This program is accredited by both the Commission on Accreditation of Hospitality Management Programs and the Accrediting Commission of the American Culinary Federation, insuring an industry-approved quality curriculum. Students are prepared for entry-level front-and back-of-the-house supervisory positions in both restaurant and institutional food service and beverage establishments. Students are also prepared for future positions as kitchen managers, dining room managers, banquet managers, purchasing agents, food and beverage controllers and restaurant/food service managers. Curriculum includes skill training, business and management techniques, critical thinking, decision making, customer service, communication and cultural awareness skills. Practical industry related experiences are included.

Program contact: Learn more

This degree program contains one or more embedded certificates which will be automatically awarded when the certificate requirements are completed. If you do not want to receive the embedded certificate(s), please notify the Office of the Registrar at RegistrarOffice@tri-c.edu.

Learn more about how certificate credits apply to the related degree.

Related Degrees and Certificates

Program Learning Outcomes

This program is designed to prepare students to demonstrate the following learning outcomes:

  1. Obtain an entry-level skill position in the food service industry.
  2. Demonstrate customer service skills and professional and ethical conduct according to industry standards.
  3. Apply proper sanitation principles to meet industry standards and government regulations.
  4. Listen, speak, and communicate with team members to achieve customer satisfaction and operational success.
  5. Participate in day-to-day operation of a food and beverage establishment.
  6. Apply time management skills and principles of quality to daily work tasks.
  7. Identify and explain the importance of diversity in the workplace.
  8. Utilize the principles of purchasing and inventory control.
  9. Apply standard HR principles in regards to recruiting, retaining, and developing staff.
  10. Develop team ethics and goal achievement in a relevant work environment.
  11. Practice and refine decision-making skills.
  12. Manage a day-to-day dining room operation using standard applied business practices such as forecasting, cost control, and marketing and promotions.
  13. Demonstrate an understanding of basic culinary competencies.

Suggested Semester Sequence

Plan of Study Grid
First SemesterCredit Hours
HOSP-1010 Introduction to the Hospitality Industry 2
HOSP-1020 Sanitation and Safety 2
HOSP-1031 Fundamentals of Culinary Arts 3
HOSP-1040 Customer Service 2
HOSP-1360 Fundamentals of Restaurant/Food Service Management 3
HOSP-1552 Introduction to Baking & Pastries 3
 Credit Hours15
Second Semester
ACCT-1020 Applied Accounting 3
HOSP-1451 Contemporary Cuisine 4
HOSP-1650 Dining Room Operations 2
HOSP-1680 Beverage Management 2
Select one of the following: 3
College Composition I  
Honors College Composition I  
Select one of the following: 3
Introduction to Microcomputer Applications  
Honors Introduction to Microcomputer Applications  
 Credit Hours17
Summer Session
HOSP-1950 Restaurant/Food Service Managment Field Experience 1
MATH-1xxx 1000-level MATH course or higher 3
 Credit Hours4
Third Semester
HOSP-2350 Restaurant Operations 3
HOSP-2360 Restaurant Marketing 2
HOSP-2400 Hospitality Management and Supervision 3
HOSP-2700 Hospitality Purchasing 2
Select one of the following: 3
College Composition II  
Honors College Composition II  
 Credit Hours13
Fourth Semester
HOSP-2371 Restaurant/Foodservice Entrepreneurship 2
HOSP-2500 Hospitality Cost Control 3
HOSP-2871 Food & Beverage Management Experience 2
Arts and Humanities Requirements 3
Social and Behavioral Science Requirements 3
 Credit Hours13
 Total Credit Hours62