Hotel/Restaurant Management Option

Associate in Science Professional Studies - Hospitality

This curriculum map contains the new General Education Requirements. Current students should log in to BHCC Self-Service to review their specific program requirements or contact Advising & LifeMap for more information. Prospective students should go to bhcc.edu/admissions and contact an admissions counselor.

Semester 1	Credits	Milestone	GenEd	Note	Pre-req	Expand
ENG-111 College Writing I	3
Milestone courses should be taken in the order shown. This course meets the General Education requirement for Academic Discourse. (Formerly Area 1) Prerequisites: ENG-095 and RDG-095, ELL-103 or placement
HRT-121 Principles of Management and Service in Hospitality	3
Milestone courses should be taken in the order shown.
HRT-119 Basics of Meeting Management	3

HRT-105 Hospitality Seminar	3
Satisfies the Learning Community Requirement
GenEd-QPS Quantitative Problem Solving	3-4
This course meets the General Education requirement for Quantitative Problem Solving. (Formerly Area 4) Choose one MAT course from Quantitative Problem Solving Menu. Recommended: MAT-172 Prerequisites: MAT-097 or MAT-098 or placement
Total Credits:
Semester 1 Advising Note: New degree-seeking students enrolled in 9 credits or more must take a Learning Community Seminar or a Learning Community Cluster within their first year.

Semester 2	Credits	Milestone	GenEd	Note	Pre-req	Expand
ENG-112 College Writing II	3
This course meets the General Education requirement for Academic Discourse. (Formerly Area 1) Prerequisite: ENG-111
ACC-101 Principles of Accounting I	3
Milestone courses should be taken in the order shown. Prerequisites: ESL-098 or RDG-095 or ELL-103 or placement
HRT-112 Food and Beverage Operations	3

GenEd-CW Creative Work	3
This course meets the General Education requirement for Creative Work. (Formerly Area 6) Choose one course from Creative Work Menu
HRT-109 Hospitality Marketing Management	3
Prerequisite: HRT-121
Total Credits:
Semester 2 Advising Note:

Summer Semester	Credits	Milestone	GenEd	Note	Pre-req	Expand
HRT-210 Hospitality Internship	3
Milestone courses should be taken in the order shown. Prerequisite: HRT-121
Total Credits:
Semester 2 Advising Note:

Semester 3	Credits	Milestone	GenEd	Note	Pre-req	Expand
HRT-125 Principles of Hospitality Finance and Accounting	3
Prerequisite: ACC-101
CIT-110 Applications/Concepts	3
Prerequisites: RDG-095 or ESL-098 or ELL-103 or placement
BIO-115 Nutrition Science/Lab	4
This course meets the General Education requirement for Scientific Reasoning. (Formerly Area 5) Prerequisites: MAT-093 and RDG-095 or ELL-103 or ESL-098 and ENG-095 or placement
HRT-131 Front Office Operations	3
Milestone courses should be taken in the order shown.
HRT-117 Hospitality Law	3

Total Credits:
Semester 3 Advising Note: It is strongly recommended that a student meet with their Advisor when planning for semesters 3 and 4 to ensure the focus of study aligns with course selection, especially the General Education Elective courses.

Semester 4	Credits	Milestone	GenEd	Note	Pre-req	Expand
CUL-111 Food Service Sanitation and Skills	3

HRT-231 Advanced Lodging Operations	3
Prerequisite: HRT-131
HRT-133 Culinary Theory in Hospitality	3
Prerequisites: HRT-121
GenEd-CCC Community & Cultural Contexts	3
This course meets the General Education requirement for Community & Cultural Contexts. (Formerly Areas 2 and 3) Recommended: GEO-101
GenEd-E General Education Elective	3
This course meets the General Education requirement for General Education Elective. Choose a course from the General Education Community and Cultural Context Menu Recommended: PSY-101 or SOC-101
Total Credits:
Semester 4 Advising Note: Apply for graduation

Last Modified Date: May 24, 2021

Approved for the 2021-2023 College Catalog

Upon Completion of this Concentration Graduates will be able to:

Perform technical skills in basic cooking and kitchen operations, basic skills in front desk, reservations and housekeeping procedures.
Perform administrative skills in basic business bookkeeping procedure, business cost controls, and planning and coordinating hotel and restaurant operations.
Demonstrate conceptual skills necessary to understanding the interrelationship of the component parts of the travel and tourism/hospitality industry.

Career Outlook

Graduates of this option qualify for many supervisory and managerial positions as well as for management training programs in nationally recognized hotels and restaurants. Students also qualify to transfer to four-year college or university programs in Hotel/Restaurant Management.

Program Overview

This program prepares students in three options: Hotel and Restaurant Management, Management of Assisted Living and Institutional Facilities and Meeting and Event Planning. The program prepares students in a variety of industry-oriented learning settings and a variety of teaching and learning environments that reflect the unique circumstances of the hospitality industry. Well-trained graduates are in great demand, with opportunities to advance, based upon their technical and critical thinking skills.

The mission of the Hospitality Management programs is to be a leader in programs providing education for entry level careers in Hotel and Restaurant Management and Food Service Management. In addition, preparation for transfer to four-year, higher education programs and opportunities for professional development are provided. Students develop technological, communicative, critical thinking, quantitative, and interpersonal skills.

This option prepares students in skills training and decision making in such crucial areas as guest services, human resources, and hotel and restaurant operations. A variety of teaching methods lead students to a better understanding of the importance of the tourism industry as an economic growth vehicle and as a method of working with a culturally diverse workforce.