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
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.
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.
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.
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.
Choose CSC 1113 Computer Concepts, CSC 1123 Computer Applications or SPT 1113 Public Speaking
Choose from any electives approved by advisor.
Second Semester — 16 hrs
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.
This course is designed to develop competency in mathematics for business use, with emphasis on the touch method. Three hours lecture.
English 1113 prepares the student to think critically and compose texts for academic and professional rhetorical situations. Three hours lecture.
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.
Choose from any fine arts classes.
Choose from any electives approved by advisor.
Sophomore Year
First Semester — 13 hrs
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.
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.
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.
(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
Choose MAT 1313 College Algebra (or higher MAT course) or a BIO, CHE, or PHY Science course
Second Semester — 16 hrs
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)
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
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.
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.
Principles of organizing and managing a food and beverage facilities and catering operations. Two hours lecture and four hours laboratory (ManageFirst Course)
Choose any Social or Behavioral Science course in sociology, psychology, political science, geography, economics, or educational psychology.