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Programs of Study

Hospitality Management

Associate of Applied Science


PURPOSE: The Hospitality Management program provides a specialized business education and is intended to lead to management employment in the hospitality industry.

OCCUPATIONAL OBJECTIVES: The Hospitality Management degree prepares graduates to contribute leadership at manager and director levels in hotels, resorts, restaurants, catering operations, non-commercial food service operations, and a variety of retail businesses, including business development and ownership.

ADMISSION REQUIREMENTS: General college curricular admission

PROGRAM NOTES: The Hospitality Management AAS degree requires that students have the following competencies: (1) competency in Math Essentials MTE 1-3 as demonstrated through the placement and diagnostic tests or by satisfactorily completing the required MTE units, or equivalent, and (2) competencies in reading and writing as demonstrated by placement in ENG 111 or placement in co-requisites ENG 111 and ENF 3 or completion of a college-level composition course. Students needing to complete developmental studies courses in English or mathematics may take those courses concurrently with HRI courses, if approved by the program head.

Faculty provide advising to enhance student success. All students wishing to enroll in Hospitality Management must attend an advising session. Once enrolled, students must meet with their advisor every semester to review their scheduling strategy and status toward graduation. Information about advising and enrolling in classes is available at http://www.reynolds.edu/get_started/programs/business/culinary_and_hospitality/admission.aspx.

Students who earn a final grade lower than “C” in any HRI course must obtain permission from their advisor to continue the major in Hospitality Management. Students will be required to repeat courses in their major when grades lower than “C” are earned.

The competency-based nature of the curriculum allows students with previous educational studies or training experience to be evaluated for advanced standing. Students who believe they are eligible for such consideration are required to meet with their advisor to discuss eligibility for evaluation and possible advanced standing.

The purpose of the associate of applied science (AAS) degree curriculum is to prepare students for immediate employment upon graduation. Four-year college and university transfer opportunities for associate of applied science degrees, if existing, are usually very specific in nature. Students may, however, substitute some courses in the AAS degree curriculum with courses that generally transfer to senior institutions. Students should consult their advisor at the earliest possible date for further guidance and are advised to get assurances in writing in advance from the institution to which they wish to transfer.

COMPUTER COMPETENCY REQUIREMENT: Students in this program will meet the college’s computer competency requirement by successfully completing HRI 159.

CURRICULUM SEQUENCE: The courses listed below are required for degree completion, but do not reflect a prescribed sequence. Recommended sequences can be viewed at http://www.reynolds.edu/get_started/programs/business/culinary_and_hospitality/hospitalitysequence.aspx.

CURRICULUM: Hospitality Management AAS Degree

COURSE

TITLE

LEC.
HRS.

LAB.
HRS.

CRS.
CRE.

SDV 1001

College Success Skills

1

0

1

ENG 111

College Composition I

3

0

3

_______4

Approved Elective

2

0

2

HRI 1543

Principles of Hospitality Management

3

0

3

_______4

Approved Elective

3

0

3

TOTAL

12

0

12

_______4

Approved Elective

3

0

3

HRI 2353

Marketing of Hospitality Services

3

0

3

HRI 255

Human Resources Management and Training for Hospitality and Tourism

3

0

3

MTH 120

Introduction to Mathematics

3

0

3

TOTAL

12

0

12

ACC 117

Essentials of Accounting

3

0

3

HRI 1593

Introduction to Hospitality Industry Computer Systems

2

2

3

HRI 2423

Training and Development for the Hospitality Industry

3

0

3

______2

Social/Behavioral Science Elective

3

0

3

TOTAL

11

2

12

HRI 241

Supervision in the Hospitality Industry

3

0

3

HRI 2513

Food and Beverage Cost Control I

3

0

3

HRI 2573

Catering Management

3

0

3

HRI 2753

Hospitality Law

3

0

3

TOTAL

12

0

12

_______4

Approved Elective

2

0

2

HRI 1343

Food and Beverage Service Management

2

3

3

HRI 2703

Strategic Lodging Management

3

0

3

_______2

Humanities/Fine Arts Elective

3

0

3

TOTAL

10

3

11

HRI 2903

Coordinated Internship

0

15

3

HRI 2983

Seminar and Project in Hospitality Management

2

3

3

HLT 100

First Aid and Cardiopulmonary Resuscitation

2

0

2

TOTAL

4

18

8

Total Minimum Credits for AAS degree in  Hospitality Management 67

3.26.15


1 SDV must be taken in the student’s first semester.

2A list of approved general education electives humanities/fine arts, social/behavioral sciences, mathematics, science, and personal wellness) is provided in the General Education section of the catalog under Curriculum Planning and Design.

3Students enrolled in HRI classes will be permitted into those classes only when wearing approved uniforms. Specifications may be obtained at reynolds.edu/get_started/programs/business/culinary_and_hospitality/uniformsnew.aspx or from program faculty.

3A list of approved electives is provided here, as well as on the Hospitality website:  reynolds.edu/get_started/programs/business/culinary_and_hospitality/hospitalitysequence.aspx

            HRI 115 -- Food Service Managers Sanitation Certification

            HRI 119 -- Applied Nutrition for Food Service

            HRI 190 (HRI advisor approval) -- Coordinated Internship

            HRI 224 (pre-requisite HRI 251) -- Recipe and Menu Management

            BUS 111 -- Principles of Supervision I

            BUS 116 -- Entrepreneurship

            Foreign Language (3-4 credits)