Debra Swope, Program Director
Gateway Center
301-784-5410
https://www.allegany.edu/school-of-hospitality-culinary/hospitality-mgt.html
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.
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 Advising Center staff 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.
Program graduates are eligible to take the national certification examination to become
a CDM/CFPP (Certified Dietary Manager/Certified Food Protection Professional). Contact
the Certifying Board for Dietary Managers for additional information.
Required Hospitality Courses
| HRMG-101 | Introduction to Hospitality |
| HRMG-110 | Food Service Sanitation |
| CULA-216 |
Dining Room Management |
| CULA-217 |
Beverage Management |
| HRMG-165 or CULA-150 |
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 |
| HRMG-210 or CULA-250 |
Internship I or On-Site Practicum |
| HRMG-211 | Hospitality Supervision |
| HRMG-218 | Hospitality Marketing |
| HRMG-220 | Internship II |
Required General Courses
| BIO-114 | Fundamentals of Nutrition |
| BUAD-110 | Business Professionalism and Ethics |
| ENG-101 | English Composition I |
| SPCH-101 | Speech Communication |
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
HOSPITALITY MANAGEMENT
HOTEL AND RESTAURANT MANAGEMENT AREA OF CONCENTRATION
TWO-YEAR CAREER PROGRAM
PREPARATION FOR EMPLOYMENT
| FIRST SEMESTER | Credit Hours |
|---|---|
| English 101 (English Composition I) | 3 |
| Hospitality Management 101 (Introduction to Hospitality) | 3 |
| Hospitality Management 110 (Food Service Sanitation) | 1 |
| Mathematics Elective | 3 |
| Speech 101 (Speech Communication) | 3 |
| Total: | 13 |
| SECOND SEMESTER | |
| 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 |
| Total: | 12 |
| Summer Session (following second semester) | |
| Hospitality Management 210 (Internship I) or Culinary Arts 250 ( On Site Practicum) | 5 |
| Total: | 5 |
| THIRD SEMESTER | |
| 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 |
| Total: | 14 |
| FOURTH SEMESTER | |
| 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: | 16 |
| Total Credit Hours: | 60 |
NOTE: All courses specifically identified by course number are graduation requirements for this program.
