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Printed on 12/4/2016

Hospitality Management

10-109-2 Associate Degree (AAS) 67 Credits Financial Aid Eligible Location*: Appleton

*Some general education courses may be available at multiple locations.

Whether you’re preparing for an important business meeting or wedding reception, learn to create memorable experiences for customers through this degree program. Gain the necessary customer service, room operations, and dining room and food service operations skills for these exciting careers. This degree program will also teach you to sell to convention organizers and businesses, and coordinate tourism efforts for communities. You’ll learn about catering and special event planning, as well as hospitality law and liability. Tourism is an integral part of the economy and creates a broad range of employment opportunities.

COURSE LIST

*Course list for reference only. Current students please refer to your individualized program plan or see your advisor.

Technical Studies (43 Credits)

Course Title
Course Number
Credits
Accounting, Principles of
10-101-107
3
Introduces basic concepts and general principles of accounting to non-accounting students. Topics include financial statements, merchandising accounting for cash, inventory, payroll, budgeting and accounting software.
Hospitality Security
10-109-119
2
Focuses on the need to provide a safe and secure environment for customers and employees. Areas of study include physical security, internal security, protection of funds, emergency management and guest room security.
Prereq: Hosp (10109152) OR Hosp (10109121) AND Prof, Ethics and Etiquette (10316129); ACCPL Read >= 54 & Sents >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing degree.
Introduction to Hospitality
10-109-152
3
Introduces various aspects of the hospitality industry including lodging, food service, tourism and customer service. Students evaluate potential internship and career opportunities as they explore topics including professionalism, ethics & etiquette.
Food Production, Introduction to
10-316-101
3
Introduces quantity food production to the non-culinary student. Topics include preparation of a variety of menu items, equipment use, cooking methods and terminologies, recipe conversion and the essentials of timing and coordination of service.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Engl) >= 18 OR Program Prep OR Not pursuing a degree.
Culinary Applications
10-316-120
2
Applies the basic principles of culinary calculations involved in the purchase, preparation and use of goods related to the hospitality field.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 & Arithmetic >= 65 OR ACT (Read/Sent/Math) >= 18 OR Program Prep OR Not pursuing degree.
First Aid/CPR, Principles and Practices
10-531-101
1
Presents and evaluates basic first aid skills necessary to care for the ill and injured until medical help arrives. Covers the use of an Automated External Defibrillator (AED), as well as CPR for all ages and the recognition and care of cardiac emergencies. Students receive an AHA Healthcare CPR card and a FVTC First Aid certificate upon course completion.
Hospitality Law and Liability
10-109-103
3
Introduces legal principles together with standard business law concepts and emphasizes their implications for the hospitality and tourism industry. Among the topics covered are contracts, torts and negligence, hotel/guest relationships, Americans with Disabilities Act, food service and employment laws, and consumer protection. Case studies involving the basic principles of law are used to assist in developing judgment in these areas.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Engl) >= 18 OR Program Prep OR Not pursuing a degree.
Hospitality - Internship 1
10-109-113
2
Allows the student to investigate and learn through structured, hands-on experiences in the hospitality/tourism industry.
Prereq: Hosp (10109152) OR Hosp 109121 and Prof, Ethics & Etiquette (10316129); Sant Food Srvc (10316118); ACCPL Read >= 54 & Sents >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing degree.
Hospitality Sales and Promotion
10-109-125
2
Covers sales and promotion in the hospitality industry. The emphasis is on promoting hospitality entities to attract new customers, selling principles and merchandising techniques for products and services, and innovative ways to maintain the interest of existing customers.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Engl) >= 18 OR Program Prep OR Not pursuing a degree.
Sanitation for Food Service Operations
10-316-118
1
Focuses on the development of skills to follow sanitation and hygiene provisions in state codes. The Servsafe certification test is included.
Room Operations
10-109-111
3
Introduces the functions of the housekeeping and front desk departments and their interdependency.
Prereq: Hosp (10109152) OR Hosp (10109121) AND Prof, Ethics and Etiquette (10316129); ACCPL Read >= 54 & Sents >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing degree.
Hospitality - Internship 2
10-109-114
2
Provides the student an additional opportunity to investigate and learn through structured, hands-on experiences in the hospitality/tourism industry.
Customer Service Management
10-109-126
3
Helps students to understand, apply and manage the principles of good customer service in a variety of hospitality environments. Particular attention will be given to the various roles and responsibilities of hospitality employees as they relate to customer service.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Engl) >= 18 OR Program Prep OR Not pursuing a degree.
Tourism: A Community Approach
10-109-131
3
Focuses on the opportunities and advantages of approaching tourism from a community viewpoint. Students study the economic, employment and environmental impact of tourism on the quality of life experienced by a community.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Engl) >= 18 OR Program Prep OR Not pursuing a degree.
Catering and Special Event Planning
10-316-142
2
Introduces how to develop, plan and execute catering and special events to the exacting details of the customer. Emphasis is on the importance of details in planning to achieve the best possible results. Activities will encourage both creative thinking and functionality to ensure customer satisfaction and business profitability.
Prereq: Hosp 10109152 OR Hosp 10109121; Sant Food Srvc 10316118; Intro to Food Production 10316101; ACCPL Read >= 54 & Sents >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing degree
Principles of Group Sales
10-109-140
2
Provides a thorough understanding of the principles, practices and importance of group sales in the hospitality and tourism industry. Comparisons and contrasts will be examined between the functions of in-house marketing departments, convention and visitor's bureaus, chambers of commerce and municipality-based entities.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Engl) >= 18 OR Program Prep OR Not pursuing a degree.
Hospitality Supervision
10-316-123
3
Introduces fundamental management techniques including leadership styles; interpersonal skills; planning, organizing and decision-making processes, as well as interviewing, hiring, training and evaluating employees.
Prereq: Hosp 10109152 OR Hosp 10109121 AND Prof, Ethics and Etiquette 10316129; ACCPL Read >= 54 & Sents >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing degree
Food, Beverage and Labor Cost Controls
10-316-141
3
Covers the concepts and techniques of controlling costs with particular emphasis placed on the cost-to-sales relationship. Students calculate the cost of goods, selling price and relative percentages. They also forecast sales, conduct yield analyses and calculate break-even points.
Prereq: Culinary Applications (10316120); ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Sent/Read) >= 18 OR Program Prep OR Not pursuing degree

General Studies (21 Credits)

Course Title
Course Number
Credits
Oral/Interpersonal Comm
10-801-196
3
Focuses on developing various communication skills including speaking and listening. Students practice intrapersonal/interpersonal and nonverbal communication skills through oral presentations, group activities and written projects.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Engl) >= 18 OR Program Prep OR Not pursuing a degree.
Written Communication
10-801-195
3
Teaches the writing process which includes prewriting, drafting and revising. Through writing assignments, students analyze audience and purpose, research and organize ideas, and format and design documents based on subject matter and content. Class sessions and assignments involve giving oral presentations and using computers.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Engl) >= 18 OR Program Prep OR Not pursuing a degree.
Math w Business Apps
10-804-123
3
Covers real numbers, basic operations, linear equations, proportions with one variable, percents, simple interest, compound interest, annuities, applying math concepts to the purchasing/buying process, applying math concepts to the selling process, and basic statistics with business/consumer applications.
Prereq: ACCPL Arithmetic >= 65 OR ACT Math >= 18 OR Program Prep OR Not pursuing a degree.
Intro to Psychology
10-809-198
3
Focuses on the theoretical foundation of human functioning and looks at learning, motivation, emotions, personality, deviance and pathology, physiological factors and social influences. Students consider the complexities of human relationships in personal, social and vocational settings.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Engl) >= 18 OR Program Prep OR Not pursuing a degree.
Intro to Sociology
10-809-196
3
Focuses on the basic concepts of the intercultural discipline of sociology. Emphasis is placed on culture, socialization and social stratification. The course also looks at five institutions: family, politics, economics, religion and education. Additional topics include demography, deviance, technology, environmental social issues, and social change and organization.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Engl) >= 18 OR Program Prep OR Not pursuing a degree.
Introduction to Diversity Studies
10-809-172
3
Develops workplace skills needed to work with diverse groups of people. Ethnic relations are studied in global and comparative perspectives. Students examine their biases and gain awareness of differences and common ground shared. The course emphasizes how personal and cultural diversity enhances the effectiveness of work groups.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Engl) >= 18 OR Program Prep OR Not pursuing a degree.
Economics
10-809-195
3
Provides a foundation of economic concepts and institutions so that students can apply economic thinking to their own decisions as consumers, employees and citizens in a market-oriented economic system. Topics include supply and demand, employment, prices and production, fiscal policy, monetary policy, market structures, and international trade and finance.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Engl) >= 18 OR Program Prep OR Not pursuing a degree.

Suggested Electives (3 Credits)

Course Title
Course Number
Credits
Issues in Hospitality
10-109-150
2
Explores existing and emerging issues that affect the hospitality and tourism industries. The course culminates with the planning and hosting of an interactive seminar with businesses.
Prereq: ACCPL Reading >= 54 & Sentence >= 83 OR ACT (Read/Engl) >= 18 OR Program Prep OR Not pursuing a degree.
Spanish 1
10-802-100
3
Presents an introductory approach to conversation using everyday work and social situations. This course provides students with the basic vocabulary, grammar, and cultural understanding needed for interacting with Spanish speakers at home and abroad.

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