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 Principles of Resturant Management: Controlling Food Service Costs, Hospitality and Restaurant Marketing, Hospitality Human Resources Management and Supervision, Food and Beverage Management, 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
Course
Title
Hours
Description
HRT-1123
Intro to Hospitality & Tourism
3
This course is designed as an introduction to the hospitality and tourism industry. The course includes discussions and industry observations to discover the opportunities, trends, problems, and organizations in the field. Three hours lecture.
HRT-1213
Sanitation & Safety
3
This course examines, and outlines, the basic principles of microbiology, sanitation, and safety procedures for a food service operation. Implementation of sanitation procedures, pest control, and risk reduction standards in a hospitality operation are covered. Two hours lecture and two hours lab.
CUT-1114
Culinary Principles I
4
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.
HRT-1511
Hospitality Seminar I
1
In this course, students will learn leadership and management skills necessary for success in hospitality and tourism management.
ELEC-CSSPT
CSC SPT Elective
3
Choose CSC 1113 Computer Concepts, CSC 1123 Computer Applications or SPT 1113 Public Speaking
*Students should choose between BOT 1313 Applied Business Math or ACC 1213 Principles of Accounting I or CTE 1413 Financial Management
Second Semester — 16 hrs
Course
Title
Hours
Description
HRT-1521
Hospitality Seminar II
1
In this course, students will learn leadership and management skills necessary for success in hospitality and tourism management.
ENG-1113
English Composition I
3
English 1113 prepares the student to think critically and compose texts for academic and professional rhetorical situations. Three hours lecture.
BAD-2413
Legal Environment of Business
3
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.
FINE-ELECT
Fine Arts Elective
3
Choose from any fine arts classes.
ELEC-ADVIS*
Advisor Approved Elective
3
Choose from any advisor approved elective.
*Choose two advisor approved electives.
Sophomore Year
First Semester — 13 hrs
Course
Title
Hours
Description
HRT-1531
Hospitality Seminar III
1
In this course, students will learn leadership and management skills necessary for success in hospitality and tourism management.
HRT-2233
Hospitality Cost Control
3
This course focuses on 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 control, menu pricing, labor cost control, and computer applications. Two hours lecture and two hours laboratory.
HRT-2623
Hospitality HR Management
3
This course is designed to explore the principles of hospitality human resource management with an emphasis placed on the study of human behavior and human relations in the hospitality industry. Two hours lecture and two hours laboratory.
HRT-2913
Supervised Work Experience
3
(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 135 hours of industrial contact required
ELEC-MATSC
Math/Science Elective
3
Choose MAT 1313 College Algebra (or higher MAT course) or a BIO, CHE, or PHY Science course
Second Semester — 16 hrs
Course
Title
Hours
Description
HRT-2613
Hospitality Supervision
3
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.
HRT-1541
Hospitality Seminar IV
1
In this course, students will learn leadership and management skills necessary for success in hospitality and tourism management.
HRT-1413
Rooms Division Management
3
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.
HRT-2713
Marketing Hospitality Services
3
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.
HRT-1223
Restaurant &Catering Operation
3
Principles of organizing and managing a food and beverage facilities and catering operations. Two hours lecture and four hours laboratory
SBA-ELECT
Social/Behavioral Science Elective
3
Choose any Social or Behavioral Science course in sociology, psychology, political science, geography, economics, or educational psychology.