Accreditation Commision for Programs in Hospitality Administration (ACPHA)

(Effective Fall 2016)

This major provides students with a comprehensive learning experience that prepares them to assume entry-level management responsibility in the dynamic field of hospitality.  Building on a strong business core and practical experience in the College's fine dining restaurant, Le Jeune Chef, the curriculum enables students to select courses from a diverse pool of electives.  Students choose to develop specialized skills aligned with individual career aspirations, including event planning, food and beverage operations, and advanced business and management skills. 

Career Opportunities

Event planner, guest services manager, dining room supervisor, front office supervisor, banquet manager, 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 interpersonal 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 ).

Program Goals

A graduate of this major should be able to:
  • establish and maintain professional and ethical standards, integrating legal principles in a fiscally responsible business environment.
  • plan and execute hospitality events in coordination with back-of-the-house managers, including food and beverage operations, guest services, and front-of-the-house supervision.
  • design and evaluate a hospitality operations plan, employing control systems and technologies, with guest preferences and industry trends in mind
  • supervise and coordinate personnel, demonstrating clear communication and cultural sensitivity


First Semester Credits
FYE101 First Year Experience 1  
CSC124 Information, Technology, and Society 3  
FHD118 Sanitation 1  
NSC National Sanitation Certification  
FHD117 Purchasing 2  
FHD142 Professional Table Service 2  
MGT105 Introduction to Business 3  
MTH Mathematics Elective 3  
Second Semester Credits
FHD104 Careers in Hospitality 1  
FHD125 Menu Planning and Cost Control 3  
FHD255 Advanced Dining Room Management 3  
ENL111 English Composition I 3  
FHD160 Travel and Tourism 3  
SCI Science Elective 3  
Summer Session Credits
FHD289 Hospitality Management Internship 1  
Third Semester Credits
FHD220 Hospitality Beverage Management Service and Controls 4  
FHD275 Front Office Management 3  
MKT240 Principles of Marketing 3  
SPC101 Fundamentals of Speech 3  
ENL201 Technical and Professional Communication 3  
HFE Hospitality Foods Elective 3  
HME Hospitality Management Elective 3  
HSM Directed Sport and Event Management Elective 3  
Fourth Semester Credits
FIT Fitness and Lifetime Sports Elective 1  
MGT301 Business Law I 3  
FHD278 Professional Event Planning 3  
ACC113 Introduction to Financial Accounting 3  
HME Hospitality Management Elective 3  
HFE Hospitality Foods Elective 3  
HSM Directed Sport and Event Management Elective 3  
HUM Humanities Elective 3  
SSE Social Science Elective 3  
ART Art Elective 3  
FOR Foreign Language Elective 3  
AAE Applied Arts Elective 3  
IFE International 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).