Hospitality Management
Program Summary
Hotels and other accommodations are as diverse as the many families and business travelers they accommodate. The industry includes all types of lodging, from upscale hotels to RV parks -- motels, resorts, casino hotels, bed-and-breakfast inns, and boarding houses included. In fact, nearly 61,000 establishments provided overnight accommodations to suit many different needs and budgets.
In recent years, hotels, motels, camps, and recreational and RV parks affiliated with national chains have been growing rapidly. To the traveler, familiar chain establishments represent dependability and quality at predictable rates. National corporations own many chains, although several others are independently owned but affiliated with a chain through a franchise agreement.
Most hotels and motels are commercial properties that cater mainly to business people, tourists, and other travelers who need accommodations for a brief stay. Commercial hotels and motels usually are located in cities or suburban areas and operate year round. Larger properties offer a variety of services for their guests, including coffee shops, restaurants, and cocktail lounges.
Food service managers are responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers. Besides coordinating activities among various departments, such as kitchen, dining room, and banquet operations, food service managers ensure that customers are satisfied with their dining experience. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment, and facilities. Managers generally are responsible for all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training.
Larger restaurants and food services establishments tend to have varied menus and larger kitchen staffs. They often include several chefs and cooks, sometimes called assistant or line cooks, along with other lesser skilled kitchen workers, such as food preparation workers. Each chef or cook works an assigned station that is equipped with the types of stoves, grills, pans, and ingredients needed for the foods prepared at each station.
Employment Trends
- Many young people worked as cooks and food preparation workers—almost 20 percent were between 16 and 19 years old, and more than 2 out of 5 food preparation workers were employed part time.
- Job openings are expected to be plentiful, primarily reflecting substantial replacement needs in this large occupation.
- Service occupations, by far the largest occupational group, account for 66 percent of the industry’s employment.
- Hotels employ many young workers and others in part-time and seasonal jobs.
Program Objectives
- Successful completion of each course earns a Certificate of Completion
- Coursework leading to award of a Continuing Education Certificate
- Skills development and preparation leading to an academic degree or professional credentialing
Credit Program
Students who qualify to transfer to the credit program must complete the registration transfer process during the first week of classes. Students should drop the non-credit section and register for the credit section. At present, the student is required to pay for the credit course and wait for a refund from the non-credit class. If this poses financial hardships, the student may call Dr. Gross at 301-322-0699.
Program Curriculum
Room’s Division Management (Hotel Operations)
|
Crs #
|
Course Name
|
Hrs
|
|
HSM 662
|
Hotel Housekeeping Operations
|
45
|
|
HSM 707
|
Supervision in Hospitality Industry
|
45
|
|
HSM 711
|
Hospitality Computer Applications
|
45
|
|
HSM 755
|
Understanding Hospitality Law
|
45
|
|
HSM 763
|
Hotel Front Office Operations
|
45
|
|
|
Program total
|
225
|
Food and Beverage Management
|
Crs #
|
Course Name
|
Hrs
|
|
HSM 655
|
Food Service Management Training & Certification in Sanitation (Servsafe)*
|
16
|
|
HSM 702
|
Food and Beverage Purchasing & Cost Control
|
45
|
|
HSM 704
|
Bar & Beverage Management
|
45
|
|
HSM 707
|
Supervision in Hospitality Industry
|
45
|
|
HSM 710
|
Managing Service in F&B Operations
|
45
|
|
|
Program total
|
196
|
* Food Service Management includes preparation for the Servsafe exam and certification. Students must read the text; Servsafe Essentials, Fourth Edition, BEFORE the class begins.
Students may also be eligible to earn a certificate from the American Hotel & Lodging Association Educational Institute. To be eligible a student must pass each course final examinations with at least 69% or better. Scores of 90% or higher will indicate on the certificate “with honors.”