Associate in Applied Science (AAS)
Resort & Hotel Management Specialization

Hamilton, Pamela

Founding Faculty
Assistant Dean, School of Human Services
Program Coordinator, Dietary Manager
Professor, Food Service Managment
304-367-4297
139 Education Building
Locust Avenue Campus, Fairmont
Image of Pamela Hamilton
Program Purpose: 

The Food Service Management degree program offers four options for students to choose from:  Dietary Manager; Resort & Hotel Management; and Culinary ArtsPastry & Baking Arts.

The Food Service Management major and its options were designed to fill a need in the industry. Employment in Food service is typically not very sensitive to economic conditions, and rates of employment are expected to remain consistent, according to the US Dept. of Labor. In fact, according to the National Restaurant Association, the restaurant industry employs an estimated 13 million people, or 9% of the U.S. workforce and is expected to add almost two million jobs over the next decade.

Student Learning Outcomes: 

Upon successful completion of the AAS degree in Food Service Management, graduates will be able to do the following:

  • Demonstrate a professional work ethic as is expected for employment in the Food Service Management Field
  • Apply nutritional standards as expected in Food Service Management Fields
  • Apply knowledge of basic food principles, including food purchasing, planning, and preparation
  • Manage human and physical resources in ways that comply with food service industry standards
  • Satisfy outcomes for individual program option*

*See faculty advisors for specific expectations of individual program

Opportunities: 

Graduates of the Resort & Hotel Management option will be able to help meet the growing demands of the hotel, resort, and tourism segments of the industry by being trained to provide support services for the hospitality and lodging industries. Graduates will be able to apply their specialized training in entry-level to middle management positions, and will be particularly prepared for “front house” operations as a result of their studies in guest services, housekeeping, catering and banquets, and front desk operations. Graduates of this Resort & Hotel Management option will have the added benefit of having had classroom experience in Culinary Arts, which may likely enhance their employability.

Job settings include hotels, restaurants, inns, schools/ universities, banquet facilities, and exclusive clubs. Typical job titles include the following: dining room supervisor; front office supervisor; guest services manager; banquet manager; assistant food and beverage manager; and maître d’hôtel.

Students may choose to articulate into a Bachelor of Science Hospitality and Tourism Management Degree.  See West Virginia University College of Business & Economics for more information.

Program Specific Accreditation: 

American Culinary Federation Education Foundation’s Accrediting Commission
180 Center Place Way
St. Augustine, FL 32095
(800) 624-9458
www.acfchefs.org

Notice to Students: 

It is the responsibility of the student to meet with the faculty advisor to schedule all courses for the completion of this degree. Failure to seek assistance from the advisor may delay graduation.

Permission is required to carry over 18 hours per semester. To be considered, the student must be graduating or have a semester cumulative 3.00 GPA.

The semester before graduation, the student should schedule a Graduation Evaluation through the Registrar’s Office and must also apply for graduation.  Students are reminded to review campus policies and procedure posted in the college catalog.

Program Total Credit Hours: 
60 CHs
Support Coursework: 
15 CHs

ACCT 2201

Principles of Accounting I
3
CH(s)

BUSN 1102

Introduction to Business
3
CH(s)

ENGL 1104

Written English I
3|4
CH(s)

ENGL 1108

Written English II
3
CH(s)

OFAD 1150

Computer Concepts and Applications
3
CH(s)

ENGL 1104 Prerequisite(s): 18 or higher on the English portion of ACT; 450 or higher on Critical Reading of SAT; A scaled score of 38 or higher on Writing Skills Set of ASSET; 88 or higher on Sentence Skills of ACCUPLACER. Students falling below the listed scores will be required to take a four(4) credit hour ENGL 1104.
ENGL 1109 may be substituted for ENGL 1108.  ENGL 1108 & 1109 Prerequisite(s): ENGL 1104.
BISM 1200 may be substituted for INFO 1100.

Program Specific Required Coursework: 
45 CHs

EVMG 1101

Events Coordination
3
CH(s)

EVMG 2250

Corporate Events Planning
3
CH(s)

FOSM 1110

Nutrition
3
CH(s)

FOSM 1119

Intro to the Food Service and Hospitality Industry
1
CH(s)

FOSM 1121

Food Service Facilities & Equipment
1
CH(s)

FOSM 1122

Safety & Sanitation -ServSafe*
2
CH(s)

FOSM 1140

Food Service Cost Analysis & Management
3
CH(s)

FOSM 2200

Introduction to Foods
3
CH(s)

FOSM 2225

Resort & Hotel Management
3
CH(s)

FOSM 2227

Food & Beverage Merchandising
3
CH(s)

FOSM 2995

Food Service Practicum
2
CH(s)

MGMT 2209

Principles of Management
3
CH(s)

MKTG 2204

Principles of Marketing
3
CH(s)

SCY 1101

Introductory Sociology
3
CH(s)

FOSM 1170

Dining Room Service
1
CH(s)

ENGL 1108 and BISM 1200 are recommended for students who intend to pursue a Bachelors Degree. 

Model Schedule

ENGL 1104

Written English I
3|4
CH(s)

FOSM 1119

Intro to the Food Service and Hospitality Industry
1
CH(s)

FOSM 1121

Food Service Facilities & Equipment
1
CH(s)

FOSM 1122

Safety & Sanitation -ServSafe*
2
CH(s)

FOSM 1170

Dining Room Service
1
CH(s)

FOSM 1180

Professionalism
2
CH(s)

FOSM 2200

Introduction to Foods
3
CH(s)
Total Credit Hours: 
13 CHs

ENGL 1104 Prerequisite(s): 18 or higher on the English portion of ACT; 450 or higher on Critical Reading of SAT; A scaled score of 38 or higher on Writing Skills Set of ASSET; 88 or higher on Sentence Skills of ACCUPLACER. Students falling below the listed scores will be required to take a four(4) credit hour ENGL 1104.

Spring Semester

BUSN 1102

Introduction to Business
3
CH(s)

ENGL 1108

Written English II
3
CH(s)

EVMG 1101

Events Coordination
3
CH(s)

FOSM 1110

Nutrition
3
CH(s)

FOSM 1140

Food Service Cost Analysis & Management
3
CH(s)
Total Credit Hours: 
15 CHs

ENGL 1109 may be substituted for ENGL 1108.  ENGL 1108 & 1109 Prerequisite(s): ENGL 1104.
BISM 1120 may be substituted for INFO 1100.

Summer Semester

FOSM 2229

Food Service Internship
6
CH(s)
Total Credit Hours: 
6 CHs
Fall Semester

OFAD 1150

Computer Concepts and Applications
3
CH(s)

EVMG 2250

Corporate Events Planning
3
CH(s)

FOSM 2225

Resort & Hotel Management
3
CH(s)

MGMT 2209

Principles of Management
3
CH(s)
Total Credit Hours: 
12 CHs
Spring Semester

ACCT 2201

Principles of Accounting I
3
CH(s)

FOSM 2227

Food & Beverage Merchandising
3
CH(s)

FOSM 2995

Food Service Practicum
2
CH(s)

MKTG 2204

Principles of Marketing
3
CH(s)

SCY 1101

Introductory Sociology
3
CH(s)
Total Credit Hours: 
14 CHs

FOSM 2995 is 2 CHs. only

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