Hospitality Management Specialization: Food Service Management, Associate of Applied Science

Semester 1

• ENG 111 - College Composition I
• HRI 154 - Principles of Hospitality Management
• HRI 196 - On-Site Training in Hospitality ¹
• ITE 152 - Introduction to Digital and Information Literacy and Computer Applications (or ITE 115  )
• MTH 130 - Fundamentals of Reasoning  (or higher)
• SDV 100 - College Success Skills

Semester 2

• ACC 211 - Principles of Accounting I
• HRI 158 - Sanitation and Safety
• HRI 159 - Introduction to Hospitality Industry Computer Systems
• HRI 199 - Supervised Study in Hospitality
• HRI 241 - Supervision in the Hospitality Industry
• ___ ___ - Humanities Elective²

Semester 3

• ENG 112 - College Composition II
• CUL 119 - Applied Nutrition for Food Service
• HRI 215 - Food Purchasing
• HRI 235 - Marketing of Hospitality Services
• HRI 257 - Catering Management
• ___ ___ - Social Science Elective³

Semester 4

• HRI 224 - Recipe and Menu Management
• HRI 251 - Food and Beverage Cost Control I
• HRI 255 - Human Resource Management and Training for Hospitality and Tourism
• HRI 275 - Hospitality Law
• HRI 290 - Coordinated Internship in Hospitality Management - Lodging Management or Food Services Management (or HRI 297) ⁴

Program Total Minimum Credits: 64

Program Footnotes

¹HRI 196 requires a minimum of 15 hours of on-site training.

²Recommended courses: PHI 220  . Students may also choose eligible courses listed under General Education Core Requirements . Students should consult with an academic advisor or counselor to choose the appropriate course(s).

³Recommended courses: ECO 120  , PSY 200  , and SOC 200  . Students may also choose eligible courses listed under General Education Core Requirements . Students should consult with an academic advisor or counselor to choose the appropriate course(s).

⁴HRI 290 and HRI 297 require a minimum of 80 hours of work per credit.