Debra Frank, Program Director
The Hospitality Management curriculum prepares individuals to seek employment in a
variety of hospitality and recreation businesses. Successful completion of the degree
program will qualify a person to be employed in hotels, restaurants, resorts, and
other businesses that provide lodging, recreation, and/or food service.
Students choosing the Hotel and Restaurant Management Area of Concentration will take courses that are intended to provide them with the skill set to enable them to function as first-line managers. In a partnership with the Culinary Arts program, students will have the opportunity to operate and manage a college-owned restaurant in the Gateway Center building in downtown Cumberland. Program specific courses include a practicum component that will provide valuable hands-on experience in all aspects of restaurant management. In addition, students will complete one of their internships at an area lodging facility to round-out their training. Costs beyond tuition, fees, and books are approximately $100 for uniforms.
The Hospitality Management Curriculum at Allegany College of Maryland has been designated as a Statewide Program by the Maryland Higher Education Commission. Maryland residents from counties other than Allegany County who register in this eligible program will be charged the out-of-county tuition rate. However, these students may be eligible to receive reimbursement for a portion of the cost difference between the in-county and out-of-county tuition rates. Funding availability for this program is based on funding from the State of Maryland and is thus subject to change each semester. Some restrictions apply. More information can be obtained by contacting the Admissions Office.
Hospitality Management students must maintain the scholastic standards of the college and must achieve a grade of "C" or better in each Hospitality Management and Culinary Arts course. Students are expected to be well-groomed in compliance with standards of the industry. This is a career program and is designed to enable students to seek employment at the program's completion. Students planning to transfer should consult with their advisor or the Student Success Center regarding specific program and course transfer issues.
Successful completion of this program qualifies a student to apply for an Associate of Applied Science degree in Hospitality Management - Area of Concentration in Hotel and Restaurant Management.
Required Hospitality Courses
|HRMG-101||Introduction to Hospitality|
|HRMG-110||Food Service Sanitation|
||Dining Room Management
|Catering Operations or
Culinary Techniques I
|HRMG-203||Hospitality Purchasing, Inventory, and Cost Control|
|HRMG-204||Menu Planning and Food Merchandising|
|HRMG-205||Food and Beverage Cost Control|
|HRMG-209||Front Office Management|
|Internship I or
Required General Courses
|BIO-114||Fundamentals of Nutrition|
|BUAD-110||Business Professionalism and Ethics|
|ENG-101||Freshman English I|
Required Elective Courses
Please consult with your advisor or the Advising Center staff for selecting appropriate elective courses for graduation.
Humanities Elective or Social and Behavioral Science Elective - 3 credits
Mathematic Elective - 3 credits
Social and Behavioral Science Elective - 3 credits
HOTEL AND RESTAURANT MANAGEMENT AREA OF CONCENTRATION
TWO-YEAR CAREER PROGRAM
PREPARATION FOR EMPLOYMENT
|FIRST SEMESTER||Credit Hours|
|English 101 (Freshman English I)||3|
|Hospitality Management 101 (Introduction to Hospitality)||3|
|Hospitality Management 110 (Food Service Sanitation)||1|
|Speech 101 (Speech Communication)||3|
|Biological Science 114 (Fundamentals of Nutrition)||3|
|Culinary Arts 216 (Dining Room Management)||3|
|Hospitality Management 165 or Culinary Arts 150 (Catering Operations or Culinary Techniques I)||3|
|Social and Behavioral Science Elective||3|
|Summer Session (following second semester)|
|Hospitality Management 210 (Internship I) or Culinary Arts 250 ( On Site Practicum)||5|
|Business Administration 110 (Business Professionalism and Ethics)||2|
|Hospitality Management 204 (Menu Planning and Food Merchandising)||3|
|Hospitality Management 209 (Front Office Management)||3|
|Hospitality Management 211 (Hospitality Supervision)||3|
|Humanities or Social and Behavioral Science Elective||3|
|Culinary Arts 217 (Beverage Management)||2|
|Hospitality Management 203 (Hospitality Purchasing, Inventory, and Cost Control)||3|
|Hospitality Management 205 (Food and Beverage Cost Control)||3|
|Hospitality Management 218 (Hospitality Marketing)||3|
|Hospitality Management 220 (Internship II)||5|
|Total Credit Hours:||60|
NOTE: All courses specifically identified by course number are graduation requirements for this program.