Mary Lou Basile, Chairperson
(585) 475-6460 (V/TTY), mlbnbt@rit.edu
http://www.ntid.edu/NTID/hsmAplusB
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 hospitality and service management. Students may choose one of two concentrations: hotel and resort management, or food management. Admission to this program is available for the fall quarter 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 program 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 program will have completed at least two years of high school science.
Enrollment 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.
Hospitality and service management (hotel and resort management concentration), AS degree, typical course sequence (quarters)
| Course | Qtr. Cr. Hrs. | |
|---|---|---|
| First Year | ||
| 0502-227 | Writing Seminar | 4 |
| 0887-200 | Freshman Seminar | 2 |
| 0884-210 | Applications of Algebra | 4 |
| 0622-200 | Hotel Operations | 4 |
| 0619-220 | Survey of Service Management | 2 |
| 0622-210 | Hotel Marketing and Sales Management | 4 |
| 0801-211, 212 | Financial Accounting I, II | 8 |
| NTID Science (Level D) | 4 | |
| 0619-221 | Basic Computer Applications | 2 |
| 0884-260 | Explorations in College Algebra | 4 |
| Liberal Arts* | 4 | |
| 0622-310 | Resort Development and Management | 4 |
| 1016-225 | Algebra for Management Science | 4 |
| Wellness Education† | 0 | |
| Second Year | ||
| Liberal Arts* | 16 | |
| 0801-221, 222 | Managerial Accounting I, II | 8 |
| 0511-211 | Principles of Microeconomics | 4 |
| 0622-315 | Facility and Property Management | 4 |
| Science with Lab‡ | 4 | |
| 0622-355 | Financial Management for Hotels | 4 |
| 1016-319 | Data Analysis I | 4 |
| 0804-286 | Fundamentals of Marketing | 3 |
| 0621-499 | Cooperative Education | Co-op |
| Total Quarter Credit Hours | 97 | |
* Please see NTID's General Education Distribution Requirements chart for more information.
† Please see Wellness Education Requirement for more information.
‡ Health Awareness (1026-221) or Medical Laboratory Procedures (1026-220) is recommended.
Hospitality and service management (hotel and resort management option), AS degree, typical course sequence (semesters), effective fall 2013
| Course | Sem. Cr. Hrs. | |
|---|---|---|
| First Year | ||
| First Year Seminar | 3 | |
| NSCI-250 | LAS-P6 or above (Science) | 3 |
| HSPT-131 | Hotel Management and Operations | 3 |
| HSPT-181 | Principles of Food, Hotel and Tourism Operations | 3 |
| LAS-P1 | 3 | |
| First Year Writing Seminar | 3 | |
| NMTH-250 or above | LAS Elective (Math) | 3 |
| HSPT-232 | Hospitality Real Estate & Facilities Management | 3 |
| HSPT-284 | Hospitality Industry Sales and Marketing | 3 |
| LAS-P2 | 3 | |
| HSPT-499 | Cooperative Education (summer) | 0 |
| Second Year | ||
| HSPT or FOOD Program Elective* | 3 | |
| HSPT-281 | Service Management in a Global Economy | 3 |
| ECON-101 | LAS Elective: Principles of Microeconomics | 3 |
| LAS-P3 | 3 | |
| MATH-101 | LAS Elective: College Algebra | 3 |
| NACC-205 | Financial Accounting | 3 |
| HSPT-235 | International Destinations | 3 |
| HSPT-334 | International Resort Management | 3 |
| HSPT or FOOD Program Elective* | 3 | |
| LAS-P4 | 3 | |
| Wellness Education | 0 | |
| Total Semester Credit Hours | 60 | |
* Choose a course from one of the following HSPT or FOOD program options: International Food Marketing & Distribution, International Hotel & Resort Management, and Entertainment & Event Management.
Hospitality and service management (food management concentration), AS degree, typical course sequence (quarters)
| Course | Qtr. Cr. Hrs. | |
|---|---|---|
| First Year | ||
| 0502-227 | Writing Seminar | 4 |
| 0887-200 | Freshman Seminar | 2 |
| 0884-210 | Applications of Algebra | 4 |
| 0621-225 | Principles of Food Production | 4 |
| 0619-220 | Survey of Service Management | 2 |
| 0884-260 | Explorations in College Algebra | 4 |
| 0801-211, 212 | Financial Accounting I, II | 8 |
| NTID Science (Level D) | 4 | |
| 0619-221 | Basic Computer Applications | 2 |
| Liberal Arts* | 4 | |
| Science with Lab‡ | 4 | |
| 0621-314 | Sanitation and Safety | 2 |
| 1016-225 | Algebra for Management Science | 4 |
| Wellness Education† | 0 | |
| Second Year | ||
| Liberal Arts* | 16 | |
| 0621-331 | Restaurant Operations | 6 |
| 0801-221, 222 | Managerial Accounting I, II | 8 |
| 0511-211 | Principles of Microeconomics | 4 |
| 0621-318 | Food and Beverage Management | 4 |
| 1016-319 | Data Analysis I | 4 |
| 0804-286 | Fundamentals of Marketing | 3 |
| HSM Program Elective | 4 | |
| 0621-499 | Cooperative Education | Co-op |
| Total Quarter Credit Hours | 97 | |
* Please see NTID's General Education Distribution Requirements chart for more information.
† Please see Wellness Education Requirement for more information.
‡ Health Awareness (1026-221) or Medical Laboratory Procedures (1026-220) is recommended.
Hospitality and service management (food and beverage management option), AS degree, typical course sequence (semesters), effective fall 2013
| Course | Sem. Cr. Hrs. | |
|---|---|---|
| First Year | ||
| First Year Seminar | 3 | |
| NSCI-250 | LAS-P6 or above (Science) | 3 |
| FOOD-121 | Principles of Food Production | 3 |
| HSPT-181 | Principles of Food, Hotel and Tourism Operations | 3 |
| LAS-P1 | 3 | |
| First Year Writing Seminar | 3 | |
| NMTH-250 or above | LAS –Elective (Math) | 3 |
| FOOD-123 | Sanitation and Safety | 1 |
| FOOD-223 | Food and Beverage Management | 3 |
| HSPT-284 | Hospitality Industry Sales and Marketing | 3 |
| LAS-P2 | 3 | |
| HSPT-499 | Cooperative Education (summer) | 0 |
| Second Year | ||
| HSPT or FOOD Program Elective* | 3 | |
| HSPT-281 | Service Management in a Global Economy | 3 |
| ECON-101 | LAS Elective: Principles of Microeconomics | 3 |
| LAS-P3 | 3 | |
| MATH-101 | LAS Elective: College Algebra | 3 |
| NACC-205 | Financial Accounting | 3 |
| FOOD-224 | Serving Alcohol Safely | 1 |
| FOOD-226 | Restaurant Operations | 4 |
| HSPT or FOOD Program Elective* | 3 | |
| LAS-P4 | 3 | |
| Wellness Education | 0 | |
| Total Semester Credit Hours | 60 | |
*Choose a course from one of the following HSPT or FOOD program options: International Food Marketing & Distribution, International Hotel & Resort Management, and Entertainment & Event Management.