Hospitality Management

The Hospitality Management curriculum prepares individuals to understand and apply the administrative and practical skills needed for supervisory and managerial positions in hotels, motels, resorts, inns, restaurants, institutions and clubs.

Course work includes guest services, leadership, management, restaurant operations, lodging operations, marketing, sanitation, food preparation, food and beverage management and other critical areas.

Graduates should qualify for management or entry-level supervisory positions in food and lodging operations, including restaurants, foodservice, beverage service, catering, front office, reservations and housekeeping. Opportunities are also available in product services and technology support and sales.

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Hospitality Management (A25110)

Degree Awarded

The Associate in Applied Science Degree – Hospitality Management is awarded by the College upon completion of this program.

Admissions

  • Complete a CPCC Admissions Form
  • Submit an official high school diploma as well as college transcripts to the Admission/Records Center.
  • Take placement tests in English, reading and arithmetic.
  • All needed developmental studies courses must be completed prior to beginning CUL, HRM, and BPA prefix courses.
  • Make an appointment to see an academic advisor.
  • Make an appointment to see the Hospitality Management Program Chair, Richard Spellman, 704.330.6669.
  • Many courses have prerequisites or co-requisites. Check the Courses section for details.
  • Students must have a CUL, HRM, or BPA program code.

Notes

  • Progression in this program is dependent upon a score of “C” or better in all courses with CUL, HRM, and BPA prefixes.
  • All CUL and BPA lab classes require student accident medical insurance.

Contact Information

The Hospitality Management program is in the Hospitality Education Division. For more information, call 704.330.6669.

Visit Career Coach for career information.

General Education Requirements
ENG 111Writing and Inquiry3.0
Select 3 credits of the following:3.0
Writing and Research in the Disciplines
Literature-Based Research
Professional Research & Reporting
Select 3 credits of the following:3.0
Introduction to Communication
Intro to Interpersonal Communication
Public Speaking
Select 3 credits of the following:3.0
Mathematical Measurement and Literacy
Algebra/Trigonometry I
Quantitative Literacy
Statistical Methods I
Precalculus Algebra
Precalculus Trigonometry
Calculus I
Select 3 credits of the following:3.0
Art Appreciation
Art History Survey I
Art History Survey II
Survey of American Art
Non-Western Art History
Dance Appreciation
Theatre Appreciation
Literature of the Theatre
Oral Interpretation
American Literature I
American Literature II
British Literature I
British Literature II
Western World Literature I
Western World Literature II
Myth in Human Culture
Introduction to Film
Humanities I
Humanities II
Music Appreciation
Introduction to Jazz
History of Rock Music
Opera and Musical Theatre
Philosophical Issues
Western Philosophy I
Western Philosophy II
Introduction to Logic
World Religions
Eastern Religions
Western Religions
Introduction to Old Testament
Introduction to New Testament
Religion in America
Select 3 credits of the following:3.0
General Anthropology
Cultural Anthropology
Comparative Cultures
Survey of Economics
Principles of Microeconomics
Principles of Macroeconomics
World Regional Geography
World Civilizations I
World Civilizations II
American History I
American History II
Introduction to Political Science
American Government
Comparative Government
International Relations
General Psychology
Developmental Psychology
Abnormal Psychology
Introduction to Sociology
Sociology of the Family
Social Problems
Social Diversity
Major Requirements
HRM 110Introduction to Hospitality and Tourism3.0
HRM 120Front Office Procedures3.0
HRM 125Etiquette for Hospitality1.0
HRM 140Legal Issues-Hospitality3.0
HRM 150Training for Hospitality3.0
HRM 210Meetings and Event Planning3.0
HRM 220Cost Control-Food and Beverage3.0
HRM 225Beverage Management3.0
HRM 230Club & Resort Management3.0
HRM 240Marketing for Hospitality3.0
HRM 245Human Resource Management-Hospitality3.0
HRM 280Management Problems-Hospitality3.0
CUL 110Sanitation and Safety2.0
CUL 111Success in Hospitality Studies1.0
CUL 130Menu Design2.0
CUL 135Food and Beverage Service2.0
CUL 135AFood and Beverage Service Lab1.0
CUL 142Fundamentals of Food5.0
CUL 273Career Development1.0
ACC 120Principles of Financial Accounting4.0
CIS 111Basic PC Literacy2.0
WBL 112Work-Based Learning I2.0
Total Credits74

Hospitality Management Diplomas (D25110)

Diplomas earned in the Hospitality Management Program (A25110) are awarded by the College upon successful completion of the program and can be applied toward the Hospitality Management Degree Program.

Admissions

  • Complete a CPCC Admissions Form
  • Submit an official high school diploma as well as college transcripts to the Admission/Records Center.
  • Take placement tests in English, reading and arithmetic.
  • All needed developmental studies courses must be completed prior to beginning CUL, HRM and BPA prefix courses.
  • Make an appointment to see an academic advisor.
  • Make an appointment to see the Hospitality Management Program Chair, Richard Spellman, 704.330.6669.
  • Many courses have prerequisites or co-requisites. Check the Courses section for details.
  • Students must have a CUL, HRM, or BPA program code.

Notes

  • Progression in this program is dependent upon a score of “C” or better in all courses with CUL, HRM and BPA prefixes.
  • All CUL and BPA lab classes require student accident medical insurance.

Contact Information

The Hospitality Management program is in the Hospitality Education Division. For more information, call 704.330.6669.

Hotel Management Diploma (D25110-D1)

This curriculum prepares students to understand and apply the administrative and practical skills needed for supervisory and managerial positions in the hotel industry.

Course work includes front office management, guest services, sanitation, menu writing, quality management, law, marketing and other areas critical to the success of hospitality professionals.

Upon completion graduates should qualify for supervisory or entry-level management positions in lodging including front office, reservations and marketing.

Diploma Awarded

A diploma in Hotel Management is awarded by the College upon completion of this program.

General Education Requirements
ENG 111Writing and Inquiry3.0
Select 3 credits of the following:3.0
Mathematical Measurement and Literacy
MAT 115
Algebra/Trigonometry I
Algebra/Trigonometry II
MAT 140
MAT 155
MAT 161
Precalculus Algebra
Precalculus Trigonometry
MAT 175
Calculus I
Calculus II
Calculus III
Introduction to Communication
Intro to Interpersonal Communication
Public Speaking
Major Requirements
CUL 110Sanitation and Safety2.0
HRM 110Introduction to Hospitality and Tourism3.0
HRM 140Legal Issues-Hospitality3.0
HRM 240Marketing for Hospitality3.0
HRM 245Human Resource Management-Hospitality3.0
HRM 280Management Problems-Hospitality3.0
HRM 120Front Office Procedures3.0
WBL 112Work-Based Learning I2.0
HRM 210Meetings and Event Planning3.0
CIS 111Basic PC Literacy2.0
HRM 125Etiquette for Hospitality1.0
HRM 150Training for Hospitality3.0
HRM 230Club & Resort Management3.0
CUL 111Success in Hospitality Studies1.0
CUL 273Career Development1.0
Total Credits42

Restaurant Management Diploma (D25110-D2)

This curriculum prepares students to understand and apply the administrative and practical skills needed for supervisory and managerial positions in the restaurant industry.

Course work includes law, food & beverage service, food preparation, guest services, sanitation, quality management and other areas critical to the success of hospitality professionals.

Upon completion graduates should qualify for supervisory or entry-level dining room management positions.

Diploma Awarded

A diploma in Restaurant Management is awarded by the College upon completion of this program.

General Education Requirements
ENG 111Writing and Inquiry3.0
Select 3 credits of the following:3.0
Mathematical Measurement and Literacy
MAT 115
Algebra/Trigonometry I
Algebra/Trigonometry II
MAT 140
MAT 155
MAT 161
Precalculus Algebra
Precalculus Trigonometry
MAT 175
Calculus I
Calculus II
Calculus III
Select 3 credits of the following:3.0
Introduction to Communication
Intro to Interpersonal Communication
Public Speaking
Major Requirements
CUL 110Sanitation and Safety2.0
HRM 110Introduction to Hospitality and Tourism3.0
HRM 140Legal Issues-Hospitality3.0
HRM 220Cost Control-Food and Beverage3.0
HRM 245Human Resource Management-Hospitality3.0
HRM 280Management Problems-Hospitality3.0
HRM 225Beverage Management3.0
WBL 112Work-Based Learning I2.0
CIS 111Basic PC Literacy2.0
CUL 135Food and Beverage Service2.0
CUL 135AFood and Beverage Service Lab1.0
HRM 125Etiquette for Hospitality1.0
HRM 150Training for Hospitality3.0
CUL 111Success in Hospitality Studies1.0
CUL 142Fundamentals of Food5.0
Total Credits46

Hospitality Management Certificates (C25110)

Certificates earned in the Hospitality Management Program are awarded by the college upon successful completion of the program and can be applied toward the Hospitality Management Degree Program.

Admissions

  • Complete a CPCC Admissions Form.
  • Submit an official high school diploma as well as college transcripts to the Admission/Records Center.
  • Take placement tests in English, reading, and arithmetic.
  • All needed developmental studies courses must be completed prior to beginning CUL, HRM, and BPA prefix courses.
  • Make an appointment to see an academic advisor.
  • Make an appointment to see the Hospitality Management Program Chair, Richard Spellman, 704.330.6669.
  • Many courses have prerequisites or co-requisites. Check the Courses section for details.
  • Students must have a CUL, HRM, or BPA program code.

Notes

  • Progression in this program is dependent upon a score of “C” or better in all courses with CUL, HRM, and BPA prefixes.
  • All CUL and BPA lab classes require student accident medical insurance.

Contact Information

The Hospitality Management program is in the Hospitality Education Division. For more information, call 704.330.6669.

Restaurant Management Certificate I (C25110-C1)

This curriculum prepares students who would like to be employed in entry-level supervisory positions in the restaurant industry.

Major Requirements
CUL 110Sanitation and Safety2.0
HRM 245Human Resource Management-Hospitality3.0
HRM 225Beverage Management3.0
CUL 135Food and Beverage Service2.0
CUL 135AFood and Beverage Service Lab1.0
HRM 125Etiquette for Hospitality1.0
HRM 150Training for Hospitality3.0
CUL 111Success in Hospitality Studies1.0
Total Credits16

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Hotel Management Certificate I (C25110-C2)

This curriculum trains students to acquire the skills needed for entry-level hotel supervisory positions.

Major Requirements
HRM 110Introduction to Hospitality and Tourism3.0
HRM 245Human Resource Management-Hospitality3.0
HRM 120Front Office Procedures3.0
HRM 125Etiquette for Hospitality1.0
HRM 150Training for Hospitality3.0
HRM 230Club & Resort Management3.0
CUL 111Success in Hospitality Studies1.0
Total Credits17

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Management Skills Certificate (C25110-C3)

This curriculum is intended for students who have a thorough knowledge of service within the hospitality industry and desire training in management skills. This certificate will help prepare students for entry-level supervisory or management positions in the hospitality industry.

Major Requirements
HRM 140Legal Issues-Hospitality3.0
HRM 240Marketing for Hospitality3.0
HRM 245Human Resource Management-Hospitality3.0
HRM 225Beverage Management3.0
HRM 125Etiquette for Hospitality1.0
HRM 150Training for Hospitality3.0
CUL 111Success in Hospitality Studies1.0
Total Credits17

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Sales and Events Certificate (C25110-C4)

This curriculum presents an introduction to sales and service of conventions and events in various hospitality industry segments. This certificate helps students to explore and train for careers available in the planning and execution of events and conventions.

Major Requirements
CUL 110Sanitation and Safety2.0
HRM 240Marketing for Hospitality3.0
HRM 210Meetings and Event Planning3.0
CUL 135Food and Beverage Service2.0
CUL 135AFood and Beverage Service Lab1.0
CUL 130Menu Design2.0
HRM 125Etiquette for Hospitality1.0
HRM 230Club & Resort Management3.0
CUL 111Success in Hospitality Studies1.0
Total Credits18

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Service Certificate (C25110-C5)

This curriculum introduces students to the basic practices and concepts of providing guest service in a hospitality setting. This certificate prepares students for entry-level service or supervisory positions in the hospitality industry.

Major Requirements
CUL 110Sanitation and Safety2.0
HRM 120Front Office Procedures3.0
HRM 210Meetings and Event Planning3.0
CUL 135Food and Beverage Service2.0
CUL 135AFood and Beverage Service Lab1.0
HRM 125Etiquette for Hospitality1.0
HRM 150Training for Hospitality3.0
CUL 111Success in Hospitality Studies1.0
Total Credits16

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Courses

HRM 110. Introduction to Hospitality and Tourism. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0

This course covers the growth and progress of the hospitality industry. Topics include tourism, lodging, resorts, gaming, restaurants, foodservice and clubs. Upon completion, students should be able to demonstrate an understanding of the background, context, and career opportunities that exist within the hospitality industry. This course covers the growth and progress of the hospitality industry. Topics include financing, hotels, restaurants, and clubs. Upon completion, students should be able to demonstrate an understanding of the background, context, and career opportunities that exist in the hospitality industry.

HRM 120. Front Office Procedures. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0

This course introduces a systematic approach to lodging front office procedures. Topics include reservations, registration, guest satisfaction, occupancy and revenue management, security, interdepartmental communications, and related guest services. Upon completion, students should be able to demonstrate a basic understanding of current front office operating systems, including efficient and courteous guest services.

Prerequisites: Take CUL 111 with a minimum grade of C

HRM 125. Etiquette for Hospitality. 1.0 Credit. Class-1.0. Clinical-0.0. Lab-0.0. Work-0.0

This course covers social skills needed to effectively interact within organizational and customer situations. Topics include general social manners, personal appearance, table manners, restaurant and meeting etiquette, and business interaction. Upon completion, students should be able to function with confidence in various social, cultural, and professional situations.

Prerequisites: Take CUL 111 with a minimum grade of C

HRM 140. Legal Issues-Hospitality. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0

This course covers the rights and responsibilities that the law grants to or imposes upon the hospitality industry. Topics include federal and state regulations, historical and current practices, safety and security, risk management, loss prevention, relevant torts, and contracts. Upon completion, students should be able to demonstrate an understanding of the legal system and the concepts necessary to prevent or minimize organizational liability.

Prerequisites: Take CUL 111 with a minimum grade of C

HRM 150. Training for Hospitality. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0

This course introduces techniques and methodology involved in developing training programs. Topics include job specification/description and breakdown, current and traditional training methods, coaching, evaluation, and management development. Upon completion, students should be able to produce job specifications, descriptions and breakdowns, and conduct technical training.

Prerequisites: Take CUL 111 with a minimum grade of C

HRM 210. Meetings and Event Planning. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0

This course introduces concepts related to the planning and operation of conventions, trade shows, professional meetings, and foodservice events. Emphasis is placed on methods of marketing, selling, organizing, and producing conventions, events, and trade shows that will increase financial and environmental value. Upon completion, students should be able to demonstrate an understanding of management principles for multi-function, multi-day conferences and events.

Prerequisites: Take CUL 111 with a minimum grade of C

HRM 220. Cost Control-Food and Beverage. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0

This course introduces controls and accounting procedures as applied to costs in the hospitality industry. Topics include reports, cost control, planning and forecasting, control systems, financial statements, operational efficiencies, labor controls and scheduling. Upon completion, students should be able to demonstrate an understanding of food, beverage, and labor cost control systems for operational troubleshooting and problem solving.

Prerequisites: Take CUL 110 with a minimum grade of C
Take MAT 110 MAT 121 MAT 122 MAT 143 MAT 152 MAT 171 MAT 172 MAT 223 MAT 263 MAT 271 MAT 272 MAT 273 MAT 280 or MAT 285 with a minimum grade of C

HRM 225. Beverage Management. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0

This course introduces the management of beverages served in hospitality operations. Topics include history and trends; service, procurement and storage; knowledge and control of wines and fermented/distilled beverages; and non-alcoholic beverages, coffees, and teas. Upon completion, students should be able to demonstrate an understanding of responsible alcohol service and the knowledge of beverages consumed in a hospitality operation.

Prerequisites: Take CUL 111 with a minimum grade of C

HRM 230. Club & Resort Management. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0

This course introduces specific principles of managing a hospitality operation in a resort or club setting. Topics include operational efficiencies, resort and club marketing, recreational and sport activity management, and retail management. Upon completion, students should be able to demonstrate an understanding of the specialized skills involved in resort and club management.

Prerequisites: Take CUL 111 with a minimum grade of C

HRM 240. Marketing for Hospitality. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0

This course covers planning, organizing, directing, and analyzing the results of marketing programs for the hospitality industry. Emphasis is placed on target marketing, marketing mix, analysis, product and image development, use of current media, sales planning, advertising, public relations, and collateral materials. Upon completion, students should be able to apply the marketing process as it relates to the hospitality industry.

Prerequisites: Take CUL 111 with a minimum grade of C

HRM 245. Human Resource Management-Hospitality. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0

This course introduces a systematic approach to human resource management in the hospitality industry. Topics include training/development, staffing, selection, hiring, recruitment, evaluation, benefit administration, employee relations, labor regulations/laws, discipline, motivation, productivity, shift management, contract employees and organizational culture. Upon completion, students should be able to apply human resource management skills for the hospitality industry.

Prerequisites: Take CUL 111 with a minimum grade of C

HRM 280. Management Problems-Hospitality. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0

This course is designed to introduce students to timely issues within the hospitality industry and is intended to move students into a managerial mindset. Emphasis is placed on problem-solving skills using currently available resources. Upon completion, students should be able to demonstrate knowledge of how hospitality management principles may be applied to real challenges facing industry managers.

Prerequisites: Take HRM 110 Minimum grade C