Restaurant and Food Service Management 7750, A.S. Transfer

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A Two-Year Program Leading to the A.S. Degree

This curriculum offers prospective hospitality managers a comprehensive program of study in sound management practices directed toward the restaurant, food service, and institutional food service industry. Emphasis is given to the hospitality industry’s communications, accounting, personnel management, production, cost controls, equipment and management of the perishable commodity.

Major Program Requirements

HOTL 200 - Hotel and Restaurant Food Operations 6 hrs
HOTL 230 - Hospitality Budgeting, Forecasting, and Cost Controls 3 hrs
HOTL 240 - Hospitality Security 1 hr
HOTL 241 - Hospitality Customer Services 1 hr
HOTL 242 - Dining Room Management 1 hr
REST 100 - Introduction to Hospitality Management 3 hrs
REST 120 - Food Service Sanitation 3 hrs
REST 155 - Quantity Food Purchasing 3 hrs
REST 200 - Hospitality Human Resources Management 3 hrs
REST 210 - Beverage Sales and Service 3 hrs
REST 220 - Legal Aspects of the Hospitality Industry 3 hrs
REST 230 - Menu Planning and Facility Design 3 hrs
REST 240 - Banquet, Catering, and Operational Management 6 hrs
REST 270 - Hospitality Services Internship 2 hrs (optional course)

University Core Curriculum Requirements

Composition
ENGL 101 - English Composition I 3 hrs
Mathematics
MATH 102 - College Algebra 3 hrs
Speech
SPCH 143 - Speech 3 hrs -or- SPCH 148 - Interpersonal Communication 3 hrs
Laboratory Science
Laboratory Science Elective 4 hrs
Social Science
PSYC 142 - General Psychology 3 hrs
Humanities
Humanities Elective 3 hrs
Writing
ENGL 102 - English Composition II 3 hrs -or- ENGL 107 - Business English 3 hrs -or- ENGL 108 - Technical Writing 3 hrs
UCC Electives
Humanities, Mathematics, Science, Social Science, Writing 5 hrs
Social Science Elective 3 hrs

Recommended Sequence of Courses

Semester I

ENGL 101 - English Composition I 3 hrs
HOTL 200 - Hotel and Restaurant Food Operations 6 hrs
REST 100 - Introduction to Hospitality Management 3 hrs
REST 120 - Food Service Sanitation 3 hrs

Total Hours: 15

Semester II

REST 155 - Quantity Food Purchasing 3 hrs
REST 220 - Legal Aspects of the Hospitality Industry 3 hrs (R)
REST 240 - Banquet, Catering, and Operational Management 6 hrs
SPCH 143 - Speech 3 hrs -or- SPCH 148 - Interpersonal Communication 3 hrs
Social Science Elective 3 hrs

Total Hours: 18

Semester III

ENGL 102 - English Composition II 3 hrs -or- ENGL 107 - Business English 3 hrs -or- ENGL 108 - Technical Writing 3 hrs
MATH 102 - College Algebra 3 hrs (or higher mathematics)
REST 200 - Hospitality Human Resources Management 3 hrs (W/S)
REST 210 - Beverage Sales and Service 3 hrs
Humanities Elective 3 hrs
Laboratory Science Elective 4 hrs

Total Hours: 19

Semester IV

HOTL 230 - Hospitality Budgeting, Forecasting, and Cost Controls 3 hrs
HOTL 240 - Hospitality Security 1 hr
HOTL 241 - Hospitality Customer Services 1 hr
HOTL 242 - Dining Room Management 1 hr
PSYC 142 - General Psychology 3 hrs
REST 230 - Menu Planning and Facility Design 3 hrs
Humanities, Mathematics, Science, Social Science, Writing 5 hrs

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