Associate in Applied Science Degree

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This program prepares with one of the fastest growing careers in the hospitality field. It provides relevant education for those who wish to enter the industry or for persons currently employed within the industry who wish to upgrade their skills. Coursework includes management, marketing, accounting, business law, and computer applications. In addition to the general academic requirements, a  hospitality-related internship is required. Upon completion of the associate degree program, graduates are qualified for entry-level supervisory positions in hotel and corporate convention and meeting services. The flexibility of the program allows students to choose options in front office management, hotel food and beverage management, or housekeeping management.

Goal 1 To provide students with an understanding of hospitality practices and procedures

  • Students will demonstrate the need for a successful hospitality environment and instill a strong personal commitment to the maintenance of such an environment

Goal 2 To prepare students to demonstrate the ability to interact effectively within a diverse society

  • Students will interact with others in groups or teams in ways that contribute to effective working relationships and the achievement of common goals
  • Students will demonstrate informed understanding of social trends, social change, and social problems and contemporary issues and implications for social and personal response

Goal 3 To prepare students to demonstrate logical thinking and solve quantitative problems by using various computation and other mathematical techniques

  • Students will demonstrate accuracy in apply common managerial mathematical formulas used in front office operations and housekeeping operations

Goal 4 To provide training in front office functions for hotel, resort or other areas of the hospitality industry

  • Students will apply techniques and skills required to perform efficiently in front office positions
  • Students will understand the guest cycle and be able to use the information emphasizing the importance of front desk sequencing during a guests stay
  • Students will complete a guest’s reservation, check in and check out procedure and guest folio transactions

Goal 5 To provide training in safe food handling

  • Students will be able to demonstrate safe food handling techniques

Goal 6 To prepare students to demonstrate information literacy

  • Students will use traditional and contemporary information technology
  • Students will identify, access, and appropriately use authoritative sources of information

Total Credit Hours: 62 - 63

First Semester

This course is an opportunity for students to develop the skills necessary to be successful in college. Students learn the importance of the faculty-student and advisor-advisee relationship, develop time management techniques, apply effective study skill techniques, recognize the implications of living in a diverse society, utilize college resources, and explore career and transfer requirements. Collaborative projects are included. Students matriculated in a degree program must take this course in their first term of study.

EN101 English 1: Composition C-3 Cr-3

This course focuses on several kinds of writing-self-expressive, informative, and argumentative/persuasive, and others. A minimum of five essay compositions are required. The course emphasizes the composition of clear, correct, and effective prose required in a variety of professions and occupations.Prerequisites: The required developmental reading (DS051 Essential Reading & Study Skills, or SL115 ESL4: Advanced Reading), and/or writing courses (EN099 Introduction to College English or SL116 ESL4: Advanced Composition) or permission of the instructor or designee.

This course introduces the fundamentals of commercial food preparation, with an emphasis on the use and care of tools and equipment. Proper cooking methods including sautéing, frying, roasting, grilling, braising, broiling, poaching, stir frying and simmering are covered. Preparations include stocks, soups, sauces, vegetables, salads, starches, garnishes, sandwiches and pasta. Applied problems from the areas of food preparation, including weights, measures, portions and conversions are incorporated. Corequisite: FS150 Safety & Sanitation.

This course provides an overview of the organizational structure of hotels, restaurants, and clubs from a management perspective. Topics include analysis of the hospitality industry, career opportunities, management theory, practical management techniques, and social responsibility of the industry.

This course introduces the correct procedures for food handling and the hygienic basis for these practices. General kitchen and bakery safety, pest management, and crisis management are discussed. Proper clothing, personal hygiene, fire safety regulations, and state and federal laws pertaining to the hospitality industry are stressed. This course includes a certification exam provided by the National Restaurant Association.

This course provides an overview of the organizational structure of hotels, restaurants, and clubs from a management perspective. Topics include analysis of the hospitality industry, career opportunities, management theory, practical management techniques, and social responsibility of the industry.

Take any Physical Education Course

Second Semester

This course encourages a deeper understanding of human nature and the human condition through the study of ideas and values expressed in imaginative literature. Emphasis is placed on the use and development of critical thinking and language skills. Library-oriented research is required. Prerequisite: EN101 English 1: Composition or EN106 English 1: Composition and Reading.

This course, intended for non-accounting majors, is an introduction to the fundamental accounting concepts and principles used to analyze and record business transactions. Topics include the accounting cycle, accounting for service and merchandising businesses, special journals, payroll, banking and internal controls, and inventory methods.

This course emphasizes the basic practices, concepts, and activities involved in developing a successful marketing program. Topics include buyer behavior, market identification, product development, distribution, promotion, pricing, and the uncontrollable factors (economic, social, political, legal and technological) involved in the changing marketing environment of today.

This course provides an overview of hotel operations beginning with the front office guest cycle. Information on front office computer technology, yield management, and reservation systems are presented. Emphasis is placed on the responsibilities and tasks of front office personnel.

Take any General Education Social Science Course

Take any Physical Education Course

Third Semester

This course is an introduction to public speaking. It emphasizes the fundamentals of preparing, organizing, supporting, and delivering the speech based on factual material. It includes topic selection, audience analysis, fact vs. opinion, outlining, supporting material, and visual support. Informative, demonstrative, and persuasive speeches are presented. Elements of interpersonal communication, logic, and persuasion are discussed. Prerequisite: EN101 English 1: Composition or EN106 English 1: Composition and Reading.

This basic law course investigates the application of law to societal and business relationships through a study of the concept of commercial law and its sources, the law of contracts, the law of sales, and the law of negotiable instruments. Lecture, class discussion, and case study comprise the primary methods of instruction In the effort to develop awareness of the logic and application of the law.

This course provides an overview of the phases of staffing, planning, and organizing the technical details of each area of a hotel

This course provides knowledge of relevant computer skills and a solid foundation in the terminology and concepts of computer technology. Experience is provided with a variety of microcomputer software applications, including word processing, electronic spreadsheets, graphics, file management, and integrated software. Concepts and terms focus on preparing for a technologically oriented society and using the computer as a tool for productivity, research, and communication.

Take any General Education Natural Science Course

Take any Physical Education Course

Fourth Semester

This course is the study of how individuals and groups act in organizations. It explores a systems approach in developing organizational and human resource objectives, as well as a holistic approach in examining relations among groups, individuals, and systems as they relate to the organization.

This internship provides a variety of practical experiences such as hotel front office procedures, telecommunications, guest reception, cash handling and control, housekeeping, and convention sales and services. Field supervisors and MVCC program coordinators evaluate student performance. A minimum of six hours per week over fifteen weeks, or a total of 90 hours is required for successful completion.

This course introduces convention sales and marketing techniques. Topics include convention promotion, planning, and post convention evaluation.

This course provides an overview of supervisory management skills for the hospitality industry. Topics include planning, organizing, coordinating, staffing, directing, controlling, evaluating, and leading. The development of technical, human relations, and conceptual skills is emphasized.

This course is a survey of mathematics for students in those programs that do not require a mathematics sequence. It provides an appreciation of mathematical ideas in historical and modern settings. Topics include problem solving, logic, geometry, statistics, and consumer mathematics. Prerequisite: An appropriate placement test result or MA090 Essential Math Skills or MA091 Introductory Algebra, or MA096 Mathematical Literacy.

This course introduces probability and statistics. Topics include graphs, tables, frequency distributions, measures of central tendency and dispersion, normal distribution, correlation and regression, probability, and inferential statistics. This course is available in two formats: lecture only, or lecture plus laboratory using technology. Prerequisite: An appropriate placement test result or MA090 Essential Math Skills or MA 091 Introductory Algebra, or MA096 Mathematical Literacy.

This course introduces intermediate algebra-level knowledge and skills. Topics include exponents and radicals, polynomial and rational expressions, functions and relations and their graphs, inequalities, and systems of linear equations. Linear, quadratic, rational, and radical equations are solved. Applications are included. Prerequisite: An appropriate placement test result or MA 091 Introductory Algebra, or equivalent.

This course emphasizes algebraic manipulations and problem solving. Topics include equations and inequalities; systems of equations; factoring; radical and rational expressions; linear, quadratic, rational, exponential, and logarithmic functions; and, their graphs. Applications are selected from business, economics, and the natural sciences. Prerequisite: An appropriate placement test result or MA115 Intermediate Mathematics.

Take any Physical Education Course

(a) Mathematics Elective Options: MA108 Concepts in Mathematics, MA110 Elementary Statistics, MA115 Intermediate Mathematics, or MA139 College Algebra.

Students in the Hotel Technology: Metting Services Management program are required to be in full uniform in each laboratory class. The uniform consists of a double-breasted, long-sleeved white chef ’s coat, black and white checked pants, chef ’s hat, and a white apron. Shoes are to be of firm leather with a slip resistant sole. Beards and mustaches are to be neatly trimmed. Beard guard required.