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Program Info

Hospitality Management

Associate of Applied Science

SPECIALIZATIONS:

Food Service Management
Hospitality Entrepreneurship
Lodging Operations


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 Food Service Management specialization 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. The Hospitality Entrepreneurship specialization prepares graduates to own and operate their own hospitality enterprise. The curriculum includes several approved electives which enable students to tailor the curriculum to their own particular venture orientations. The Lodging Operations specialization prepares graduates to provide leadership in a variety of management positions in hotels and resorts. Students who graduate with the Lodging Operations specialization are eligible to simultaneously receive the Hospitality Management diploma from the Educational Institute of the American Hotel and Lodging Association. The program head should be contacted for further details concerning dual awards.

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: Food Service Management Specialization

COURSE

TITLE

LEC. HRS.

LAB. HRS.

CRS. CRE.

SDV 1001

College Success Skills

1

0

1

ENG 111

College Composition I

3

0

3

HRI 115

Food Service Managers Sanitation Certification

1

0

1

HRI 154

Principles of Hospitality Management

3

0

3

SPA 101

Beginning Spanish I

4

0

4

TOTAL

12

0

12

BUS 111

Principles of Supervision I

3

0

3

HRI 235

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 159

Introduction to Hospitality Industry Computer Systems

2

2

3

HRI 242

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 251

Food and Beverage Cost Control I

3

0

3

HRI 257

Catering Management

3

0

3

HRI 275

Hospitality Law

3

0

3

TOTAL

12

0

12

HRI 119

Applied Nutrition for Food Service

2

0

2

HRI 134

Food and Beverage Service Management

2

3

3

HRI 224

Recipe and Menu Management

3

0

3

___ ___2

Humanities/Fine Arts Elective

3

0

3

TOTAL

10

3

11

HRI 290

Coordinated Internship

0

15

3

HRI 298

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, Food Service Management Specialization 67

 

CURRICULUM: Hospitality Entrepreneurship Specialization

COURSE

TITLE

LEC. HRS.

LAB. HRS.

CRS. CRE.

SDV 1001

College Success Skills

1

0

1

ENG 111

College Composition I

3

0

3

HRI 115

Food Service Managers Sanitation Certification

1

0

1

HRI 154

Principles of Hospitality Management

3

0

3

HRI 241

Supervision in the Hospitality Industry

3

0

3

TOTAL

11

0

11

BUS 111

Principles of Supervision I

3

0

3

CST 100

Principles of Public Speaking

3

0

3

MTH 120

Introduction to Mathematics

3

0

3

HRI 235

Marketing of Hospitality Services

3

0

3

TOTAL

12

0

12

HLT 100

First Aid and Cardiopulmonary Resuscitation

2

0

2

HRI 159

Introduction to Hospitality Industry Computer Systems

2

2

3

HRI 242

Training and Development for the Hospitality Industry

3

0

3

HRI 237

Current Issues and Environmental Responsibilities

2

0

2

TOTAL

9

2

10

HRI 251

Food and Beverage Cost Control I

3

0

3

HRI 275

Hospitality Law

3

0

3

SPA 101

Beginning Spanish I

4

0

4

___ ___2

Social/Behavioral Science Elective

3

0

3

TOTAL

13

0

13

HRI 255

Human Resources Management and Training for Hospitality and Tourism

3

0

3

BUS 116

Entrepreneurship

3

0

3

ACC 117

Essentials of Accounting

3

0

3

___ ___2

Humanities/Fine Arts Elective

3

0

3

TOTAL

12

0

12

HRI 290

Coordinated Internship

0

15

3

HRI 298

Seminar and Project in Hospitality Management: Capstone

2

3

3

FIN 215

Financial Management

3

0

3

TOTAL

5

18

9

Total Minimum Credits for AAS degree in Hospitality Management, Hospitality Entrepreneurship Specialization 67

 

CURRICULUM: Lodging Operations Specialization

COURSE

TITLE

LEC. HRS.

LAB. HRS.

CRS. CRE.

SDV 1001

College Success Skills

1

0

1

ENG 111

College Composition I

3

0

3

HRI 154

Principles of Hospitality Management

3

0

3

HRI 241

Supervision in the Hospitality Industry

3

0

3

HLT 100

First Aid and Cardiopulmonary Resuscitation

2

0

2

TOTAL

12

0

12

HRI 160

Executive Housekeeping

3

0

3

HRI 235

Marketing of Hospitality Services

3

0

3

MTH 120

Introduction to Mathematics

3

0

3

BUS 111

Principles of Supervision I

3

0

3

TOTAL

12

0

12

HRI 159

Introduction to Hospitality Industry Computer Systems

2

2

3

HRI 242

Training and Development for the Hospitality Industry

3

0

3

___ ___2

Humanities/Fine Arts Elective

3

0

3

TOTAL

8

2

9

HRI 251

Food and Beverage Cost Control I

3

0

3

HRI 265

Hotel Front Office Operations

3

0

3

HRI 275

Hospitality Law

3

0

3

SPA 101

Beginning Spanish I

4

0

4

TOTAL

13

0

13

HRI 255

Human Resource Management and 
Training for Hospitality and Tourism

3

0

3

HRI 270

Strategic Lodging Management

3

0

3

ACC 117

Essentials of Accounting

3

0

3

___ ___2

Social/Behavioral Science Elective

3

0

3

TOTAL

12

0

12

HRI 290

Coordinated Internship

0

15

3

HRI 298

Seminar and Project in Hospitality Management

2

3

3

MKT 201

Introduction to Marketing

3

0

3

TOTAL

5

18

9

Total Minimum Credits for AAS degree in Hospitality Management, Lodging Operations Specialization 67

06.01.14

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

2 A 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.

3 Students 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.