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Printed on 2/27/2020

Hospitality Management

10-109-2 Associate Degree (AAS) Part Time and Full Time 60 Credits Financial Aid Eligible Time of Day: Day and Evening Location*: Appleton

*If general education courses are required, they 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.
**Outside effort hours are an estimate based on state standards, and may vary from person to person.

Technical Studies (42 Credits)

Course Title
Course
Number
Credits
Instructional
Hours
Outside Effort
Hours**
Prior Learning
Credit Eligibility
Customer Service Management
10-109-126
3Credit
54
108
N/A
54 hours in class and estimate 108 hours outside of class. 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
Introduction to Hospitality
10-109-152
3Credit
54
108
N/A
54 hours in class and estimate 108 hours outside of class. 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.
Sanitation for Food Service Operations
10-316-118
1Credit
18
36
N/A
18 hours in class and estimate 36 hours outside of class. Focuses on the development of skills to follow sanitation and hygiene provisions in state codes. The Servsafe certification test is included.
Culinary Applications
10-316-120
2Credit
36
72
N/A
36 hours in class and estimate 72 hours outside of class. Applies the basic principles of culinary calculations involved in the purchase, preparation and use of goods related to the hospitality field.
Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+/Arith 46+, Next Gen Read 250+/Sent 237+/Arith 250+, ACT Read 18+/Engl 15+/Math 16+, OR Read Prep 10838105/Sent Prep 10831103/Arith Prep 10834109 OR Not pursuing degree
Hospitality Concept Development
10-109-105
2Credit
36
72
N/A
36 hours in class and estimate 72 hours outside of class. Introduces the learner to the basic process and consideration for a hospitality business concept start-up. Included in this study will be concept and menu development, equipment, facility layout, and design. In addition, this course will evaluate the business idea from a financial, operational, and practical view.
Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
Hospitality Sales and Promotion
10-109-125
2Credit
36
72
N/A
36 hours in class and estimate 72 hours outside of class. 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
Principles of Group Sales
10-109-140
2Credit
36
72
N/A
36 hours in class and estimate 72 hours outside of class. 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
Food Production, Introduction to
10-316-101
3Credit
72
90
N/A
72 hours in class and estimate 90 hours outside of class. 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
Room Operations
10-109-111
3Credit
54
108
N/A
54 hours in class and estimate 108 hours outside of class. Introduces the functions of the housekeeping and front desk departments and their interdependency.
Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR not pursuing degree; Intro to Hospitality 10109152
Hospitality - Internship 1
10-109-113
2Credit
144
0
N/A
144 hours in class and estimate 0 hours outside of class. Allows the student to investigate and learn through structured, hands-on experiences in the hospitality/tourism industry.
Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing degree; Intro to Hospitality 10109152; Sanitation Food Service 10316118
Hospitality Security
10-109-119
2Credit
36
72
N/A
36 hours in class and estimate 72 hours outside of class. 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR not pursuing degree; Intro to Hospitality 10109152;
Tourism: A Community Approach
10-109-131
3Credit
54
108
N/A
54 hours in class and estimate 108 hours outside of class. 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
Catering and Special Event Planning
10-316-142
2Credit
54
54
N/A
54 hours in class and estimate 54 hours outside of class. 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR not pursuing degree; Coreq: Intro Hospitality 10109152
Hospitality Law and Liability
10-109-103
3Credit
54
108
N/A
54 hours in class and estimate 108 hours outside of class. 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
Hospitality - Internship 2
10-109-114
2Credit
144
0
N/A
144 hours in class and estimate 0 hours outside of class. Provides the student an additional opportunity to investigate and learn through structured, hands-on experiences in the hospitality/tourism industry.
Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing degree; Intro to Hospitality 10109152; Sanitation Food Service 10316118
Hospitality Supervision
10-316-123
3Credit
54
108
N/A
54 hours in class and estimate 108 hours outside of class. 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR not pursuing degree; Intro to Hospitality 10109152
Food, Beverage and Labor Cost Controls
10-316-141
3Credit
54
108
N/A
54 hours in class and estimate 108 hours outside of class. 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR not pursuing degree; Culinary Applications 10316120
First Aid/CPR, Principles and Practices
10-531-101
1Credit
36
18
N/A
36 hours in class and estimate 18 hours outside of class. 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.

General Studies (15 Credits)

Course Title
Course
Number
Credits
Instructional
Hours
Outside Effort
Hours**
Prior Learning
Credit Eligibility
Written Communication
10-801-195
3Credit
54
108
54 hours in class and estimate 108 hours outside of class. 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 250+, ACT Read 18+/Engl 18+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
Intro to Psychology
10-809-198
3Credit
54
108
54 hours in class and estimate 108 hours outside of class. 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 74851745 OR not pursuing a degree
Oral/Interpersonal Comm
10-801-196
3Credit
54
108
54 hours in class and estimate 108 hours outside of class. 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 74851745 OR not pursuing a degree
Intro to Sociology
10-809-196
3Credit
54
108
N/A
54 hours in class and estimate 108 hours outside of class. 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 74851745 OR not pursuing a degree
Math w Business Apps
10-804-123
3Credit
54
108
54 hours in class and estimate 108 hours outside of class. 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: Arith – HS GPA 2.75+ OR ACPL 46+, Next Gen 250+, ACT Math 16+ OR Arith Prep 10834109 OR Not pursuing a degree

Suggested Electives (3 Credits)

Course Title
Course
Number
Credits
Instructional
Hours
Outside Effort
Hours**
Prior Learning
Credit Eligibility
Issues in Hospitality
10-109-150
2Credit
36
72
N/A
36 hours in class and estimate 72 hours outside of class. 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
Meeting & Event Management Fundamentals
10-106-140
3Credit
54
108
N/A
54 hours in class and estimate 108 hours outside of class. Focuses on coordinating business meetings and planning successful business events. Students will develop the fundamentals skills of meeting and event logistics.
Ice Carving
10-316-154
1Credit
27
27
N/A
27 hours in class and estimate 27 hours outside of class. Covers the ice carving techniques used in on-premise catering. Each student completes an ice carving project.
Prereq: Admitted to Culinary Arts or Food Service Production
Pairing Wines with Foods
10-316-185
2Credit
54
54
N/A
54 hours in class and estimate 54 hours outside of class. Introduces basic wine knowledge and service to the student. Explores the principles of taste as it relates to the pairing of appropriate wines, spirits and beers with a wide range of food and flavor profiles.
Prereq: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, Next Gen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR Not pursuing a degree
Risk Management for Hospitality
10-109-106
2Credit
36
72
36 hours in class and estimate 72 hours outside of class. Addresses security and crisis management issues encountered in the Meeting and Event Planning industry. Students will focus on understanding the impact of these issues while developing strategies and identifying resources to support appropriate resolutions.
Spanish 1
10-802-100
3Credit
54
108
N/A
54 hours in class and estimate 108 hours outside of class. 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.

Expected Competencies


For more information visit our Credit For Prior Learning page. ×