Overview
Students in the Hospitality Management program gain knowledge and skills related to the management of various hospitality venues, through classroom instruction, laboratory experience, and cooperative education.
Students select one of two tracks within the degree: Food and Beverage, or Operations.
- Students in the Food and Beverage track also earn the Culinary certificate as part of the degree, and are qualified to work as managers of food service operations in a kitchen setting.
- Students in the Operations track learn basics of lodging and restaurant operation, along with event management skills and hospitality management training. Students can complete the Operations track through online learning, which provides flexibility in completing degree requirements.
Graduates earn an Associate of Applied Business degree and are prepared for supervisory positions in a variety of hospitality venues.
Related Programs
Culinary Arts (CUL)Pastry Arts (PAS)Dietetic Technology (DT)Pre-Nutrition Science (PNS)Event Planning Certificate (EPC)Food Service Management Certificate (FSMC)Contacts
Program Chair
Co-op Coordinator
Advisor
Business Division Course Advising
Career Outlook
Graduates Are Prepared To
- Manage or supervise in a variety of hospitality venues (hotels and resorts, food and beverage, catering and events, amusement parks)
- Perform daily duties in operations, food and beverage, and events/theme parks
Representative Job Titles For Graduates
- Front Office Supervisor
- Food and Beverage Supervisor
- Meeting, Convention, and Event Planner
- Assistant Manager, Theme Park Operations
- Event Coordinator
Graduate Employment Outlook
Excellent. The U.S. Bureau of Labor Statistics projects that employment opportunities in hospitality and leisure fields will grow by 18 percent through 2031, much faster than the average for all occupations.
$18/hr to $21/hr
Graduate Starting Salary Projections
Contacts
Program Chair
Co-op Coordinator
Advisor
Business Division Course Advising
Curriculum
Effective 2024-2025 academic year
Hospitality Management (HOSP)
| Semester 1 | Lec | Lab | Credits | |
|---|---|---|---|---|
| FYE 1XX First Year Experience Elective (B) | 1 | 0 | 1 | |
| ENG 101 | English Composition 1 ( G) | 3 | 0 | 3 |
| IM 1XX Computer Elective (B) | 2 | 3 | 3 | |
| HRM 100 | Hospitality Careers ( T) | 1 | 0 | 1 |
| CUL 115 | Food Service Sanitation ( T) | 1 | 0 | 1 |
| MGT 101 | Principles of Management ( B) | 3 | 0 | 3 |
| MAT XXX Mathematics Elective (G) | 3 | 0 | 3 | |
| Semester 2 | ||||
| BUS 190 | Professional Practices ( T) | 1 | 0 | 1 |
| ENG 10X English Composition Elective (G) | 3 | 0 | 3 | |
| HRM 110 | Food and Beverage Cost Control ( B) | 3 | 0 | 3 |
| XXX XXX Track Elective 1 (T) | 3 | 0 | 3 | |
| XXX XXX Track Elective 2 (T) | 3 | 0 | 3 | |
| Semester 3 | ||||
| ACC 101 | Financial Accounting ( B) | 2 | 2 | 3 |
| COMM 1XX Communication Elective (T) | 3 | 0 | 3 | |
| MKT 1XX Marketing Elective (B) | 3 | 0 | 3 | |
| XXX XXX Track Elective 3 (T) | 3 | 0 | 3 | |
| XXX XXX Track Elective 4 (T) | 3 | 0 | 3 | |
| Semester 4 | ||||
| HRM X9X Cooperative Education Elective: Hospitality Management (T) | 1 | 40 | 2 | |
| Semester 5 | ||||
| LAW 101 | Business Law ( B) | 3 | 0 | 3 |
| HRM 135 | Event, Meeting, and Convention Management ( T) | 4 | 0 | 4 |
| XXX XXX Arts/Humanities Elective (G) | 3 | 0 | 3 | |
| XXX XXX Social Science/Natural Science Elective (G) | 3 | 0 | 3 | |
| Semester 6 | ||||
| XXX XXX Cooperative Education Elective (T) | 1 | 40 | 2 | |
| Total Credits: | 56 | 85 | 60 | |
Electives
| First Year Experience Elective | ||
| FYE 100 | College Success Strategies: Overview | 1 |
| FYE 105 | College Success Strategies: Overview and Application | 2 |
| FYE 110 | College Success Strategies: Practice and Application | 3 |
| Computer Elective | ||
| IM 111 | Computer Applications | 3 |
| IM 120 | Electronic Spreadsheets: Microsoft Excel | 3 |
| IM 200 | Information Systems for Managers | 3 |
| English Composition Elective | ||
| ENG 102 | English Composition 2: Contemporary Issues | 3 |
| ENG 103 | English Composition 2: Writing about Literature | 3 |
| ENG 104 | English Composition 2: Technical Communication | 3 |
| ENG 105 | English Composition 2: Business Communication | 3 |
| Mathematics Elective | ||
| MAT 105 | Quantitative Reasoning | 3 |
| MAT 131 | Statistics 1 | 3 |
| MAT 132 | Statistics 2 | 3 |
| MAT 151 | College Algebra | 4 |
| MAT 215 | Business Calculus | 6 |
| MAT 251 | Calculus 1 | 5 |
| MAT 252 | Calculus 2 | 5 |
| Communication Elective | ||
| COMM 105 | Interpersonal Communication | 3 |
| COMM 110 | Public Speaking | 3 |
| Marketing Elective | ||
| MKT 101 | Principles of Marketing | 3 |
| MKT 105 | Marketing and Customer Relations | 3 |
| Food and Beverage Track Electives (must take all three) | ||
| CUL 100 | Culinary Demonstration | 2 |
| CUL 101 | Culinary 1 | 3 |
| CUL 102 | Culinary 2 | 3 |
| Operations Track Electives (must take both) | ||
| HRM 115 | Rooms Division Management | 4 |
| HRM 130 | Food and Beverage Division Management | 4 |
| Additional Track Electives (take 4 credits) | ||
| ACC 102 | Managerial Accounting | 3 |
| CUL 110 | Culinary Nutrition | 3 |
| DT 120 | Nutrition for a Healthy Lifestyle | 3 |
| DT 215 | Nutrition for Dietary Managers | 2 |
| DT 225 | Dietary Manager Exam Review | 1 |
| MGT 220 | Leadership | 3 |
| Arts/Humanities Elective | ||
| Any OT36 course from ART, LIT, MUS, PHI, REL, THE, or COMM 130 | 3 | |
| Socal Science/Natural Science Elective | 3 | |
| Any OT36 course from ECO, GEO, HST, LBR, POL, PSY, SOC, or BIO. CHE, EVS, PHY, PSC, or LH 110, LH 120, LH 130 | ||
| Cooperative Education Electives (4 credit hours required) | ||
| HRM 191 | Part-Time Cooperative Education 1: Hospitality Management | 1 |
| HRM 192 | Part-Time Cooperative Education 2: Hospitality Management | 1 |
| HRM 193 | Part-Time Cooperative Education 3: Hospitality Management | 1 |
| HRM 194 | Part-Time Cooperative Education 4: Hospitality Management | 1 |
| HRM 197 | Part-Time Career Education Project: Hospitality Management | 1 |
| HRM 291 | Full-Time Cooperative Education 1: Hospitality Management | 2 |
| HRM 292 | Full-Time Cooperative Education 2: Hospitality Management | 2 |
| HRM 297 | Full-Time Career Education Project: Hospitality Management | 2 |
The letters G, B, and T (displayed after course titles or elective descriptions) identify types of courses required by the Ohio Department of Higher Education as part of an associate’s degree curriculum.
G = General Education course in this curriculum
B = Basic Skills course in this curriculum
T = Technical course in this curriculum
G = General Education course in this curriculum
B = Basic Skills course in this curriculum
T = Technical course in this curriculum
Some courses are offered in alternative versions identified with a letter after the course number -- for example, ENG 101 and ENG 101A.
• This curriculum displays only course numbers without the added letter.
• The alternative version, when available, meets the requirements of the course version without the added letter.
• This curriculum displays only course numbers without the added letter.
• The alternative version, when available, meets the requirements of the course version without the added letter.