Hospitality: Restaurant Management

The Associate in Applied Science (AAS) in Hospitality: Restaurant Management is designed to prepare graduates for management careers in restaurant and commercial food service industry. The curriculum provides professional skills in beverage management, food production, accounting, information systems, marketing, human resources, and hospitality law, and fulfills the general education requirements for an Associate in Applied Science (AAS) degree. A Certificate of Completion (CCL) in Hospitality: Restaurant Management is fully embedded within this AAS.

Details

Field of Interest
Business, Entrepreneurialism, and Management
Degree Type
Associate in Applied Science (AAS)
Academic Plan
Hospitality: Restaurant Management (DEG)
Academic Plan Code
3560
Total credits required
62-70
Catalog Year
2024-2025
Effective Term
Fall 2022
Notes

Students must earn a grade of C or better in all courses within the program.

With only a few additional courses, students completing the Associate in Applied Science (AAS) in Restaurant Management can also complete the Associate in Applied Science (AAS) in Hotel Management.

What You'll Learn

This pathway map will help you gain the expertise needed to:

  1. Apply the components of beverage management, menu development, cost control, and alcohol law for beverage operation.
  2. Perform the major functions involved in the effective management of a restaurant.
  3. Create favorable guest experiences by using professional service management techniques in a hospitality environment.
  4. Demonstrate the essential functions of hospitality industry management, including human resources, guest services, food production, marketing, as well as hospitality and tourism law.
  5. Communicate in an effective manner, consistent with the professional standards of the hospitality industry.
  6. Integrate professional, ethical, and legal standards into hospitality business practices.
  7. Demonstrate an understanding of the elements and current trends that comprise the hospitality industry.
  8. Critically analyze a wide range of problems in the hospitality industry to generate applicable solutions.
  9. Employ industry specific and current business technologies to inform and enhance individual and organizational performance.
  10. Apply the principles and practices of financial and managerial accounting to analyze hospitality management financial statements.
  11. Apply relevant knowledge, skills, and habits of mind to seek career opportunities in the field.

Successful completion of this degree may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Maricopa County-based annual median wages* for this degree. Education requirements vary for the occupations listed below, so you may need further education or degrees in order to qualify for some of these jobs and earn the related salaries. Please visit with an academic advisor and/or program director for additional information. You can click on any occupation to view the detail regarding education level, wages, and employment information.

Food Service Managers

$50,031

General and Operations Managers

$99,784

Human Resources Managers

$107,325

Lodging Managers

$46,016

* Career and wage information provided by Lightcast using data, reports, and forecasts which are generated using government data sources and Lightcast’s proprietary analytical processes. Lightcast’s data covers multiple classes of workers including QCEW, non-QCEW, and those who are self-employed. Disclaimer

Course Sequence by Term

The following is the suggested course sequence by term. Please keep in mind:

  • Students should meet with an academic advisor to develop an individual education plan that meets their academic and career goals. Use the Degree Progress Report Tool in your Student Center to manage your plan.
  • The course sequence is laid out by suggested term and may be affected when students enter the program at different times of the year.
  • Initial course placement is determined by current district placement measures and/or completion of 100-200 level course and/or program requirements.
  • Degree and transfer seeking students may be required to successfully complete a MCCCD First Year Experience Course (FYE) within the first two semesters at a MCCCD College. Courses include FYE101 and FYE103. Course offerings will vary by college. See an academic, program, or faculty advisor for details.
  • Consult with your faculty mentor or academic advisor to determine educational requirements, including possible university transfer options, for your chosen career field.

Full-time Sequence

Full-time status is 12 credits to 18 credits per semester.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course Number Course Name Requisites Notes Area Credits
ENG101 or
ENG107		 First-Year Composition or First-Year Composition for ESL Critical course Gateway course FYC or FYC 3
MA Mathematics Critical course Gateway course 3–6
HU Humanities, Fine Arts, and Design 3
HRM110 Introduction to Hospitality and Tourism Management Critical course Gateway course 3
HRM150 Hospitality and Tourism Information Systems I 3
FYE101 or
FYE103		 Introduction to College, Career and Personal Success or Exploration of College, Career and Personal Success 1–3

Term 2

A sequence of suggested courses that should be taken during Term 2
Course Number Course Name Requisites Notes Area Credits
CRE101 College Critical Reading and Critical Thinking L 0–3
ENG102 or
ENG108		 First-Year Composition or First-Year Composition for ESL FYC or FYC 3
SQ or SG Natural Sciences 4
HRM140 Food Production Concepts 3
HRM250 Hospitality And Tourism Information Systems II 3
COM100 or
COM110 or
COM225 or
COM230		 Introduction to Human Communication or Interpersonal Communication or Public Speaking or Small Group Communication Choose Communication course in accordance with your Advisor's recommendation and university transfer requirements SB or SB or L or SB 3

Term 3

A sequence of suggested courses that should be taken during Term 3
Course Number Course Name Requisites Notes Area Credits
ECN211 or
ECN212 or
PSY101 or
REC120		 Macroeconomic Principles or Microeconomic Principles or Introduction to Psychology or Leisure and the Quality of Life SB or SB or SB or SB 3
HRM230 Beverage Management 3
ACC111 or
HRM265		 Accounting Principles I or Financial Management for Hospitality and Tourism Choose accounting course in accordance with your advisor's recommendation and university transfer requirements 3
HRM270 Hospitality Marketing 3
RE Restricted Electives 3

Term 4

A sequence of suggested courses that should be taken during Term 4
Course Number Course Name Requisites Notes Area Credits
RE Restricted Electives HRM240 recommended 3
HRM260 Hospitality Human Resource Management 3
HRM275 Restaurant Management Offered at SCC Spring semester only. 3
HRM220 Hospitality Managerial Accounting 3
HRM280 Hospitality and Tourism Law 3

Restricted Electives

A list of additional, alternative, or supplemental courses for this pathway map
Course Number Course Name Requisites Notes Area Credits
HRM142 Wine: From Vine to Table 3
HRM145 Events Management 3
HRM235 Club Management 3
HRM240 Commercial Food Production 3
HRM295AA or
HRM295AB or
HRM295AC		 Hospitality Internship or Hospitality Internship or Hospitality Internship Check with Program Chair to discuss eligibility and scheduling; all internships need to be approved. 1–3

Part-time Sequence

Part-time status is 11 credit hours or less.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course Number Course Name Requisites Notes Area Credits
ENG101 or
ENG107		 First-Year Composition or First-Year Composition for ESL Critical course Gateway course FYC or FYC 3
HRM110 Introduction to Hospitality and Tourism Management Critical course Gateway course 3
FYE101 or
FYE103		 Introduction to College, Career and Personal Success or Exploration of College, Career and Personal Success 1–3

Term 2

A sequence of suggested courses that should be taken during Term 2
Course Number Course Name Requisites Notes Area Credits
HRM150 Hospitality and Tourism Information Systems I 3
CRE101 College Critical Reading and Critical Thinking L 0–3
ENG102 or
ENG108		 First-Year Composition or First-Year Composition for ESL FYC or FYC 3

Term 3

A sequence of suggested courses that should be taken during Term 3
Course Number Course Name Requisites Notes Area Credits
MA Mathematics Critical course Gateway course 3–6
HRM250 Hospitality And Tourism Information Systems II 3

Term 4

A sequence of suggested courses that should be taken during Term 4
Course Number Course Name Requisites Notes Area Credits
COM100 or
COM110 or
COM225 or
COM230		 Introduction to Human Communication or Interpersonal Communication or Public Speaking or Small Group Communication Choose Communication course in accordance with your Advisor's recommendation and university transfer requirements SB or SB or L or SB 3
HRM230 Beverage Management Only available Spring semester 3

Term 5

A sequence of suggested courses that should be taken during Term 5
Course Number Course Name Requisites Notes Area Credits
SQ or SG Natural Sciences FON241/241LL recommended 4
HRM140 Food Production Concepts 3

Term 6

A sequence of suggested courses that should be taken during Term 6
Course Number Course Name Requisites Notes Area Credits
HU Humanities, Fine Arts, and Design 3
RE Restricted Electives HRM240 Recommended 3

Term 7

A sequence of suggested courses that should be taken during Term 7
Course Number Course Name Requisites Notes Area Credits
ECN211 or
ECN212 or
PSY101 or
REC120		 Macroeconomic Principles or Microeconomic Principles or Introduction to Psychology or Leisure and the Quality of Life SB or SB or SB or SB 3
RE Restricted Electives 3

Term 8

A sequence of suggested courses that should be taken during Term 8
Course Number Course Name Requisites Notes Area Credits
HRM275 Restaurant Management 3
ACC111 or
HRM265		 Accounting Principles I or Financial Management for Hospitality and Tourism 3

Term 9

A sequence of suggested courses that should be taken during Term 9
Course Number Course Name Requisites Notes Area Credits
HRM220 Hospitality Managerial Accounting 3
HRM270 Hospitality Marketing 3

Term 10

A sequence of suggested courses that should be taken during Term 10
Course Number Course Name Requisites Notes Area Credits
HRM260 Hospitality Human Resource Management 3
HRM280 Hospitality and Tourism Law 3

Restricted Electives

A list of additional, alternative, or supplemental courses for this pathway map
Course Number Course Name Requisites Notes Area Credits
HRM142 Wine: From Vine to Table 3
HRM145 Events Management 3
HRM235 Club Management 3
HRM240 Commercial Food Production 3
HRM295AA or
HRM295AB or
HRM295AC		 Hospitality Internship or Hospitality Internship or Hospitality Internship Check with Program Chair to discuss eligibility and scheduling; all internships need to be approved. 1–3
Course Area Key

Gateway Course = Generally the first major-specific course in a pathway.

Critical Course = A course that is highly predictive of future success in a pathway.

  • FYC = First Year Composition
  • L = Literacy & Critical Inquiry
  • SB = Social-Behavioral Sciences
Disclaimer

Students must earn a grade of C or better for all courses required within the program.

Course Sequence total credits may differ from the program information located on the MCCCD curriculum website due to program and system design.

View MCCCD’s official curriculum documentation for additional details regarding the requirements of this award (https://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm13?id=172672).

At Maricopa, we strive to provide you with accurate and current information about our degree and certificate offerings. Due to the dynamic nature of the curriculum process, course and program information is subject to change. As a result, the course list associated with this degree or certificate on this site does not represent a contract, nor does it guarantee course availability. If you are interested in pursuing this degree or certificate, we encourage you to meet with an advisor to discuss the requirements at your college for the appropriate catalog year.