The Hospitality Management Career Option prepares students for various types of management positions in the hospitality industry. Career opportunities in this fast-growing industry exist in such diverse sectors as travel and tourism, lodging, the restaurant industry, recreation and leisure, gaming entertainment, and conference and meeting planning.
Upon graduating from this program, students will be able to use general business skills as well as functionally-based hospitality industry skills to define relationships between situations and understand professional terminology and concepts within the industry. Students will use mathematics and a business-oriented approach to identify, define, respond to and evaluate problem resolutions to global hospitality industry problems; understand the current ethical and social issues in the hospitality industry; and communicate effectively with colleagues and customers using a variety of information resources. Students will possess the tools to work effectively in an organization and as a member of a team and give first-hand industry experience.
A.S. in Hospitality Management
Contact: Kristine Ricker Choleva, 413-552-2565, firstname.lastname@example.org
This course is the first half of the college composition sequence and focuses on expository writing, critical thinking, and research, with emphases on the following: critical reading and interpretation of nonfiction texts; engaging with and analyzing texts; using summary, paraphrase, and quotation; finding, evaluating and documenting sources; and writing with purpose. Students will produce approximately 3000 words of formal written work, including a documented research paper of at least 1250 words. 4 class hours Prerequisite: Appropriate scores on English placement tests or C- or better in ENG 095 or C- or better in ENG 097 and ENG 098, or C- or better in ENG 096 or ENG 099.
This course is the second half of the first-year composition sequence and focuses on comprehending literary works, thinking critically, and writing analytically. The emphasis is on writing critically about fiction, poetry, and drama. Frequent short essays are assigned, amounting to a total of approximately 3000 words. Prerequisite: ENG 101 with a grade of C- or better
A scientific examination of human social phenomena. Major topics include interaction, statuses and roles, groups, social institutions, culture, socialization, social control, conforming and deviant behavior, collective behavior, social inequality, demography, social change, urbanism, industrialism and globalization.Prerequisite: Eligibility for ENG 101
Introduction to the study and principles of behavior. Topics include general principles of scientific investigation; physiological bases of behavior including sensation, perception, learning, emotion, and motivation; development; individual differences; attitudes; and group dynamics. Prerequisite: Eligibility for ENG 101.
Select from the following courses: ANT 101, ANT 103, ANT 110, ANT 114, ANT 120, ANT 130, ANT 150, ANT 250, CRJ 110, CRJ 117, CRJ 208, CRJ 210, CRJ 217, ECN 100, ECN 101, ECN 102, ECN 120, ECN150, ECN 250, GEO 110, GRT 110, GRT 120, HON 206, HSV 205, HSV 208, HSV 210, HSV 212, HSV 226, LAW 215, POL 101, POL 110, POL 120, POL 125, POL 140, POL 150, POL 230, PSY 110, PSY 203, PSY 210, PSY 215, PSY 216, PSY 217, PSY 218, PSY 220, PSY 222, PSY 224, PSY 225, PSY 230, PSY 233, PSY 242, PSY 250, PSY 260, PSY 265, PSY 270, SOC 110, SOC 130, SOC 204, SOC 208, SOC 210, SOC 213, SOC 214, SOC 215, SOC 220, SOC 240, SOC250, SSN 120, SSN 230, WST 100, WST 215, WST 217
Laboratory Science [E] ElectivesAST 110, AST 140, BIO 101, BIO 102, BIO 106, BIO 107, BIO 108, BIO 110, BIO 111, BIO 120, BIO 130, BIO 215, BIO 217, BIO 218, BIO 222, BIO 223, BIO 229, BIO 230, BIO 243, CHM 101, CHM 102, CHM 113, CHM 114, CHM 121, CHM 124, CHM 221, CHM 222, CHM 224, EGR 110, EGR 111, ESC 110, ESC 111, ESC 115, ESC 120, ESC 130, ENV 120, ENV 124, ENV 137, ENV 138, ENV 140, ENV 253, FRS 100, FRS 101, FRS 110, FRS 201, PHS 101, PHS 102, PHS 111, PHS 112, PHS 201, SEM 110, SEM 111, SEM 116, SEM 130, SUS 101, SUS 102, SUS 103, SUS 116, SUS 216
Laboratory Science [E] ElectivesAST 110, AST 140, BIO 101, BIO 102, BIO 106, BIO 107, BIO 108, BIO 110, BIO 111, BIO 120, BIO 130, BIO 215, BIO 217, BIO 218, BIO 222, BIO 223, BIO 229, BIO 230, BIO 243, CHM 101, CHM 102, CHM 113, CHM 114, CHM 121, CHM 124, CHM 221, CHM 222, CHM 224, EGR 110, EGR 111, ESC 111, ESC 115, ESC 120, ESC 130, ENV 120, ENV 124, ENV 137, ENV 138, ENV 140, ENV 253, FRS 100, FRS 101, FRS 110, FRS 201, PHS 101, PHS 102, PHS 111, PHS 112, PHS 201, SEM 110, SEM 111, SEM 116, SEM 130, SUS 101, SUS 102, SUS 103, SUS 116, SUS 216
Introduces financial accounting with emphasis on the collection, classification, summarization, and reporting of financial information about a specific business. The use of journals, ledgers, working papers, and financial statements is illustrated. Prerequisite: Eligibility for MTH 085.
An introductory, hands-on course designed to provide an overview of microcomputer hardware and software currently available and to provide hands-on exposure to internet, e-mail, operating system, word processing spreadsheets, database and graphics applications. Students will not receive credit for CSI 111 and BUS 115. Keyboarding skills preferred, but not required.
Emphasizes the fundamental principles of oral and written communication within an organizational setting. Techniques for writing various types of communication are studied, including the writing of news releases, policies, procedures, and performance appraisals, includes instruction in oral communication and the use of presentation software. Grammar, syntax, style, economy of expression, organization of thought, and clarity are stressed. Prerequisite: ENG 101
A study of sanitation and safety problems encountered in the food service industry, with an emphasis on proper food handling techniques. A nationally recognized foodservice safety and sanitation exam-NRAEF is taken as part of the course.
An intensive study of both the technical and managerial skills used in banquet food production and service, with special emphasis on the planning and execution of a variety of special events. Topics covered include buffets, cocktail receptions, formal dinners, off-premises catering, and the control and service of wines and alcoholic beverages. One lecture hour per week and 70 clock hours in special events as assigned throughout the semester. Prerequisite: Grade of C- or better in CUL 101 and CUL 105, or HCA 130; and a passing score on the NRAEF ServSafe Certification Exam.
An introduction to the operation of hotels, motels, restaurants, resorts, and tourism. Emphasis on the development of the industry, current trends, and management responsibilities.
Analysis and evaluation of hotel and motel systems and operations. Consideration of organizational structure, management responsibility, property management, and security systems. Prerequisite: HCA 101 with a grade of C- or better
An introductory course dealing with the management of food production in a food service setting. Topics include food preparation principles and techniques, equipment, safety, sanitation, nutrition and management. Principles and techniques are practiced through actual laboratory experiences. Prerequisites: Eligibility for ENG 095 or appropriate test score on the English Placement Test Additional course fee: $80.00 uniform fee (The fee is subject to change).
The fundamental principles and techniques underlying the managerial process of the food service industry. Topics include menu planning, purchasing, issuing, storing, controls, and personnel and productivity management.Prerequisites: HCA 130 with a grade of C- or better in both CUL 101 and CUL 115
An opportunity to apply classroom theory in an actual work setting in a supervised position. Approximately 150 hours of work plus a 50-minute weekly seminar that includes presentation and discussion of topics related to success on the job as well as career exploration. Prerequisites: 24 credits, completion of HCA 101, and completion of either HCA 232 OR CUL 215.
Each of the managerial functions--planning, organizing, directing, and controlling--is discussed from the standpoint of how all four interrelate to become the management process. Managerial skills necessary to accomplish these functions are also described, including human relations, decision making, and communication.
Survey of the principles, problems, and practices of modern business in the management of the work force, from recruitment through retirement. Emphasis is on the use of appropriate practices in firms of various types and sizes.
This course examines how organizations and individuals communicate value and obtain desired results through the process of selling and customer relationship management. The roles of sales management in the development of people and of resource utilization within the firm will be explored. Students will learn how listening and connecting with people, understanding their wants and needs, and discerning what motivates them provides the keys to their reasons to buy. The course will focus on the traditional selling tenets as its foundation and then adapt the concepts to the rapidly changing world of business in today's environment.
An introduction to the science of nutrition as it applies to everyday life. Students will learn how to apply the logic of science to their own nutritional concerns. Topics include the six major nutrients: carbohydrates, fats, proteins, vitamins, minerals, and water. The course also will examine energy balance, weight control, the digestive process, nutrition fads, supplements, fiber, and disease as it relates to nutrition and fitness. A dietary computer application is used throughout the semester to track personal dietary, energy, and fitness. Prerequisite: Eligibility for ENG 101.
An introductory course in human nutrition for the culinary arts student, foodservice management student, and foodservice professional. The course content focuses on the science of human nutrition as it relates to personal health, food preparation, menu planning, recipe modification, and the marketing of nutritious menu items within a commercial or institutional foodservice setting.2.5 Class Hours and 1.25 Lab HoursPrerequisites: Cul 100
Students who intend to transfer should look at the following option: B051 Hospitality Management Transfer. The hospitality transfer option is a MassTransfer degree intended for UMass (2.7 GPA required) and other state schools, and is also the best option for transferability to other four-year programs.
Depending on the course selection 80% of this program can be completed online.