Apr 12, 2024  
2021-2022 Catalog 
2021-2022 Catalog [ARCHIVED CATALOG]

Hospitality Management, AAS - CIP Code: 52.0909

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A 25 11 0

Contact: (336) 334-4822, ext. 50114

The Hospitality Management curriculum prepares students to understand and apply the administrative and practical skills needed for supervisory and managerial positions in hotels, motels, resorts, inns, restaurants, institutions, and clubs.

Course work includes guest services, leadership, management, restaurant operations, lodging operations, marketing, sanitation, food preparation, food and beverage management and other critical areas.

Graduates should qualify for management or entry-level supervisory positions in food and lodging operations, including restaurants, food service, beverage service, catering, front office, reservations and housekeeping. Opportunities are also available in product services, and technology support and sales.

Program Outcomes:

Upon successful completion of the Hospitality Management degree, the graduate should be able to:

  • Demonstrate professional conduct and interpersonal communications skills for human resource management and supervision.
  • Apply management  and professionalism skills for guest relations and food and beverage service.
  • Analyze food and beverage inventory, lodging and cost-control practices for standards in the hospitality industry. 
  • Demonstrate and apply principles of proper food safety and sanitation procedures as well as personal hygiene by obtaining ServSafe Certification from National Restaurant Association.
  • Identify marketing techniques and strategies to achieve hospitality industry missions and goals.

Total Credits: 14

Total Credits: 14

Summer Semester I

Total Credits: 9

Total Credits: 14

Total Credits: 15

Total credit hours required for degree: 66


1. Accounting Elective

Choose one course from:

Humanities/Fine Arts Elective Pick List

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