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, food service, beverage service, catering, front office, reservations, and housekeeping. Opportunities are also available in product services, technical support, and sales.
For specific information about potential positions and wages in hospitality management employment, visit the Central Piedmont Career Coach website.
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 an admissions application to Central Piedmont.
- Submit an official high school diploma, as well as college transcripts, to Admissions, Records & Registration.
- Take placement tests in English, reading, and mathematics.
- Complete all needed developmental studies courses prior to beginning CUL, HRM, and BPA prefix courses.
- Make an appointment for a consultation with an academic advisor.
- Make an appointment for a consultation with 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 Education and Training Division. For more information, call 704.330.6669.
| General Education Requirements | ||
| ENG 111 | Writing and Inquiry | 3.0 |
| Select 3 credits of the following: | 3.0 | |
| Writing and Research in the Disciplines | ||
| Literature-Based Research | ||
| Professional Research & Reporting | ||
| Introduction to Communication | ||
| Public Speaking | ||
| Select 3 credits of the following: | 3.0 | |
| Algebra/Trigonometry I | ||
| Quantitative Literacy | ||
| Statistical Methods I | ||
| Precalculus Algebra | ||
| Calculus I | ||
| Select 3 credits of the following: | 3.0 | |
| Art Appreciation | ||
| Art History Survey I | ||
| Art History Survey II | ||
| Theatre Appreciation | ||
| Cultural Studies | ||
| Myth in Human Culture | ||
| Music Appreciation | ||
| Introduction to Jazz | ||
| Philosophical Issues | ||
| Introduction to Ethics | ||
| World Religions | ||
| Select 3 credits of the following: | 3.0 | |
| Principles of Microeconomics | ||
| Principles of Macroeconomics | ||
| World Civilizations I | ||
| World Civilizations II | ||
| American History I | ||
| American History II | ||
| American Government | ||
| General Psychology | ||
| Introduction to Sociology | ||
| Major Requirements | ||
| ACA 122 | College Transfer Success | 1.0 |
| HRM 110 | Introduction to Hospitality and Tourism | 3.0 |
| HRM 120 | Front Office Procedures | 3.0 |
| HRM 125 | Etiquette for Hospitality | 1.0 |
| HRM 140 | Legal Issues-Hospitality | 3.0 |
| HRM 150 | Training for Hospitality | 3.0 |
| HRM 210 | Meetings and Event Planning | 3.0 |
| HRM 220 | Cost Control-Food and Beverage | 3.0 |
| HRM 225 | Beverage Management | 3.0 |
| HRM 230 | Club & Resort Management | 3.0 |
| HRM 240 | Marketing for Hospitality | 3.0 |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| HRM 280 | Management Problems-Hospitality | 3.0 |
| CUL 110 | Sanitation and Safety | 2.0 |
| CUL 111 | Success in Hospitality Studies | 1.0 |
| CUL 135 | Food and Beverage Service | 2.0 |
| CUL 135A | Food and Beverage Service Lab | 1.0 |
| CUL 273 | Career Development | 1.0 |
| ACC 120 | Principles of Financial Accounting | 4.0 |
| or ACC 115 | College Accounting | |
| WBL 112 | Work-Based Learning I | 2.0 |
| CIS 110 | Introduction to Computers | 3.0 |
| Total Credits | 66 | |
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 an admissions application to Central Piedmont.
- Submit an official high school diploma as well as college transcripts to the Admission, Records & Registration.
- Take placement tests in English, reading, and mathematics.
- Complete all needed developmental studies courses prior to beginning CUL, HRM and BPA prefix courses.
- Make an appointment for a consultation with an academic advisor.
- Make an appointment for a consultation with 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 Education and Training 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, 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 111 | Writing and Inquiry | 3.0 |
| Select 3 credits of the following: | 3.0 | |
| Algebra/Trigonometry I | ||
| Quantitative Literacy | ||
| Statistical Methods I | ||
| Precalculus Algebra | ||
| Calculus I | ||
| Select 3 credits of the following: | 3.0 | |
| Introduction to Communication | ||
| Public Speaking | ||
| Major Requirements | ||
| CUL 110 | Sanitation and Safety | 2.0 |
| HRM 110 | Introduction to Hospitality and Tourism | 3.0 |
| HRM 140 | Legal Issues-Hospitality | 3.0 |
| HRM 240 | Marketing for Hospitality | 3.0 |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| HRM 280 | Management Problems-Hospitality | 3.0 |
| HRM 120 | Front Office Procedures | 3.0 |
| WBL 112 | Work-Based Learning I | 2.0 |
| HRM 210 | Meetings and Event Planning | 3.0 |
| HRM 230 | Club & Resort Management | 3.0 |
| CIS 110 | Introduction to Computers | 3.0 |
| HRM 150 | Training for Hospitality | 3.0 |
| CUL 111 | Success in Hospitality Studies | 1.0 |
| CUL 273 | Career Development | 1.0 |
| Total Credits | 45 | |
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 and 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 111 | Writing and Inquiry | 3.0 |
| Select 3 credits of the following: | 3.0 | |
| Algebra/Trigonometry I | ||
| Quantitative Literacy | ||
| Statistical Methods I | ||
| Precalculus Algebra | ||
| Calculus I | ||
| Select 3 credits of the following: | 3.0 | |
| Introduction to Communication | ||
| Public Speaking | ||
| Major Requirements | ||
| CUL 110 | Sanitation and Safety | 2.0 |
| HRM 110 | Introduction to Hospitality and Tourism | 3.0 |
| HRM 140 | Legal Issues-Hospitality | 3.0 |
| HRM 220 | Cost Control-Food and Beverage | 3.0 |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| HRM 280 | Management Problems-Hospitality | 3.0 |
| HRM 225 | Beverage Management | 3.0 |
| WBL 112 | Work-Based Learning I | 2.0 |
| CIS 110 | Introduction to Computers | 3.0 |
| CUL 135 | Food and Beverage Service | 2.0 |
| CUL 135A | Food and Beverage Service Lab | 1.0 |
| HRM 150 | Training for Hospitality | 3.0 |
| CUL 111 | Success in Hospitality Studies | 1.0 |
| Total Credits | 41 | |
Hospitality Management Certificates (C25110)
- Restaurant Management Certificate I (C25110-C1)
- Hotel Management Certificate I (C25110-C2)
- Management Skills Certificate (C25110-C3)
- Sales and Events Certificate (C25110-C4)
- Hospitality Leadership (C25110-C6)
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 an admissions application to Central Piedmont.
- Submit an official high school diploma as well as college transcripts to Admissions, Records & Registration.
- Take placement tests in English, reading, and mathematics.
- Complete all needed developmental studies courses prior to beginning CUL, HRM, and BPA prefix courses.
- Make an appointment for consultation with an academic advisor.
- Make an appointment for consultation with 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 Education and Training 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 110 | Sanitation and Safety | 2.0 |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| HRM 225 | Beverage Management | 3.0 |
| CUL 135 | Food and Beverage Service | 2.0 |
| CUL 135A | Food and Beverage Service Lab | 1.0 |
| HRM 150 | Training for Hospitality | 3.0 |
| CUL 111 | Success in Hospitality Studies | 1.0 |
| Total Credits | 15 | |
Hotel Management Certificate I (C25110-C2)
This curriculum trains students to acquire the skills needed for entry-level hotel supervisory positions.
| Major Requirements | ||
| HRM 110 | Introduction to Hospitality and Tourism | 3.0 |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| HRM 120 | Front Office Procedures | 3.0 |
| HRM 150 | Training for Hospitality | 3.0 |
| HRM 230 | Club & Resort Management | 3.0 |
| CUL 111 | Success in Hospitality Studies | 1.0 |
| Total Credits | 16 | |
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 140 | Legal Issues-Hospitality | 3.0 |
| HRM 240 | Marketing for Hospitality | 3.0 |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| HRM 225 | Beverage Management | 3.0 |
| HRM 150 | Training for Hospitality | 3.0 |
| CUL 111 | Success in Hospitality Studies | 1.0 |
| CUL 110 | Sanitation and Safety | 2.0 |
| Total Credits | 18 | |
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 110 | Sanitation and Safety | 2.0 |
| HRM 240 | Marketing for Hospitality | 3.0 |
| HRM 210 | Meetings and Event Planning | 3.0 |
| CUL 135 | Food and Beverage Service | 2.0 |
| CUL 135A | Food and Beverage Service Lab | 1.0 |
| HRM 230 | Club & Resort Management | 3.0 |
| CUL 111 | Success in Hospitality Studies | 1.0 |
| Total Credits | 15 | |
Hospitality Leadership Certificate (C25110-C6)
| Major Requirements | ||
| HRM 110 | Introduction to Hospitality and Tourism | 3.0 |
| HRM 150 | Training for Hospitality | 3.0 |
| HRM 240 | Marketing for Hospitality | 3.0 |
| HRM 245 | Human Resource Management-Hospitality | 3.0 |
| ACC 115 | College Accounting | 4.0 |
| Total Credits | 16 | |
The following is the suggested plan for when to take each course to complete the Associate in Applied Science degree, based on the program requirements of the 2022-2023 catalog. This is only a recommendation — you may take courses in another order upon consultation with your advisor. This plan is based on you starting with college-level math and English courses, starting your program in the fall, and attending full-time. You can also follow this sequence if you attend part-time. Speak with an advisor about the plan and any questions. This program might also offer diplomas or certificates; visit the catalog or contact the program for details.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
HRM 275. Leadership-Hospitality. 3.0 Credits. Class-3.0. Clinical-0.0. Lab-0.0. Work-0.0
This course introduces leadership traits, styles, and the roles and responsibilities of successful hospitality leaders while developing the student?s personal leadership skills. Topics include formal and informal hospitality leadership; defining effective and ineffective leadership behavior; and leadership organizational change and planning within the hospitality industry. Upon completion, students will be able to apply appropriate leadership actions in real-world situations ranging from local to global hospitality environments.
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.