Hospitality and Tourism Management, AS (HTMG-AS)

The Associate in Science degree in Hospitality and Tourism Management provides students with learning opportunities that introduce and reinforce academic and occupational knowledge, skills, and attitudes required for sustainable careers. Industry-focused courses, such as Principles of Food Preparation, Service Management, Meeting, Convention and Special Events Management, Hotel Management, Hospitality Marketing and Guest Relations provide a solid foundation needed for success in hospitality operations. The Internship is a key component of the program, giving students real industry experience and a course focused on career development and real-world workplace issues.

Learning Outcomes:

Upon successful completion of all Hospitality & Tourism degree program requirements, graduates will:

• Professionalism: Summarize basic principles and concepts of the hospitality industry with its varied career tracks, and apply personal skills, including but not limited to adherence to accepted professional standards and codes of conduct.
• Leadership: Develop and meet the highest standards of professionalism and ethical standards of behavior in management.
• Teamwork Recognize the importance of working groups, mutual responsibility, and diversity of thought to effective outcomes
• Culinary Skills: Analyze theory and techniques skills of food preparation and presentation.
• Safety & Sanitation: Safely operate commercial kitchen equipment in an efficient manner and apply safety and environmental sanitation standards of foodservice operations to obtain a ServSafe® certificate.
• Service: Analyze methods of service and management principles for all hospitality operations and learn beverage service through varied styles and menu offerings.
• Cost Controls: Apply basic accounting principles and procedures in the acquisition, costing and inventory controls related to the hospitality and food service industry.
• Financial Acumen: Knowledge and understanding of basic financial and accounting principles, costing, inventory control, in order to have sound judgment when making decisions.
• Technology: Apply technology to food service and hospitality operations.
• Nutrition: Analyze theory of nutritional standards and how they can be applied to various food service operations.
• Customer Relations Recognize and value the importance of the hospitality consumer, their needs, experience, and diversity, in both the operational and strategic context
• Critical Thinking Demonstrate creativity and sound thinking in solving management problems.
• Sales and Marketing: Differentiate styles of marketing, sales analysis, and planning for the hospitality industry.
• Human Resource: Analyze how human resources practices can support an organization’s strategic and operational objectives and enhance long-term performance maximizing individual and group performance.
• Intercultural Awareness Comprehend how various cultural differences impact the hospitality industry from a local, regional, national, and international perspective
• Communication Communicate effectively using written, oral, and nonverbal techniques in the gathering and presenting of information in hospitality enterprises
• Cooperative Experience: Transfer knowledge and apply skills in a performance environment to demonstrate the unique professional requirements necessary for a successful career in the hospitality industry
• General Education: Complete the comprehensive learning outcomes identified with the General Education Core.

This program prepares students to begin or advance in careers in hotel, food service and tourism management, convention and event planning, and hospitality sales. Graduates enter the growing hospitality industry as operational trainees and entry level supervisory positions. Although the program is not primarily intended to prepare students to transfer to a bachelor’s degree program, many students do transfer to bachelor’s degree programs in hospitality and tourism management.