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Hospitality Management


View Hospitality Management A.A.S. (R):
View Hospitality Supervision Leadership Certificate (R): 233
View Hospitality Supervision Leadership Letter of Recognition (R): 813
View Food and Beverage Management Certificate (R): 055
View Food and Beverage Management Letter of Recognition (R): 814
View Meeting, Conference and Event Planning Certificate (R):
View Meeting, Conference and Event Planning Letter of Recognition (R): 815


Hospitality Management A.A.S. (R):

Revised: Effective Semester Spring 2006

A program of study for the student preparing to enter the Lodging and Food Service industry in a supervisory and management capacity. The curriculum contains a core of required courses and General Education requirements. Students can customize their remaining studies by taking one of three concentrations. The concentrations are Food and Beverage Management, Supervision and Management, and Meeting, Conference and Event Planning.

General Education Requirements
Foundation Courses    
English foundation 3
  Health foundation 1 -3
  Mathematics foundation 3
  Speech foundation 3
Distribution Courses    
Arts and humanities distribution* 3
  Behavioral and social sciences distribution†  3
  Natural sciences distribution with lab ‡  4

 

Hospitality Management Core Courses
AC 201 Accounting I 4
EN 101 Introduction to College Writing** 3
FM 105 Food Service Sanitation 1
HM 100 Customer Service 1
HM 101 Introduction to the Hospitality Industry 3
HM 121 Supervision and Leadership in the Hospitality Industry †† 3
HM 210 Hospitality Practicum 3
NF 103 Introduction to Nutrition 3
Food and Beverage Concentration: 347 A
FM 107 Food and Beverage Management† † 3
FM 110 Principles of Food Production––Lecture 2
FM 111 Principles of Food Production––Laboratory 2
FM 204 Catering and Banquets ‡ 3
FM 208 Food and Beverage Cost Control ‡ 3
HM 240 Lodging and Food Service Sales and Advertising †† 3
  FM/HM Electives 6-7
Total food and beverage concentration credit hours 63-66
Management/Supervision Concentration: 347B
FM 107 Food and Beverage Management (Offered Fall only)  

OR

   
HM 143 Management of Front Office Operations (Offered Spring only) 3
HM 201 Lodging and Food Service Law (Offered Fall only) 3
HM 207 Legal Issues in Labor Management (Offered Spring only) 3
HM 212 Managing Hospitality Human Resources (Offered Spring only ) 3
HM 220 Property Security and Facilities Management (Offered Fall only) 3
  FM/HM Electives 6-7
Total management/supervision concentration credit hours 62-65
Meeting, Conference and Event Planning Concentration:347C
FM 107 Food and Beverage Management† †
3
FM 204 Catering and Banquets ‡
3
FM 208 Food and Beverage Cost Controls ‡
3
HM 201 Lodging and Food Service Law ††
3
HM 240 Lodging and Food Service Sales and Advertising † † 3
HM 250 Meeting, Conference and Event Planning‡
3
  FM/HM elective
3-4
Total meeting, conference and event planning concentration credit hours 62-65

* A world language is recommended.
† EC 201 is recommended.
‡ CH 109A and B are recommended.

**  EN 101, if needed, for EN 102/109 or general elective

† †  Offered fall only

‡ ‡  Offered spring only

 
Program Outcomes for the Hospitality Management A.A.S. Degree

Upon completion of this program a student will be able to:

  • Appreciate the complexity of the hospitality industry as a whole.
  • Enter, with junior standing, a four-year university with a major in hospitality management.
  • Enter a management training program in lodging management.
  • Demonstrate an ability to work effectively as a member of a team, provide exemplary customer service, and perform responsibilities in an ethical manner.
  • Be sensitive to the importance of diversity in the hospitality industry.
  • In addition to the aforementioned outcomes, be able to explain general management theory as it applies to his or her specific area of concentration:
  • For Food and Beverage, explain theory as it applies to food and lodging management.
  • For Management/Supervision, explain theory as it applies to lodging management.
  • For Meeting, Conference, and Event Planning, explain theory as it applies to food and beverage management and be able to manage all major aspects of meeting, conference, and event planning.

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Hospitality Supervision Leadership Certificate (R): 233

Effective Semester: Fall 2004

This program of study is designed for individuals in a lodging or food service operation who wish to supplement or enhance their college degree and receive supervisory/leadership training. Students can customize the program by choosing courses in lodging or food service specialties.

HM 100 Customer Service in the Hospitality Industry 1
HM 121 Supervision & Leadership in the Hospitality Industry 3
FM 107 Food and Beverage Management or  

                                                       OR

HM 143 Management of Front Office Operations 3
HM 201 Lodging and Food Service Law 3
HM 207 Legal Issues in Labor Management 3
HM 212 Managing Hospitality Human Resources 3
HM 220 Property Security and Facilities Management 3
  FM or HM elective 3
Total credit hours 22
Program Outcomes for the Hospitality Supervision Leadership Certificate

Upon completion of this program a student will be able to:

  • Appreciate the complexity of the hospitality industry as a whole.
  • Explain general management theory as it applies to hospitality supervision and leadership.
  • Enter, with junior standing, a 4-year college with a major in Hospitality Management.
  • Enter a management training program in lodging management.
  • Demonstrate an ability to work effectively as a member of a team
  • Demonstrate an ability to provide exemplary customer service
  • Demonstrate an ability to perform responsibilities in an ethical manner.
  • Be sensitive to the importance of diversity in the hospitality industry.

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Hospitality Supervision Leadership Letter of Recognition (R): 813

Effective Semester: Fall 2004

This sequence of three courses is designed for persons who wish to develop skills in Lodging Management. To complete each course in this sequence, students need to demonstrate skills in specific areas. These areas include: The role of the supervisor in a Lodging operation, the nature of leadership, the importance of communication, morale and motivation. A grade of C or better is required in each course in the sequence.

HM 121 Supervision Leadership in the Hospitality Industry 3
HM 207 Legal Issues in Labor Management 3
HM 212 Managing Hospitality Human Resources 3
Total credit hours  9
Program Outcomes for the Hospitality Supervision Management Leadership Letter of Recognition

Upon completion of this program a student will be able to:

  • Appreciate the complexity of the hospitality industry as a whole.
  • Explain general management theory as it applies to management of a lodging operation, including the principles of supervision and leadership, the importance of communication, and morale and motivation.
  • Demonstrate an ability to work effectively as a member of a team, provide exemplary customer service, and perform responsibilities in an ethical manner.
  • Be sensitive to the importance of diversity in the hospitality industry

This program is not approved for federal or state student financial aid.

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Food and Beverage Management Certificate (R): 055

Effective Semester: Fall 2004

This curriculum is designed for students seeking employment in the food industry. It provides students with a background in food and beverage management and costs, including an updating and/or upgrading of skills for workers already holding industry jobs. Students wishing to pursue a degree may continue in the hospitality management program.

FM 105 Food Service Sanitation 1
FM 107 Food and Beverage Management 3
FM 110 Principles of Food Production––Lecture 2
FM 111 Principles of Food Production––Laboratory 2
FM 204 Catering and Banquets 3
FM 208 Food and Beverage Cost Control 3
HM 100 Customer Service in the Hospitality Industry 1
HM 121 Supervision and Leadership 3
  HM elective 3
NF 103 Introduction to Nutrition 3
Total credit hours 24
Program Outcomes for the Food and Management Beverage Certificate

Upon completion of this program a student will be able to:

  • Appreciate the complexity of the hospitality industry as a whole.
  • Explain general management theory as it applies to food and beverage management.
  • Enter, with junior standing, a 4-year college with a major in Hospitality Management.
  • Enter a management training program in food and beverage management.
  • Demonstrate an ability to work effectively as a member of a team
  • Demonstrate an ability to provide exemplary customer service
  • Demonstrate an ability to perform responsibilities in an ethical manner.
  • Be sensitive to the importance of diversity in the hospitality industry.

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Food and Beverage Management Letter of Recognition (R): 814

Effective Semester: Fall 2004

This sequence of three courses is designed for persons who wish to develop skills in the Food and Beverage Management. To complete each course in this sequence, students need to demonstrate skills in specific areas. These areas include: The role of the supervisor in a food and beverage operation, the nature of leadership, the importance of communication, morale and motivation. A grade of C or better is required in each course in the sequence.

FM 107 Food and Beverage Management 3
FM 208 Food and Beverage Cost Controls 3
HM 121 Supervision & Leadership in the Hospitality Industry 3
Total credit hours  9
Program Outcomes for the Food and Beverage Management Letter of Recognition

Upon completion of this program a student will be able to:

  • Appreciate the complexity of the hospitality industry as a whole.
  • Explain general management theory as it applies to food and beverage management, including the principles of supervision and leadership, the importance of communication, and morale and motivation.
  • Demonstrate an ability to work effectively as a member of a team, provide exemplary customer service, and perform responsibilities in an ethical manner.
  • Be sensitive to the importance of diversity in the hospitality industry.

This program is not approved for federal or state student financial aid.

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Meeting, Conference and Event Planning Certificate (R): 237

Effective Semester: Fall 2004

A program of study designed for the individual working in the hospitality industry or related industry who desires to enhance their college degree in the field of meeting, conference and event planning. The certificate focuses on all major aspects involved with planning a meeting, conference or event, including courses in catering and banquets, food and beverage cost control, lodging and food service law, and sales and advertising of lodging and food services.

FM 107 Food and Beverage Management 3
FM 204 Catering and Banquets 3
FM 208 Food and Beverage Cost Controls 3
HM 121 Supervision and Leadership 3
HM 201 Lodging and Food Service Law 3
HM 240 Lodging Food Service Sales Advertising 3
HM 250 Meeting, Conference & Event Planning 3
Total credit hours  21
Program Outcomes for the Meeting, Conference Event Planning Certificate

Upon completion of this program a student will be able to:

  • Appreciate the complexity of the hospitality industry as a whole.
  • Explain general management theory as it applies to hospitality management.
  • Understand and/or be able to manage all major aspects of meeting, conference, or event planning, including catering and banquets, food and beverage cost control, lodging and food service law, and sales and advertising.
  • Demonstrate an ability to work effectively as a member of a team, provide exemplary customer service, and perform responsibilities in an ethical manner.
  • Be sensitive to the importance of diversity in the hospitality industry.

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Meeting, Conference and Event Planning Letter of Recognition (R): 815

Effective Semester: Fall 2004

This sequence of three courses is designed for persons who wish to develop skills in Meeting and Event Planning. To complete each course in this sequence, students need to demonstrate skills in specific areas. These areas include: Market Research, Advertising, Accounting, Food and Beverage Cost Controls, Meeting and Event Planning and Time Management. A grade of C or better is required in each course in the sequence.

FM 208 Food and Beverage Cost Controls 3
HM 240 Lodging and Food Service Sales and Advertising 3
HM 250 Meeting, Conference and Event Planning 3
Total credit hours  9
Program Outcomes for the Meeting, Conference & Event Planning Letter of Recognition

Upon completion of this program a student will be able to:

  • Appreciate the complexity of the hospitality industry as a whole.
  • Explain general management theory as it applies to the hospitality industry and demonstrate skills in key aspects of meeting, conference, and event planning: market research, advertising, accounting, food and beverage cost controls, and time management.
  • Demonstrate an ability to work effectively as a member of a team, provide exemplary customer service, and perform responsibilities in an ethical manner.
  • Be sensitive to the importance of diversity in the hospitality industry.

This program is not approved for federal or state student financial aid.

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Refer to course description pages to identify courses with prerequisites.
Courses in italics meet General Education requirements
.


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