MCCCD Program Description

Major: 3560 Catalog Year: 2025-2026 Effective Term: 2022 Fall Last Admit Term: 9999 Award: AAS Total Credits: 62-70 CIP Code: 52.0905	Primary College: Initiating College: Scottsdale Community College Program Availability: Not Found Program Availability: College-Specific Program Availability: College-Specific: SC Field of Interest: Business, Entrepreneurialism and Management Instructional Council: Hospitality GPA: 2.00
SOC Code: Upon completion of this degree, students may pursue a career as: 11-9051.00 Food Service Managers 11-9081.00 Lodging Managers 11-1021.00 General and Operations Managers 11-3121.00 Human Resources Managers

Description: The Associate in Applied Science (AAS) in Hospitality: Restaurant Management is designed to prepare graduates for management careers in restaurant and commercial food service industry. The curriculum provides professional skills in beverage management, food production, accounting, information systems, marketing, human resources, and hospitality law, and fulfills the general education requirements for an Associate in Applied Science (AAS) degree. A Certificate of Completion (CCL) in Hospitality: Restaurant Management is fully embedded within this AAS.

Learning Outcomes
1. Apply the components of beverage management, menu development, cost control, and alcohol law for beverage operation. (HRM230) 2. Perform the major functions involved in the effective management of a restaurant. (HRM275) 3. Create favorable guest experiences by using professional service management techniques in a hospitality environment. (HRM110, HRM145, HRM150, HRM230, HRM235, HRM240, HRM250, HRM265, HRM270, HRM275, HRM280, HRM295AA, HRM295AB, HRM295AC, PSY101, REC120, (COM)) 4. Demonstrate the essential functions of hospitality industry management, including human resources, guest services, food production, marketing, as well as hospitality and tourism law. (HRM140, HRM230, HRM235, HRM240, HRM260, HRM270, HRM275, HRM280, HRM295AA, HRM295AB, HRM295AC) 5. Communicate in an effective manner, consistent with the professional standards of the hospitality industry. (HRM110, HRM230, HRM260, HRM275, HRM295AA, HRM295AB, HRM295AC, REC120, (COM), (CRE), [FYC]) 6. Integrate professional, ethical, and legal standards into hospitality business practices. (ACC111, HRM110, HRM140, HRM142, HRM145, HRM220, HRM230, HRM235, HRM240, HRM260, HRM265, HRM270, HRM275, HRM280, HRM295AA, HRM295AB, HRM295AC, ECN211, ECN212, REC120, (CRE), [FYC], [HU]) 7. Demonstrate an understanding of the elements and current trends that comprise the hospitality industry. (HRM110, HRM140, HRM142, HRM145, HRM150, HRM230, HRM235, HRM240, HRM250, HRM260, HRM270, HRM275, HRM295AA, HRM295AB, HRM295AC, ECN211, ECN212, REC120) 8. Critically analyze a wide range of problems in the hospitality industry to generate applicable solutions. (ACC111, HRM150, HRM220, HRM230, HRM235, HRM240, HRM250, HRM260, HRM265, HRM270, HRM275, HRM280, HRM295AA, HRM295AB, HRM295AC, ECN211, ECN212, PSY101, (COM), (CRE), [FYC], [HU], [MA], [SG], [SQ]) 9. Employ industry specific and current business technologies to inform and enhance individual and organizational performance. (ACC111, HRM150, HRM220, HRM250, HRM275, HRM295AA, HRM295AB, HRM295AC) 10. Apply the principles and practices of financial and managerial accounting to analyze hospitality management financial statements. (ACC111, HRM220, HRM265, HRM295AA, HRM295AB, HRM295AC, [MA]) 11. Apply relevant knowledge, skills, and habits of mind to seek career opportunities in the field. (FYE101, FYE103)

Program Notes
Students must earn a grade of C or better in all courses within the program. With only a few additional courses, students completing the Associate in Applied Science (AAS) in Restaurant Management can also complete the Associate in Applied Science (AAS) in Hotel Management.

Required Courses

ACC111 Accounting Principles I (3) OR
+ HRM265 Financial Management for Hospitality and Tourism (3) 3
Note: Choose accounting course in accordance with your advisor`s recommendation and university transfer requirements.

FYE101 Introduction to College, Career and Personal Success (1) OR
FYE103 Exploration of College, Career and Personal Success (3) 1-3

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: 34-36

Restricted Electives
HRM142 Wine: From Vine to Table 3 HRM145 Events Management 3 + HRM235 Club Management 3 + HRM240 Commercial Food Production 3 + HRM295AA Hospitality Internship (1) OR + HRM295AB Hospitality Internship (2) OR + HRM295AC Hospitality Internship (3) 1-3 Check with Program Chair to discuss eligibility and scheduling; all internships need to be approved.	Credits: 6

General Electives
	Credits:

General Education Requirements

General Education Requirement	Credits: 22-28

General Education Core	Credits: 12-18

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. Choose Communication course in accordance with your Advisor`s recommendation and university transfer requirements.

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

Mathematics	Credits: 3-6
Any approved general education course from the Mathematics [MA] area. Choose Mathematics course in accordance with your Advisor`s recommendation and university transfer requirements.

General Education Distribution	Credits: 10

Humanities, Arts and Design	Credits: 3
Any approved general education course from the Humanities, Arts and Design [HU] 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 in the Natural Sciences (Quantitative) [SQ] area or the Natural Sciences (General) [SG] area.

+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected.

MCCCD Governing Board Approval Date: June 28, 2022

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.