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Printed on 10/27/2024

Hospitality Management

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10-109-2 Associate Degree (AAS) Part Time, Full Time 60 Credits Financial Aid Eligible Location*: Appleton

*If general education courses are required, they may be available at multiple locations.

Whether you’re preparing for an important business meeting or wedding reception, learn to create memorable experiences for customers through this degree program. Gain the necessary customer service, room operations, and dining room and food service operations skills for these exciting careers. This degree program will also teach you to sell to convention organizers and businesses, and coordinate tourism efforts for communities. You’ll learn about catering and special event planning, as well as hospitality law and liability. Tourism is an integral part of the economy and creates a broad range of employment opportunities.

COURSE LIST

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Course list for reference only. Current students please refer to your individualized program plan or see your advisor.
**Outside effort hours are an estimate based on state standards, and may vary from person to person.

    Technical Studies (42 Credits)

    Course Title
    Course Number
    Credits
    Instructional Hours
    Outside Effort Hours**
    Prior Learning Credit Eligibility
  • MS Office Suite, Introduction
    10-103-120
    2Credit
    54
    54

    • Instructional Hours: 54
    • Outside Effort Hours: 54
    • Course Number: 10103120
    • Credits: 2.00

    Provides an opportunity to gain technical skills employers are seeking, by using the features in Outlook, Word, Excel, and PowerPoint. Through hands-on course work, students will be able to integrate Word, Excel and PowerPoint.

  • Hospitality Law and Liability
    10-109-103
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10109103
    • Credits: 3.00

    Introduces legal principles together with standard business law concepts and emphasizes their implications for the hospitality and tourism industry. Among the topics covered are contracts, torts and negligence, hotel/guest relationships, Americans with Disabilities Act, food service and employment laws, and consumer protection. Case studies involving the basic principles of law are used to assist in developing judgment in these areas.

    Coreq: Student has completed or is simultaneously enrolling in ANY of the following options:

    • CULINARY 10316120 - Culinary Applications

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Hospitality Concept Development
    10-109-105
    2Credit
    36
    72
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10109105
    • Credits: 2.00

    Introduces the learner to the basic process and consideration for a hospitality business concept start-up. Included in this study will be concept and menu development, equipment, facility layout, and design. In addition, this course will evaluate the business idea from a financial, operational, and practical view.

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • HOSPTOUR 10109152 - Introduction to Hospitality​

    • CULINARY 10316120 - Culinary Applications

     

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Hospitality Industry Experience
    10-109-109
    1Credit
    72
    0

    • Instructional Hours: 72
    • Outside Effort Hours: 0
    • Course Number: 10109109
    • Credits: 1.00

    Learn through hands-on experience within the hospitality industry by establishing work-related goals, developed with a mentor, and put into practice through daily industry experience.

    Prereq: Student has completed or is in process of completing ALL of the following:

    • HOSPTOUR 10109152 - Introduction to Hospitality
  • Guest Service Experience
    10-109-110
    1Credit
    72
    0
    N/A

    • Instructional Hours: 72
    • Outside Effort Hours: 0
    • Course Number: 10109110
    • Credits: 1.00

    Provides students real-life experience in a face-to-face, customer focused position within the hospitality industry. This course will focus on active customer engagement and the demonstration of employability essentials.

    Prereq: Student has completed or is in process of completing ALL of the following:

    • HOSPTOUR 10109126 - Customer Service Management
  • Room Operations
    10-109-111
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10109111
    • Credits: 3.00

    Introduces the functions of the housekeeping and front desk departments and their interdependency.

  • Hospitality Security
    10-109-119
    2Credit
    36
    72
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10109119
    • Credits: 2.00

    Focuses on the need to provide a safe and secure environment for customers and employees. Areas of study include physical security, internal security, protection of funds, emergency management and guest room security.

  • Hospitality Sales and Promotion
    10-109-125
    2Credit
    36
    72
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10109125
    • Credits: 2.00

    Covers sales and promotion in the hospitality industry. The emphasis is on promoting hospitality entities to attract new customers, selling principles and merchandising techniques for products and services, and innovative ways to maintain the interest of existing customers.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Customer Service Management
    10-109-126
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10109126
    • Credits: 3.00

    Helps students to understand, apply and manage the principles of good customer service in a variety of hospitality environments. Particular attention will be given to the various roles and responsibilities of hospitality employees as they relate to customer service.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Tourism: A Community Approach
    10-109-131
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10109131
    • Credits: 3.00

    Focuses on the opportunities and advantages of approaching tourism from a community viewpoint. Students study the economic, employment and environmental impact of tourism on the quality of life experienced by a community.

  • Principles of Group Sales
    10-109-140
    2Credit
    36
    72
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10109140
    • Credits: 2.00

    Provides a thorough understanding of the principles, practices and importance of group sales in the hospitality and tourism industry. Comparisons and contrasts will be examined between the functions of in-house marketing departments, convention and visitor's bureaus, chambers of commerce and municipality-based entities.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Introduction to Hospitality
    10-109-152
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10109152
    • Credits: 3.00

    Introduces various aspects of the hospitality industry including lodging, food service, tourism and customer service. Students evaluate potential internship and career opportunities as they explore topics including professionalism, ethics & etiquette.

  • Food Production, Introduction to
    10-316-101
    3Credit
    72
    90
    N/A

    • Instructional Hours: 72
    • Outside Effort Hours: 90
    • Course Number: 10316101
    • Credits: 3.00

    Introduces quantity food production to the non-culinary student. Topics include preparation of a variety of menu items, equipment use, cooking methods and terminologies, recipe conversion and the essentials of timing and coordination of service.

    Coreq: Student has completed or is simultaneously enrolling in ANY of the following options:

    • CULINARY 10316118 - Sanitation for Food Service Op

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Sanitation for Food Service Operations
    10-316-118
    1Credit
    18
    36

    • Instructional Hours: 18
    • Outside Effort Hours: 36
    • Course Number: 10316118
    • Credits: 1.00

    Focuses on the development of skills to follow sanitation and hygiene provisions in state codes. The Servsafe certification test is included.

  • Culinary Applications
    10-316-120
    2Credit
    36
    72
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10316120
    • Credits: 2.00

    Applies the basic principles of culinary calculations involved in the purchase, preparation and use of goods related to the hospitality field.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Hospitality Supervision
    10-316-123
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10316123
    • Credits: 3.00

    Introduces fundamental management techniques including leadership styles; interpersonal skills; planning, organizing and decision-making processes, as well as interviewing, hiring, training and evaluating employees.

    Coreq: Student has completed or is simultaneously enrolling in ANY of the following options:

    • CULINARY 10316120 - Culinary Applications

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Food, Beverage and Labor Cost Controls
    10-316-141
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10316141
    • Credits: 3.00

    Covers the concepts and techniques of controlling costs with particular emphasis placed on the cost-to-sales relationship. Students calculate the cost of goods, selling price and relative percentages. They also forecast sales, conduct yield analyses and calculate break-even points.

    Prereq: Student has completed or is in process of completing ALL of the following:

    • CULINARY 10316120 - Culinary Applications
  • Catering and Special Event Planning
    10-316-142
    2Credit
    54
    54
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 54
    • Course Number: 10316142
    • Credits: 2.00

    Introduces how to develop, plan and execute catering and special events to the exacting details of the customer. Emphasis is on the importance of details in planning to achieve the best possible results. Activities will encourage both creative thinking and functionality to ensure customer satisfaction and business profitability.

    Coreq: Student has completed or is simultaneously enrolling in ANY of the following options:

    • CULINARY 10316118 - Sanitation for Food Service Op

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • First Aid/CPR, Principles and Practices
    10-531-101
    1Credit
    36
    18
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 18
    • Course Number: 10531101
    • Credits: 1.00

    Presents and evaluates basic first aid skills necessary to care for the ill and injured until medical help arrives. Covers the use of an Automated External Defibrillator (AED), as well as CPR for all ages and the recognition and care of cardiac emergencies. Students receive an AHA Healthcare CPR card and a FVTC First Aid certificate upon course completion.

    General Studies (15 Credits)

    Course Title
    Course Number
    Credits
    Instructional Hours
    Outside Effort Hours**
    Prior Learning Credit Eligibility
  • Written Communication
    10-801-195
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10801195
    • Credits: 3.00

    Develops writing skills which include prewriting, drafting, revising, and editing. A variety of writing assignments are designed to help the learner analyze audience and purpose, research and organize ideas, and format and design documents based on subject matter and content. Also develops critical reading and thinking skills through the analysis of a variety of written documents.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Oral/Interpersonal Comm
    10-801-196
    3Credit
    54
    108

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10801196
    • Credits: 3.00

    Focuses on developing effective listening techniques and verbal and nonverbal communication skills through oral presentation, group activity, and other projects. The study of self, conflict, and cultural contexts will be explored, as well as their impact on communication.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Math w Business Apps
    10-804-123
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10804123
    • Credits: 3.00

    This course integrates algebraic concepts, proportions, percents, simple interest, compound interest, annuities, and basic statistics with business/consumer scenarios. It also applies math concepts to the purchasing/buying and selling processes.

    Prereq: Student has completed or is in process of completing ANY of the following options:

    • Accuplacer Arithmetic 250+ OR HS GPA 2.75+ OR ACT Math 16+ OR Arithmetic Level 1 Coursework

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Intro to Sociology
    10-809-196
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10809196
    • Credits: 3.00

    Introduces students to the fundamental sociological concepts, including sociological perspectives, research methods, the significance of culture in society, and the socialization process. Other topics include deviance, the impact of groups on behavior, societal inequities, global changes, the role of social institutions, and social stratification.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
  • Intro to Psychology
    10-809-198
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10809198
    • Credits: 3.00

    This science of psychology course is a survey of multiple aspects of behavior and mental processes. It provides an overview of topics such as research methods, theoretical perspectives, learning, cognition, memory, motivation, emotions, personality, abnormal psychology, physiological factors, social influences, and development.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)
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Expected Competencies

For more information visit our Credit For Prior Learning page.