Food Service Management, Resort & Hotel Management, A.A.S.

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Pamela Hamilton, RD, LD
Professor and Program Coordinator for Dietary Manager
and Resort/Hotel Management
139 Education Building / (304)367-4297
Pamela.Hamilton@pierpont.edu

Accrediting Agency

American Culinary Federation Education Foundation’s Accrediting Commission
180 Center Place Way
St. Augustine, FL 32095
(800) 624-9458
www.acfchefs.org

Program Purpose

The Food Service Management degree program offers four options for students to choose from: Dietary Manager; Resort & Hotel Management and Culinary Arts; Pastry & Baking Arts.

The Food Service Management major and its options were designed to fill a need in the industry. Employment in Food service is typically not very sensitive to economic conditions, and rates of employment are expected to remain consistent, according to the US Dept. of Labor. In fact, according to the National Restaurant Association, the restaurant industry employs an estimated 13 million people, or 9% of the U.S. workforce and is expected to add almost two million jobs over the next decade.

Student Learning Outcomes

Upon successful completion of the AAS degree in Food Service Management, graduates will be able to do the following:

Demonstrate a professional work ethic as is expected for employment in the Food Service Management Field
Apply nutritional standards as expected in Food Service Management Fields
Apply knowledge of basic food principles, including food purchasing, planning, and preparation
Manage human and physical resources in ways that comply with food service industry standards
Satisfy outcomes for individual program option

Opportunities in Resort & Hotel Management

Graduates of the Resort & Hotel Management option will be able to help meet the growing demands of the hotel, resort, and tourism segments of the industry by being trained to provide support services for the hospitality and lodging industries. Graduates will be able to apply their specialized training in entry-level to middle management positions, and will be particularly prepared for “front house” operations as a result of their studies in guest services, housekeeping, catering and banquets, and front desk operations. Graduates of this Resort & Hotel Management option will have the added benefit of having had classroom experience in Culinary Arts, which may likely enhance their employability. Job settings include hotels, restaurants, inns, schools/ universities, banquet facilities, and exclusive clubs. Typical job titles include the following: dining room supervisor; front office supervisor; guest services manager; banquet manager; assistant food and beverage manager; and maître d’hôtel.

Required Courses Resort & Hotel Management Specialization 60 SEM. HRS.

+ENGL 1108 is recommended for students pursuing a four year degree after completion of this degree.

ACCT 2201 - Principles of Accounting I 3 hr(s).
BUSN 1102 - Introduction to Business 3 hr(s).
~ENGL 1104 - Written English I 3 hr(s).
~ENGL 1108 - Written English II 3 hr(s). (“C” or higher in ENGL 1108 for graduation)
EVMG 1101 - Events Coordination 3 hr(s).
EVMG 2250 - Corporate Events Planning 3 hr(s).
FOSM 1110 - Nutrition 3 hr(s).
FOSM 1119 - Intro to the Food Service and Hospitality Industry 1 hr(s).
FOSM 1121 - Food Service Facilities & Equipment 1 hr(s).
FOSM 1122 - Safety & Sanitation 2 hr(s).
FOSM 1170 - Dining Room Service 1 hr(s).
FOSM 1180 - Professionalism 1 hr(s).
FOSM 2200 - Introduction to Foods 3 hr(s).
FOSM 2225 - Resort & Hotel Management 3 hr(s).
FOSM 2227 - Food and Beverage Merchandising 3 hr(s).
FOSM 2229 - Food Service Internship 2-8 hr(s). (6 hr(s). Required)
FOSM 2995 - Food Service Practicum 1-6 hr(s). (2 hr(s). Required)
OFAD 1150 - Computer Concepts and Applications 3 hr(s).
~MTH 1207 - Fundamental Concepts of Mathematics 3 hr(s). (5 hr(s). Required)
MGMT 2209 - Principles of Management 3 hr(s).
MKTG 2204 - Principles of Marketing 3 hr(s).
~SCY 1101 - Introduction to Sociology 3 hr(s).

Resort & Hotel Management Specialization Model Schedule 60 SEM. HRS.

*offered only in semester listed

First Semester

~ENGL 1104 - Written English I 3 hr(s). (4 hr(s). Required)
FOSM 1119 - Intro to the Food Service and Hospitality Industry 1 hr(s). *
FOSM 1121 - Food Service Facilities & Equipment 1 hr(s). *
FOSM 1122 - Safety & Sanitation 2 hr(s).
FOSM 1170 - Dining Room Service 1 hr(s). *
FOSM 1180 - Professionalism 1 hr(s). *
FOSM 2200 - Introduction to Foods 3 hr(s).

Total Semester Hours (13) 14

Second Semester

BUSN 1102 - Introduction to Business 3 hr(s).
~ENGL 1108 - Written English II 3 hr(s). (“C” or higher in ENGL 1108 for graduation)
EVMG 1101 - Events Coordination 3 hr(s).
FOSM 1110 - Nutrition 3 hr(s).
~MTH 1207 - Fundamental Concepts of Mathematics 3 hr(s). (5 hr(s). Required)

Total Semester Hours 15 (17)

Summer First Year

FOSM 2229 - Food Service Internship 2-8 hr(s). (6 hr(s). Required)

Total Semester Hours 6

Third Semester

EVMG 2250 - Corporate Events Planning 3 hr(s).
FOSM 2225 - Resort & Hotel Management 3 hr(s).
OFAD 1150 - Computer Concepts and Applications 3 hr(s).
MGMT 2209 - Principles of Management 3 hr(s).

Total Semester Hours 12

Fourth Semester

ACCT 2201 - Principles of Accounting I 3 hr(s).
FOSM 2227 - Food and Beverage Merchandising 3 hr(s).
FOSM 2995 - Food Service Practicum 1-6 hr(s). (2 hr(s). Required)
MKTG 2204 - Principles of Marketing 3 hr(s).
~SCY 1101 - Introduction to Sociology 3 hr(s).

Total Semester Hours 14

Notice to All Students

It is the responsibility of the student to meet with the faculty advisor to schedule all courses for the completion of this degree. Failure to seek assistance from the advisor may delay graduation.
The semester before graduation, the student should schedule a Graduation Evaluation through the Registrar’s Office and must also apply for graduation.
Students are reminded to review campus policies and procedure posted in the college catalog.

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