2017-2018 Catalog

Restaurant/Hotel Management, A.A.S.

A.A.S. Degree—62 credit hours

Curriculum Code 1256

This program applies management training to the hospitality industry in general, and the restaurant and hotel industry in particular. Management operations include personnel, inventory control, accounting, menu planning, food preparation, marketing, layout and design, front desk procedures, and catering. In addition to growing demand for managers, the need to replace managers who transfer to other occupations or stop working for a variety of reasons will create many new jobs. Job opportunities are expected to be best for persons with associate’s or bachelor’s degrees in restaurant and institutional food service management.

Required General Education Courses

15 credit hours as follows:

BUS-120Business Mathematics

3

COM-101Composition I

3

COM-103Speech Fundamentals

3

BUS-120: A minimum level of competency in mathematics is required for graduation for all A.A.S. degrees. This minimum competency may be demonstrated in one of three ways:
  • Placement into MTH-120 or higher; or
  • Successful completion with an earned grade of “C” or better in BUS-120, MTH-102, MTH-109, MTH-121, or MTH-133 or higher-level mathematics course for designated career programs; or
  • An equivalent transfer course from another college with an earned grade of “C” or better.

Select 3 credit hours from Social/Behavioral Sciences or Humanities and Fine Arts:

ANT, ARB, ART, ECO, FRE, GEO, HIS, HUM, LIT, MUS, PHI, PSC, PSY, SOC, SPA, SSC, SPA, THE

Select 3 credit hours from Physical and Life Sciences:

BIO, CHM, EAS, GEL, NAT, PHS, PHY

Required Career Courses

47 credit hours as follows:

BUS-142Financial Accounting

4

IMS-115Microsoft Office I

3

RTM-100Food Service Sanitation

2

RTM-101Intro to Hospitality Industry

3

RTM-102Quantity Food Production I

4

RTM-103Basic Food Theory

2

RTM-202Quantity Food Production II

4

RTM-205Beverage Management

3

RTM-206Menu Writing and Marketing

3

RTM-209Baking/Pastry I

4

RTM-223Convention Management and Service

3

RTM-225Banquet & Specialty Services

3

RTM-226Front-of-the-House Management

3

RTM-231Hospitality Supervision

3

RTM-240Purchasing and Cost Control

3

Suggested Schedule

Semester 1 (14 credit hours)

BUS-120Business Mathematics

3

COM-101Composition I

3

RTM-100Food Service Sanitation

2

RTM-102Quantity Food Production I

4

RTM-103Basic Food Theory

2

Semester 2 (17 credit hours)

BUS-142Financial Accounting

4

IMS-115Microsoft Office I

3

RTM-101Intro to Hospitality Industry

3

RTM-202Quantity Food Production II

4

RTM-240Purchasing and Cost Control

3

Semester 3 (16 credit hours)

COM-103Speech Fundamentals

3

RTM-206Menu Writing and Marketing

3

RTM-209Baking/Pastry I

4

RTM-231Hospitality Supervision

3

___-___Physical and Life Sciences Elective

3

Semester 4 (15 credit hours)

RTM-205Beverage Management

3

RTM-223Convention Management and Service

3

RTM-225Banquet & Specialty Services

3

RTM-226Front-of-the-House Management

3

- 

___-___Humanities and Fine Arts Elective

3

OR-

___-___Social and Behavioral Sciences Elective

3