LANSING COMMUNITY COLLEGE
CURRICULAR GUIDE
Hotel-Motel/Food Management
Associate in Business Degree
Curriculum Code: 0711 (Effective Fall 2001 - Summer 2006)
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 course work in
mathematics. For information on how to fulfill all general education
requirements, see page 23.
INFORMATION
Contact the Business Careers Department, Old Central Building, Room 210,
telephone number (517) 483-1522.
REQUIREMENTS TOTAL: 43 CREDITS
CODE TITLE CREDIT HOURS
ACCG 101 Accounting Info for Management 3
CABS 110 Microsoft Office 3
CISB 200 Info Sys Tech/Problem Solving 3
HMFS 101 Intro Hospitality/Tourism 3
HMFS 110 Sanitation and Safety 3
HMFS 131 Food and Beverage Management 4
HMFS 190 Internship and Seminar 3
HMFS 204 Hospitality HR Management 3
HMFS 205 Hospitality Management 3
HMFS 215 Hospitality Sales/Marketing 3
HMFS 232 Food and Labor Cost Control 3
MGMT 150 Managing Customer Relations 3
SPCH 110 Oral Communic in the Workplace 3
WRIT 127 Business Writing 3
LIMITED CHOICE REQUIREMENTS TOTAL: 21-23 CREDITS
Complete the indicated number of credits from each CHOICE listed below.
CHOICE 1: General Education Core Areas 3 Credits
(See the "GENERAL EDUCATION" section above)
Writing Core Area (See Note 1) 0
Speech Communication Core Area (See Note 1) 0
Science/Technology Core Area (See Note 1) 0
Global Perspectives and Diversity Core Area 3
Mathematics Competency (See page 23 for information on
how to fulfill this requirement. Course work may be needed.)
CHOICE 2: Specialization (Choose 1 Subchoice) 18-20 Credits
Subchoice 2A: Hotel-Motel Management Specialist
HMFS 203 Hospitality Law 3
HMFS 206 Rooms Division Management 3
HMFS 229 Convention/Meeting Management 3
HMFS 240 Current Topics in Hospitality 3
MGMT 228 Organizational Behavior 3
MGMT 239 Time Management 3
Subchoice 2B: Food Management Specialist
HMFS 132 Food Production 4
HMFS 135 Hospitality Purchasing 3
HMFS 170 Menu Management and Design 3
HMFS 203 Hospitality Law 3
HMFS 254 Mixology 4
MGMT 228 Organizational Behavior 3
Subchoice 2C: Culinary Arts Specialist
HMFS 132 Food Production 4
HMFS 135 Hospitality Purchasing 3
HMFS 137 Catering Management 4
HMFS 170 Menu Management and Design 3
HMFS 275 Bakery Products 2
HMFS 280 Food Decorating Garnishes 3
MINIMUM TOTAL 64
NOTE:
1. Students completing "REQUIREMENTS" have fulfilled the requirements for
this Core area.
2. The Gourmet series courses (HMFS 260-HMFS 274) may be used as a
substitution option for Subchoices 2A, 2B, or 2C with the approval of
the academic team leader.
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 ACCG 101 CISB 200 HMFS 232
HMFS 101 HMFS 131 HMFS 190 Lim.Ch.
HMFS 110 HMFS 204 HMFS 205 Lim.Ch.
SPCH 110 MGMT 150 HMFS 215 Lim.Ch.
Lim.Ch. WRIT 127 Lim.Ch. Lim.Ch.
Lim.Ch.
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