Program Information
Program Description
Provides opportunities for students to build character, leadership, and technical skills critical for success in the global industry of hospitality and tourism. For a four-year degree in Hospitality Management, continue in Henry Ford College's Bachelor of Science in Culinary Arts degree.
- Relate restaurant operations and scenarios to FDRP standards and procedures.
- Based on MLCC and MRA standards, assess when and how beer, wine, and spirits are served in a licensed establishment.
- Based on NRA standards, decide how to handle various types of food in order to prevent food borne illness.
- Incorporate professional work behaviors to complete 300 hours of supervised internship.
- Organize examples of various segments (non-commercial, lodging, sports and leisure, restaurant, casino) and job opportunities in the hospitality industry.
- Combine principles of management, marketing, accounting, finance, and economics as they relate to decision-making in the hospitality industry.
Admission Requirements
Official chef's uniform required to be purchased prior to beginning class for culinary lab courses. Visit the Hospitality Department in M-163 in the Culinary Arts & Student Center building, or our Culinary Arts website for uniform ordering information.
General Education Requirements
See General Education Requirements for details.
Required Courses
| Course Name | Credit Hours |
|---|---|
| HOSP-105: Applied Food Service Sanitation | 2.00 |
| HOSP-211: Introduction to the Hospitality Industry | 3.00 |
| HOSP-220: Introduction to Baking and Cooking | 2.00 |
| HOSP-221: Front Office Procedures and Guest Services | 3.00 |
| HOSP-224: Culinary Skills and Nutritional Cooking | 3.00 |
| HOSP-226: Fundamentals of Baking | 3.00 |
| HOSP-250: Hospitality and Travel Marketing | 3.00 |
| HOSP-251: Dining Room Service and Operations | 3.00 |
| HOSP-270: Facilities Management | 3.00 |
| HOSP-310: Hospitality Supervision and Leadership | 3.00 |
| HOSP-325: Dining Room Captain | 3.00 |
| HOSP-330: Food and Nutrition | 3.00 |
| HOSP-340: A' la Carte and Buffet Cookery | 8.00 |
| HOSP-360: Hospitality Purchasing | 3.00 |
| HOSP-370: Food and Beverage Controls | 3.00 |
Hospitality Co-Op: Complete two credits |
2.00 |
NOTE: HOSP-220 (2 credit hours), HOSP-224 (3 credit hours), and HOSP-226 (3 credit hours) must be taken concurrently.
*Students may take HOSP-190 (minimum of 150 working hours for two semesters) instead of HOSP-290 (minimum of 300 hours in one semester).
| Course Name | Credit Hours |
|---|---|
| ENG-131: Introduction to College Writing | 3.00 |
| CIS-100: Introduction to Information Technology | 3.00 |
Accounting: Complete one HANK Requirement
RCORE-ACCT
|
4.00 |
English Composition or Communication: Complete one HANK Requirement
GENGL-COMCOMP
|
3.00 |
Hotel/Restaurant Support: Complete 3 credits
|
3.00 |
| 3.00 |
Other Information
Coupled with diverse line level work experience, the student completing this degree may want to consider entry-level supervisory or management position in the following areas:
- Full service hotels
- Restaurants
- Event planning
- Non-commercial food service
- Facilities management
- Limited service hotels
- Food sales and marketing
- Corporate travel
- Meeting and hotel sales
Courses in the Hotel/Restaurant Management curriculum are supported by materials and certification exams from the American Hotel & Lodging Educational Institute, National Restaurant Association Educational Foundation, and Federation of Dining Room Professionals.
Instructors receive training and certifications from the American Hotel & Lodging Educational Institute, The National Restaurant Association Educational Foundation, the Federation of Dining Room Professionals and the American Culinary Federation.