The Hospitality Management program at JCCC offers an in-depth exploration of the food service, hotel, and lodging industries. Designed to prepare students for leadership roles, the program develops the skills needed to manage people, operations, and resources across hotels, restaurants, events, tourism, and related service industries. This degree combines industry-specific expertise with a strong foundation in business and hospitality operations.

Graduates of the JCCC Hospitality Management program are prepared to pursue supervisory and management positions in restaurants, clubs, food service operations, and hotels and lodging establishments. The 63-credit-hour curriculum includes coursework in supervisory management, hospitality accounting, risk management, food service operations, facility design, and advanced hospitality management. Students also gain hands-on culinary knowledge through courses in basic and intermediate food preparation, menu planning, purchasing, nutrition, and beverage control, as well as foundational instruction in front desk, housekeeping, and maintenance operations.

(Major Code 2530; CIP Code 12.0504)
 
 

Program Learning Outcomes

Johnson County Community College (JCCC) is committed to offering high-quality affordable programs that focus on developing knowledge and skills conducive to life-long learning. Both the General Education Student Learning Outcomes and Institutional Learning Outcomes convey JCCC's approach to programmatic outcomes. Additionally, students who successfully complete the Hospitality Management, AAS from JCCC will be able to:

  • Communicate clearly and professionally in a variety of hospitality settings using appropriate oral, written, and technical skills.
  • Demonstrate operational knowledge of hotel, lodging, and food service systems, including front office, housekeeping, maintenance, and culinary operations.
  • Apply critical thinking and problem-solving skills to manage daily operations and address challenges in food service, lodging, and hospitality environments.
  • Demonstrate leadership and supervisory skills that promote teamwork, professionalism, and positive guest experiences. 
  • Utilize financial and quantitative skills to support budgeting, cost control, and sound business decisions.
  • Demonstrate fundamental skills in professional cooking and food preparation.
  • Follow industry standards and ethical practices related to safety, sanitation, risk management, and guest service in diverse hospitality settings.
  • Integrate principles of sustainability, social responsibility, and environmental stewardship into hospitality operations and decision-making.