Semester Requirements
Mary Lou Basile, Chairperson
(585) 475-6460 (V/TTY), mlbnbt@rit.edu
http://www.ntid.rit.edu/businessstudies/asbs-hospitality
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 a First Year Writing course, such as FYW: Writing Seminar (UWRT-150). Students who qualify for Critical Reading and Writing (UWRT-100) will be considered for admission if they are at NMTH-250 or higher in mathematics.
Mathematics: Placement into mathematics NMTH-210 or higher. Typically, students entering this major will have completed at least three years of high school mathematics.
Science: Placement into science NSCI-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 | ||
| NCAR-100 | Freshman Seminar | 1 |
| 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 | |
| LAS Foundation 2: First Year Writing | 3 | |
| LAS Elective‡ | 3 | |
| HSPT-232 | Hospitality, Real Estate and Facilities Management | 3 |
| HSPT-284 | Hospitality, Industry Sales and Marketing | 3 |
| HSPT-499 | 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 | 61 | |
Please see the NTID General Education Curriculum-Liberal Arts and Sciences (LAS) for more information.
* Please see Wellness Education Requirement for more information. Students completing associate degrees are required to complete one Wellness course.
† 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.
** The First Year Seminar requirement is replaced by an LAS Elective for the 2013-14 academic year.
Hospitality and service management (food and beverage management option), AS degree, typical course sequence (semesters), effective fall 2013
| Course | Sem. Cr. Hrs. | |
|---|---|---|
| First Year | ||
| NCAR-100 | Freshman Seminar | 1 |
| 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 | |
| LAS Foundation 2: First Year Writing | 3 | |
| Mathematics‡ | 3 | |
| FOOD-123 | Sanitation and Safety | 1 |
| FOOD-223 | Food and Beverage Management | 3 |
| HSPT-284 | Hospitality Industry Sales and Marketing | 3 |
| HSPT-499 | 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 | 61 | |
Please see the NTID General Education Curriculum-Liberal Arts and Sciences (LAS) for more information.
* Please see Wellness Education Requirement for more information. Students completing associate degrees are required to complete one Wellness course.
† 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.
** The First Year Seminar requirement is replaced by an LAS Elective for the 2013-14 academic year.
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 | ||||
![[arrow]](/global/images/collapsed.gif)
Click to view program requirements in the Quarter Calendar
Quarter Curriculum - For Reference Only
Effective fall 2013, RIT will convert its academic calendar from quarters to semesters. The following content has been made available as reference only. Currently matriculated students who began their academic programs in quarters should consult their academic adviser for guidance and course selection.
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 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.
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
Semester conversion
Effective fall 2013, RIT will convert its academic calendar from quarters to semesters. Each program and its associated courses have been sent to the New York State Department of Education for approval of the semester plan. For reference, the following charts illustrate the typical course sequence for this program in both quarters and semesters. Students should consult their academic advisers with questions regarding planning and course selection.
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 | ||
| 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 | LAS Elective: 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 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 | ||
| 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 | LAS Elective: Principles of Microeconomics | 3 |
| LAS Perspective 3, 4 | 6 | |
| MATH-101 | LAS Elective: 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 | ||||