Hospitality Management Degree

Hotel managers talk during a meeting. One manager is on a laptop.

Be a leader in the hospitality industry

Hospitality Management Careers

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.

A.A.S. degree program plans 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):

Food Service Operations Management

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.

Program Overview

Number	Course Title	Credits
First Semester		Hours
ENG 101	Composition I	3
Description: Emphasizes the writing of expository prose. Introduction to the critical reading of nonfiction prose. IAI C1 900 Prerequisite: ENG 096 with a grade of P or other placement options. https://www.harpercollege.edu/testing/english-placement-grid.php ESL students need one of the following options: ESL 073 and ESL 074 with grades of B or better; ESL 073 with a grade of B or better and required writing placement test score; or ESL 074 with a grade of B or better and required reading placement test score. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Fall 2025
FSM 111	Introduction to the Hospitality Industry	3
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. Lecture Hours: 3 Lab Hours: 0 Contact Hours: 3 Class Schedule: Fall 2025
FSM 114	Food Standards and Sanitation	2
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. Lecture Hours: 2 Lab Hours: 0 Contact Hours: 2 Class Schedule: Fall 2025
FSM 115	Menu Planning	3
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. Lecture Hours: 3 Lab Hours: 0 Contact Hours: 3 Class Schedule: Fall 2025
NTR 101	Fundamentals of Nutrition	3
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. (formerly DIT 101) Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Fall 2025
	Hours	14
Second Semester
CIS 100	Computer and Digital Literacy^*	3
Description: Provides the student 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 majors. Lecture Hours: 2 Lab Hours: 2 Contact Hours: 4 Class Schedule: Fall 2025
ENG 130	Business Writing	3
Description: Teaches formal and psychological aspects of business correspondence. Introduction to various kinds of business letters, memoranda and reports. Improvement of grammar, spelling and word usage. Prerequisite: ENG 096 with a grade of P or other placement options. https://www.harpercollege.edu/testing/english-placement-grid.php Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Fall 2025
FSM 109	Introduction to Food Prep/Production	4
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. Lecture Hours: 2 Lab Hours: 5 Contact Hours: 7 Class Schedule: Fall 2025
FSM 113	Dining Room Operations	3
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. Lecture Hours: 1 Lab Hours: 5 Contact Hours: 6 Class Schedule: Fall 2025
Mathematics ¹		3
	Hours	16
Third Semester
FSM 212	Hospitality Supervision	3
Description: Studies the theory and techniques of supervision as related to the hospitality industry. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Fall 2025
FSM 215	Restaurant Layout and Equipment^*	3
Description: Maximizing employee productivity through various types of food equipment and proper equipment arrangement. Effects of use of convenience foods on equipment planning. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Fall 2025
FSM 216	Introduction to Wines, Spirits and Beverage Management^*	3
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. Students 18 years of age may register for the class according to State Law 235 ILCS 5/Article 6-1. Prerequisite: Students 18 and over may enroll in this class. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Fall 2025
FSM 220	Hospitality Promotions^*	3
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. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Fall 2025
PSY 101	Introduction to Psychology ⁺	3
Description: Investigates human and animal behavior with an 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 Lecture Hours: 3 Lab Hours: 0 Contact Hours: 3 Class Schedule: Fall 2025
	Hours	15
Fourth Semester
AAS General Education elective(s) ²		3
FSM 211	Purchasing and Storage	3
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. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Fall 2025
FSM 213	Seminar and Internship	3
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. Lecture Hours: 1 Lab Hours: N/A Contact Hours: 16 Class Schedule: Fall 2025
FSM 214	Hospitality Operations Analysis	3
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. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Fall 2025
FSM 230	Hospitality Law and Risk Management	3
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. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Fall 2025
	Hours	15
	Total Hours	60

*: 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 use Math Competency to meet the mathematics requirement must complete an additional three credit-hour AAS General Education elective. See full list of AAS General Education electives.
+: This course meets the World Culture and Diversity graduation requirement.
²: 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.

Hotel Operations Management

Program Overview

Number	Course Title	Credits
First Semester		Hours
ENG 101	Composition I	3
Description: Emphasizes the writing of expository prose. Introduction to the critical reading of nonfiction prose. IAI C1 900 Prerequisite: ENG 096 with a grade of P or other placement options. https://www.harpercollege.edu/testing/english-placement-grid.php ESL students need one of the following options: ESL 073 and ESL 074 with grades of B or better; ESL 073 with a grade of B or better and required writing placement test score; or ESL 074 with a grade of B or better and required reading placement test score. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Fall 2025
FSM 111	Introduction to the Hospitality Industry	3
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. Lecture Hours: 3 Lab Hours: 0 Contact Hours: 3 Class Schedule: Fall 2025
FSM 114	Food Standards and Sanitation	2
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. Lecture Hours: 2 Lab Hours: 0 Contact Hours: 2 Class Schedule: Fall 2025
FSM 115	Menu Planning	3
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. Lecture Hours: 3 Lab Hours: 0 Contact Hours: 3 Class Schedule: Fall 2025
PSY 101	Introduction to Psychology ⁺	3
Description: Investigates human and animal behavior with an 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 Lecture Hours: 3 Lab Hours: 0 Contact Hours: 3 Class Schedule: Fall 2025
	Hours	14
Second Semester
ENG 130	Business Writing	3
Description: Teaches formal and psychological aspects of business correspondence. Introduction to various kinds of business letters, memoranda and reports. Improvement of grammar, spelling and word usage. Prerequisite: ENG 096 with a grade of P or other placement options. https://www.harpercollege.edu/testing/english-placement-grid.php Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Fall 2025
FSM 109	Introduction to Food Prep/Production	4
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. Lecture Hours: 2 Lab Hours: 5 Contact Hours: 7 Class Schedule: Fall 2025
FSM 120	Front Office Operations^*	3
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, reservation systems, property management systems, and cash controls are discussed. Lecture Hours: 3 Lab Hours: 0 Contact Hours: 3 Class Schedule: Fall 2025
Mathematics ¹		3
NTR 101	Fundamentals of Nutrition	3
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. (formerly DIT 101) Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Fall 2025
	Hours	16
Third Semester
CIS 100	Computer and Digital Literacy^*	3
Description: Provides the student 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 majors. Lecture Hours: 2 Lab Hours: 2 Contact Hours: 4 Class Schedule: Fall 2025
FSM 113	Dining Room Operations	3
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. Lecture Hours: 1 Lab Hours: 5 Contact Hours: 6 Class Schedule: Fall 2025
FSM 210	Hospitality Facility Maintenance^*	3
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. Lecture Hours: 3 Lab Hours: 0 Contact Hours: 3 Class Schedule: Fall 2025
FSM 212	Hospitality Supervision	3
Description: Studies the theory and techniques of supervision as related to the hospitality industry. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Fall 2025
FSM 220	Hospitality Promotions^*	3
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. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Fall 2025
	Hours	15
Fourth Semester
AAS General Education elective(s) ²		3
FSM 211	Purchasing and Storage	3
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. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Fall 2025
FSM 213	Seminar and Internship	3
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. Lecture Hours: 1 Lab Hours: N/A Contact Hours: 16 Class Schedule: Fall 2025
FSM 214	Hospitality Operations Analysis	3
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. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Fall 2025
FSM 230	Hospitality Law and Risk Management^*	3
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. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Fall 2025
	Hours	15
	Total Hours	60

+: This course meets the World Culture and Diversity graduation requirement.
*: 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 use Math Competency to meet the mathematics requirement must complete an additional three credit-hour AAS General Education elective. See full list of AAS General Education electives.
²: 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.

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.