ASU Mid-South | West Memphis, Arkansas

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Hospitality Management

HMGT 1003 Introduction to Hospitality and Tourism Management
3 credits                Semester: F/S                       3 Lecture Hrs./week
This introductory course acquaints the student with the field of hospitality and tourism industry with focus on basic management theories and principles as they apply to hospitality and tourism: basic structure, organization, and management of industry components and the services/ products they deliver.

HMGT 1013 Applications of Food Service Management
3 credits                Semester: F                           3 Lecture Hrs./week
This course is restricted to high school students enrolled in the ASU Mid-South Technical Center. Prerequisite: None. This course provides an overview of the field but concentrates on the different facets of the foodservice including a brief history of the development of hospitality and professional foodservice; various types and styles of foodservice operations; the new brigade system; employment opportunities in foodservice; professional development and certifications; and the benefits of professional networking and introduction to management issues including human resources, customer service, operations, marketing, and planning.

HMGT 1033 Hotel, Lodging and Housekeeping Management
3 credits                Semester: S                           3 Lecture Hrs./week
This course examines both the operation of a rooms department of a typical full-service or selective-service facility and the theoretical applications of all revenue center operations including yield management and other vital hotel functions, with emphasis on the control function of management.

HMGT 1043 Professionalism in Hospitality
3 credits                Semester: S                           3 Lecture Hrs./week
Prerequisites: ENGL 1113, English Composition I and ENGL 2303, Oral Communication or permission of the Lead Faculty.
This course teaches the “soft skills” necessary for success in the culturally diverse hospitality management environment with an emphasis on dress, proper etiquette, body language, the art of nonverbal communication, and business conversation. Networking and job search techniques are examined, and students explore the dynamics, meaning, and value of becoming a well-rounded person.

HMGT 1123 Hospitality Information Systems
3 credits                Semester: F                           3 Lecture Hrs./week
Prerequisite: COMP1113 Computer Fundamentals or permission of the Lead Faculty.
This course will introduce students to hospitality information systems, including property and restaurant management systems, meeting management, club management, and communication networks.

HMGT 1143 Food Service Management
3 credits                Semester: F/S                       3 Lecture Hrs./week
Foodservice systems will be explored through examining the component parts of a typical foodservice operation which include management and organization, procurement, production, distribution, service, maintenance, and sanitation. The course will also explore modern trends in foodservice/ restaurant management. All students will be required to take and pass the National Restaurant Association ServSafe Food Protection Manager Certification exam which is a prerequisite for HMGT 2064 Principles of Food Prep. A testing fee is required.

HMGT 1213 Accounting Systems in Hospitality Industry
3 credits                Semester: F                           3 Lecture Hrs./week
Prerequisite: BUSN 1423 Principles of Accounting I.
This course covers financial record keeping and reporting systems in the hospitality industry, with emphasis on payroll, purchasing, financial analysis and expense management.

HMGT 1413 Gaming and Casino Management
3 credits                Semester: TBA                      3 Lecture Hrs./week
This course provides a survey of the gaming industry, wagering and casino operation, security, social consequences, local regulatory issues, management and marketing.

HMGT 1513 Nutrition and Menu Planning
3 credits                Semester: F                           3 Lecture Hrs./week
This course is an introduction to basic nutrition principles and guidelines for the food service industry. Students will research current issues in nutrition from both a global and cultural perspective, and apply principles through menu development and meal planning. All students will be required to take the National Restaurant Association ManageFirst: Nutrition exam. A testing fee is required.

HMGT 2003 Service Industry Structure and Leadership
3 credits                Semester: S                           3 Lecture Hrs./week
Successful leadership as channeled through an organizational structure is a very critical concept in the service industries where the customer is usually present at the point of production of the product. This course will review both the content of organizational structure and leadership as well as the process of utilizing them to successfully direct an organization to its objectives.

HMGT 2023 Food and Beverage Cost Controls
3 credits                Semester: S                           3 Lecture Hrs./week
Prerequisite: MATH 1104 Applied Technical Math, MATH 1113 College Algebra, or permission of the Lead Faculty.
This course emphasizes the theories and techniques that are commonly used in the restaurant industry for controlling food and beverage costs. It emphasizes how controllers, and managers can use these approaches to successfully measure and control food and beverage output. All students will be required to take the National Restaurant Association Controlling Foodservice Costs certification exam. A testing fee is required.

HMGT 2041 Hospitality Internship
1 credit                  Semester: S
Prerequisite: HMGT 1043 Professionalism in Hospitality and permission of the Lead Faculty.
Students will engage in employment in hospitality setting for a minimum of 320 clock hours in an instructor-approved learning situation and participate in a number of career preparation activities.

HMGT 2043 Hospitality Human Resource Management
3 credits                Semester: TBA                      3 Lecture Hrs./week
Students study human resource management specific to the hospitality industry: selection, placement, training, compensation, motivation, appraisal, labor relations and regulatory issues. All students will be required to take the NRAEF Hospitality Human Resources certification exam. A testing fee is required.

HMGT 2064 Principles of Food Prep
4 credits                Semester: S                           4 Lecture /Lab. Hrs./week
Prerequisite: HMGT 1143 Food Service Management and NRAEF ServSafe Certification or permission of the Lead Faculty.
This course presents the study of the various foods, production principles, cooking methods, food storage and equipment utilized in food preparation and includes both lab and classroom learning opportunities. The classroom component provides the theoretical basis of food types and production processes that will then be demonstrated and experimented with in the lab environment. Requires the purchase of professional uniform and some supplies. A lab fee is required.

HMGT 2123 Kitchen Operations Management
3 credits                Semester: TBA                      3 Lec/Lab. Hrs./week
Prerequisite: HMGT 2064 Principles of Food Prep or permission of the Lead Faculty.
Students study food preparation techniques based on menu and recipe requirements, including ingredient quality and yield factors. Emphasis is given to aesthetic plate and buffet presentations in a laboratory setting. A lab fee is required.

HMGT 2133 Hospitality Sales and Marketing
3 credits                Semester: TBA                      3 Lecture Hrs./week
This course focuses on the application of marketing principles and techniques to the hospitality and travel industries. Students will examine how the marketing concepts of product, place, price and promotion can be effectively utilized in the hospitality industry.

HMGT 2153 Restaurant Layout & Design
3 credits                Semester: TBA                      3 Lecture Hrs./week
Prerequisite: HMGT 2064 Principles of Food Prep or permission of the Lead Faculty.
Location and arrangement of equipment for efficient utilization of space and development of workflow patterns to meet operational requirements. Work optimization, human interactions and styles of service and room configurations for front of the house. All students will be required to take the NRAEF Hospitality and Restaurant Management certification exam. A testing fee is required.

HMGT 2173 Entertainment & Venue Management
3 credits                Semester: TBA                      3 Lecture Hrs./week
Students study major management functions: planning, organizing, implementing and controlling activities associated with sports and entertainment events including college and professional sports, concerts, local entertainment events and world events, such as the Olympics.

HMGT 2203 Beverage Management
3 credits                Semester: F/S                       3 Lecture Hrs./week
This course presents the manager’s role and responsibility in developing and operating a facility serving alcoholic beverages. All students will be required to take the NRAEF ServSafe Alcohol certification exam. A testing fee is required.

HMGT 2233 Principles of Tourism
3 credits                Semester: TBA                      3 Lecture Hrs./week
This course provides an overview of the history and implications of travel and tourism as an economic, political and cultural force, and the effect of tourism development on the quality of life of the host society.

HMGT 2253 Issues and Trends in Hospitality and Tourism
3 credits                Semester: TBA                      3 Lecture Hrs./week
Prerequisite: ENGL 1123 English Composition II and ENGL 2303 Oral Communications or permission of the Lead Faculty.
Students explore current trends and issues in the hospitality and tourism environment. Topics covered include hospitality and tourism in a global recession; travel trends including adventure travel, e-commerce and virtual tourism; and eco-friendly trends including “green hotels” and the “slow food movement.” Strategic management and preparedness for issues like terrorism and natural disasters will also be discussed with an emphasis on practical business applications.

HMGT 2273 Legal Issues in Hospitality and Tourism
3 credits                Semester: TBA                      3 Lecture Hrs./week
Prerequisite: ENGL 1123 English Composition II and ENGL 2303 Oral Communications or permission of the Lead Faculty.
This course examines the common and statutory law of the hospitality and tourism industry in the United States. Included are discussions of the duties and responsibilities of hospitality and tourism businesses to guests, including duties to maintain property, receive travelers and assume various liabilities for guests’ property. The legal environment and issues of the hotel, restaurant and travel industry will be discussed and analyzed.

Business

BUSN 1423 Principles of Accounting I
3 credits                Semester: F           3 Lecture Hrs./week
Prerequisite: DMTH 1424 Foundations of Algebra with a grade of “C” or better or equivalent placement test scores. This course covers basic accounting and financial reporting for merchandising and service-oriented business organizations. Primary emphasis is placed on accounting principles applicable to measuring assets, liabilities, equity, and income.

Certificate of Proficiency in Food Service Management
12 Credit Hours

As a graduate of ASU Mid-South’s Food Service Management Certificate of Proficiency Program, you will be provided with the technical skills and theories required to pursue diverse careers as line cook, assistant cook, crew leader and food preparation professional in the hospitality and tourism industry including hotels, restaurants, lodging, cruise ships, convention centers, and institutions. Included in the program is a Nutrition and Menu Planning course.

A minimum of grade ‘C’ or better is required for HMGT 1143 Food Service Management. Students may earn one or more industry certifications in ServSafe Manager Food Protection, Controlling Foodservice Costs, and ManageFirst Nutrition.

The college is a member of the National Restaurant Association.

Certificate of Proficiency in Hospitality Management
18 Credit Hours

ASU Mid-South’s Hospitality Management Certificate of Proficiency Program provides you with basic skills, practices, and principles required for diverse supervisory and management positions in the hospitality and tourism industry including hotels, lodging, housekeeping, gaming and casino management, convention centers, theme parks, and food services.

A minimum of grade ‘C’ is required for HMGT 1003 Introduction to Hospitality and Tourism Management. Students may earn industry certifications as a Certified Guest Service Professional from the American Hotel and Lodging Educational Institute and ServSafe Food Protection Manager from the National Restaurant Association.

The college is a member of the Arkansas Hospitality Association, National Restaurant Association, and the American Hotel and Lodging Association.

Technical Certificate in Hospitality Management
32-33 Credit Hours

The Food Service Management Technical Certificate Program is designed to provide career-oriented students with the requisite technical skills and theories relevant to a range of supervisory and management level careers in the food service, hotel, and lodging industry. As a graduate of the program, students will be provided with the skills and principles required to launch exciting and rewarding careers in an upward trending service-driven industry.

A minimum of grade ‘C’ or better is required for HMGT 1143 Food Service Management which serves as a pre-requisite for HMGT2064 Principles of Food Preparation. The program includes a technical core of Food Service Management, Food and Beverage Cost Controls, Hospitality Human Resources Management, Principles of Food Preparation, Beverage Management, and Restaurant Layout and Design, leading to industry certifications in ServSafe Food Protection Manager, Hospitality Human Resources Management and Supervision, Controlling Foodservice Costs, Hospitality and Restaurant Management, and ServSafe Alcohol.

The college is a member of the National Restaurant Association.

Associate of Applied Science in Hospitality Management
61-62 Credit Hours

The following outline of requirements should be used as a planning worksheet. Students should check course descriptions and prerequisites in planning their courses of study. Not all electives are offered every semester; please consult with Hospitality Management Lead Faculty to make a plan of study Recommended Course Sequence.

The following course sequence assumes that students are unconditionally enrolled at the time of entry and ensures that students will satisfy the college’s core academic and technical requirements within the specified time frame. Students needing developmental course work should refer to the guidelines for Conditional Enrollment.

Note: All students must complete ENGL 1113 English Composition I; either MATH 1104 Applied Technical Math or MATH 1113 College Algebra; COMP 1113 Computer Fundamentals, and HMGT 1003 Introduction to Hospitality and Tourism Management within the first 30 hours of college-level enrollment

Associate of Science in Hospitality Management
61 Credit Hours

The following list is not the official course list for this program. It is intended to give students an idea of what coursework will be required. Students should note that all courses are not offered every semester. Those who do not complete all required courses in a semester will have to wait for the next scheduled offering of the missed courses.
 
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