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Hospitality Management (HOSP)

Description

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

Program Code

HOSP.AAB

Benefits

Employment Options

Graduates Are Prepared To

  • Manage and supervise multiple hospitality venues including hotels, casinos, restaurants, and catering companies.

Representative Job Titles For Graduates

  • Front Office Supervisor
  • Food and Beverage Supervisor
  • Meeting, Convention, and Event Planner

Graduate Starting Salary Projections

$18/hr to $21/hr

Employment Outlook

Excellent. According to the American Hotel and Lodging Association, the U.S. hospitality industry employs 1.8 million hotel property workers, and job growth in the hospitality industry is expected to rise by nearly 18 percent in the next year. Job growth for meeting, convention, and event planners is expected to rise 33 percent by 2022.

Education Options

Strong Transfer History

  • Franklin University
  • Miami University (regional campus)
  • Wilmington University.

Representative Co-Op/Clinical/Intern Sites

  • Cincinnati Country Club
  • Elegant Fare Catering
  • Hilton Hotels
  • Hyatt Hotels
  • Marriott Hotels
  • Tavern Restaurant Group

Co-op Salary Projections

$9/hr - $11/hr

Curriculum

Effective 2020-2021 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 111 Business Mathematics 3
MAT 115 Pre-Statistics 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 (select 1 or 2, depending on track)  
ACC 102 Managerial Accounting 3
CUL 110 Culinary Nutrition 3
DT 120 Nutrition for a Healthy Lifestyle 3
MGT 220 Leadership 3
Arts/Humanities Elective  
Any Transfer Module course from ART, LIT, MUS, PHI, REL, THE, or COMM 130 3
Socal Science/Natural Science Elective 3
Any Transfer Module 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 291 Full-Time Cooperative Education 1: Hospitality Management 2
HRM 292 Full-Time Cooperative Education 2: 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

Contacts

Program Chair
Paula Kirch Smith, M.Ed., CHE
(513) 569-1650
Co-op Coordinator
Scott Holubetz, AAB, AOS, BA
(513) 569-1814
Brochure: 
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