Hotel & Lodging Management, A.A.S.
The hospitality management program at JCCC is a comprehensive study of the food service and public lodging industries. The program is accredited by the American Culinary Federation Educational Institute Accrediting Commission.
The JCCC hotel and lodging management program prepares the graduate to enter hotel and lodging management, usually as a trainee or department supervisor. Courses in supervisory management, hotel accounting, hotel sales and marketing, and advanced hospitality management provide a comprehensive management background. In addition the students learn basic skills through courses in housekeeping, front office management, basic and intermediate food preparation, and beverage control.
Individuals considering this field should enjoy a very active environment and a lot of contact with people.
Note: Metropolitan Community College students should seek specific counsel from the JCCC program personnel for the appropriate course plan and numbers.
Metropolitan Community College students should refer to Cooperative Program Information.
(Major Code 2510; State CIP Code 52.0904)
Associate of Applied Science
First Semester
| HMGT 121 | Perspectives of Hospitality Management | 3 |
| ENGL 121 | Composition I* | 3 |
| PSYC 121 | Applied Psychology | 3 |
| or PSYC 130 | Introduction to Psychology | |
| HMGT 120 | Food Service Sanitation | 1 |
| HPER 200 | First Aid and CPR | 2 |
| HMGT 132 | Seminar in Housekeeping Operations | 3 |
| Total Hours | 15 | |
Second Semester
| MATH 120 | Business Mathematics* | 3 |
| HMGT 265 | Front Office Management | 3 |
| HMGT 128 | Supervisory Management | 3 |
| HMGT 235 | Seminar: Risk Management and Loss Prevention | 3 |
| HMGT 123 | Professional Cooking I* | 3 |
| Total Hours | 15 | |
Summer
| Humanities Elective ^ | 3 | |
| HMGT 275 | Seminar in Hospitality Management: Internship* | 3 |
| Total Hours | 6 | |
| ^ |
Third Semester
| SPD 120 | Interpersonal Communication | 3 |
| or SPD 121 | Public Speaking | |
| or SPD 125 | Personal Communication | |
| HMGT 130 | Hospitality Law | 3 |
| HMGT 203 | Hotel Sales and Marketing* | 3 |
| HMGT 273 | Hospitality Cost Accounting* | 3 |
| HMGT 279 | Beverage Control | 3 |
| Total Hours | 15 | |
Fourth Semester
| Hospitality Program Elective (see below) | 6 | |
| HMGT 207 | Hospitality Human Resource Management* | 3 |
| HMGT 228 | Advanced Hospitality Management* | 3 |
| HMGT 268 | Hospitality Managerial Accounting* | 3 |
| Total Hours | 15 | |
Hospitality Program Electives
| HMGT 126 | Food Management* | 4 |
| HMGT 150 | Seminar: Food Service Sales and Marketing | 3 |
| HMEC 151 | Nutrition and Meal Planning | 3 |
| HMGT 165 | Food Industry Compliance Safety | 3 |
| HMGT 167 | Local Food Production | 3 |
| HMGT 221 | Design and Facilities Management* | 3 |
| HMGT 223 | Fundamentals of Baking | 3 |
| HMGT 245 | Travel for Credit* | 3 |
| HMGT 256 | Casino Management | 3 |
| HMGT 271 | Seminar in Hospitality Management: Purchasing | 3 |
| HMGT 277 | Seminar in Hospitality Management: Menu Planning* | 3 |
Total Program Hours: 66