Associate of Science

Hospitality Management

Earn a Degree Earn a Certificate

Program Overview

Hospitality Management

The nation’s dynamic lodging industry generates over $100 billion in yearly sales, employs over 2 million people and creates 100,000 new jobs each year. A wide variety of career opportunities exist in convention, resort, luxury and motor hotels as well as in new lodging concepts such as all-suite hotels, bed-and-breakfast inns and geriatric care facilities. 

NVCC's Hospitality Management degree provides students with a foundation in the foodservice management or hotel management. Students can tailor the program to their interests with a choice of options. Two degree options exist:

Food Service Management Option

Program Overview

Food service is the second largest retail industry in the nation. The demand for qualified personnel is much greater than the supply. Career opportunities abound in restaurants, hotels, resorts, clubs, conference centers, air and cruise lines, schools and colleges, and health care. Because the demand for qualified personnel is much greater than the supply, the daily responsibilities of many food service managers can be as complicated as some of the meals prepared by a fine chef. In addition to the traditional duties of selecting and pricing menu items, using food and other supplies efficiently and achieving quality in food preparation and service, managers are also responsible for a growing number of administrative and human resource tasks. If you're up to the challenge, you'll find an abundance of opportunities in restaurants, hotels, resorts, clubs, conference centers, air and cruise lines, schools and colleges, and health care upon completing one of our programs. Explore our certificate and degree options to see which fit is best for you!

Earn a degree

  • Hospitality Management: Food service Option A.S.
  • Career-oriented students are prepared for beginning positions in food service management. Typical positions for which graduates are qualified include: Dining Room Manager, Line Cook, Health Care Dietary, Personal Chef, or Catering Operations.
  • Students may transfer to Johnson & Wales University which accepts 60 Food service Management credits.

Earn a certificate 

Certificate programs in Culinary Arts and Dietary Supervision are available to students who do not wish to pursue a full two-year course of study.


Hotel Management Option

Program Overview

The nation’s dynamic lodging industry generates over $100 billion in yearly sales, employs over 2 million people and creates 100,000 new jobs each year.  Demand for managerial personnel is projected to increase by up to 20-27 percent by the year 2008. A wide variety of career opportunities exist in convention, resort, luxury and motor hotels as well as in new lodging concepts such as all-suite hotels, bed-and-breakfast inns and geriatric care facilities. A comfortable room, good food, and a helpful staff can make being away from home an enjoyable experience for both vacationing families and business travelers. While most lodging managers work in traditional hotels and motels, some work in other lodging establishments, such as camps, inns, boardinghouses, dude ranches, and recreational resorts. In full-service hotels, lodging managers help their guests have a pleasant stay by providing many of the comforts of home, including cable television, fitness equipment, and voice mail, as well as specialized services such as health spas. For business travelers, lodging managers often schedule available meeting rooms and electronic equipment, including slide projectors and fax machines. Hotels increasingly emphasize specialized training. Job opportunities in hotel management are expected to be best for persons with college degrees in hotel or restaurant management.

Earn a degree

  • Hospitality Management: Hotel Option A.S.
  • Career-oriented students are prepared for beginning positions in hotel management. Typical positions for which graduates are qualified include: front desk manager, banquet manager, health care dietary, tourism, and event planning.


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Quick Facts

Hospitality Management Quick Facts

Thousands of Jobs Available
more

According to the U.S. Bureau of Labor Statistics, the hospitality industry added 59,000 jobs in June 2016, or 20 percent of all new U.S. jobs created that month, for a total of 15.5 million employees in the sector as of June 30. These include positions at hotels, restaurants, museum and attractions.

Second Largest Private Employer in U.S.
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According to the National Restaurant Association, the restaurant industry will remain the nation's second-largest private sector employer with a workforce of 14.7 million.

A Thriving Part of the Local and National Economies
more

The National Restaurant Association reports that restaurant and foodservice jobs in Connecticut in 2017 make up 9% of
the state's employment. The hotel industry is among the 10 largest business sectors in America

Additional Details

An Abundance of Career Opportunities Await our Students

Foodservice is the second largest retail industry in the nation, employing more people in more businesses than any other retail industry. The demand for qualified personnel is much greater than the supply. Career opportunities abound in restaurants, hotels, resorts, clubs, conference centers, air and cruise lines, schools and colleges, and health care.

HospitalityManagmentInfo

Program Requirements

Hospitality Management: Food Service Option A.S.

Competency or
Program Requirement
Course Number and Title Required
Credits
Aesthetic Dimensions/Written Communications Choose any Aesthetic Dimensions/Written Communications listed 3
Continuing Learning and Information Literacy/Ethics CSA*H105 Introduction to Software Applications or CSC*H101 Introduction to Computers1 3
Critical Analysis and Logical Thinking/Written Communication ENG*101 Composition 3
Historical Knowledge BBG*H231 Business Law I 3
Oral Communication COM*H100 Introduction to Communications, COM*H173 Public Speaking, ESL*H157 Oral Communications V 3
Quantitative Reasoning Choose any Quantitative Reasoning listed 2 3
Scientific Knowledge BIO*H111 Introduction to Nutrition3 3
Scientific Reasoning Waived 0
Social Phenomena ECN*H101 Principles of Macroeconomics 3
Written Communication Choose any Written Communication listed 3
Program Requirements ACC*H113 Principles of Financial Accounting 3
HSP*H100 Introduction to Hospitality 3
HSP*H101 Principles of Food Preparation 3
HSP*H135 Service Management 3
HSP*H202 Catering and Events Management 3
HSP*H108 Sanitation and Safety 3
HSP*H102 Food Production and Purchasing 3
HSP*H237 Hospitality Marketing 3
BMG*H202 Principles of Management 3
HSP*H211 Food and Beverage Cost Control 3
Any Business or Hospitality Elective 3

Total Credits: 60

Any given course may only be used to satisfy one of the competency areas even if it is listed under more than one.

1CSC*H101 recommended for students intending to transfer.

2Mat*H167 has prerequisite of MAT*H137, and is recommended for students intending to transfer.

3Transfer students may want to consider taking a four-credit science course with lab.

Note: Course substitutions may be granted with written approval of HSP Program Coordinator or Business Division Director. See course description (HSP) for Wine, Viticulture and Baking courses.

MAT*H137 and courses numbered lower than MAT*H137 will not transfer to Connecticut State Universities as Quantitative Reasoning courses.

Upon successful completion of all program requirements, graduates will be able to:

  1. Identify, organize, plan and allocate resources in foodservice operations such as time, materials and facilities, money, and human resources.
  2. Demonstrate a working knowledge of food preparation theories and techniques, and utilize food production knowledge (quantity and quality standards) to meet production requirements of a foodservice operation within a projected budget.
  3. Effectively work with others as a member of a team, serving clients and customers, and teaching others new skills. Exercise leadership behaviors, negotiate, and work with others from diverse backgrounds.
  4. Obtain nationally recognized professional certification in such areas as food sanitation (as required by State Statute.) Demonstrate appropriate personal hygiene.
  5. Organize and evaluate information from a variety of sources including food preparation and service techniques and costs, food and related purchasing specifications, catered events planning, research data, and computer applications and Internet output. Communicate the results to others using oral, written, graphic or multimedia methods.
  6. Apply concepts of procurement and inventory to purchase, receive, store, issue, and distribute food and related items in a foodservice operation.
  7. Identify current trends in the foodservice industry such as delivery systems and functions, and operate effectively within them. Make suggestions to modify existing systems, to improve products or services, and develop new or alternate systems.
  8. Judge which set of foodservice procedures, tools or machines, including computer applications, will produce the desired results, and apply such technology to task.
  9. Demonstrate behavior and self-management reflective of personal and professional ethical conduct.
  10. Perform basic mathematical computations accurately and appropriately, especially with regard to food and beverage production, purchasing and cost controls.
  11. Identify and apply basic concepts of human nutrition and health in the preparation and service of food.
  12. Describe and apply basic marketing, sales and merchandising methods in hospitality operations.
  13. Demonstrate work readiness through resume preparation, appropriate business dress and behavior, and assertive communication skills.

Hospitality Management: Hotel Management Option A.S.

Competency or
Program Requirement
Course Number and Title Required
Credits
Aesthetic Dimensions/Written Communications Choose any Aesthetic Dimensions/Written Communications listed 3
Continuing Learning and Information Literacy/Ethics CSA*H105 Introduction to Software Applications or CSC*H101 Introduction to Computers 1 3
Critical Analysis and Logical Thinking/Written Communication ENG*101 Composition 3
Historical Knowledge BBG*H231 Business Law I 3
Oral Communication COM*H100 Introduction to Communications or COM*H173 Public Speaking or ESL*H157 Oral Communications V 3
Quantitative Reasoning Choose any Quantitative Reasoning listed 2 3
Scientific Knowledge◊◊ BIO*H111 Introduction to Nutrition or any listed lab science3 3-4
Scientific Reasoning◊◊ Waived 0
Social Phenomena ECN*H101 Principles of Macroeconomics 3
Written Communication Choose any Written Communication listed 3
Program Requirements ACC*H113 Principles of Financial Accounting 3
HSP*H100 Introduction to Hospitality 3
HSP*H101 Principles of Food Preparation 3
HSP*H135 Service Management 3
HSP*H242 Hotel Management 3
HSP*H108 Sanitation and Safety 3
HSP*H241 Principles of Tourism and Travel 3
HSP*H237 Hospitality Marketing 3
BMG*H202 Principles of Management 3
HSP*H211 Food and Beverage Cost Control 3
Hospitality or Business Elective 3

Total Credits: 60-61

Any given course may only be used to satisfy one of the competency areas even if it is listed under more than one.

1 CSC*H101 recommended for students intending to transfer.

2 Mat*H167 has prerequisite of MAT*H137, and is recommended for students intending to transfer.

3 Transfer students may want to consider taking a four-credit science course with lab.

Note:Course substitutions may be granted with written approval of HSP Program Coordinator or Business Division Director. See course description (HSP) for Wine, Viticulture and Baking courses.

MAT*H137 and courses numbered lower than MAT*H137 will not transfer to Connecticut State Universities as Quantitative Reasoning courses. ◊◊ At least one Scientific Knowledge and Understanding OR Scientific Reasoning course must have a lab component.

Upon successful completion of all program requirements, graduates will be able to:

  1. Identify, organize, plan and allocate resources in hotel operations such as time, materials and facilities, money, and human resources.
  2. Process reservations, register the guest, process guest departure, and assist in resolving guest problems.
  3. Describe functional relationships among hotel divisions and departments.
  4. Perform night audit procedures.
  5. Summarize development and operational components of the following industries: airline, surface travel, cruise and steamship, and hotel/motel/resort.
  6. Identify and implement systems and processes for room status/changes, front office posting, telephone/pbx, bank maintenance, cash transactions, and security and guest keys.
  7. Demonstrate a working knowledge of food preparation theories and techniques, and utilize food production knowledge (quantity and quality standards) to meet production requirements of a foodservice operation.
  8. List and describe the steps in planning destination development, and discuss the social, cultural and economic impact of this development upon the local environment.
  9. Identify major geographical areas in terms of tourism generators.
  10. Distinguish between various systems of travel/tourism distribution and intermediary functions.
  11. Effectively work with others as a member of a team, serving clients and customers, and teaching others new skills. Exercise leadership behaviors, negotiate, and work with others from diverse backgrounds.
  12. Obtain nationally recognized professional certification in such areas as front desk procedures, as well as foodservice sanitation, as required by State Statute.
  13. Apply concepts of procurement and inventory to purchase, receive, store, issue, and distribute food, and related items in a foodservice operation.
  14. Identify current trends in the lodging industry such as delivery systems and functions, and operate effectively within them. Make suggestions to modify existing systems, to improve products or services, and develop new or alternate systems.
  15. Judge which set of hotel procedures, tools or machines, including computer applications, will produce the desired results, and apply such technology to task.
  16. Demonstrate behavior and self-management reflective of personal and professional ethical conduct.
  17. Perform basic mathematical computations accurately and appropriately, especially with regard to hotel and guest accounting, night audit, and cost controls.
  18. Describe and apply basic marketing, sales and merchandising methods in hospitality operations.
  19. Demonstrate work readiness through resume preparation, appropriate business dress and behavior, and assertive communication skills.

Certificate in Culinary

Course No. Title Credits
HSP*H100 Introduction to the Hospitality Industry 3
HSP*H101 Principles of Food Preparation 3
HSP*H102 Food Production & Purchasing 3
HSP*H109 Food Safety Certification 1
or
HSP*H108 Sanitation and Safety† 3
HSP*H135 Service Management 3
HSP*H202 Catering & Event Management 3
BIO*H111 Introduction to Nutrition 3
Elective Hospitality Management 3
Chose one baking elective below:
HSP*H103 Principles of Baking I
or 3
HSP*H215 Principles of Baking II
or
HSP*H216 Artisan Bread
Total Credit Hours 25 or 27

† Students interested in the degree program should take HSP*H108

Program Outcomes

Upon successful completion of all program requirements, graduates will be able to:

  1. Identify, organize, plan and allocate resources in foodservice operations such as time, materials and facilities, money, and human resources.
  2. Demonstrate a working knowledge of food preparation theories and techniques, and utilize food production knowledge (quantity and quality standards) to meet production requirements of a foodservice operation within a projected budget.
  3. Effectively work with others as a member of a team, serving clients and customers, teaching others new skills, exercise leadership behaviors, negotiate, and work with others from diverse backgrounds.
  4. Obtain nationally recognized professional certification in such areas as food sanitation (as required by State Statute) and food, beverage, & labor cost controls. Demonstrate appropriate personal hygiene.
  5. Organize and evaluate information from a variety of sources including food preparation and service techniques and costs, food and related purchasing specifications, catered events planning, research data, and computer applications and Internet output. Communicate the results to others using oral, written, graphic or multimedia methods.
  6. Apply concepts of procurement and inventory to purchase, receive, store, issue and distribute food and related items in a foodservice operation.
  7. Identify current trends in foodservice industry delivery systems and functions, and operate effectively within them. Make suggestions to modify existing systems to improve products or services, and develop new or alternate systems.
  8. Judge which set of foodservice procedures, tools or machines, including computer applications, will produce the desired results, and apply such technology to task.
  9. Demonstrate behavior and self-management reflective of personal and professional ethical conduct.
  10. Perform basic mathematical computations accurately and appropriately, especially with regard to food and beverage production, purchasing and cost controls.
  11. Identify and apply basic concepts of human nutrition and health in the preparation and service of food.
  12. Demonstrate work readiness through resume preparation, appropriate business dress and behavior, and assertive communication skills.

Certificate in Dietary Supervision

Course No. Title Credits
HSP*H101 Principles of Food Preparation†† 3
or
HSP*H102 Food Production & Purchasing†††
HSP*H109 Food Safety Certification† 1
BIO*H111 Introduction to Nutrition 3
Total Credit Hours 7

†HSP*H108 - Foodservice Sanitation

(3 credits) may be substituted for HSP*H109.

††Course substitution may be allowed with written approval of the Hospitality Management Program Coordinator.

†††Course substitution may be allowed with written approval of the Hospitality Management Program Coordinator. Prerequisite of HSP*H101 may be waived with approval of the Hospitality Management Program Coordinator.

Program Outcomes

Upon successful completion of all program requirements, graduates will be able to:

  1. Identify agents and vectors of food-borne illness.
  2. Employ proper sanitary procedures in the purchasing, receiving, storing, issuing, preparing, and serving of food products.
  3. Design basic sanitation training for foodservice employees.
  4. Discuss federal, state and local regulations and standards of foodservice sanitation.
  5. Inspect, from a sanitation viewpoint, equipment and facility design.
  6. Qualify for certification in applied foodservice sanitation from the Educational Foundation of the National Restaurant Association.
  7. Define, discuss, and employ basic food preparation theories and techniques.
  8. Recognize and use a variety of kitchen tools, equipment, and raw food products.
  9. Plan, organize, prepare, and evaluate finished food items from the raw state.
  10. Memorize, interpret, and evaluate written recipes; mathematically expand and reduce these recipes; be able to pre-cost the recipes; understand computer applications regarding these calculations.
  11. Define, discuss, and employ beginning kitchen management theories and techniques. Plan, organize and communicate (through written papers) information gained through journal research.
  12. Define, discuss, and explain the importance of nutrition to health status.
  13. Define and apply the components of nutrition to various age groups.
  14. Apply acquired nutrition knowledge to daily living experiences.
  15. Identify their personal nutritional status through use of computer nutrition program used in conjunction with written daily food diary.

Related non-credit workforce training courses:

Food and Alcohol Safety

Event and Wedding Planner

Certificate Programs

Certificate Programs

Foodservice is the second largest retail industry in the nation, employing more people in more businesses than any other retail industry. The demand for qualified personnel is much greater than the supply. Career opportunities abound in restaurants, hotels, resorts, clubs, conference centers, air and cruise lines, schools and colleges, and health care.

For two years in a row, the Foodservice Management Program was honored with the National Restaurant Association’s >Award of Excellence as the top program in Connecticut and third runner-up in the nation. The program also received the V.I.P. Award from Connecticut’s Department of Education and the Governor's Connecticut Tourism Award. 

The program's wine and viticulture component continues to gain national notoriety. 

The general objective of the Foodservice Management program is to prepare students for employment or self-employment in entry to mid-level supervisory and management careers in any of several types of foodservice operations and related positions in production, planning, sales and marketing. In addition, successful completion of the program provides graduates with the opportunity to transfer to bachelor of science degree programs in Hospitality Management/Administration in top universities.

The nation’s dynamic lodging industry generates over $100 billion in yearly sales, employs over 2 million people and creates 100,000 new jobs each year. A wide variety of career opportunities exist in convention, resort, luxury and motor hotels as well as in new lodging concepts such as all-suite hotels, bed-and-breakfast inns and geriatric care facilities.

Graduates pursue management careers in rooms division, front office, food and beverage, conference services, banquets, marketing and sales, financial control, recreation, security, housekeeping and concierge among others.

The program was recently honored with the Governor's Connecticut Tourism Award in Hospitality Education Training.

The general objective of the Hotel Management program is to prepare students for employment or self-employment in entry to midlevel supervisory and management careers, in any of several types of lodging operations and related positions in operations, planning, tourism, sales and marketing. In addition, successful completion of the program provides graduates with the opportunity to transfer to bachelor of science degree programs in Hospitality Management/Administration in top universities.

Hospitality Management - Related Programs

Student Success


Where does this take me?

WomanStudentTransferCropped

Academic & Transfer

Students in NVCC's Hospitality Management Food service Management program can continue their education at Johnson & Wales University who accepts 60 Food service Management credits.

Career Paths


Foodservice

Foodservice is the second largest retail industry in the nation, employing more people in more businesses than any other retail industry. The demand for qualified personnel is much greater than the supply. Career opportunities abound in restaurants, hotels, resorts, clubs, conference centers, air and cruise lines, schools and colleges, and health care.

  • Dining Room Manager
  • Line Cook
  • Health Care Dietary
  • Personal Chef
  • Catering Operations

Hotel Management

As an industry that is among the 10 largest business sectors in the U.S. and with 5,000,000 guests staying at hotels daily, the hotel industry adds thousands of jobs each year. Typical career paths in this industry include:

  • Front Desk Manager
  • Banquet Manager
  • Tourism
  • Healthcare dietary
  • Event Planning

HospitalityManagementCareerPath

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