Hospitality Management, Food and Beverage Management Concentration, A.A.S.

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Steven Leake • (901) 333-4096

The rapidly growing hospitality industry offers various management careers in food and beverage, hotel and culinary arts. A balance of classroom, laboratory, and work experience opportunities combine in this program to provide management preparation for this challenging industry. The food and beverage concentration is primarily designed to prepare students for careers as restaurant managers.

First Semester: 16 Credits

ACCT 1010 Principles of Accounting I
HMGT 1030 Introduction to Hospitality Management
ENGL 1010 English Composition I (Gen. Ed.)
Mathematics or Natural Sciences 3 Credit Hour(s) (Gen. Ed.) ¹
DIET 1810 Sanitation Measures
HMGT 1401 Dining Room Service and Procedures 2 Credit Hour(s)

Second Semester: 16 Credits

Third Semester: 16 Credits

BUSN 2330 Principles of Management
HMGT 1240 Managing Food and Beverage Cost Controls
HMGT 2225 Food and Beverage Preparation II
Humanities/Fine Arts 3 Credit Hour(s) (Gen. Ed.) ¹

Fourth Semester: 12 Credits

HMGT 2230 Legal Aspects of Hospitality Administration
HMGT 2240 Managerial Accounting for the Hospitality Industry
HMGT 2120 Beverage Management
Social/Behavioral Sciences 3 Credit Hour(s) (Gen. Ed.) ¹

Total Program Credits: 60

This program of study is designed as a terminal degree for a specific career field.

¹ Review General Education pages and/or consult advisor for correct selection.

This program participates in Cooperative Education which is available to eligible students as explained on the Cooperative Education pages. If a student is interested in completing a Hospitality Management internship along with the degree, coop experience must be taken for four semesters. See Steven Leake for details. Optional for Internship: HMGT 1931 , HMGT 1932 , HMGT 1933 and HMGT 1934 .