Hospitality Management Associate of Applied Science Degree
 

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 foodservice operations and a variety of retail businesses.  The Hospitality Entrepreneurship Specialization prepares graduates to own and operate their own hospitality enterprises. 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 & Lodging Association. The program head should be contacted for further details concerning dual awards.

Admission Requirements: General college curricular admission.

Program Notes: 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 normally be required to repeat courses in their major when grades lower than "C" are earned. Exceptions must be approved in writing by the program head.

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 curriculum sequence illustrated below is one example of how courses may be completed. For complete information, visit  this page.  Once enrolled, students should meet with their advisor every semester to review status toward graduation and their scheduling strategy.

 

CORE CURRICULUM
COURSE	TITLE	LECTURE HOURS	LAB HOURS	COURSE CREDITS
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
MTH 120	Introduction to Mathematics	3	0	3
___ ___2	Social/Behavioral Science Elective	3	0	3
___ ___2	Humanities/Fine Arts Elective	3	0	3
ENG 112	College Composition II	3	0	3
HLT 100	First Aid and Cardiopulmonary Resuscitation	3	0	3
HRI 140	Fundamentals of Quality for the Hospitality Industry	3	0	3
HRI 255	Human Resources Management and Training for Hospitality and Tourism	3	0	3
HRI 159	Introduction to Hospitality Industry Computer Systems	3	2	4
ACC 115	Applied Accounting	3	0	3
HRI 134	Food and Beverage Service Management	3	0	3
HRI 290	Coordinated Internship	0	15	3
HRI 275	Hospitality Law	3	0	3
HRI 298	Seminar and Project in Hospitality Management	3	0	3
HRI 235	Marketing of Hospitality Services	3	0	3
HRI 257	Catering Management	3	0	3
Subtotal Core Curriculum				53

 

LODGING OPERATIONS SPECIALIZATION CURRICULUM
COURSE	TITLE	LECTURE HOURS	LAB HOURS	COURSE CREDITS
HRI 160	Executive Housekeeping	3	0	3
HRI 265	Hotel Front Office Operations	3	0	3
HRI 270	Strategic Lodging Management	3	0	3
___ __3,4	Approved Elective	3	0	3
___ __3,4	Approved Elective	3	0	3
Total Minimum Credits for Lodging Operations Specialization of Hospitality Management AAS Degree				68

HOSPITALITY ENTREPRENEURSHIP SPECIALIZATION CURRICULUM
COURSE	TITLE	LECTURE HOURS	LAB HOURS	COURSE CREDITS
HRI 150	Introduction to Hospitality Ownership	3	0	3
HRI 241	Supervision in the Hospitality Industry	3	0	3
___ __3,4	Approved Elective	3	0	3
___ __3,4	Approved Elective	3	0	3
___ __3,4	Approved Elective	3	0	3
Total Minimum Credits for Hospitality Entrepreneurship Specialization of Hospitality Management AAS Degree				68

 

FOOD SERVICE MANAGEMENT SPECIALIZATION CURRICULUM
COURSE	TITLE	LECTURE HOURS	LAB HOURS	COURSE CREDITS
HRI 119	Applied Nutrition for Food Service	3	0	3
HRI 158	Sanitation and Safety	3	0	3
HRI 224	Recipe and Menu Management	3	0	3
HRI 251	Food and Beverage Cost Control	3	0	3
HRI 241	Supervision in the Hospitality Industry	3	0	3
Total Minimum Credits for Food Service Management Specialization of Hospitality Management AAS Degree				68

¹ SDV 100 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 wellness) is provided in the General Education section of the catalog under Curriculum Planning and Design.

3 A list of courses that will satisfy this requirement is available at www.reynolds.edu/hospitality/electives.htm or from the school office.


⁴ Students enrolled in HRI classes involving food laboratory usage will be allowed in laboratories only when wearing the required uniforms and possessing approved tool kits. Uniform specifications may be obtained at www.reynolds.edu/hospitality/uniforms.htm or from program faculty.