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Hospitality Management

Associate of Applied Science

 

Specializations:

Food Service Management

Hospitality Entrepreneurship

Lodging Operations

 

Purpose: The Hospitality Management program provides a specialized business education and is intended to lead to management employment in the hospitality industry.

 

Occupational Objectives: The Food Service Management Specialization prepares graduates to contribute leadership at manager and director levels in hotels, resorts, restaurants, catering operations, non-commercial food service operations and a variety of retail businesses. The Hospitality Entrepreneurship Specialization prepares graduates to own and operate their own hospitality enterprise. The curriculum includes several approved electives which enable students to tailor the curriculum to their own particular venture orientations. The Lodging Operations Specialization prepares graduates to provide leadership in a variety of management positions in hotels and resorts.  Students who graduate with the Lodging  Operations Specialization are eligible to simultaneously receive the Hospitality Management Diploma from the Educational Institute of the American Hotel & Lodging Association. The program head should be contacted for further details concerning dual awards.

 

Admission Requirements: General college curricular admission

 

Program Notes: In addition to general college curricular admission, students must demonstrate college level proficiency in reading and writing.  Proficiency may be demonstrated as follows:

  1. Submission of official college transcripts that record completion of a college level composition course, or

  2. Submission of SAT or ACT scores, taken within the past five years, at the following levels:

  • ACT Verbal 19

  • SAT Verbal 480 (taken on or after April 1, 1995)

  • SAT Critical Reading 480 (taken on or after March 1, 2005), or

  1. Successful completion of the COMPASS English placement test for ENG 111, with a satisfactory score on the reading test.  Students with deficiencies in reading or writing may require developmental studies to be commenced during their first semester of enrollment and completed sequentially every subsequent semester until all developmental requirements are satisfied.

Faculty provide advising to enhance student success. All students wishing to enroll in Hospitality Management must attend an advising session. Once enrolled, students must meet with their advisor every semester to review their scheduling strategy and status toward graduation. Information about advising and enrolling in classes is available at the following link:  http://www.reynolds.edu/hospitality/Advising.htm.

Students who earn a final grade lower than "C" in any HRI course must obtain permission from their advisor to continue the major in Hospitality Management. Students will normally be required to repeat courses in their major when grades lower than "C" are earned.

 

The competency-based nature of the curriculum allows students with previous educational studies or training experience to be evaluated for advanced standing. Students who believe they are eligible for such consideration are required to meet with their advisor to discuss eligibility for evaluation and possible advanced standing.

 

The purpose of the Associate of Applied Science (AAS) degree curriculum is to prepare students for immediate employment upon graduation.  Four-year college and university transfer opportunities for Associate of Applied Science degrees, if existing, are usually very specific in nature.  Students may, however, substitute some courses in the AAS degree curriculum with courses that generally transfer to senior institutions.  Students should consult their advisor at the earliest possible date for further guidance and are advised to get assurances in writing in advance from the institution to which they wish to transfer.

Second Degree or Certificate: The college may grant credit for all completed applicable courses which are requirements of the additional degree, diploma, certificate, or career studies certificate. However, the awards must differ from one another by at least 25% of the credits.

 

Computer Competency Requirement: Students in this program will meet the college’s computer competency requirement by successfully completing HRI 159.

 

Curriculum Sequence: The courses listed below are required for degree completion, but do not reflect a prescribed sequence.  Recommended sequences can be viewed at http://www.jsr.vccs.edu/hospitality/hospitalitysequence.htm

 

CURRICULUM

COURSE

TITLE

LEC.

HRS.

LAB.

HRS.

CRS.

CRE.

SDV 1001

College Success Skills

1

0

1

ENG 111

College Composition I

3

0

3

HRI 154

Principles of Hospitality Management

3

0

3

MTH 120

Introduction to Mathematics

3

0

3

___ ___2

Humanities/Fine Arts Elective

3

0

3

TOTAL

13

0

13

___ ___2

Social/Behavioral Science Elective

3

0

3

ENG 112

College Composition II

3

0

3

HLT 100

First Aid and Cardiopulmonary Resuscitation

3

0

3

HRI 140

Fundamentals of Quality for the Hospitality Industry

3

0

3

HRI 255

Human Resources Management and Training for Hospitality and Tourism

3

0

3

TOTAL

15

0

 15

 

Lodging Operations Specialization

CURRICULUM

COURSE

TITLE

LEC.

 HRS.

LAB.

HRS.

CRS.

 CRE.

HRI 159

Introduction to Hospitality Industry Computer Systems

3

2

4

HRI 290

Coordinated Internship

0

15

3

___ ___3,4

Approved Elective

3

0

3

TOTAL

6

17

10

ACC 115

Applied Accounting

3

0

3

HRI 160

Executive Housekeeping

3

0

3

HRI 235

Marketing of Hospitality Services

3

0

3

HRI 265

Hotel Front Office Operations

3

0

3

___ ___3,4

Approved Elective

3

0

3

TOTAL

15

0

15

HRI 134

Food and Beverage Service Management

3

0

3

HRI 257

Catering Management

3

0

3

HRI 275

Hospitality Law

3

0

3

HRI 298

Seminar and Project in Hospitality Management

3

0

3

TOTAL

12

0

12

HRI 270

Strategic Lodging Management

3

0

3

TOTAL

3

0

3

Total Minimum Credits for AAS Degree in Hospitality Management, Lodging Operations Specialization

68

 

Hospitality Entrepreneurship Specialization

CURRICULUM

COURSE

TITLE

LEC.

HRS.

LAB.

HRS.

CRS.

CRE.

HRI 159

Introduction to Hospitality Industry Computer Systems

3

2

4

HRI 290

Coordinated Internship

0

15

3

___ ___3,4

Approved Elective

3

0

3

TOTAL

6

17

10

ACC 115

Applied Accounting

3

0

3

HRI 241

Supervision in the Hospitality Industry

3

0

3

HRI 150

Introduction to Hospitality Ownership

3

0

3

HRI 235

Marketing of Hospitality Services

3

0

3

___ ___3,4

Approved Elective

3

0

3

TOTAL

15

0

15

HRI 134

Food and Beverage Service Management

3

0

3

HRI 257

Catering Management

3

0

3

HRI 275

Hospitality Law

3

0

3

HRI 298

Seminar and Project in Hospitality Management

3

0

3

___ ___3,4

Approved Elective

3

0

3

TOTAL

15

0

15

Total Minimum Credits for AAS Degree in Hospitality Management

Hospitality Entrepreneurship Specialization

68

 

Food Service Management Specialization

CURRICULUM

COURSE

TITLE

LEC.

HRS.

LAB.

HRS.

CRS.

CRE.

ACC 115

Applied Accounting

3

0

3

HRI 159

Introduction to Hospitality Industry Computer Systems

3

2

4

HRI 290

Coordinated Internship

0

15

3

TOTAL

6

17

10

HRI 119

Applied Nutrition for Food Service

3

0

3

HRI 158

Sanitation and Safety

3

0

3

HRI 224

Recipe and Menu Management

3

0

3

HRI 251

Food and Beverage Cost Control I

3

0

3

HRI 275

Hospitality Law

3

0

3

TOTAL

15

0

15

HRI 134

Food and Beverage Service Management

3

0

3

HRI 241

Supervision in the Hospitality Industry

3

0

3

HRI 235

Marketing of Hospitality Services

3

0

3

HRI 257

Catering Management

3

0

3

HRI 298

Seminar and Project in Hospitality Management

3

0

3

TOTAL

15

0

15

Total Minimum Credits for AAS degree in Hospitality Management, Food Service Management Specialization

68

1SDV must be taken in the student’s first semester.

2A list of approved general education electives (humanities/fine arts, social/behavioral sciences, mathematics, science, and personal wellness) is provided in the General Education section of the catalog under Curriculum Planning and Design.

3A list of courses that will satisfy this requirement is available at www.reynolds.edu/hospitality/electives.htm or from the school office.

4Students enrolled in HRI classes involving food laboratory usage will be allowed in laboratories only when wearing approved uniforms. Students enrolled in HRI 106, 145, 206, 207, 218, 219, 220, and  299 will be allowed in laboratories only when possessing approved tool kits. Specifications may be obtained at  http://www.reynolds.edu/hospitality/uniformsnew.htm or from program faculty.

03.02.12

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