May 23, 2024  
2021-2022 Academic Catalog 
2021-2022 Academic Catalog [ARCHIVED CATALOG]

Food Service Management, Hospitality & Tourism, C.A.S.

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Pamela Hamilton, Hospitality & Tourism Program Coordinator

Accrediting Agency

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

Accreditation Council for Education in Nutrition and Dietetics (ACEND)
120 South Riverside Plaza, Suite 2190
Chicago, IL  60606-6995

Program Purpose

The C.A.S. Food Service Management - Hospitality & Tourism specialization prepares graduates for entry-level positions in the hospitality and tourism industries.  Additionally, it provides an avenue for service-level employees in the industry to begin a degree pathway while working in the hospitality environment.  It also provides a separate degree option for students completing another business or food service amagement degree specialization, expanding their employability with focused skills in customer and personal service, communication and media, planning and organization, administration and management.

Student Learning Outcomes

Upon successful completion of the C.A.S. in Hospitality & Tourism, graduates will be able to do the following:

  • Identify knowledge and skills to achieve guest satisfaction.
  • Practice professionalism and ethics in simulation and real-world experiences.
  • Identify leadership and teamwork practices necessary to meet common goals.
  • Identify basic and supervisory functions in the hospitality industry.
  • Communicate effectively orally and in writing.
  • Practice technology applications current in the field of practice.
  • Demonstrate knowledge of cultural competence practices necessary for guest satisfaction.
  • Identify best practices to further sustainability in the industry.


Graduates of the C.A.S. in Hospitality & Tourism 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 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.

Model Schedule (31 Hrs)

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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