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:
- Apply the components of beverage management, menu development, cost control, and alcohol law for beverage operation.
- Perform the major functions involved in the effective management of a restaurant.
- Create favorable guest experiences by using professional service management techniques in a hospitality environment.
- Demonstrate the essential functions of hospitality industry management, including human resources, guest services, food production, marketing, as well as hospitality and tourism law.
- Communicate in an effective manner, consistent with the professional standards of the hospitality industry.
- Integrate professional, ethical, and legal standards into hospitality business practices.
- Demonstrate an understanding of the elements and current trends that comprise the hospitality industry.
- Critically analyze a wide range of problems in the hospitality industry to generate applicable solutions.
- Employ industry specific and current business technologies to inform and enhance individual and organizational performance.
- Apply the principles and practices of financial and managerial accounting to analyze hospitality management financial statements.
- 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 Arizona-based 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
$74,870 Show expanded career information for Food Service Managers
General and Operations Managers
$99,490 Show expanded career information for General and Operations Managers
Human Resources Managers
$122,850 Show expanded career information for Human Resources Managers
Lodging Managers
$68,010 Show expanded career information for Lodging Managers
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
| 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
| 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
| 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
| 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
| 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
| 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
| 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
| 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
| 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
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| SQ or SG | Natural Sciences | FON241/241LL recommended | 4 | ||
| HRM140 | Food Production Concepts | 3 |
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
| 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
| 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
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| HRM220 | Hospitality Managerial Accounting | 3 | |||
| HRM270 | Hospitality Marketing | 3 |
Term 10
| Course Number | Course Name | Requisites | Notes | Area | Credits |
|---|---|---|---|---|---|
| HRM260 | Hospitality Human Resource Management | 3 | |||
| HRM280 | Hospitality and Tourism Law | 3 |
Restricted Electives
| 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.