'hotel.
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:
- establish and maintain high standards of sanitation as established by the ServSafe program.
- demonstrate a solid foundation of techniques for food preparation, presentation and service.
- describe the equipment available on the market and plan its arrangement, operation, and maintenance for efficiency and safety.
- plan menus and purchase, cost, and price product for profit.
- demonstrate creativity and sound thinking in solving management problems and in merchandising techniques.
- conform to established codes of ethics and demonstrate a responsible attitude expected in the hospitality industry.
- communicate clearly, both verbally and in writing.
- demonstrate a working knowledge of the factors involved in setting up and operating a food service establishment.
- keep accurate food business records and understand the relationship between financial profits and good business ethics.
- demonstrate a working knowledge of hotel front office management and hospitality industry marketing.
- plan and facilitate banquets and special events.
- demonstrate service techniques found in various segments of the restaurant industry, including fine dining, casual, and quick service.
- demonstrate a working knowledge of wine service including wine/food pairing, merchandising and wine list design.
- prepare a variety of alcoholic and non-alcoholic beverages.
- equip, stock, staff, and control a bar operation.
- demonstrate a working knowledge of management, including service, people, and facilities.
- demonstrate knowledge of fundamentals of microcomputers.
- develop a career portfolio.
- develop skills for and a commitment to the process of lifelong learning.
- develop skills for problem solving, decision making, and critical thinking.
|FYE101||First Year Experience||1|
|MGT115||Principles of Management||3|
|CSC124||Information, Technology, and Society||3|
|ENL111||English Composition I||3|
|FIT||Fitness and Lifetime Sports Elective||1|
|FHD106||Introduction to the Hospitality Industry||1|
|FHD125||Menu Planning and Cost Control||3|
|FHD143||Professional Table Service Lecture||1|
|FHD144||Professional Table Service Practicum||1|
|FHD108||Foundations of Food Preparation||4|
|FHD289||Hospitality Management Internship||1|
|FHD210||Applied Food Preparation and Production||4|
|FHD275||Front Office Management||3|
|FHD145||Wine and Beverage Management||3|
|FHD146||Wine and Beverage Management Practicum||1|
|MKT240||Principles of Marketing||3|
|FHD255||Advanced Dining Room Management||3|
|FHD310||Legal Issues and Applications in Hospitality||3|
|ACC113||Introduction to Financial Accounting||3|
|SSE||Social Science Elective||3|
|FOR||Foreign Language Elective||3|
|AAE||Applied Arts Elective||3|
|IFE||International Field Experience Elective||3|
|MMG||Directed Management/Marketing 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).