Program Information
A.S. Degree - Code 2012 - Catalog 2017/2018
Costa Magoulas, Dean, 386-506-3578, Costa.Magoulas@daytonastate.edu
Lisa Allen, Program Advisor, 386-506-3946, Lisa.Allen@daytonastate.edu
Program Mission, Description, and Outcomes
Mission:
The Hospitality Management Program at Daytona State College is committed to providing a quality education incorporating both theory and practice in order to prepare professionally responsible and capable individuals who will demonstrate value to employers within the hospitality industry. Additionally, our mission is to provide the hospitality industry with leaders who will make meaningful contributions to both the industry and their communities.
Description:
This program provides a solid foundation in hospitality management skills including travel and tourism, food preparation, property management, hotel/motel basics, and service management.
Graduates of this program are eligible to enroll in Daytona State's Bachelor of Applied Science in Supervision and Management Program. Call our admissions office, (386) 506-3059, or visit DaytonaState.edu/admissions.html for additional information.
Outcomes:
Graduates of the program will be able to:
- Discuss the various components of a successful lodging operation.
- Formulate and analyze hospitality industry marketing strategies including targeting, positioning and consumer behaviors.
- Discuss the specialized needs of marketing within the hospitality industry.
- Describe leadership styles applicable to the hospitality industry.
- Explain how effective communication skills are important to success as a hospitality supervisor and describe personal characteristics that affect communication skills.
- Differentiate between problem solving and decision making, and apply decision making skills and techniques to solving problems.
- Describe the organizational structure of small, medium, and large operations within the hospitality industry, including, but not limited to hotels and restaurants.
Note: This program is eligible for federal financial aid and state bright futures.
Approximate Additional Costs
Lab Fees charged per Food Production Course for Food Costs: $150
Uniforms: $150
Professional Cutlery: $270
Careers
Manager in Hotel/Lodging Industry, Resorts, Spas, Corporate, Country Clubs, Restaurants and Food Service Industry.
Note: Need help preparing for your job search? Login to Daytona State's Career Services Online (CSO) to create your personal career account, or email your Daytona State College Career Advisor.
General Education Courses
General Education Core - 15 Credits
Communication - (6 credits)
| ENC1101 | Introduction to Composition | 3 |
| SPC2608 | Oral Communications/Research/Presentation Skills | 3 |
Mathematics or Natural Sciences (3 Credits)
Choose One Course
| BSC1005 | Survey of Biological Sciences (For Non-Science Majors) | 3 |
| MGF2106 | Survey in Mathematics | 3 |
| MGF2107 | Mathematics for Liberal Arts | 3 |
| MAC1105 | College Algebra | 3 |
MAC1105: Students seeking to transfer to Bachelor's program are recommended to complete MAC1105 to satisfy their Mathematics core requirement.
Social Sciences (3 credits)
Choose One Course
Humanities (3 credits)
Choose One Course
Note: Prior to enrollment in college-level English or math courses, some students may be advised to complete college preparatory/developmental course work. See an Academic Advisor to determine developmental course requirements.
Program Specific Courses
| FOS1201 | Sanitation and Safety | 3 |
| FSS1202C | Food Production I and Lab | 3 |
| FSS1222C | Food Production II and Lab | 3 |
| FSS1270 | Introduction to Craft Beer and Wine | 3 |
| FSS2284C | Catering and Buffet Management and Lab | 3 |
| HFT1000 | Introduction to Hospitality Industry | 3 |
| HFT1410 | Lodging Operations I | 3 |
| HFT1940C | Hospitality Practicum I (Basic) and Lab | 3 |
| HFT1941C | Hospitality Practicum II (Intermediate) and Lab | 3 |
| HFT2276 | Resorts: Management and Operations | 3 |
| HFT2282 | Hospitality Supervision | 3 |
| HFT2454 | Hospitality Purchasing and Controls | 3 |
| HFT2500 | Hospitality Marketing | 3 |
| HFT2750 | Event Industry | 3 |
| HFT2780 | Introduction to Casino Operations | 3 |
Sample Program of Study
Year 1
1st Semester
| ENC1101 | Introduction to Composition | 3 |
| Natural Sciences or Mathematics Core | 3 |
| FOS1201 | Sanitation and Safety | 3 |
| HFT1000 | Introduction to Hospitality Industry | 3 |
Natural Sciences or Mathematics: Students seeking to transfer to Bachelor's program are recommended to complete MAC 1105 to satisfy their Mathematics core requirement.
2nd Semester
| SPC2608 | Oral Communications/Research/Presentation Skills | 3 |
| FSS1202C | Food Production I and Lab | 3 |
| FSS1222C | Food Production II and Lab | 3 |
| FSS1270 | Introduction to Craft Beer and Wine | 3 |
| HFT1940C | Hospitality Practicum I (Basic) and Lab | 3 |
Summer Semester
| HFT1941C | Hospitality Practicum II (Intermediate) and Lab | 3 |
| HFT2282 | Hospitality Supervision | 3 |
Year 2
1st Semester
| Humanities Core | 3 |
| FSS2284C | Catering and Buffet Management and Lab | 3 |
| HFT1410 | Lodging Operations I | 3 |
| HFT2276 | Resorts: Management and Operations | 3 |
| HFT2454 | Hospitality Purchasing and Controls | 3 |
| HFT2750 | Event Industry | 3 |
2nd Semester
| HFT2500 | Hospitality Marketing | 3 |
| HFT2780 | Introduction to Casino Operations | 3 |
| Social Sciences Core | 3 |
Total Credit Hours: 60