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Hospitality Management


View Hospitality Management AAS (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 AAS (R):

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.


Food and Beverage Management Track (347A)
First Semester
BSAD 101 Introduction to Business 3
ENGL 101
Introduction to College Writing  3
HMGT 100 Customer Service in the Hospitality Industry 1
HMGT 101 Introduction to Hospitality 3
HMGT 105
Food Sanitation 1
  Health foundation
2-3
  Mathematics foundation
3
Second Semester
HMGT 107
Food and Beverage Management 3
HMGT 110 Food Production Lecture 2
HGMT 111 Food Production Lab 2
Arts or humanities distribution  3
English foundation 3
Speech foundation 3
Third Semester
HMGT 208 Food and Beverage cost controls 3
HMGT 211 Supervision and Leadership 3
HMGT 240 Lodging and Food Service Sales and Advertising‡ 
3
NUTR 101 Introduction to Nutrition 3
Behavioral and social sciences distribution** 3
Fourth Semester
HMGT 204 Catering and Banquets 3
HMGT 290
Practicum 3
Natural sciences distribution with lab† † 4
Electives ‡‡ 3
Total Credit Hours for Food and Beverage Track 60

*  ENGL 101, if needed, for ENGL 102/103 or general elective
†  A world language is recommended
‡  Offered fall only 
**  ECON 201 is recommended
† †  CHEM 109 and CHEM 109L are recommended
‡ ‡  Elective required by the department

 

Management/Supervision Track (347B)


First Semester
BSAD 101 Introduction to Business 3
ENGL 101
Introduction to College Writing 3
HMGT 100 Customer Service in the Hospitality Industry 1
HMGT 101 Introduction to Hospitality 3
HMGT 105
Food Sanitation 1
Health foundation
1-3
Mathematics foundation
3
Second Semester
HMGT 143 
Management of Front Office Operation† 3
HMGT 211 Supervision and Leadership in the Hospitality Industry
NUTR 101
Introduction to Nutrition
3
English foundation 3
Speech foundation 3
Third Semester
HMGT 201 Lodging and Food Service Law‡
3
HMGT 220 Property Security and Facilities Management‡
3
HMGT 240 Lodging and Food Service Sales and Advertising‡
3
Arts or humanities distribution**
3
Behavioral and social sciences distribution†† 3
Fourth Semester
HMGT 207 Legal Issues in Labor Management‡
3
HMGT 212
Managing Hospitality Human Resources‡
3
HMGT 290
Practicum 3
Natural sciences distribution with lab‡‡  4
HMGT elective
Total Credit Hours for Management /Supervision Track 61-63

*  ENGL 101, if needed, for ENGL 102/103 or general elective
†  Offered spring only
‡  Offered fall only 
**  A world language is recommended
† †  ECON 201 is recommended
‡ ‡  CHEM 109 and 109L are recommended


Meeting, Conference, and Event PlanningTrack (347C)

First Semester
BSAD 101 Introduction to Business 3
ENGL 101
Introduction to College Writing 3
HMGT 100 Customer Service in the Hospitality Industry 1
HMGT 101 Introduction to Hospitality 3
HMGT 105
Food Sanitation 1
Mathematics foundation
3
Second Semester
HMGT 107
Food and Beverage Management 3
HMGT 211 Supervision and Leadership in the Hospitality Industry
NUTR 101
Introduction to Nutrition
English foundation 3
 Health foundation
1-3
Speech foundation 3
Third Semester
HMGT  201
Lodging and Food Service Law†
3
HMGT 204 Catering and Banquets
3
HMGT 240 Lodging and Food Service Sales and Advertising
3
 Arts and humanities distribution ‡
3
Behavioral and social sciences distribution** 3
Fourth Semester
HMGT 208 Food and Beverage Cost control
3
HMGT 250
Meeting, Conference,and Event Planning
3
HMGT 290
Hospitality Practicum 3
Natural sciences distribution with lab†   4
General Elective
3
Total Credit Hours for Meeting, Conference, and Event Planning Track 61-64

* ENGL 101, if needed for ENGL 102/103 or general elective

† CHEM 109 and 109L are recommended.

‡  A worold langugage is recommended.

**  ECON 201 is recommended



Program Outcomes for all three tracks in the Hospitality Management AAS Degree

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

  • Demonstrate knowledge of the broad scope and complexity of the hospitality industry.
  • Identify key components of exemplary customer service and explain how hospitality employees perform responsibilities in an ethical manner.
  • Explain the importance of respecting and promoting diversity, and demonstrate cultural competency in the hospitality industry.
  • Demonstrate ability to work individually or in a team to effectively identify, assess and generate solutions for managerial challenges in the hospitality industry.

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Hospitality Supervision Leadership Certificate (R): 233

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.

Program Requirements   
HMGT 100 Customer Service in the Hospitality Industry 1
HMGT 211 Supervision & Leadership in the Hospitality Industry 3
HMGT 107 Food and Beverage Management or  

                                                       OR

HMGT 143 Management of Front Office Operations 3
HMGT 201 Lodging and Food Service Law 3
HMGT 207 Legal Issues in Labor Management 3
HMGT 212 Managing Hospitality Human Resources 3
HMGT 220 Property Security and Facilities Management 3
  HMGT 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

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.

Program Requirements    
HMGT 211 Supervision  and Leadership in the Hospitality Industry 3
HMGT 207 Legal Issues in Labor Management 3
HMGT 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

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.

Program Requirements    
HMGT 100 Customer Service in the Hospitality Industry
1
HMGT 105
Food Service Sanitation
1
HMGT 107
Food and Beverage Management
2
HMGT 110
Principles of Food Production––Lecture 2
HMGT 111
Principles of Food Production-Laboratory
3
HMGT 204
Catering and Banquets
3
HMGT 208
Food and Beverage Cost Control
3
HMGT 211
Supervision and Leadership in the Hospitality Industry
3
  HMGT elective 3
NUTR 101
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

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.

Program Requirements   
HMGT 107 Food and Beverage Management 3
HMGT 208 Food and Beverage Cost Controls 3
HMGT 211
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

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.

 Program Requirements   
HMGT 107 Food and Beverage Management 3
HMGT 201
Lodging and Food Service Law
3
HMGT 204
Catering and Banquets
3
HMGT 208
Food and Beverage Cost Controls
3
HMGT 211
Supervision and Leadership in the Hospitality Industry
3
HMGT 240 Lodging and Food Service Sales and Advertising 3
HMGT 250 Meeting and Conference Operations 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

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.

Program Requirements    
HMGT 208 Food and Beverage Cost Controls 3
HMGT 240 Lodging and Food Service Sales and Advertising 3
HMGT 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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