LANSING COMMUNITY COLLEGE

                               CURRICULAR GUIDE

Hotel-Motel/Food Management Specialist
Associate in Business Degree

Curriculum Code: 0711  (Effective Fall 1999 - Summer 2004)

A hotel-motel or food service manager directs and coordinates operations such
as housekeeping, food service, accounting, and guest room services in
facilities.  Graduates of this program are prepared to work in hotels, motels,
and other lodging facilities in a variety of environments.  A food management
specialist serves the public's need for meals away from home through their
particular establishment's food and service.  Expansions of chains and
franchises have opened opportunities for advancement.  Graduates of this
program are prepared to work in restaurants, clubs, resorts, institutional
food service, and similar establishments.  Not all courses in this program
transfer to all colleges.  Students planning to transfer should see an
academic advisor or counselor before enrolling in any course.

PREREQUISITES
Students should see the "Course Descriptions" section of this catalog or the
Course Schedule for course prerequisite information.  Basic skills assessment
and advising information may be found on page 8 of this catalog.

GENERAL EDUCATION
General education is an important part of this program and includes a
mathematics competency requirement.  To fulfill the mathematics competency
requirement, students may need to complete specific coursework in mathematics. 
For information on how to fulfill all general education requirements, see page
22.

INFORMATION
Contact the Business Careers Department, Old Central Building, Room 210,
telephone number (517) 483-1522.

REQUIREMENTS                                                 TOTAL: 34 CREDITS
CODE        TITLE                                                 CREDIT HOURS
CABS 110    Microsoft Office                                                 3
HMFS 101    Intro Hospitality/Tourism                                        3
HMFS 110    Food Service Sanitation                                          2
HMFS 131    Food and Beverage Management                                     4
HMFS 190    Internship and Seminar                                           3
HMFS 203    Hotel-Restaurant Law                                             3
HMFS 204    HR Mgt & Training                                                3
HMFS 205    Hospitality Management                                           3
HMFS 207    Financial Control/Mgmt I                                         4
HMFS 215    Hospitality Sales/Marketing                                      3
HMFS 232    Food and Labor Cost Control                                      3

LIMITED CHOICE REQUIREMENTS                               TOTAL: 28-30 CREDITS
Complete the indicated number of credits from each CHOICE listed below.

CHOICE 1:   General Education Core Areas                            12 Credits
(See the "GENERAL EDUCATION" section above)
            Writing Core Area                                                3
            Speech Communication Core Area                                   3
            Science/Technology Core Area                                     3
            Global Perspectives and Diversity Core Area                      3
            Mathematics Competency (See page 22 for information on
            how to fulfill this requirement)

CHOICE 2:   Specialization (Choose 1 Subchoice)                  16-18 Credits
Subchoice 2A: Hotel-Motel Management Specialist
HMFS 206    Front Office Management                                          3
HMFS 208    Financial Control/Mgmt II                                        2
HMFS 229    Convention/Meeting Management                                    3
MGMT 228    Organizational Behavior                                          3
MKTG 119    Mktg/Manage Your Profess Image                                   3
TRVL 150    Tourism/Travel Operations                                        3
Subchoice 2B: Food Management Specialist
HMFS 132    Food Production                                                  4
HMFS 134    Nutrition                                                        2
HMFS 135    Quantity Food Purchasing                                         3
HMFS 170    Menu Design and Layout                                           3
HMFS 254    Mixology                                                         4
Subchoice 2C: Culinary Arts Specialist
HMFS 132    Food Production                                                  4
HMFS 134    Nutrition                                                        2
HMFS 137    Food Service Catering                                            4
HMFS 275    Bakery Products                                                  2
HMFS 280    Food Decorating Garnishes                                        3
HMFS 281    Soups and Sauces                                                 3
            MINIMUM TOTAL                                                   62

SUGGESTED COURSE SEQUENCE
Students should see course descriptions to find out when departments plan to
offer courses.  Students who for any reason are unable to follow the course
sequence suggested below (for example, those who are part-time, have
transferred in courses from another school, or have prerequisites to fulfill)
should contact an academic advisor or counselor for help with adjustments.
I                 II                III               IV
CABS 110          HMFS 131          HMFS 205          HMFS 190
HMFS 101          HMFS 203          HMFS 207          HMFS 232
HMFS 110          HMFS 204          HMFS 215          Lim.Ch.
Lim.Ch.           Lim.Ch.           Lim.Ch.           Lim.Ch.
Lim.Ch.           Lim.Ch.           Lim.Ch.           Lim.Ch.
                  Lim.Ch.