Hospitality Management Degree

Hospitality Management Degree at Harper College

Be a leader in the hospitality industry

Career options  business icon


  • Food service manager
  • Hotel/front desk manager
  • Kitchen manager
  • Restaurant manager

Begin your career in the hospitality industry with this 60-credit-hour degree program. Choose from two distinctive tracts in food service operations or hotel management operations.

Hospitality management is a rapidly growing field, and employers are in search of skilled individuals with solid training in these areas. 

In both tracts, you’ll focus on the techniques and technology of the hospitality industry from a management point of view. Food service operations students take courses in fundamentals of nutrition, food standards and sanitation, menu planning, restaurant layout and operations, dining room operations and more. Hotel operations management students take classes in front office operations, hospitality law and risk management, purchasing and storage, hospitality facility maintenance and more.

Through The Dining Room at Harper College, our on-site restaurant, you get hands-on experience planning, preparing, and serving meals.

AAS degree requirements and outcomes

The Associate in Applied Science in Hospitality Management offers specializations in Food Service Operations Management and Hotel Operations Management. Students may complete ONE specialization (click to expand):

Emphasis is placed on the techniques and technology of the hospitality industry from a management point of view. Graduates of this 60 credit-hour curriculum will be qualified to assume positions as production supervisors, management trainees and small unit managers. Upon successful completion of approved hospitality management courses, students may be granted a Certificate of Completion and a Management Development Diploma from the Educational Foundation of the National Restaurant Association. Upon successful completion of approved hospitality management courses, students may be awarded a certificate from the Educational Institute of the American Hotel and Motel Association. Contact the Hospitality Management coordinator for details.

This sequenced degree plan is one of two options that students may pursue to earn the Hospitality Management Associate in Applied Science (AAS) degree. While there are multiple specializations, this particular degree can be awarded only once.

F = Fall only course S = Spring only course U = Summer only course

FIRST SEMESTER:

Number Course Title Credits Category
DIT 101 3 Natural Science

Description: Introduces the science of nutrition and its relationship to health and disease. Nutrients found in foods, their digestion, absorption and metabolism by the body; cultural, socioeconomic and psychological influences on food selection; and application of these concepts to promote good nutritional health and prevent disease will be covered.

ENG 101 3 Communications

Description: Emphasizes the writing of expository prose. Introduction to the critical reading of nonfiction prose. IAI C1 900

Prerequisite: ENG 100 with a grade of C or better. Other placement options. ENG_Placement_Grid.pdf ESL students need one of the following options: ESL 073 and ESL 074 with grades of B or better; ESL 073 and ESL 086 with grades of B or better; ESL 073 and ESL 099 with grades of B or better; ESL 073 with required writing placement test score; or ESL 074 with required reading placement test score.

FSM 111 3 Program Requirement

Description: Orients students to the hospitality industry, its organizational structure and integration of the modern industry components. Operational considerations are discussed. Career opportunities are explored.

FSM 114 2 Program Requirement

Description: Introduces safe food handling practices and discusses the standardized procedures involved in the procurement, storage, preparation, holding, and service of safe food. Prepares students for the State of Illinois-approved Food Service Sanitation Manager’s Certification test.

FSM 115 3 Program Requirement

Description: Studies menu planning theory and principles for various types of food service operations. Examines the relationship of menu planning to the functional areas within food facilities. Menu planning and its importance as a determination of food cost, selling price, and profitability is also emphasized.

SECOND SEMESTER:

Number Course Title Credits Category
CIS 100 * 3 Program Requirement

Description: Provides students with an introduction to computers in society and digital literacy. Includes computer hardware and operating systems, word processing, spreadsheets, presentation software, networking, Internet usage, communication and collaboration, computer safety and ethics. This course is not intended for computer information system majors.

ENG 102 3 Communications

Description: Continues ENG 101. Reading literature and writing of various types of prose. Introduces methods used in writing investigative papers. IAI C1 901R

Prerequisite: ENG 101 with a grade of C or better, or consent of instructor or department chair.

FSM 109 4 Program Requirement

Description: Introduces basic cooking skills that can be developed to produce quality food products. Students will learn fundamentals of cooking and baking through daily assignments and production. All aspects of the industry will be covered including proper handling and storage, heating and holding, weights and measures, safety, sanitation, and personal hygiene.

FSM 113 3 Program Requirement

Description: Introduces theory and practice of quantity food serving including practical experience in dining rooms and catering services. Involves set-up, tableside preparation and presentation of food and beverage. Examines various roles of dining room personnel.

Mathematics1 3 Mathematics

THIRD SEMESTER:

Number Course Title Credits Category
FSM 212  F   3 Program Requirement

Description: Studies the theory and techniques of supervision as related to the hospitality industry.

FSM 215 *  F   3 Program Requirement

Description: Maximizing employee productivity through various types of food equipment and proper equipment arrangement. Effects of use of convenience foods on equipment planning.

FSM 216 *  F   3 Program Requirement

Description: Studies alcoholic beverage classifications, alcoholic beverage laws, wine regions, purchasing and control, promotion and service. Beverage management principles and theories are presented which support and reinforce the practical aspects.

Prerequisite: Minimum age of 21.

FSM 220 * 3 Program Requirement

Description: Provides Hospitality Management majors with a solid background in hospitality promotions. Focuses on promoting highly perishable, people-intensive intangibles in a highly competitive environment.

PSY 101 3

Description: Investigates human and animal behavior with emphasis on the scientific nature of contemporary and classic psychological investigation. Emphasizes psychological theories, principles, and research applications. Introduces the divisions of the American Psychological Association. References biological processes, sensation, perception, learning, memory, thinking, emotional life, mental disorders, intelligence, aptitude, personality, development, daily life and everyday problems. IAI S6 900

FOURTH SEMESTER:

Number Course Title Credits Category
FSM 211  S   3 Program Requirement

Description: Standards and identification of quality meats, dairy products, produce, groceries, frozen foods and supplies. Methods of purchasing, purveyor relations, and proper storage techniques and purchase standards for convenience foods.

FSM 213  S   3 Program Requirement

Description: Furnishes participation in a supervised cooperative work experience program in a College-approved hospitality operation. Enrollment is restricted to sophomores in the Hospitality Management program.

Prerequisite: FSM 212 with a grade of C or better.

FSM 214  S   3 Program Requirement

Description: Provides practical application of operational analysis used by food, lodging and travel-related fields. Use of ledgers, automated information systems and basic financial statements are discussed.

FSM 230  S   3 Program Requirement

Description: Surveys our legal system as applied to the hospitality industry. Examines contracts, torts and various labor laws pertinent to the industry. Analyzes insurance costs, including fire, accident, worker's compensation and employee liability and their effect on various types of facilities.

Humanities+ 3 Humanities

* - At least 15 hours of electives are required. The coordinator recommends the courses with an asterisk (*), however FSM 299 is an option per the catalog.

1 - The mathematics requirement for this degree can be met with Math Competency.  See Math Competency options for information. Students who utilize Math Competency to meet the mathematics requirement must complete an additional three credit-hour elective approved by the program coordinator.

+ - Students must choose a Humanities course that meets the World Cultures and Diversity graduation requirement. See full list of AAS General Education Electives.

Program learning outcomes

Students who successfully complete the Food Service Operations Management program will be able to:

  • interpret general management concepts relating to food, beverage and the overall menu.
  • utilize sales techniques leading to quality customer service and guest satisfaction.
  • monitor food production standards and results.
  • identify and promote safe food handling practices.
  • demonstrate a knowledge of general sales, inventory and cost control systems.
  • demonstrate quality supervisory and people skills.

Emphasis is placed on the techniques and technology of the hospitality industry from a management point of view. Graduates of this 60 credit-hour curriculum will be qualified to assume positions as production supervisors, management trainees and small unit managers. Upon successful completion of approved hospitality management courses, students may be granted a Certificate of Completion and a Management Development Diploma from the Educational Foundation of the National Restaurant Association. Upon successful completion of approved hospitality management courses, students may be awarded a certificate from the Educational Institute of the American Hotel and Motel Association. Contact the Hospitality Management coordinator for details.

This sequenced degree plan is one of two options that students may pursue to earn the Hospitality Management Associate in Applied Science (AAS) degree. While there are multiple specializations, this particular degree can be awarded only once.

F = Fall only course S = Spring only course U = Summer only course

FIRST SEMESTER:

Number Course Title Credits Category
ENG 101 3 Communications

Description: Emphasizes the writing of expository prose. Introduction to the critical reading of nonfiction prose. IAI C1 900

Prerequisite: ENG 100 with a grade of C or better. Other placement options. ENG_Placement_Grid.pdf ESL students need one of the following options: ESL 073 and ESL 074 with grades of B or better; ESL 073 and ESL 086 with grades of B or better; ESL 073 and ESL 099 with grades of B or better; ESL 073 with required writing placement test score; or ESL 074 with required reading placement test score.

FSM 111 3 Program Requirement

Description: Orients students to the hospitality industry, its organizational structure and integration of the modern industry components. Operational considerations are discussed. Career opportunities are explored.

FSM 114 2 Program Requirement

Description: Introduces safe food handling practices and discusses the standardized procedures involved in the procurement, storage, preparation, holding, and service of safe food. Prepares students for the State of Illinois-approved Food Service Sanitation Manager’s Certification test.

FSM 115 3 Program Requirement

Description: Studies menu planning theory and principles for various types of food service operations. Examines the relationship of menu planning to the functional areas within food facilities. Menu planning and its importance as a determination of food cost, selling price, and profitability is also emphasized.

PSY 101 3 Social and Behavioral Science

Description: Investigates human and animal behavior with emphasis on the scientific nature of contemporary and classic psychological investigation. Emphasizes psychological theories, principles, and research applications. Introduces the divisions of the American Psychological Association. References biological processes, sensation, perception, learning, memory, thinking, emotional life, mental disorders, intelligence, aptitude, personality, development, daily life and everyday problems. IAI S6 900

SECOND SEMESTER:

Number Course Title Credits Category
DIT 101 3 Natural Science

Description: Introduces the science of nutrition and its relationship to health and disease. Nutrients found in foods, their digestion, absorption and metabolism by the body; cultural, socioeconomic and psychological influences on food selection; and application of these concepts to promote good nutritional health and prevent disease will be covered.

ENG 102 3 Communications

Description: Continues ENG 101. Reading literature and writing of various types of prose. Introduces methods used in writing investigative papers. IAI C1 901R

Prerequisite: ENG 101 with a grade of C or better, or consent of instructor or department chair.

FSM 109 4 Program Requirement

Description: Introduces basic cooking skills that can be developed to produce quality food products. Students will learn fundamentals of cooking and baking through daily assignments and production. All aspects of the industry will be covered including proper handling and storage, heating and holding, weights and measures, safety, sanitation, and personal hygiene.

FSM 120 *  S   3 Program Requirement

Description: Establishes a systematic approach to front office operations detailing the flow of business through the hotel from reservations to checkout. Front office management is placed within the context of the overall operation of the hotel. Methods of handling guest folios, reservations systems, property management systems, and cash controls are discussed.

Mathematics1 3 Mathematics

THIRD SEMESTER:

Number Course Title Credits Category
CIS 100 * 3 Program Requirement

Description: Provides students with an introduction to computers in society and digital literacy. Includes computer hardware and operating systems, word processing, spreadsheets, presentation software, networking, Internet usage, communication and collaboration, computer safety and ethics. This course is not intended for computer information system majors.

FSM 113 3 Program Requirement

Description: Introduces theory and practice of quantity food serving including practical experience in dining rooms and catering services. Involves set-up, tableside preparation and presentation of food and beverage. Examines various roles of dining room personnel.

FSM 210 *  F   3 Program Requirement

Description: Focuses on the organization, duties, and administration of a restaurant and lodging facility maintenance department. Discusses purchasing, furniture, carpeting, linens, and supplies. Identifies and evaluates care and maintenance techniques of the areas serviced by a facility maintenance department.

FSM 212  F   3 Program Requirement

Description: Studies the theory and techniques of supervision as related to the hospitality industry.

FSM 220 *  F   3 Program Requirement

Description: Provides Hospitality Management majors with a solid background in hospitality promotions. Focuses on promoting highly perishable, people-intensive intangibles in a highly competitive environment.

FOURTH SEMESTER:

Number Course Title Credits Category
FSM 211  S   3 Program Requirement

Description: Standards and identification of quality meats, dairy products, produce, groceries, frozen foods and supplies. Methods of purchasing, purveyor relations, and proper storage techniques and purchase standards for convenience foods.

FSM 213  S   3 Program Requirement

Description: Furnishes participation in a supervised cooperative work experience program in a College-approved hospitality operation. Enrollment is restricted to sophomores in the Hospitality Management program.

Prerequisite: FSM 212 with a grade of C or better.

FSM 214  S   3 Program Requirement

Description: Provides practical application of operational analysis used by food, lodging and travel-related fields. Use of ledgers, automated information systems and basic financial statements are discussed.

FSM 230 *  S   3 Program Requirement

Description: Surveys our legal system as applied to the hospitality industry. Examines contracts, torts and various labor laws pertinent to the industry. Analyzes insurance costs, including fire, accident, worker's compensation and employee liability and their effect on various types of facilities.

Humanities+ 3 Humanities

* - At least 15 credits of electives are required. The coordinator recommends the courses with an asterisk (*), however FSM 299 is an option per the catalog.

1 - The mathematics requirement for this degree can be met with Math Competency.  See Math Competency options for information. Students who utilize Math Competency to meet the mathematics requirement must complete an additional three credit-hour elective approved by the program coordinator.

+ - Students must choose a Humanities course that meets the World Cultures and Diversity graduation requirement. See full list of AAS General Education Electives.

Program learning outcomes

Students who successfully complete the Hotel Operations Management program will be able to:

  • apply basic business concepts used within the hospitality and lodging field.
  • exhibit professional behavior and actions appropriate for the hospitality and lodging industry.
  • recognize and apply sales and marketing concepts leading to quality customer service.
  • demonstrate basic food and beverage management and safety skills.
  • demonstrate quality supervisory and people skills.
  • understand the importance of good organizational and departmental communication within a traditional hospitality or lodging entity.

Resources

Next steps

For more information about Harper's hospitality management program, contact Admission Outreach at 847.925.6700, or submit a request information form. You can also apply online.