Hospitality Management, Associate in Applied Science
The Hospitality Management curriculum will prepare students for first-level management trainee positions in the hospitality industry. Coursework will introduce students to the hospitality industry segments of event planning, food and beverage, hotel, and travel and tourism. The graduate will be prepared for employment in a variety of operations in the Hospitality industry or to continue their education at a four-year institution.
Interested in this program? Start the enrollment process by visiting the Apply to STLCC page.
At the completion of the program, students are expected to:
- work within established guidelines for safety at all times.
- demonstrate a basic understanding of culinary skills and kitchen management.
- identify the various segments and career opportunities of the hospitality industry.
- describe the role of marketing, management, human resources, law, procurement, and customer service in the hospitality industry.
- communicate effectively in supervisory and leadership positions.
- demonstrate higher order thinking skills when solving problems in hospitality settings.
- interpret numerical data that will influence financial decisions in hospitality operations.
- apply appropriate business solutions to work-related situations in the hospitality industry.
- project a level of professionalism appropriate to hospitality industry standards.
- define the role of the hospitality professional in contemporary life.
Program of Study
|Career General Education|
|ENG 101||College Composition I (MOTR ENGL 100)||3|
|COM 101||Oral Communication I (MOTR COMM 100)||3|
|MTH 108||Elementary Applied Mathematics (or higher)||3|
|BIO 177||Food Science||3|
|SOC 101||Introduction to Sociology (MOTR SOCI 101)||3|
|HST 102||United States History from 1865 to the Present (MOTR HIST 102)||3|
|ACC 100||Applied Accounting||3|
|HTM 100||Introduction to the Hospitality Industry||3|
|CUL 101||Safety and Sanitation||1|
|CUL 150||Culinary Essentials||3|
|HTM 115||Hospitality Customer Service and Guest Relations||3|
|HTM 120||Supervision and Leadership in the Hospitality Industry||3|
|HTM 200||Procurement in the Hospitality Industry||3|
|HTM 205||Legal Aspects of Hospitality||3|
|HTM 210||Hospitality Financial Planning and Cost Control||3|
|HTM 215||Hospitality Sales and Marketing||3|
|HTM 225||Hotel Operations||3|
|HTM 230||Bar and Beverage Management||3|
|HTM 240||Workplace Learning: Hospitality||4|
|HTM 245||Meetings and Event Planning||3|
|HTM 275||Travel and Tourism||3|
|HTM 280||Foodservice Management Lab||3|
|Total Credit Hours||65|
|ENG 101||College Composition I (MOTR ENGL 100)||3||ENG 030 or ENG 070 with a grade of "C" or better or recommendation of department and Reading Proficiency or concurrent enrollment in RDG 030.|
|MTH 108||Elementary Applied Mathematics||3||MTH 020 with a grade of "C" or better or satisfactory score on placement test and Reading Proficiency. All prerequisite courses must have been completed within the last 3 years.|
|SOC 101||Introduction to Sociology (MOTR SOCI 101)||3||Reading Proficiency.|
|HTM 100||Introduction to the Hospitality Industry||3||Reading Proficiency.|
|CUL 101||Safety and Sanitation||1||Reading Proficiency.|
|BIO 177||Food Science||3||Reading Proficiency.|
|ACC 100||Applied Accounting||3||Reading Proficiency.|
|CUL 150||Culinary Essentials||3||CUL 101, HTM 100, and Reading Proficiency.|
|HTM 115||Hospitality Customer Service and Guest Relations||3||HTM 100 and Reading Proficiency.|
|HTM 120||Supervision and Leadership in the Hospitality Industry||3||HTM 100 and Reading Proficiency.|
|HST 102||United States History from 1865 to the Present (MOTR HIST 102)||3||Reading Proficiency.|
|COM 101||Oral Communication I (MOTR COMM 100)||3||Reading Proficiency or concurrent enrollment in RDG 030 or ENG 070.|
|HTM 200||Procurement in the Hospitality Industry||3||HTM 100, MTH 108 or Higher, and Reading Proficiency.|
|HTM 205||Legal Aspects of Hospitality||3||HTM 100 and Reading Proficiency.|
|HTM 210||Hospitality Financial Planning and Cost Control||3||HTM 100, MTH 108 or higher, and Reading Proficiency.|
|HTM 215||Hospitality Sales and Marketing||3||HTM 100 and Reading Proficiency.|
|HTM 230||Bar and Beverage Management||3||HTM 100 and Reading Proficiency.|
|HTM 225||Hotel Operations||3||HTM 100 and Reading Proficiency.|
|HTM 240||Workplace Learning: Hospitality||4||HTM 100 and Reading Proficiency. Co-requisite: Must be concurrently enrolled in at least one class which is related to student's Major or career interest or with permission of the instructor.|
|HTM 275||Travel and Tourism||3||HTM 100 and Reading Proficiency.|
|HTM 245||Meetings and Event Planning||3||HTM 100 and Reading Proficiency.|
|HTM 280||Foodservice Management Lab||3||CUL 150, HTM 115, HTM 210, and Reading Proficiency.|
|Total Credit Hours||65|
*Click on the hyperlinked course number to view additional information about the course.
**Students completing a course that has been assigned a MOTR number may transfer that course to any public institution in Missouri. Those who complete CORE 42 requirements will have that verification on their transcript.
*** It is your responsibility to verify that the courses listed above will transfer to the four-year institution of your choice. Maximize your transfer credits/classes by meeting with an academic advisor.