Hotel, Restaurant, Tourism, and Event Management, AS

Program code: HOSPBU-AS

Hotel, Restaurant, Tourism, and Event Management Associate graduates are successful, competent, and well prepared. Entry-level management careers and exciting employment opportunities await either as an entrepreneur or within the larger global operational systems, including corporate support centers, supply chain and logistics management, restaurants, tourism, special events, hotels, resorts, clubs and beverage operations, theme parks, contract food services, gaming operations, catering, cruise lines, and other travel-related venues and operations. The program is accredited by the Accreditation Commission for Programs in Hospitality Administration. Continuation in the Bachelor of Science Degree in Hotel, Restaurant, Tourism, and Event Management is encouraged.

Crimson Core: 24

As outlined in the Crimson Core section with the following specifications:

Scientific Reasoning: 3

Non-lab Science

Civic Readiness: 3

HIST 196 - Explorations in US History Credits: 3
or
ECON 121 - Principles of Macroeconomics Credits: 3

Global Learning: 3

ECON 121 - Principles of Macroeconomics Credits: 3
or
HIST 198 - Explorations in Global History Credits: 3

Crimson Core Electives: 3

Hospitality Core: 36

HOSP 101 - Introduction to the Hospitality Industry Credits: 3
HOSP 130 - Food Service Sanitation Credits: 1
HOSP 150 - Principles of Hospitality Management Credits: 3
HOSP 220 - Food Service Operations Credits: 3
HOSP 256 - Human Resources in the Hospitality Industry Credits: 3
HOSP 259 - Hospitality Purchasing Credits: 3
HOSP 260 - Hotel Operations Management Credits: 3
HOSP 265 - Hospitality Cost Management Credits: 3
HOSP 310 - Professional Development in the Hospitality Industry Credits: 3
HOSP 320 - Hospitality Marketing Credits: 3
HOSP 330 - Applications of Food Production and Service Credits: 4 (1)
HOSP 393 - Exploratory Hospitality Field Experience Credits: 3-12 (2)

Total Degree Requirements: 60

(1) Department-specified kitchen food preparation uniform, knife kit, and proof of ServSafe Certification are required for major lab courses.

(2) HOSP 393 requires students to complete 40 hours of a supervised internship per credit. See department internship coordinator for detailed information.