LANSING COMMUNITY COLLEGE

                               CURRICULUM GUIDE

Hotel-Motel/Food Management
Associate in Business Degree

Curriculum Code: 0711  (Effective Fall 2003 - Summer 2008)

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 Course Descriptions or Course Offerings for course
prerequisite information.  See the Assessment and Placement Testing section
for skills assessment and advising information.

INFORMATION
Contact the Business 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    Intro to Microsoft Office                                        3
HMFS 101    Intro Hospitality/Tourism                                        3
HMFS 110    Sanitation and Safety                                            3
HMFS 131    Food and Beverage Management                                     4
HMFS 134    Nutrition and Healthy Eating                                     3
HMFS 190    Internship                                                       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: 28-33 CREDITS
Complete the indicated number of credits from each CHOICE listed below.

CHOICE 1:   General Education Core Areas                         10-13 Credits
(See General Education Core Requirements for information on how to fulfill
these requirements.  Core area proficiency exams, where appropriate, are
available for each core area.)
            Communication Core Area (See Note 1)                             0
            Global Perspectives and Diversity Core Area                    3-4
            Mathematics Core Area                                          3-4
            Science Core Area                                              4-5
            Writing Core Area (See Note 1)                                   0

CHOICE 2:   Specialization (Choose one 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 and Stress 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                                                   71

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          HMFS 134          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.           Lim.Ch.           Lim.Ch.