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.
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
- 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.
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.
See General Education Requirements for details.
|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
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
English Composition or Communication: Complete one
Hotel/Restaurant Support: Complete 3 credits