Feb 29, 2024  
2016-2017 Catalog 
    
2016-2017 Catalog [PAST CATALOG]

Hotel/Restaurant Management, Hospitality Business Management Option, A.A.S.


Code: AAS.HRM.HSP-BMGT

Total Credit Hours: A minimum of 62 credit hours.

Accreditation: The Hotel/Restaurant Management Hospitality Business Management Option Associate of Applied Science degree is accredited by the Accrediting Commission for Programs in Hospitality Administration (ACPHA).

Purpose: Prepares students for entry-level supervisory positions in the hospitality industry or for specialized industry management training programs. An internship course and a range of hotel and restaurant operation management courses provide students with the opportunity to gain knowledge and specialty experience in restaurants, hotels, health care facilities or meeting and conference planning.

The Hospitality Business Management Option prepares students for employment in the hospitality industry with essential operational skills and knowledge. The option will integrate major business segments of the hospitality industry. This degree offers the student essential core courses both in hotel and food and beverage management operations. 

Range of Occupations

  • Catering and sales
  • Food and beverage
  • Food service manager in assisted living facility or nursing home
  • Hotel front office
  • Kitchen
  • Meeting and conference planning
  • Restaurant

Occupations can be explored further through the virtual Careers Center.

Special Conditions

Statewide Program: This program of study may be designated a Statewide Tuition Reduction Program. This means that some residents of Maryland (see the Tuition, Fees and Payments  section of this catalog) enrolled in this program of study by the first day of the term may be eligible for in-county tuition rates for courses required for program completion. It is the student’s responsibility to confirm that this program still maintains a Statewide Program status before enrolling. Please refer to the college’s Accounts Receivable Office to confirm this designation.

Planning Tool: Two-Year Sequence of Courses


AACC faculty developed the following sequence of courses to encourage greater success in each student’s program of study.  This sequence incorporates all of the student’s requirements for this degree and provides the student with essential notes to guide their success.  It is recommended that students view and save this as they plan courses for this degree.

  Click Here to View, Save, or Print a PDF Copy of the Planning Tool: Two-Year Sequence of Courses for this degree    

 

Degree/Graduation Requirements


Degree Requirements


Students are required to wear an approved chef uniform for production classes. See course description for specifics.

General Education Requirements: 22-25 credits


An approved list of general education courses can be found in the General Education Requirements and degree program required courses  section of the catalog. Choose general education courses from the following topics:

English: 3-6 credits


Biological and Physical Sciences: 3 credits


See General Education Biological and Physical Sciences Requirements  for a list of approved courses.

Computer Technology: 4 credits


Health/Fitness/Wellness: 3 credits


See General Education Health/Fitness/Wellness Requirements  for a list of approved courses.

Mathematics: 3 credits


See General Education Mathematics Requirements  for a list of approved courses.

Social and Behavioral Sciences: 3 credits


See General Education Social and Behavioral Sciences Requirements  for a list of approved courses.

Program Requirements: 37-40 credits


Additional Requirements


Diversity Requirement


HRM 232  program requirement fulfills diversity requirement.

Program Outcomes


Upon successful completion of this program, students will be able to:

  • Analyze hospitality and culinary trends for use in reports, presentations or applications.
  • Demonstrate knowledge of personal skills, including, but not limited to, adherence to accepted professional standards and codes of conduct.
  • Apply hospitality technology.
  • Analyze marketing strategies as they apply to the hospitality industry, especially methods of marketing a hotel or restaurant.
  • Apply Business/Culinary Math.
  • Apply hospitality and culinary terminology.
  • Analyze methods of service and management principles for front of the house operations.
  • Apply accepted nutrition standards that lead to positive health benefits.
  • Apply principles of effective purchasing and of cost control, which support the hospitality industry.
  • Analyze management and supervision systems utilized in leadership positions.
  • Survey managerial functions and leadership styles.
  • Demonstrate the dynamics of the changing global business environment.
  • Develop and apply ethical business standards to guide decision making.
  • Operate commercial kitchen equipment in a safe and efficient manner, demonstrating proper cooking techniques.
  • Achieve ServSafe Sanitation Certificate.
  • Practice diversity.

This program aligns with all the college’s core competencies. For a full list of Core Competencies, click here.

Related Educational Opportunities


Continuing Education and Workforce Development Offerings


Additional courses, credentials and/or certifications may be available through the AACC School of Continuing Education and Workforce Development.

Transfer Agreements


Agreements may exist for this program of study. To access agreements, go to www.aacc.edu/transfer.