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  LCC >  Catalog Information > Degree and Certificate Programs  > 2004 - 2005
  Curriculum Guide
 
 

LANSING COMMUNITY COLLEGE

 

CURRICULUM GUIDE

 

Hotel-Motel/Food Management

Associate in Business Degree

 

Curriculum Code: 0711  (Effective Fall 2004 - Summer 2009)

 

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

CITA 110

Intro to Microsoft Office

3

HMFS 101

Intro Hospitality/Tourism

3

HMFS 110

Sanitation and Safety

3

HMFS 131

Food Production Basics

4

HMFS 134

Nutrition and Healthy Eating

3

HMFS 190

Internship

3

HMFS 204

Hospitality HR Management

3

HMFS 205

Hospitality Leadership

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. See Note 2)

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

 

NOTES:

 

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

CITA 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.

 

                   

 

 



 
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