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.

(Major Code 2510; State CIP Code 52.0904)

Hotel and Lodging Management Program web page

Associate of Applied Science

First Semester

ENGL 121Composition I*3
HMGT 120Food Service Sanitation1
HMGT 121Perspectives of Hospitality Management3
HMGT 132Seminar in Housekeeping Operations3
PSYC 121Applied Psychology3
or PSYC 130 Introduction to Psychology
Total Hours13

Second Semester

HMGT 123Professional Cooking I*3
HMGT 128Supervisory Management3
HMGT 235Seminar: Risk Management and Loss Prevention3
HMGT 265Front Office Management3
MATH 120Business Mathematics*3
Total Hours15

Summer

HMGT 275Seminar in Hospitality Management: Internship*3
Humanities Elective ^3
Total Hours6

Third Semester

COMS 120Interpersonal Communication3
or COMS 121 Public Speaking
or COMS 125 Personal Communication
HMGT 130Hospitality Law3
HMGT 203Hotel Sales and Marketing*3
HMGT 273Hospitality Cost Accounting*3
HMGT 279Beverage Control3
Total Hours15

Fourth Semester

Hospitality Program Elective (see below)6
HMGT 207Hospitality Human Resource Management*3
HMGT 228Advanced Hospitality Management*3
HMGT 268Hospitality Managerial Accounting*3
Total Hours15
Total Program Hours: 64

Hospitality Program Electives

DIET 151Nutrition and Meal Planning3
FL 135Basic Spanish for Hospitality Management3
HMGT 100ACF Junior Culinarian3
HMGT 126Food Management*4
HMGT 150Seminar: Food Service Sales and Marketing3
HMGT 167Local Food Production3
or SAG 167 Local Food Production
HMGT 170Value-Added Production3
or SAG 170 Value-Added Production
HMGT 221Design and Facilities Management*3
HMGT 223Fundamentals of Baking3
HMGT 245Travel for Credit*3
HMGT 271Seminar in Hospitality Management: Purchasing3
HMGT 277Seminar in Hospitality Management: Menu Design & Planning*3
SAG 165Farm Producer Food Safety3