Part-time & Graduate Enrollment Services
Hospitality and Service Management AS
Program overview
The associate of science degree in hospitality and service management is an Associate+Bachelor’s degree program designed to prepare deaf and hard-of-hearing students to enter and successfully complete a baccalaureate program in the College of Applied Science and Technology’s School of International Hospitality and Service Innovation.
Upon completion of the AS program with a minimum GPA of 2.5, students will enroll directly in the College of Applied Science and Technology, where they will pursue a bachelor’s degree in international hospitality and service management. Students may choose one of two concentrations: hotel and resort management or food and beverage management. Admission to this major is available for the fall semester only.
Prerequisites
ACT: composite test score of 18 and above.
English: Placement into the College of Liberal Arts’ Writing Seminar (0502-227) course. Students who qualify for Written Communication II (0502-111) will be considered for admission if they are at level D or higher in mathematics.
Mathematics: Placement into level C mathematics course. Typically, students entering this major will have completed at least three years of high school mathematics.
Science: Placement into any level D science course numbered 0885-250 or higher. Typically, students entering this major will have completed at least two years of high school science.
Admission requirements
To enroll in the College of Applied Science and Technology’s School of International Hospitality and Service Innovation, the student must present a grade point average of 2.5 or higher upon graduation with the associate in science degree.
Curriculum
Hospitality and service management (hotel and resort management option), AS degree, typical course sequence (semesters), effective fall 2013
| Course | Sem. Cr. Hrs. | |
|---|---|---|
| First Year | ||
| LAS Foundation 1: First Year Seminar | 3 | |
| NSCI-250 | LAS Perspective 6† | 3 |
| HSPT-131 | Hotel Management and Operations | 3 |
| HSPT-181 | Principles of Food, Hotel and Tourism Operations | 3 |
| LAS Perspective 1, 2 | 6 | |
| ENGL-150 | LAS Foundation 2: Writing Seminar | 3 |
| LAS Elective‡ | 3 | |
| HSPT-232 | Hospitality, Real Estate and Facilities Management | 3 |
| HSPT-284 | Hospitality, Industry Sales and Marketing | 3 |
| Cooperative Education | Co-op | |
| Second Year | ||
| Professional/Technical Electives§ | 6 | |
| HSPT-281 | Service Management in a Global Economy | 3 |
| ECON-101 | Principles of Microeconomics | 3 |
| LAS Perspective 3, 4 | 6 | |
| MATH-101 | College Algebra | 3 |
| NACC-205 | Financial Accounting | 3 |
| HSPT-235 | International Destinations | 3 |
| HSPT-334 | International Resort Management | 3 |
| Wellness Education* | 0 | |
| Total Semester Credit Hours | 60 | |
Please see New NTID General Education Curriculum-Liberal Arts and Sciences (LAS) for more information.
* Please see Wellness Education Requirement for more information.
† Any science course numbered NSCI-250 or higher
‡ Any mathematics course numbered NMTH-250 or higher
§ Choose a course from one of the following HSPT or FOOD program options: International Food Marketing and Distribution, International Hotel and Resort Management, and Entertainment and Event Management.
Hospitality and service management (food and beverage management option), AS degree, typical course sequence (semesters), effective fall 2013
| Course | Sem. Cr. Hrs. | |
|---|---|---|
| First Year | ||
| LAS Foundation 1: First Year Seminar | 3 | |
| NSCI-250 | LAS Perspective 6† | 3 |
| FOOD-121 | Principles of Food Production | 3 |
| HSPT-181 | Principles of Food, Hotel and Tourism Operations | 3 |
| LAS Perspective 1, 2 | 6 | |
| ENGL-150 | LAS Foundation 2: Writing Seminar | 3 |
| Mathematics‡ | 3 | |
| FOOD-123 | Sanitation and Safety | 1 |
| FOOD-223 | Food and Beverage Management | 3 |
| HSPT-284 | Hospitality Industry Sales and Marketing | 3 |
| Cooperative Education | Co-op | |
| Second Year | ||
| Professional/Technical Electives§ | 6 | |
| HSPT-281 | Service Management in a Global Economy | 3 |
| ECON-101 | Principles of Microeconomics | 3 |
| LAS Perspective 3, 4 | 6 | |
| MATH-101 | College Algebra | 3 |
| NACC-205 | Financial Accounting | 3 |
| FOOD-224 | Serving Alcohol Safely | 1 |
| FOOD-226 | Restaurant Operations | 4 |
| Wellness Education* | 0 | |
| Total Semester Credit Hours | 60 | |
Please see New NTID General Education Curriculum-Liberal Arts and Sciences (LAS) for more information.
* Please see Wellness Education Requirement for more information.
† Any science course numbered NSCI-250 or higher
‡ Any mathematics course numbered NMTH-250 or higher
§ Choose a course from one of the following HSPT or FOOD program options: International Food Marketing and Distribution, International Hotel and Resort Management, and Entertainment and Event Management. See chart below.
Program electives
| Course | Sem. Cr. Hrs. | |||||
|---|---|---|---|---|---|---|
| International Food Marketing and Distribution | ||||||
| FOOD-151 | International Food Distribution | 3 | ||||
| FOOD-454 | Food Processing Quality and Integrity | 3 | ||||
| PACK-301 | Packaging Materials | 3 | ||||
| International Hotel and Resort Management | ||||||
| HSPT-234 | Negotiation and Conflict Resolutions | 3 | ||||
| HSPT-336 | International Risk Assessment and Hospitality Law | 3 | ||||
| Entertainment and Event Management | ||||||
| HSPT-244 | Meeting Event Management | 3 | ||||
| HSPT-246 | Casino Management | 3 | ||||
| HSPT-248 | Project Management for Events | 3 | ||||
| HSPT-345 | Venue Management | 3 | ||||
| HSPT-234 | Negotiation and Conflict Resolutions | 3 | ||||
| HSPT-336 | International Risk Assessment and Hospitality Law | 3 | ||||