Dec 03, 2021  
Course/Program Inventory 
    
Course/Program Inventory

Hospitality Management


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Institution/s with this A.A.S. Degree or a Technical Certificate program:

Please refer to the official THEC Academic Program Inventory (http://thec.ppr.tn.gov/APISearch/)

Institution/s with a concentration using this title under a different A.A.S. degree:

Please refer to the official THEC Academic Program Inventory (http://thec.ppr.tn.gov/APISearch/)

Pellissippi State Community College currently offers a Concentration in Hospitality Management within the A.A.S. in Business.

 

Institution/s with Technical Certificate:

Please refer to the official THEC Academic Program Inventory (http://thec.ppr.tn.gov/APISearch/)

Proposed Academic Program Inventory Title: 

A.A.S. Degree in Hospitality Management (HMGT)

Proposed Academic Program Inventory Title including concentrations: (optional)

A.A.S. Degree in Hospitality Management with concentrations in:

  • Food and Beverage Management
  • Hotel Management
  • Tourism Management
  • Culinary Arts

CIP Code:                                  

A.A.S Degree in Hospitality Management

52.0901 - Hospitality Administration/Management, General. A program that prepares individuals to serve as general managers and directors of hospitality operations on a system-wide basis, including both travel arrangements and promotion and the provision of traveler facilities. Includes instruction in principles of operations in the travel and tourism, hotel and lodging facilities, food services, and recreation facilities industries; hospitality marketing strategies; hospitality planning; management and coordination of franchise and unit operations; business management; accounting and financial management; hospitality transportation and logistics; and hospitality industry policies and regulations.

Food and Beverage Management

52.0905 - Restaurant/Food Services Management. A program that prepares individuals to plan, manage, and market restaurants, food services in hospitality establishments, food service chains and franchise networks, and restaurant supply operations. Includes instruction in hospitality administration, food services management, wholesale logistics and distribution, franchise operations, business networking, personnel management, culinary arts, business planning and capitalization, food industry operations, marketing and retailing, business law and regulations, finance, and professional standards and ethics. See also: 12.0504 - Restaurant, Culinary, and Catering Management/Manager., 19.0505 - Foodservice Systems Administration/Management.

Hotel Management

52.0904 - Hotel/Motel Administration/Management. A program that prepares individuals to manage operations and facilities that provide lodging services to the traveling public. Includes instruction in hospitality industry principles; supplies purchasing, storage and control; hotel facilities design and planning; hospitality industry law; personnel management and labor relations; financial management; marketing and sales promotion; convention and event management; front desk operations; and applications to specific types of hotels and motel operations.

Tourism Management

52.0903 - Tourism and Travel Services Management. A program that prepares individuals to manage travel-related enterprises and related convention and/or tour services. Includes instruction in travel agency management, tour arranging and planning, convention and event planning, travel industry operations and procedures, tourism marketing and promotion strategies, travel counseling, travel industry law, international and domestic operations, and travel and tourism policy. See also: 03.0207 - Natural Resource Recreation and Tourism.

SOC Code/s:

A.A.S. Degree in Hospitality Management

SOC 1: 11-1021  General and Operations Managers - Plan, direct, or coordinate the operations of public or private sector organizations, overseeing multiple departments or locations. Duties and responsibilities include formulating policies, managing daily operations, and planning the use of materials and human resources, but are too diverse and general in nature to be classified in any one functional area of management or administration, such as personnel, purchasing, or administrative services. Usually manage through subordinate supervisors. Excludes First-Line Supervisors.

Illustrative examples: Department Store Manager , General Superintendent , Operational Risk Manager , Radio Station Manager

Food and Beverage Management

SOC1: 11-9051  Food Service Managers - Plan, direct, or coordinate activities of an organization or department that serves food and beverages. Excludes “Chefs and Head Cooks” (35-1011).

Illustrative examples: Banquet Director , Food Service Director , Tavern Operator

SOC 2: 35-1012  First-Line Supervisors of Food Preparation and Serving Workers

Directly supervise and coordinate activities of workers engaged in preparing and serving food.

Illustrative examples: Banquet Supervisor , Bar Manager , Kitchen Supervisor

Hotel Management

SOC 1: 11-9081  Lodging Managers - Plan, direct, or coordinate activities of an organization or department that provides lodging and other accommodations. Excludes “Food Service Managers” (11-9051) in lodging establishments.

Illustrative examples: Bed and Breakfast Innkeeper , Hotel Manager , Innkeeper

SOC 2: 43-4081  Hotel, Motel, and Resort Desk Clerks

Accommodate hotel, motel, and resort patrons by registering and assigning rooms to guests, issuing room keys or cards, transmitting and receiving messages, keeping records of occupied rooms and guests’ accounts, making and confirming reservations, and presenting statements to and collecting payments from departing guests.

Illustrative examples: Hotel Front Desk Clerk , Hotel Registration Clerk

Tourism Management

SOC 1: 11-9072  Entertainment and Recreation Managers, Except Gambling - Plan, direct, or coordinate entertainment and recreational activities and operations of a recreational facility, including cruise ships and parks.

Illustrative examples: Amusement Park Manager , Fitness Club Manager , Marina Club Manager , Skating Rink Manager , Ski Resort Manager

Program Description:

The Hospitality Management field continues to be a dynamic and fast growing industry.  Approximately 14 million people work in the hospitality industry in the United States. This degree program will prepare graduates to enter in to various phases of the industry.  Through the use of in class tuition, research projects, real world experience, and interactive learning tools, graduates will be positioned for opportunities leading towards management positions through their degree.

Program Outcomes:

Upon successful completion of this program students will be able to:

  • Demonstrate the leadership skills required to successfully lead a diverse workforce in the hospitality industry.
  • Understand the many different fields that make up the hospitality industry and the career opportunities available in those fields.
  • Understand the importance of creating an outstanding guest experience and how those experiences impact the success of the organization.
  • Demonstrate a basic understanding of future trends of the hospitality industry and the growing importance of technology in the industry.

Concentrations:

Concentrations are optional but if applicable please list name of the concentration and a description of the concentration and concentration outcomes.

Food and Beverage Management

Hotel Management

Tourism Management

Culinary Arts

Technical Certificates:  (This section can be flexible.  There is no need to address technical certificates at this point in the library.)

Each certificate should be identified with a title, program description, and outcomes (see above).

Columbia State Community College, Nashville State Community College

Program Description

Hospitality and Tourism Management - This technical certificate is designed to prepare students to advance in one of the most dynamic and fastest growing fields.  The program is intended to provide basic industry knowledge and business management skills with a focus on students gaining real-world experience.  

Program Outcomes

Upon successful completion of this program students will be able to:

  • Contribute to a positive team performance in a hospitality/tourism business environment.
  • Model the behaviors of effective, ethical leaders by demonstrating the fundamental principles of leadership in the hospitality industry.
  • Create favorable guest experiences in the hospitality/tourism industry.
  • Organize, analyze and interpret information to plan events.
  • Demonstrate effective listening and communication skills to interact with customers and staff in a positive, professional and ethical manner.
  • Utilize knowledge of sanitation and safety in handling of foods and beverages.

Applicable Certification/License or Industry-recognized Certificates to Be Awarded: May not be offered by all Institutions

ServSafe Food Handler Certification (Optional)

AHLEI Certified Guest Service Professional (Optional)

Multiple AHLEI Certifications available.(Optional)

National Restaurant Association ManageFirst Professional (Optional)

Articulation with Tennessee Colleges of Applied Technology (TCAT): (Which courses are projected to align with TCAT programs?)  Potential Articulation Agreements will be explored in the future.

Concentration(s) within the A.A.S. in Hospitality Management

Concentration Description:

  • Course Concentration 1: Food and Beverage Management - The food service industry is fast paced and challenging and jobs are plentiful. Whether you seek a career with an established restaurant or dream of opening your own restaurant, an Associate in Applied Science (AAS) degree in Food and Beverage Management empowers you with the knowledge and skills to succeed. From managing a downtown eatery or chain restaurant to working in a dining hall in one of the numerous hospitals, universities, or corporate complexes, there is a job to fit your food service career goals.
  • Course Concentration 2: Hotel Management - The hotel industry is fast paced and challenging and jobs are plentiful. With careers ranging from Front Desk Agent, Sales and Marketing, Housekeeping, Human Resources, and Revenue Management, an Associate of Applied Science (AAS) in Hotel Management prepares students for entry level management positions in one of the largest industries in the world.
  • Course Concentration 3: Tourism Management - The Hospitality and Tourism Management Program is designed to provide a two-year degree for those who desire skills needed in the workforce at large. Student will learn regional and international facets of the tourism industry and design tourist packages and tourism entities. Topic range from marketing to safety management in the local billion dollar industry.
  • Course Concentration 4: The Culinary Arts concentration prepares students for careers as chefs and culinary professionals in a variety of hospitality businesses. The program includes a core of culinary arts courses which develop cooking skills and provides instruction in purchasing, cost control, sanitation, nutrition, and supervision. In addition students participate in an academic experience that includes business, computer, and liberal arts courses. Opportunities for graduates include careers as chefs, sous-chefs, pastry chefs, line cooks, kitchen managers, catering managers, and food sales and marketing executives

(Note:  A concentration description with a minimum of 9 SCH is required for EACH concentration recommended by the Statewide Curriculum Committee.  The institution will also be required to specify a minimum or 6 additional SCH to define the concentration.  In the future, it is possible that a concentration will require a minimum of 12 defined SCH required as the “concentration core” and 6 additional SCH defined by the institution.  This is not currently required.  Currently a concentration is defined as a minimum of 15 SCH.)

Food and Beverage Management Concentration

The Food and Beverage Management Concentration will focus on topics important for the success of Food and Beverage Managers and students who wish to open their own restaurants.

Students will learn how to identify reputable suppliers ensuring that the appropriate quality product is being supplied while ensuring that all food safety factors are being met at all stages of the process. The program will also teach students how to supervise employees in the very diverse restaurant industry. In addition students will learn how to develop cost effective menus, and the skills they will need to produce the dishes selected. Students will participate in an academic experience that includes business, computer, and liberal arts courses.

Concentration Core Courses

or Practicum are examples

(NOTE:  If everyone with the Food and Beverage concentration agrees to Culinary Fundamentals I, then the capstone course - internship should be left off.  OR, if all agree to the capstone, then Culinary Fundamentals I can be left off.  When you vote, please state your preference if you have this concentration.)

Hotel Management Concentration

The Hotel Management Concentration will focus on the skills that students will need to be prepared for entry level hotel management positions.

Students will learn about how important it is that all departments in a hotel work together to ensure the success of the organization. Students will learn the information technology systems used in hotels including property management systems, security systems and accounting systems that are vital to the success of the operation. Students will also learn how to manage employees in a very diverse workforce. Students will participate in an academic experience that includes business, computer, and liberal arts courses.

Concentration Core Courses

Tourism Management - Daniel Will Complete  (Daniel, we need a brief statement of general outcomes for this concentration added.  ChSCC has the only Tourism concentration.  Therefore, you can make the decisions for this concentration.)

Concentration Core Courses - Daniel - Just list a 9 SCH of courses by course identified and title that is listed in the library.  These represent courses that should be required of any institution that may choose to offer this concentration in the future and that you require now.)

Culinary Arts

The Culinary Arts concentration prepares students for careers as chefs and culinary professionals in a variety of hospitality businesses. The program includes a core of culinary arts courses which develop cooking skills and provides instruction in purchasing, cost control, sanitation, nutrition, and supervision. In addition students participate in an academic experience that includes business, computer, and liberal arts courses. Opportunities for graduates include careers as chefs, sous-chefs, pastry chefs, line cooks, kitchen managers, catering managers, and food sales and marketing executives.

Concentration Core Courses

Any 9 credit hours from the field core in Culinary Arts.

Specializations or special career paths can be defined by the institution without having to establish a formal concentration that appears on the Academic Program Inventory.  However, the only way to identify these specializations is to manually type it into “comments” for the transcript. 

Conversations with some industry representatives indicate that they rely on the students resume to identify any specializations or special skills.  As long as the transcript had courses to support that position there should be no concern.  It is rare that an employer would request a transcript from an A.A.S. graduate.

Curriculunm


General Education Requirements*


ENGL 1010 - English Composition I   3
COMM 2025 - Fundamentals of Communication   3
OR  
COMM 2044-Public Speaking 3
MATH Elective 3
Humanities/Fine Arts 3
Social/Behavioral Science 3

*All General Education Courses must be chosen from a campus-approved list.

Additional Approved Courses


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