LANSING COMMUNITY COLLEGE
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CURRICULUM GUIDE |
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Hotel-Motel/Food Management |
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Associate in Business Degree |
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Curriculum Code: 0711 (Effective Fall 2004
- Summer 2009) |
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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. |
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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. |
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INFORMATION
Contact the Business Department, Old Central Building, Room 210,
telephone number (517) 483-1522. |
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REQUIREMENTS |
TOTAL:
43
CREDITS |
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CODE |
TITLE |
CREDIT HOURS |
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ACCG 101 |
Accounting Info for Management |
3 |
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CITA
110 |
Intro to Microsoft Office |
3 |
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HMFS 101 |
Intro Hospitality/Tourism |
3 |
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HMFS 110 |
Sanitation and Safety |
3 |
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HMFS 131 |
Food Production Basics |
4 |
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HMFS 134 |
Nutrition and Healthy Eating |
3 |
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HMFS 190 |
Internship |
3 |
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HMFS 204 |
Hospitality HR Management |
3 |
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HMFS 205 |
Hospitality
Leadership |
3 |
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HMFS 215 |
Hospitality Sales/Marketing |
3 |
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HMFS 232 |
Food and Labor Cost Control |
3 |
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MGMT 150 |
Managing Customer Relations |
3 |
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SPCH 110 |
Oral Communic in the Workplace |
3 |
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WRIT 127 |
Business Writing |
3 |
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LIMITED CHOICE REQUIREMENTS |
TOTAL: 28-33 CREDITS |
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Complete the indicated number of credits from EACH
CHOICE listed below. |
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CHOICE 1: General Education Core Areas |
10-13 Credits |
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(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.) |
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Communication Core Area (See Note 1) |
0 |
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Global Perspectives and Diversity Core Area |
3-4 |
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Mathematics Core Area |
3-4 |
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Science Core Area |
4-5 |
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Writing Core Area (See Note 1) |
0 |
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CHOICE 2:
Specialization
(Choose one subchoice.
See Note 2) |
18-20 Credits |
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Subchoice 2A:
Hotel-Motel Management Specialist |
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HMFS 203 |
Hospitality Law |
3 |
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HMFS 206 |
Rooms Division Management |
3 |
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HMFS 229 |
Convention/Meeting Management |
3 |
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HMFS 240 |
Current Topics in Hospitality |
3 |
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MGMT 228 |
Organizational Behavior |
3 |
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MGMT 239 |
Time and Stress Management |
3 |
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Subchoice 2B:
Food Management Specialist |
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HMFS 132 |
Food Production |
4 |
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HMFS 135 |
Hospitality Purchasing |
3 |
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HMFS 170 |
Menu Management and Design |
3 |
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HMFS 203 |
Hospitality Law |
3 |
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HMFS 254 |
Mixology |
4 |
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MGMT 228 |
Organizational Behavior |
3 |
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Subchoice 2C:
Culinary Arts Specialist |
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HMFS 132 |
Food Production |
4 |
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HMFS 135 |
Hospitality Purchasing |
3 |
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HMFS 137 |
Catering Management |
4 |
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HMFS 170 |
Menu Management and Design |
3 |
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HMFS 275 |
Bakery Products |
2 |
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HMFS 280 |
Food Decorating Garnishes |
3 |
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MINIMUM TOTAL |
71 |
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NOTES: |
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1. |
Students completing "REQUIREMENTS" have fulfilled the
requirements for this Core area. |
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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. |
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SUGGESTED COURSE SEQUENCE |
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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. |
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I |
II |
III |
IV |
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CITA 110 |
ACCG 101 |
HMFS 134 |
HMFS 232 |
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HMFS 101 |
HMFS 131 |
HMFS 190 |
Lim.Ch. |
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HMFS 110 |
HMFS 204 |
HMFS 205 |
Lim.Ch. |
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SPCH 110 |
MGMT 150 |
HMFS 215 |
Lim.Ch. |
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Lim.Ch. |
WRIT 127 |
Lim.Ch. |
Lim.Ch. |
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Lim.Ch. |
Lim.Ch. |
Lim.Ch. |
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