Associate in Applied Science (AAS)
Hospitality & Tourism Management Specialization

Feltz, Natalie

Assistant Professor
Program Coordinator of Food Service Management
304-669-5819
115 Education Building
Program Purpose: 

The Food Service Management degree program offers four options for students to choose from:Hospitality & Tourism Management; Nutrition & Dietetic Technology; Culinary ArtsPastry & Baking Arts.

The Hospitality & Tourism specialization in the A.A.S. Food Service Management prepares graduates for entry-level positions in the hospitality and tourism industries. Courses of instruction will focus on knowledge and skill development in areas of customer and personal service, communication and media, planning and organization, administration and management. Career opportunities for students completing the program include but are not limited to: hotels, motels, resorts, spas, restaurants, casinos, amusement parks, ski resorts, etc.
Student Learning Outcomes: 

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

  • Apply knowledge and skills necessary to achieve guest satisfaction.
  • Demonstrate professionalism and ethics in simulation and real-world experiences.
  • Practice leadership and teamwork practices to meet common goals.
  • Practice basic and supervisory functions in the hospitality industry.
  • Communicate effectively for industry needs.
  • Practice technology applications current in the field of practice.
  • Apply cultural competence practices to the hospitality industry.
  • Practice sustainability in the industry.
Opportunities: 
Graduates of the Hospitality & Tourism Management specialization will be able to help meet the growing demands of the hotel, resort, and tourism segments of the hospitality industry. Graduates will be able to apply their specialized training in entry-level to middle management positions. Job opportunities include lodging manager, front office supervisor, guest service manager, assistant general manager, food service manager, kitchen manager, banquet/catering manager, hotel manager, and small hospitality business owner.
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: 
62 CHs
Support Coursework: 
15 CHs

ENGL 1104

Written English I
3|4
CH(s)

MTH 1207

Fundamental Concepts of Mathematics
3|4
CH(s)

BUSN 1102

Introduction to Business
3
CH(s)

ENGL 1108

Written English II
3
CH(s)

OFAD 1150

Computer Concepts and Applications
3
CH(s)

ACCT 2201

Principles of Accounting I
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)

FOSM 1100

ServSafe®
1
CH(s)

FOSM 1101

Fundamentals of Food
2
CH(s)

FOSM 1103

Fundamentals of Food Lab
1
CH(s)

FOSM 1180

Professionalism
2
CH(s)

EVMG 1103

Wedding Planning
3
CH(s)

MGMT 2209

Principles of Management
3
CH(s)

FOSM 2229

Food Service Internship
6
CH(s)

EVMG 2240

Cultural Awareness & Customer Service
3
CH(s)

MKTG 2204

Principles of Marketing
3
CH(s)

SCY 1101

Introductory Sociology
3
CH(s)

COM 2200

Introduction to Communication
3
CH(s)

EVMG 2230

Hospitality/Event Marketing
3
CH(s)

EVMG 2250

Corporate Events Planning
3
CH(s)

FOSM 2228

Food Service Organization & Management
3
CH(s)

FOSM 2995

Food Service Practicum
2
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)

EVMG 1101

Events Coordination
3
CH(s)

FOSM 1100

ServSafe®
1
CH(s)

FOSM 1101

Fundamentals of Food
2
CH(s)

FOSM 1103

Fundamentals of Food Lab
1
CH(s)

FOSM 1180

Professionalism
2
CH(s)

MTH 1207

Fundamental Concepts of Mathematics
3|4
CH(s)
Total Credit Hours: 
14 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 1103

Wedding Planning
3
CH(s)

MGMT 2209

Principles of Management
3
CH(s)

OFAD 1150

Computer Concepts and Applications
3
CH(s)
Total Credit Hours: 
15 CHs

ENGL 1109 may be substituted for ENGL 1108.  ENGL 1108 & 1109 Prerequisite(s): ENGL 1104.
BUSN 1102 can be substituted for ENTR 1109

Summer Semester

FOSM 2229

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

Option 2: FOSM 2229 and EVMG 2200

Fall Semester

ACCT 2201

Principles of Accounting I
3
CH(s)

EVMG 2240

Cultural Awareness & Customer Service
3
CH(s)

MKTG 2204

Principles of Marketing
3
CH(s)

SCY 1101

Introductory Sociology
3
CH(s)
Total Credit Hours: 
12 CHs
Spring Semester

COM 2200

Introduction to Communication
3
CH(s)

EVMG 2230

Hospitality/Event Marketing
3
CH(s)

EVMG 2250

Corporate Events Planning
3
CH(s)

FOSM 2228

Food Service Organization & Management
3
CH(s)

FOSM 2995

Food Service Practicum
2
CH(s)
Total Credit Hours: 
15 CHs
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