Hospitality Services Management, A.A.S.

Program Description

The Hospitality Services Management, A.A.S., is a flexible degree introducing students to the key skills and concepts required for a competitive career in the field of hospitality services, including travel and tourism, special events management, hotel operations, marketing, and food service management. Students develop these skills and knowledge through hands-on, experiential learning, and real-world applications. Students explore new technologies and key trends in the industry, develop key skills for the workforce, and examine the role of interpersonal skills in hospitality. This program prepares students for a successful career in the hospitality industry.

Program Outcomes

Graduates of the Hospitality Services Management A.A.S. will be able to:

• Describe key skills and characteristics required for a successful career in hospitality.
• Apply key aspects of quality guest services in various hospitality industries.
• Discuss how technologies are used in hospitality operations or businesses.
• Identify trends in hospitality.
• Examine the role of interpersonal skills in the hospitality industry, including leadership, professionalism, networking, and cross-cultural awareness.
• Analyze how principles of management are used in areas of the hospitality industry.

General Education Courses

The list of general education courses appears in the General Education List . Some programs recommend or require specific courses to fulfill general education requirements. Please check your program’s sequence of study for this information.

Sequence of Study - Hospitality Services Management A.A.S.

Below are the required courses for your program arranged in a suggested sequence. Please note that the sequence does not include developmental coursework. See Academic Preparation  for the developmental course sequence if applicable to you.

Required Courses (in expected order)

• PAS-1000 First Year Experience Credits: 1 (Institutional Requirement)

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• NTR-1010 Introductory Nutrition Credits: 3 (Science w/ Lab General Education Elective) or
• NTR-1100 Introduction to Food Science Credits: 3 (Science w/ Lab General Education Elective)

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• EGL-1010 Composition I: Expository Writing Credits: 3 (English General Education Requirement)
• COM-1010 Foundations of Communication Credits: 3 (Arts/Humanities General Education Requirement)

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• MAT-1130 Mathematical Ideas Credits: 3 (Mathematics General Education Elective) or
• MAT-1140 Introduction to Statistics Credits: 3 (Mathematics General Education Elective)

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• PSY-1010 General Psychology Credits: 3 (Social Science General Education Requirement)
• HSM-1510 Introduction to the Hospitality Industry Credits: 3 (Program Requirement; Critical Course)

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• EGL-1320 Composition II: Writing for Business Credits: 3 (English General Education Elective) or
• EGL-1340 Writing About Technical Topics Credits: 3 (English General Education Elective)

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• HSM-1550 ServSafe Certification Credits: 1 (Program Elective) or
• HSM-1860 Weddings and Social Events Credits: 1 (Program Elective)

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• HSM-1580 Using Technology in the Hospitality Industry Credits: 3 (Program Requirement)
• HSM-1630 Foodservice Operations Credits: 3 (Program Requirement)
• HSM-1810 Introduction to Travel and Tourism Credits: 3 (Program Requirement)
• HSM-1515 Leadership and Interpersonal Dynamics in Hospitality Credits: 3 (Program Requirement)
• HSM-1520 Fundamentals of Meeting, Convention, and Event Management Credits: 3 (Program Requirement)
• HSM-1621 Hotel Operations Credits: 3 (Program Requirement)
• HSM-2050 Human Resources Management in the Hospitality Industry Credits: 3 (Program Requirement)
• HSM-2530 Hospitality Sales and Marketing Credits: 3 (Program Requirement)
• HSM-2550 Understanding Hospitality Law Credits: 3 (Program Requirement)
• HSM-2910 Hospitality Services Management Internship I Credits: 1 (Program Requirement)

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• Select any 3 courses from the list of electives below:

• HSM-1560 Catering and Banquet Operations Credits: 3 (Program Elective) or
• HSM-1640 Special Event Management Credits: 3 (Program Elective) or
• HSM-1750 Beer, Wines, and Spirits Credits: 3 (Program Elective) or
• HSM-2020 Food and Beverage Purchasing and Cost Controls Credits: 3 (Program Elective) or
• HSM-1815 Casino Management Credits: 3 (Program Elective) or
• HSM-2040 Bar and Beverage Management Credits: 3 (Program Elective) or
• HSM-2760 Hospitality Seminar Credits: 3 (Program Elective)

Program Total: 60 Credits

Transferability

Credit earned at any public institution in the state shall be transferable to any other institution if the:

• Credit is from a college or university parallel course or program;
• Grades in the block of courses transferred average 2.00 or higher; and
• Acceptance of the credit is consistent with the policies of the receiving institution governing students following the same program. Refer to ARTSYS at artweb.usmd.edu and the receiving institution’s catalog to select transferable courses.

Need Help?

For help selecting an academic program or courses, consider using Career Coach, available at www.pgcc.edu/go/careercoach.