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.
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