Hotel, Restaurant, and Tourism Management (A.S.)

Program: A.S.
Department of Consumer and Family Sciences
College of Health and Human Services

Neff Hall 330 ~ 260-481-6562 ~ www.ipfw.edu/cfs

The student learning outcomes for the degree are as follows:

Demonstrate theoretical and practical knowledge of food service operations.
Demonstrate theoretical and practical knowledge of lodging operations.
Comprehend the basic concepts and economics of the tourism industry.
Apply and integrate foundation knowledge of the food service, lodging, and tourism industry to real-life situations.
Display personal and professional integrity.
Promote the hospitality profession through partnerships with the community and affiliations with professional organizations.
Demonstrate a commitment to the understanding and respect of multiple cultures and perspectives.
Demonstrate ability to think critically and solve problems related to the food service, lodging, and tourism industry.
Exhibit effective communication skills necessary for a career at the supervisory level in the hospitality industry.
Be prepared for employment at the supervisory level within restaurant and institutional food service, hotel operations, or tourism services.

This program helps you prepare for the responsibilities of supervising tourism businesses and operations of facilities that provide food service and lodging for large numbers of people. All courses required for this option apply to the Bachelor of Science in hospitality management at IPFW. To earn the A.S., you must satisfy the requirements of IPFW (see Part 8), earn a grade of C or better in each required ENG, HTM and FNN course, and complete the following requirements:

IPFW General Education Requirements Credits: 18

COM 114 - Fundamentals of Speech Communication Cr. 3.
ENG W131 - Elementary Composition I Cr. 3.
ENG W232 - Introduction to Business Writing Cr. 3.
MA 153 - Algebra and Trigonometry I Cr. 3.
PSY 120 - Elementary Psychology Cr. 3.
SOC S161 - Principles of Sociology Cr. 3.

Business, Economics, and OLS Credits: 12

BUS A201 - Principles of Financial Accounting Cr. 3.
ECON E200 - Fundamentals of Economics Cr. 3.
OLS 252 - Human Relations in Organizations Cr. 3.
OLS 376 - Human Resources Issues Cr. 3.

HTM Core Credits: 35

FNN 203 - Foods Selection and Preparation Cr. 3.
FNN 303 - Essentials of Nutrition Cr. 3.
HTM 100 - Introduction to the Hospitality and Tourism Industry Cr. 1-3.
3 Cr. Hr. required
HTM 181 - Lodging Management Cr. 3.
HTM 191 - Sanitation and Health in Foodservice, Lodging, and Tourism Cr. 3.
HTM 212 - Organization and Management in the Hospitality and Tourism Industry Cr. 3.
HTM 291 - Quantity Food Production and Service Cr. 3.
3 Cr. Hr. required
HTM 291L - Quantity Food Production and Service Labs Cr. 2.
HTM 301 - Hospitality and Tourism Industry Practicum Cr. 1.
HTM 311 - Procurement Management for Foodservice Cr. 3.
HTM 341 - Cost Controls in Foodservice and Lodging Cr. 3.
HTM 371 - Introduction to Tourism Cr. 3.
HTM 491 - Beverage Management Cr. 2.

General Elective Courses Credits: 3

Total Credits: 68

Special Academic Regulation For Students In Hotel, Restaurant, And Tourism Management

Correspondence and independent-study courses in the major are not accepted for credit in this program.

The academic-renewal option (see Part 8) is available.