Restaurant Workers

Associate in Applied Science Restaurant Management

Expected Certificate/Degree

Associate in Applied Science

Program Description

The Hospitality Management program provides an opportunity for students to learn the necessary skills to begin or enhance a career in the hospitality industry, the nation's largest retail employer. 

Program Requirements

Please note: A student’s readiness to perform college-level coursework is based on the student's placement test and/or ACT scores. Below 1000-level coursework may be required prior to the student taking courses in the suggested sequences.

This is a typical Program Map; please meet with a Faculty or Program Advisor to discuss the details. 

Consider joining or visiting with a professional, cultural or interest-based Student Club.

Code Course Name Credits
ENGLI 1101 English Composition I 3
Mathematics  Mathematics 3-5
HOSP 1100 Introduction to the Hospitality Industry 3
HOSP 1121 Supervision in the Hospitality Industry 3
CULIN 1120* Sanitation 1

* - course has a prerequisite

Total Credits: 13-15

If you have not done so yet this semester, it is important to make an appointment with a Faculty or Program Advisor to discuss your future academic progress.

Code Course Name Credits
SPEEC 1100 Fundamentals of Speech Communication 3
GEN ED Physical and Life Science (with lab) 3-5
HOSP 2230 Law for the Hospitality Industry 2
CULIN 1101 Introduction to Culinary Arts 3
CULIN 1103 Fast Casual Dining Operations 2

Total Credits: 13-15

Code Course Name Credits
HOSP 1151 Restaurant Services and Sales 2
ELECTIVE Program Elective 6

Total Credits: 8

Code Course Name Credits
GEN ED Social and Behavioral Science 3
HOSP 2130 Hospitality Industry Accounting 3
HOSP 2203 Professional Catering and Banquet Management 3
HOSP 2280 Hospitality Marketing Management 3
CULIN 1102* Regional American Cuisine 3

* - course has a prerequisite

Total Credits: 15

Code Course Name Credits
GEN ED Humanities or Fine Arts 3
HOSP 1152* Advanced Restaurant Service 2
HOSP 2261 Beverage Management Operation 2
HOSP 2275 Hospitality Concept Design 2
CULIN 2152 Food, Beverage and Equipment Purchasing 3
ELECTIVE Program Elective 3

Total Credits: 15

* - course has a prerequisite

For the Restaurant Management degree, some General Education courses are already listed in the program sequence above. The following summarizes the minimum credits required in each of the specified General Education areas: 

  • Communication: 6 credits 
    • Written: (3 credits) English 1101 or 1105 
      (English 1101 in the course sequence above fulfills this requirement)
    • Oral: (3 credits) Speech 1100, 1120 or 1150
      (Speech 1100 in the course sequence above fulfills this requirement)
  • Mathematics: 3 to 5 credits
  • Physical and Life Sciences: 3 to 5 credits At least one course with a laboratory component
    (Biology 1110, Biology 1151 or Chemistry 1211 in program requirements fulfills this requirement)
  • Humanities and Fine Arts: 3 credits
  • Social and Behavioral Sciences: 3 credits
    (Economics 2201 or Economics 2202 1211 in program requirements fulfills this requirement)
  • Global/Multicultural Studies or Contemporary Life Skills: 2 credits 
    • Complete at least 2 credits from the list of courses in the Global/Multicultural Studies or Contemporary Life Skills Category.

Select 12 credits from any non-required course within Culinary Arts or Hospitality and Tourism. The student can choose to include an external internship in the 12 credits. (In addition to the courses listed above.)


  • Engage in critical analysis and creative thinking.
  • Apply the basic principles of analytical thinking and problem solving when examining hospitality management issues.
  • Analyze trends and organizational data and develop business strategies for the hospitality industry.
  • Collect and evaluate information to make sound decisions.
  • Demonstrate the ability to integrate concepts and theories across functional business domains (e.g. Finance, Marketing, Human Resources, Operations, etc.)
  • Demonstrate the knowledge, skills, and attitudes to function effectively in a diverse and global organizational environment.
  • Demonstrate proficiency in the application of selected technology.
  • Synthesize core concepts in the areas of hospitality accounting, finance, human resources, marketing, operations, and quantitative methods.
  • Demonstrate personal and professional standards for ethical decision making and social behavior.
  • Evaluate personal and professional goals and development based on perceived strengths and potential for lifelong learning.
  • Demonstrate the ability to read, listen, and clearly express themselves using written, oral, visual, and quantitative methods to communicate effectively with superiors, coworkers, customers, and members of the community.
  • Demonstrate leadership, teamwork, and interpersonal skills needed for managing diverse and global hospitality operations.


Contact Information

Laura Lerdal, Culinary Market and Lab Coordinator, (630) 942-2359

Anna Gay, Program Support Specialist, (630) 942-2502

Jim Mulyk, Chair, Hospitality, (630) 942-6429

Arts, Communication, and Hospitality Division
McAninch Arts Center (MAC), Room 219, (630) 942-2048