Hospitality Management Technology
Associate of Applied Science
[ Christy Grissom ]
The Hospitality Management Technology program is designed to provide specialized occupational instruction in all phases of hospitality management and to prepare students for careers as managers/supervisors in the hospitality and tourism industry. All students must wear appropriate uniforms for all lab classes. Completion of the two-year program leads to an Associate in Applied Science Degree. CUT 1213 and HRT 1114 are prerequisites to culinary lab classes and co-requisites to CUT 1513.
Students successfully completing the program may receive certificates for these National Restaurant Association ManageFirst courses: Controlling Food Service Costs, Hospitality and Restaurant Marketing, Hospitality Human Resources Management and Supervision, Customer Service, and Hospitality and Restaurant Management, along with ServSafe Alcohol and ServSafe Workplace. Students will graduate with the ServSafe Food Protection Manager Certification.
HRT and CUT classes should be taken in the order listed below to complete the degree in two years.
CIP Code: 520901
Program Code: 6607
Freshman Year
First Semester — 17 hrs
Course
Title
Hours
Description
HRT-1123
Intro to Hospitality & Tourism
3
An introduction to the hospitality and tourism industry. Discussions and industry observations to discover the opportunities, trends, problems, and organizations in the field. Three hours lecture.
HRT-1213
Sanitation & Safety
3
Basic principles of microbiology, sanitation, and safety for a food service operation, implementation of sanitation procedures, cost control, and risk reduction standards in a hospitality operation are covered. Servsafe sanitation certification from the National Restaurant Association is offered as a part of this course. Familiarization with kitchen tools and equipment, terminology, and food service mathematics. Two hours lecture and two hours lab.
CUT-1114
Culinary Principles I
4
Fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, stocks, sauces, and farinaceous items. Two hours lecture and four hours laboratory.
HRT-1511
Hospitality Seminar I
1
In this course, students will learn leadership and management skills necessary for success in the fields of business marketing management, hospitality and tourism management or any other student who wishes to participate The course addresses computer based management systems Emphasis will be placed on developing civic, social, business responsibilities and Collegiate DECA student organization activities.
ELEC-CSSPT
CSC SPT Elective
3
Choose CSC 1113 Computer Concepts, CSC 1123 Computer Applications or SPT 1113 Public Speaking
ADV-ELECT
Advisor Approved Elective
1
Choose from any electives approved by advisor.
Second Semester — 16 hrs
Course
Title
Hours
Description
HRT-1521
Hospitality Seminar II
1
In this course, students will learn leadership and management skills necessary for success in the fields of business marketing management, hospitality and tourism management or any other student who wishes to participate The course addresses computer based management systems Emphasis will be placed on developing civic, social, business responsibilities and Collegiate DECA student organization activities.
BOT-1313
Applied Business Mathematics
3
This course is designed to develop competency in mathematics for business use, with emphasis on the touch method. Three hours lecture.
ENG-1113
English Composition I
3
English 1113 prepares the student to think critically and compose texts for academic and professional rhetorical situations. Three hours lecture.
BAD-2413
Legal Environment of Business
3
An introduction to interrelationships of law and society, jurisprudence, and business. The topics to be covered include an introduction to law; law of contracts; and agencies and employment. Three hours lecture.
FINE-ELECT
Fine Arts Elective
3
Choose from any fine arts classes.
ADV-ELECT
Advisor Approved Elective
1
Choose from any electives approved by advisor.
Sophomore Year
First Semester — 13 hrs
Course
Title
Hours
Description
HRT-1531
Hospitality Seminar III
1
In this course, students will learn leadership and management skills necessary for success in the fields of business marketing management, hospitality and tourism management or any other student who wishes to participate The course addresses computer based management systems Emphasis will be placed on developing civic, social, business responsibilities and Collegiate DECA student organization activities.
HRT-2233
Hospitality Cost Control
3
Principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost controls, menu pricing, labor cost control, and computer applications. Two hours lecture and two hours laboratory.
HRT-2623
Hospitality HR Management
3
This course focuses on supervisory skills in leadership styles, communication skills, motivational techniques, employee training techniques, and evaluation methods. Two hours lecture and two hours laboratory.
HRT-2913
Supervised Work Experience
3
(Prerequisite: Sophomore Classification) Supervised work experience in hotel, restaurant or tourism management. A course which is a cooperative program between industry and education and is designed to integrate the student’s technical skills with industrial experience. Firm and type of employment must be approved in advance by the instructor. Nine hours Externship (ManageFirst Course) 135 hours of industrial contact required
ELEC-MATSC
Math/Science Elective
3
Choose MAT 1313 College Algebra (or higher MAT course) or a BIO, CHE, or PHY Science course
Second Semester — 16 hrs
Course
Title
Hours
Description
HRT-2613
Hospitality Supervision
3
This course focuses on supervisory skills in leadership styles, communication skills, motivational techniques, employee training techniques, and evaluation methods. Two hours lecture and two hours laboratory. (ManageFirst Course)
HRT-1541
Hospitality Seminar IV
1
In this course, students will learn leadership and management skills necessary for success in the fields of business marketing management, hospitality and tourism management or any other student who wishes to participate The course addresses computer based management systems Emphasis will be placed on developing civic, social, business responsibilities and Collegiate DECA student organization activities
HRT-1413
Rooms Division Management
3
An operational approach to rooms division management in the hospitality industry, including front office management and housekeeping operations. Two hours lecture and two hours lab.
HRT-2713
Marketing Hospitality Services
3
This course covers the application of marketing methodologies and terms to the hospitality and tourism industry, the use of sales techniques for selling to targeted markets and developing marketing plans for hospitality and tourism operations. Two hours lecture and two hours lab.
HRT-1223
Restaurant &Catering Operation
3
Principles of organizing and managing a food and beverage facilities and catering operations. Two hours lecture and four hours laboratory (ManageFirst Course)
SBA-ELECT
Social/Behavioral Science Elective
3
Choose any Social or Behavioral Science course in sociology, psychology, political science, geography, economics, or educational psychology.