MCCCD Program Description

Major: 3560 Catalog Year: 2023-2024 Effective Term: 2016 Fall Last Admit Term: 2019 Summer Award: AAS Total Credits: 61-66 CIP Code: 52.0905	Primary College: Initiating College: Scottsdale Community College Program Availability: Not Found Program Availability: College-Specific Program Availability: Field of Interest: Business, Entrepreneurialism and Management Instructional Council: Hospitality (58) GPA: 2.00
SOC Code: 11-9051, 11-9081?

Description: The Associate in Applied Science (AAS) in Hospitality and Tourism/Restaurant Management degree is designed to prepare graduates for management careers in restaurants and commercial food service management. The program stresses written and oral communication, mathematical reasoning, business applications, and computer science with a mix of humanities, natural sciences, as well as social and behavioral sciences. The curriculum is designed to provide a program that is well-rounded with a mix of business and life skills that are in demand in the field of hospitality and tourism.

Suggested Course Plan Sequenced by Semester

Required Courses

ACC211 Financial Accounting (3) OR
+HRM265 Financial Management for Hospitality and Tourism (3) 3

HRM110 Introduction to Hospitality and Tourism Management 3
HRM140 Food Production Concepts 3
+ HRM150 Hospitality and Tourism Information Systems I 3
+ HRM220 Hospitality Managerial Accounting 3
HRM230 Beverage Management 3
+ HRM250 Hospitality and Tourism Information Systems II 3
+ HRM260 Hospitality Human Resource Management 3
+HRM270 Hospitality Marketing 3
HRM275 Restaurant Management 3
+ HRM280 Hospitality and Tourism Law 3

Credits: 33

Restricted Electives
CSM/TQM101 Quality Customer Service 3 HRM142 Wine: From Vine to Table 3 HRM145 Events Management 3 + HRM235 Club Management 3 + HRM240 Commercial Food Production 3 + HRM296WB Cooperative Education 2 + HRM296WC Cooperative Education 3	Credits: 6

General Electives
	Credits:

General Education Requirements

General Education Requirement	Credits: 22-27

General Education Core	Credits: 12-17

First-Year Composition	Credits: 6
+ ENG101 First-Year Composition (3) OR + ENG107 First-Year Composition for ESL (3) AND + ENG102 First-Year Composition (3) OR + ENG108 First-Year Composition for ESL (3) 6

Oral Communication	Credits: 3
Any approved general education course from the Oral Communication area.

Critical Reading	Credits: 0-3
+ CRE101 College Critical Reading and Critical Thinking (3) OR equivalent as indicated by assessment

Mathematics	Credits: 3-5
Any approved general education course from the Mathematics area.

General Education Distribution	Credits: 10

Humanities, Arts and Design	Credits: 3
Any approved general education course from the Humanities, Arts and Design area.

Social-Behavioral Sciences	Credits: 3
ECN211 Macroeconomic Principles (3) OR ECN212 Microeconomic Principles (3) OR PSY101 Introduction to Psychology (3) OR REC120 Leisure and the Quality of Life (3) 3

Natural Sciences	Credits: 4
Any approved general education course from the Natural Sciences area.

Program Competencies
1. Define the principles and practices of financial accounting. (ACC211, HRM265) 2. Identify the elements that comprise the hospitality and tourism industry and describe current trends in the industry. (HRM110) 3. Describe the essential components of techniques used in food production. (HRM140) 4. Demonstrate a working knowledge of computer information systems, fundamental computer concepts, and software applications used in the hospitality and tourism industry. (HRM150) 5. Identify positive social and ethical behaviors when using technology and the consequences of misuse. (HRM150) 6. Demonstrate a basic understanding of financial statement analysis and the analytical techniques used in hospitality management. (HRM220) 7. Identify the components of beverage management and describe marketing, menu development and cost controls for a beverage operation. (HRM230) 8. Use computer systems to generate information needed for management of lodging properties and food service establishments. (HRM250) 9. Identify the skills needed to recruit, select, train, and evaluate personnel in the hospitality industry, and describe the procedures used to manage turnover and control costs. (HRM260) 10. Identify and describe the major components of marketing in the hospitality industry. (HRM270) 11. Identify and describe the major elements involved in the effective management of a restaurant. (HRM275) 12. Identify and describe the major legal responsibilities and liabilities in the hospitality and tourism industry. (HRM280)
+ indicates course has prerequisites and/or corequisites. ++ indicates that any suffixed course may be selected. MCCCD Governing Board Approval Date: June 25, 2013

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.