Hospitality and Tourism Management (A.S.)
Associate in Science
The 61-credit Hospitality and Tourism program is a field of study with the purpose of preparing people with the expertise, commitment and skills for management and operations positions in the expanding industry that provides food, accommodations, and travel and tourism services. Students majoring in Hospitality and Tourism will be exposed to and undertake a diverse curriculum covering all of the major operational areas of hospitality and tourism along with the ability to choose from a blend of complimentary electives. To draw the links between theories taught in the classroom with practice observed in the field, an internship or work experience in the hospitality industry is required.
A wide variety of jobs and career opportunities exist within the field. Such opportunities exist in restaurants, lodging establishments, contract food services, hospital and school food service, clubs, fast food franchises, airlines and travel agencies. Upon graduating from this program, students will be career ready and prepared for a successful and rewarding hospitality and tourism profession.
Expected Outcomes
Graduates of this program should be able to:
- Apply their knowledge regarding the hospitality industry to whatever entry-level career track within the food service or lodging industry;
- Demonstrate the unique professional requirements for a successful career in the hospitality industry;
- Apply their understanding of business practice with cost effectiveness and control strategies;
- Demonstrate best practices in the operation of food- service and hospitality organizations to meet customer expectations;
- Communicate effectively using written, oral and nonverbal techniques;
- Make decisions based on integrating knowledge of functional areas for managing foodservice and hospitality organizations;
- Demonstrate leadership and professional behaviors;
- Work in teams and recognize the meaning of mutual responsibility so they are prepared to join the diverse workforce of the hospitality industry; and
- Obtain food protection manager certification (e.g. ServSafe®).
Graduation Requirements
To earn a degree in this program, a student must complete all program and general education credits, plus the following Additional Requirements.
Program Courses
| BUS-111 | Principles of Accounting I | 3 |
| BUS-208 | Principles of Marketing | 3 |
| CIS-102 | Fundamental Computer Literacy | 4 |
| HSP-101 | Introduction to Hospitality | 3 |
| HSP-105 | Hospitality Law | 3 |
| HSP-125 | Hospitality Management | 3 |
| HSP-237 | Hospitality Career Ready Strategic Planning | 3 |
| HSP-285 | Industry Work Experience/Internship | 3 |
| ECO-211 | Principles of Microeconomics | 3 |
| BUS-105 | Business Mathematics | 3 |
| HSP-112 | Sanitation & Risk Management | 3 |
| HSP-115 | Food & Beverage Management | 3 |
| HSP-218 | Lodging Revenue Management | 3 |
| HSP-128 | Event Management & Conference Services | 3 |
| - | Hospitality Elective | 3 |
| Total Credit Hours: | 46 |
General Education Courses
| COM- | Communication | 3 |
| ENG - | English Composition | 3 |
| ENG - | English Composition | 3 |
| - | General Education Elective | 3 |
| - | General Education Elective | 3 |
| Total Credit Hours: | 15 |
Additional Requirements
| Core Competencies Portfolio |
4 items |
| Forum |
4 units |
| Health/Fitness |
30 hours |
Minimum Cumulative Average
| Overall |
2.000 |
| Program requirements |
2.000 |
Suggested Pathway to Graduation
The following is a suggestion for completing this program in two years. The actual time needed to complete the program will vary according to each student’s individual needs.
First Semester
| HSP-101 | Introduction to Hospitality | 3 |
| HSP-105 | Hospitality Human Resources, Law & Ethics | 3 |
| ENG- | English Literature | 3 |
| CIS-102 | Fundamental Computer Literacy | 4 |
| BUS-105 | Business Mathematics | 3 |
| Total Credit Hours: | 16 |
Second Semester
| HSP-112 | Sanitation & Risk Management | 3 |
| HSP-115 | Food & Beverage Management | 3 |
| COM- | Communication | 3 |
| BUS-111 | Principles of Accounting I | 3 |
| ENG - | English Composition | 3 |
| Total Credit Hours: | 15 |
Third Semester
| HSP-125 | Hospitality Management | 3 |
| HSP-218 | Lodging Revenue Management | 3 |
| BUS-208 | Principles of Marketing | 3 |
| ECO-211 | Principles of Microeconomics | 3 |
| - | General Education Elective | 3 |
| Total Credit Hours: | 15 |
Fourth Semester
| HSP-128 | Event Management & Conference Services | 3 |
| HSP-237 | Hospitality Career Ready Strategic Planning | 3 |
| HSP-285 | Industry Work Experience/Internship | 3 |
| - | Hospitality Elective | 3 |
| Total Credit Hours: | 15 |
HSP Electives:
1.
HSP-117 Hotel and Resort Management
2.
HSP-109 Bar and Beverage Management
3.
HSP-215 Organizational Behavior in Hospitality
4.
HSP-227 Agritourism and the Berkshires
5.
HSP-233 Local Food Production
6.
HSP-268 Hospitality Entrepreneurship
Footnotes
- BUS-107 is a prerequisite for BUS-108. It is recommended that BUS-107 be taken during the second semester.
- HSP-117, Hotel Management, is recommended.
- Spanish is recommended for one course to fulfill one Humanities requirement.
- Natural or Physical Science requirement must be fulfilled with two 4-credit laboratory science courses.