Hospitality Management Degree

 

The Hospitality Management (A25110) curriculum prepares individuals to understand and apply the administrative and practical skills needed for supervisory and managerial positions in hotels, motels, resorts, inns, restaurants, institutions, and clubs.

Course work includes guest services, leadership, management, restaurant operations, lodging operations, marketing, sanitation, food preparation, food and beverage management and other critical areas.

Graduates should qualify for management or entry-level supervisory positions in food and lodging operations, including restaurants, foodservice, beverage service, catering, front office, reservations and housekeeping. Opportunities are also available in product services and technology support and sales.

Degree Awarded – The Associate in Applied Science Degree – Hospitality Management is awarded by the College upon completion of this program.

Admissions

  • Complete a CPCC Admissions Form
  • Submit an official high school diploma as well as college transcripts to the Admission/Records Center.
  • Take placement tests in English, Reading, and Arithmetic.
  • All needed developmental studies courses must be completed prior to beginning CUL, HRM, and BPA prefix courses.
  • Make an appointment to see an academic advisor.
  • Make an appointment to see the Hospitality Management Program Chair, Richard Spellman, 704.330.6669.
  • Many courses have prerequisites or corequisites. Check the Course Descriptions section for details.
  • Students must have a CUL, HRM, or BPA program code.

Notes

  • Students entering this program should take the courses in bold print first.
  • Progression in this program is dependent upon a score of “C” or better in all courses with CUL, HRM, and BPA prefixes.
  • All CUL and BPA lab classes require student accident medical insurance.

Contact Information – The Hospitality Management program is in the Hospitality Education Division. For more information, call 704.330.6669.

Major and Related Course Requirements
Course Number & Name Class Lab
Credits
HRM 110 Introduction to Hospitality & Tourism 3 0 3
HRM 120 Front Office Procedures 3 0 3
HRM 125 Etiquette for Hospitality 1 0 1
HRM 140 Legal Issues in Hospitality 3 0 3
HRM 150 Hospitality Training 3 0 3
HRM 210 Meetings & Event Planning 3 0 3
HRM 220 Cost Control - Food & Beverage 3 0 3
HRM 225 Beverage Management 3 0 3
HRM 230 Club & Resort Management 3 0 3
HRM 240 Marketing for Hospitality 3 0 3
HRM 245 Human Resource Management - Hospitality 3 0 3
HRM 280 Management Problems -  Hospitality 3 0 3
ACC 120 Principles of Accounting 3 2 4
CIS 111 Basic PC Literature 2 0 2
COE 112H Cooperative Education 0 20 2
CUL 111 Success in Hospitality Studies
 1 0 1
CUL 110 Sanitation & Safety 2 0 2
CUL 130 Menu Design 2 0 2
CUL 135 Food & Beverage Service 2 0 2
CUL 135A Food & Beverage Service Lab 0 2 1
CUL 142 Fundamentals of Food 2 6 5
CUL273 Career Development 1 0 1

General Education Core Requirements:
ENG 111 Expository Writing 3 0 3
ENG 114 Professional Research & Reporting 3 0 3
Choose a minimum of three credit hours from the list of approved courses
Mathematics: 3 0 3
Social/Behavioral Sciences: 3 0 3
Communications: 3 0 3
Humanities/Fine Arts: 3 0 3
Total Credit Hours 74