Hospitality Management: Restaurant Option, Associate in Applied Science

Overview

Features

For students interested in a career in hospitality food and beverage management, Northampton offers students the opportunity to earn an associate degree in applied science in Restaurant Management. Some of the core classes in the program include food preparation techniques, dining room operations, menu planning and cost controls and the fundamentals of beers, wines and spirits, catering and convention services, dining room operations, and strategic leadership. Students will have hands-on working experience at local outstanding restaurants, in the "Hampton Winds" campus restaurant and at college special events.

The Hospitality Management program fosters teamwork, professionalism, and learning through experience. Students will be prepared for a career in the hospitality industry by classroom learning supplemented with field trips, guest speakers and industry certifications. All students will complete a 225 hour management practicum, where they will complete an internship in their area of interest.

Course credit or advanced placement options may exist for students coming from local high schools and vocational schools. Northampton also has agreements with several colleges and universities for students interested in transferring to a four year school upon completion of the program. Program instructors and college advisors can help determine the education and career path that will lead students to a successful future.

Contact the Admissions Office at 610.861.5500 for further information.

Career Potential: Restaurant Operations Supervisor/Manager/Owner, Conference Services/, Banquet Supervisor/Manager, Contract Food service supervisor/manager, food broker/distributor, several other restaurant related entry-level positions.

Accreditation:  The Hospitality Management program is accredited by the Accreditation Commission for Programs in Hospitality Management

NCC students have transferred to: Pennsylvania State University--College Park and Berks campuses, East Stroudsburg University, Keystone College, Temple University, Widener University, York College of Pennsylvania

Outcomes

Graduates of the program will:

• Acquire and correctly use general industry information, technical skills, and certifications for employment in the hospitality industry.
• Listen and effectively communicate in a positive, professional, and ethical manner with customers and colleagues of diverse backgrounds.
• Display a professional image, positive attitude, strong work ethic, and recognize your role in the success of the organization where you are employed.
• Read and accurately interpret standard indicators of the organization's financial health.
• Use appropriate technology for written communication, information gathering, and data analysis to facilitate smooth operation of a hospitality organization.
• Demonstrate leadership and supervisory skills, and an appreciation of diversity to support the organization and its goals.
• Use organization and flexibility, as a team, to complete tasks, make decisions, and problem solve in a timely manner.
• Utilize research and problem-solving techniques to employ "out of the box" critical thinking skills in a variety of hospitality situations.

Courses

First Semester

COLS101	College Success	1 credits
CMTH102	Introduction to Communication	3 credits
ENGL101	English I	3 credits
FOOD140	Fundamentals of Beer, Wine, and Spirits	3 credits
HOSP101	Introduction to the Hospitality Industry	3 credits
HOSP105	Enhancing Guest Service	3 credits
Total Credit Hours:		16

Second Semester

ENGL151R	English II	3 credits
FOOD123	Menu Planning and Food & Beverage Cost Control	3 credits
HOSP111	Food and Beverage Management	3 credits
HOSP130	Convention Services & Catering	3 credits
	Mathematics (QL) or Science (SCI) Elective	3/4 credits
Total Credit Hours:		15-16

Third Semester

FOOD110	Food Preparation	4 credits
HOSP210	Human Resources Management for the Hospitality Industry	3 credits
HOSP215	Hospitality Sales & Marketing	3 credits
PSYC103	Introduction to Psychology	3 credits
	General Education Elective (SIT or SSHB)	3 credits
	Elective	3 credits
Total Credit Hours:		19

Fourth Semester

FOOD250	Dining Room Operations	3 credits
HOSP201	Strategic Leadership in Hospitality	3 credits
HOSP212	Hospitality Financial Reporting	3 credits
HOSP221G	Hospitality Management Practicum	3 credits
	General Education Elective (AH)	3 credits
Total Credit Hours:		16

Total Credit Hours: 65-66

• For the General Education Electives, students must select one course from the list of approved Arts & Humanities (AH) courses and one course from the lists of approved courses in Social Science: Societies and Institutions over Time (SIT); or Social Science: Scientific Study of Human Behavior (SSHB).
• One course should be designated as Diversity and Global Awareness(D).
• Computer competencies are included in various courses in this program. Thus, completion of the program automatically satisfies the computing requirement for the program.