Accreditation Commision for Programs in Hospitality Administration (ACPHA)

Hospitality Management (HM)

(Effective Fall 2015)

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.

Career Opportunities

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.

Remediation Strategies

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 ).

Transfer Procedures

This major is subject to the transfer standards established by the College (see ). Exceptions must be approved by the school dean.

Program Goals

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.


First SemesterCredits
FYE101First Year Experience 1 
FHD101Foundations of Professional Cooking 3 
FHD118Sanitation 1 
NSCNational Sanitation Certification  
FHD117Purchasing 2 
FHD142Professional Table Service 2 
MGT105Introduction to Business 3 
MTHMathematics Elective 3 
FITFitness and Lifetime Sports Elective 1 
Second SemesterCredits
FHD104Careers in Hospitality 1 
FHD125Menu Planning and Cost Control 3 
FHD211Foundations of Food Preparation and Production 4 
ENL111English Composition I 3 
CSC124Information, Technology, and Society 3 
MGT115Principles of Management 3 
Summer SessionCredits
FHD289Hospitality Management Internship 1 
Third SemesterCredits
FHD220Hospitality Beverage Management Service and Controls 4 
FHD275Front Office Management 3 
MKT240Principles of Marketing 3 
SCIScience Elective 3 
CMMCommunication Elective 3 
HFEHospitality Foods Elective 1 
Fourth SemesterCredits
FHD255Advanced Dining Room Management 3 
FHD278Professional Event Planning 3 
FHD310Legal Issues and Applications in Hospitality 3 
ACC113Introduction to Financial Accounting 3 
HMEHospitality Management Elective 3 
HUMHumanities Elective 3 
SSESocial Science Elective 3 
ARTArt Elective 3 
FORForeign Language Elective 3 
AAEApplied Arts Elective 3 
IFEInternational Field Experience Elective 3 

Additional Information

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).