Hospitality and Tourism Management Associate in Science

For the Fall Term 2020, we are offering online and remote courses.  Remote courses show a day and time, and will meet virtually via live video. A limited number of labs, math, nursing, public safety programs, performing arts, automotive, HVAC, plumbing, and some language courses will resume on campus and are notated in the course schedule. For more information, view class types

Take the lead in the one of the world’s largest and most diverse industries with an Associate in Science degree in Hospitality Management from Seminole State.

Conveniently located in Central Florida, a premier travel destination and home to some of the world’s best-known attractions, Seminole State is the perfect place to prepare for a leadership role in the hospitality industry. And because we’re so close, our program emphasizes real-world experience through internships and networking opportunities that will give you a direct connection to the industry.

Related Programs

Getting Started: Fall 2020 12W Session

Aug. 17:   Financial Aid

Sept. 9:   Application

Sept. 14:   Classes Begin

Other Important Dates »

Why Seminole State?

  • Affordable tuition: Earn a state university education at about half the cost.
  • Small class sizes: With classes of 30 or less, you don’t have to learn in an auditorium.
  • Online degree option: Most courses for our A.S. degrees are offered in person and online, so you can study when and where you want. 
  • Seamless transitionMost A.S. graduates earn credits that can be applied to a bachelor's degree at Seminole State or at the University of Central Florida through DirectConnect™ to UCF.*
  • Job Placement: According to state data, most Seminole State A.S. programs have placement rates above 90 percent.

*A.S. students who are planning to transfer to bachelor's degree programs should meet with a counselor, advisor or specialist to make sure the required courses are taken and the entry requirements are met.

Additional Information

Hospitality and Tourism Management Associate in Science
Type: AS
Major Code : HOSPMGT-AS
CIP: 1252090101
Educational Pathway: HOSPMGT-AS

Program Description

With Seminole State College's close proximity to many top-rated destinations throughout Central Florida, the College provides the perfect opportunity for students to earn an Associate in Science (A.S.) degree in Hospitality and Tourism Management. The degree program prepares students for a career in leadership within the hospitality industry. Through internship experiences and course selections from a defined list of electives and core courses, students can focus their studies on one of two specializations: Hotel Management or Restaurant Management. Students will learn many aspects of the industry, including finance, customer service theory, human resources, marketing and communication.

Hotel Management Specialization:  The curriculum within the Hotel Management specialization provides students with the knowledge and skills required to enter the workforce. Students will be exposed to "real world" scenarios as they apply to hotel operations. The courses will introduce students to strategies used in hospitality revenue management, planning and organizing events, as well as information technology specific to hotel accounting, finance, marketing and management.

Restaurant Management Specialization:  The Restaurant Management specialization features curriculum that will address menu development, beverage and dining service styles and procedures. Students will also be exposed to safety and sanitation, basic food handling and preparation, human resource management and sales and relationships with other departments and vendors.

Available Courses
Required Courses
27
This course is designed to provide an overview of the business environment. The business disciplines discussed include management, international business, marketing, finance, economics, accounting and business law. This course provides useful information for business majors and any others involved in owning or operating businesses. This course is also recommended for students expecting to take ACG 2021 Principles of Financial Accounting.
This course introduces the elements of the hospitality industry.
This course analyzes the important topics of customer service and consumer trends influencing hospitality services, developing and maintaining a service culture, managing service encounters, the importance of market research, building and maintaining customer relationships, providing customer service through the servicescape and the impact of technology on customer service. Students will also evaluate the characteristics of professionalism and distinguish their responsibilities as professionals.
This course focuses on the different roles of employees from beginning leaders, newly-promoted supervisors or anyone planning a career in the hospitality field. The content considers the viewpoint of all levels associated to create an informed picture of management and supervision in the hospitality industry.
This course defines the roles of the human resource department in the hospitality industry. It examines human resources functions, including job descriptions and specifications, recruitment and hiring, orientation and training programs, compensation and benefits, labor relations and managing human resources in a global environment.
This course covers the operational study of the decision-making process involved in the budgeting of the hospitality industry. Emphasis is placed on budgeting, pricing decisions, cost-volume-profit analysis and capital budgeting.
In this course, students develop an actual marketing campaign for business within the hospitality industry. Emphasis is placed on (a) analysis of market, competition and product, (b) planning a financial budget and (c) developing short-term and long-range strategies to achieve desired profit through effective advertising, sales and public relations plans.
This course is work-based experience that provides students with supervised career exploration activities and/or practical experiences. Seminars may be a component of this course and regular contact with the assigned advisor is required. Students may earn cooperative education credits based on completion of the required work experience and satisfactory completion of assignments including, but not limited to seminars and a project. This course may be repeated at the discretion of the Career Development Center.
This course develops effective oral and written business communication skills to create successful human relations. Communication skills are taught in the four language areas: listening, reading, writing and speaking. Studies include grammar, proofreading, editing and business communication composition.
Elective Courses
18

Choose one of the following Specializations:

  • Restaurant Management
  • Hotel Management

Restaurant Management Specialization

18

Required Electives for the Restaurant Management Specialization

6
Credits
Basic principles and practice of food and beverage preparation, service and menu development are covered in this course. Students will complete the National Restaurant Association Food Safety Certification for Managers.
This course covers the basic principles of restaurant management with topics that include menu development, dining service styles and procedures, beverage service styles and procedures, service equipment and supplies, facility layout, décor, cleaning and maintenance, casual/theme restaurants, banquets and catered events.

Choose 12 credits from the following courses:

12
Credits
This course covers planning and management activities involved in sourcing, procurement, logistics, sustainability, commodities markets and social responsibility related to food products and services.
This course reviews menu engineering, analysis, evaluation and scheduling of the economic, technical, aesthetic and merchandising factors involved in the systematic planning, programming and design cycle for restaurants. Actual restaurant projects will serve as the basis for discussion and student project work.
Throughout this course, students will examine special events and catering operations, menu planning and pricing, food procurement, safety and sanitation, human resource management, sales and relationships with other departments and outside vendors. Emphasis throughout the course will be placed on logistical operations and different market segments.
Throughout this course, students will develop an understanding of the history of restaurant franchising in the United States. Students will also examine legal contracts, financing and brand management.
This course is work-based experience that provides students with supervised career exploration activities and/or practical experiences. Seminars may be a component of this course and regular contact with the assigned advisor is required. Students may earn cooperative education credits based on completion of the required work experience and satisfactory completion of assignments including, but not limited to seminars and a project. This course may be repeated at the discretion of the Career Development Center.
This course is work-based experience that provides students with supervised career exploration activities and/or practical experiences. Seminars may be a component of this course and regular contact with the assigned advisor is required. Students may earn cooperative education credits based on completion
This course will serve to deepen the student's knowledge on subjects addressed with the hospitality industry. Exploration and observation on special topics may include discussion related to lodging, restaurants, tourism and food management.
This course is designed to promote cultural competence and an appreciation for diversity through visiting other countries and interacting with their citizens and hospitality professionals. Students will examine the role and challenges of hospitality professionals within other cultures. Students will also have the opportunity to collaborate with members of a hospitality team.

Hotel Management Specialization

18

Required Electives for the Hotel Management Specialization

6
Credits
This course guides students through all the necessary skills to direct activities and solve the complex problems in order to properly manage the front office of a hotel. The course also acquaints students with the operation of all the departments as they apply to their primary responsibility of selling rooms and serving guests.
This course covers current computer applications in the hospitality industry, including information technology specific to hotel accounting, finance, marketing and management.

Choose 12 credits from the following courses:

12
Credits
This is an introductory course in computer applications that focuses on the effective use of word processing, spreadsheet, database and presentation software programs. Students will gain a fundamental knowledge of Microsoft Office 365 and learn skills that have practical applications in real world business situations. This course utilizes lectures and hands-on computer exercises. Lab fee required.
Basic principles and practice of food and beverage preparation, service and menu development are covered in this course. Students will complete the National Restaurant Association Food Safety Certification for Managers.
This course is designed to provide students with an introduction to strategies used in hospitality revenue management. The following topics will be introduced: capacity management, duration control, demand and revenue forecasting, discounting, overbooking practices, displacement analysis, rate management and sales mix analysis.
This course is designed to prepare students for entry-level employment in events planning and/or meeting management. The content includes the principles and practices of sound public relations, planning and organizing events, meetings, conferences, or conventions and prepares students for employment opportunities with trade and professional associations, consulting firms, non-profit organizations and corporations.
This course is work-based experience that provides students with supervised career exploration activities and/or practical experiences. Seminars may be a component of this course and regular contact with the assigned advisor is required. Students may earn cooperative education credits based on completion of the required work experience and satisfactory completion of assignments including, but not limited to seminars and a project. This course may be repeated at the discretion of the Career Development Center.
This course is work-based experience that provides students with supervised career exploration activities and/or practical experiences. Seminars may be a component of this course and regular contact with the assigned advisor is required. Students may earn cooperative education credits based on completion
This course will serve to deepen the student's knowledge on subjects addressed with the hospitality industry. Exploration and observation on special topics may include discussion related to lodging, restaurants, tourism and food management.
This course is designed to promote cultural competence and an appreciation for diversity through visiting other countries and interacting with their citizens and hospitality professionals. Students will examine the role and challenges of hospitality professionals within other cultures. Students will also have the opportunity to collaborate with members of a hospitality team.
This is an introductory course in marketing, emphasizing the four elements of the Marketing Mix: Product, Price, Place and Promotion. The course focuses on the marketing concept, role of strategic planning and development of marketing strategies. In addition, the concepts of market segmentation, demographics and selection of a target market will be studied. Importance of market research, consumer and industrial buying habits and the differences between consumer and industrial goods are also explored. Concepts behind product development and product acceptance are reviewed in the context of pricing and promotional techniques throughout the product life cycle. Importance of branding is evaluated. The concept of an integrated marketing campaign is explored within the context of the promotional mix - advertising, direct selling, sales promotion and public relations. Online marketing is explored utilizing the Internet.
General Education Courses
15
This is a course in the process of expository writing. Students will read essays and compose papers that are unified, organized, logically developed and supported, clearly stated and well-focused. Research techniques are introduced and incorporated into at least one composition. This course partially satisfies the writing requirement of S.B.E. 6A-10.030. Students must pass the core assignments with a grade of "C" or higher. This class satisfies the General Education State Core Communications requirement for A.A. degree seeking students.
The purpose of this course is to improve the basic skills of speaking and listening. Class exercises emphasize preparing and delivering public speeches, speaking with clarity and variety and listening with literal and critical comprehension. The course addresses communication in the personal, career and global spheres.

Humanities General Education course

3
Credits

Mathematics or Science General Education course

3
Credits

Social Science General Education course

3
Credits
Total Credits:
60

Textbook information will be available online for each term's courses 45 days prior to the first day of classes for the term.

Each course offered by Seminole State is listed alphabetically and organized by the course prefix, catalog number and description. The courses in this catalog are identified by prefixes and numbers that were assigned by Florida's Statewide Course Numbering System, a system used by all public postsecondary institutions in Florida and 32 non-public institutions. Seminole State controls the description, credit and content of its own courses.

Your tuition shouldn’t go against your intuition.

Your pursuit of higher education is admirable. So why struggle with high tuition in the process? Here we make life’s next steps affordable. Whether you’re seeking a university transfer (A.A.) degree, a four-year bachelor’s, an Associate in Science degree or even earning a technical certificate, you’ll find reasonable tuition and great value. And to us, that’s scholarly.

In fact, a full-time college education at Seminole State is more than $10,000 less each year than most state universities.

Go For Less.


Tuition and Fee Comparison*

 Seminole StateUFFSUUCF
Tuition and Fees$3,131$6,380$6,538$6,379
Room and Board-0-$10,590$11,088$10,300
Books and Supplies$1,000$890$1,000$1,200
Total$4,131$17,860$18,626$17,879

For more information on Seminole State's tuition and fees, please see the 2020-21 fee schedule.

* Tuition costs are based on Fall 2020 and Spring 2021 terms, with 15 credit hours per term for in-state students. Dorm fees, meal plans and book expenses are estimates based on information provided on each university's website. Lab fees and other fees that may be assessed at the time of registration may be viewed in the College fee schedule. As Seminole State is a commuter college with no residence halls on its campuses, costs for room and board are not calculated.

Profession

Hospitality professionals are passionate about delivering exceptional guest experiences. They are service-oriented, business minded, high-energy and productivity-driven to ensure the operations throughout their establishment run smoothly for the guest.

Career Opportunities

A career in hotel and restaurant management can be a rewarding career choice. There are many opportunities for graduates within this field:

  • Hotel Management
  • Front Office Reception
  • Restaurant Management
  • Food and Beverage Management
  • Catering and Event Management

For career information related to this program, please visit O*Net Online.

Job Outlook

According to the Department of Economic Opportunity, employment in this field is expected to grow by 16 percent through 2026.

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