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Hospitality Management, A.S. Degree

Program Information

A.S. Degree - Code 2012 - Catalog 2017/2018

Costa Magoulas, Dean, 386-506-3578, Costa.Magoulas@daytonastate.edu

Lisa Allen, Program Advisor, 386-506-3946, Lisa.Allen@daytonastate.edu

Program Mission, Description, and Outcomes

Mission:

The Hospitality Management Program at Daytona State College is committed to providing a quality education incorporating both theory and practice in order to prepare professionally responsible and capable individuals who will demonstrate value to employers within the hospitality industry. Additionally, our mission is to provide the hospitality industry with leaders who will make meaningful contributions to both the industry and their communities.

Description:

This program provides a solid foundation in hospitality management skills including travel and tourism, food preparation, property management, hotel/motel basics, and service management.

Graduates of this program are eligible to enroll in Daytona State's Bachelor of Applied Science in Supervision and Management Program. Call our admissions office, (386) 506-3059, or visit DaytonaState.edu/admissions.html for additional information.

Outcomes:

Graduates of the program will be able to:

  1. Discuss the various components of a successful lodging operation. 
  2. Formulate and analyze hospitality industry marketing strategies including targeting, positioning and consumer behaviors.
  3. Discuss the specialized needs of marketing within the hospitality industry.
  4. Describe leadership styles applicable to the hospitality industry.
  5. Explain how effective communication skills are important to success as a hospitality supervisor and describe personal characteristics that affect communication skills.
  6. Differentiate between problem solving and decision making, and apply decision making skills and techniques to solving problems.
  7. Describe the organizational structure of small, medium, and large operations within the hospitality industry, including, but not limited to hotels and restaurants.

Note: This program is eligible for federal financial aid and state bright futures.

Approximate Additional Costs

Lab Fees charged per Food Production Course for Food Costs: $150

Uniforms: $150

Professional Cutlery: $270

Careers

Manager in Hotel/Lodging Industry, Resorts, Spas, Corporate, Country Clubs, Restaurants and Food Service Industry.

Note: Need help preparing for your job search? Login to Daytona State's Career Services Online (CSO) to create your personal career account, or email your Daytona State College Career Advisor.

General Education Courses

General Education Core - 15 Credits

Communication - (6 credits)

ENC1101Introduction to Composition

3

SPC2608Oral Communications/Research/Presentation Skills

3

Mathematics or Natural Sciences (3 Credits)

Choose One Course

BSC1005Survey of Biological Sciences (For Non-Science Majors)

3

MGF2106Survey in Mathematics

3

MGF2107Mathematics for Liberal Arts

3

MAC1105College Algebra

3

MAC1105: Students seeking to transfer to Bachelor's program are recommended to complete MAC1105 to satisfy their Mathematics core requirement.

Social Sciences (3 credits)

Choose One Course

DEP2004Developmental Psychology

3

PSY1012General Psychology

3

SYG2000Introduction to Sociology

3

Humanities (3 credits)

Choose One Course

AML2050Modern American Literature

3

ARH1000Art Appreciation

3

HUM2210Prehistory to Medieval Humanities

3

LIT2110Masterpieces of World Literature I

3

MUL1010Music Appreciation

3

THE1000Theatre Appreciation

3

Note: Prior to enrollment in college-level English or math courses, some students may be advised to complete college preparatory/developmental course work. See an Academic Advisor to determine developmental course requirements.

Program Specific Courses

FOS1201Sanitation and Safety

3

FSS1202CFood Production I and Lab

3

FSS1222CFood Production II and Lab

3

FSS1270Introduction to Craft Beer and Wine

3

FSS2284CCatering and Buffet Management and Lab

3

HFT1000Introduction to Hospitality Industry

3

HFT1410Lodging Operations I

3

HFT1940CHospitality Practicum I (Basic) and Lab

3

HFT1941CHospitality Practicum II (Intermediate) and Lab

3

HFT2276Resorts: Management and Operations

3

HFT2282Hospitality Supervision

3

HFT2454Hospitality Purchasing and Controls

3

HFT2500Hospitality Marketing

3

HFT2750Event Industry

3

HFT2780Introduction to Casino Operations

3

Sample Program of Study

Year 1

1st Semester

ENC1101Introduction to Composition

3

Natural Sciences or Mathematics Core

3

FOS1201Sanitation and Safety

3

HFT1000Introduction to Hospitality Industry

3

Natural Sciences or Mathematics: Students seeking to transfer to Bachelor's program are recommended to complete MAC 1105 to satisfy their Mathematics core requirement.

2nd Semester

SPC2608Oral Communications/Research/Presentation Skills

3

FSS1202CFood Production I and Lab

3

FSS1222CFood Production II and Lab

3

FSS1270Introduction to Craft Beer and Wine

3

HFT1940CHospitality Practicum I (Basic) and Lab

3

Summer Semester

HFT1941CHospitality Practicum II (Intermediate) and Lab

3

HFT2282Hospitality Supervision

3

Year 2

1st Semester

Humanities Core

3

FSS2284CCatering and Buffet Management and Lab

3

HFT1410Lodging Operations I

3

HFT2276Resorts: Management and Operations

3

HFT2454Hospitality Purchasing and Controls

3

HFT2750Event Industry

3

2nd Semester

HFT2500Hospitality Marketing

3

HFT2780Introduction to Casino Operations

3

Social Sciences Core

3

Note: Sequence of courses may vary. Check catalog course descriptions for requisite requirements.

Total Credit Hours: 60