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Associate of Applied Science in Hotel and Restaurant Management
Degree Overview
With the accelerated degree options at Stratford University, you can complete your Associates in 60 weeks!
The mission of the AAS Degree in Hotel and Restaurant Management is to provide students with a foundation in hotel and event management skills to prepare them for career advancement. Students who successfully complete specific courses in this program receive certificates from the American Hotel & Motel Association (AHMA) and may qualify to be a Certified Hospitality Supervisor (CHS).
Program Requirements and Online Options
Students can complete the program through classroom instruction, online instruction, or a combination of both.
Credits Required
Number of Classes
Core Component
58.5
13
Electives
9
2
Arts and Sciences
22.5
5
Total Required for Graduation
90
20
Core Courses
Elective Pool
Arts and Sciences
Principles of Accounting I - BUS112
Credits: 4.5Prerequisites: None
This course is an introduction to the basics of accounting procedures. Topics include, accounting techniques and cycles, billings, balance sheets, and financial statements.
Sales and Marketing - BUS120
Credits: 4.5Prerequisites: None
This course introduces the student to effective methods for marketing products and services. Direct mail, print time and other advertising techniques are discussed. Problem solving relative to customer relations is addressed. Consumer profiled, organizational personalities, and demographics are presented as components of market research and analysis.
Business Communications - BUS220
Credits: 4.5Prerequisites: None
This course prepares the student for communication in the workplace. The student will prepare memorandums, letters, proposals, presentations, newsletters, and flyers. Discussions will focus on information exchange in and outside of the organization. Students presentations will be critiqued on message intended and message received.
Computer Office Applications - CIS110
Credits: 4.5Prerequisites: None
In this course, students learn how to generate word, spreadsheet, database, and presentation documents using the Microsoft Office Professional suite of products. Topics include: editing methods, document merging, templates, document preparation, file naming and storage conventions, backup methods, macros, desktop publishing, object linking and embedding (OLE), and Visual Basic application extensions.
Analysis of the Hospitality Industry - HOS105
Credits: 4.5Prerequisites: None
This course lays the groundwork for a basic understanding of the lodging and food service industry by tracing the industry's growth and development - both nationally and internationally, by reviewing the organization of hotel and food and beverage operations, and by focusing on industry opportunities and future trends.
Food and Beverage Management - HOS110
Credits: 4.5Prerequisites: HOS105
This course provides a basis for understanding the various challenges and responsibilities involved in managing a food and beverage operation. Levels of management, commercial food service operations and nutritional concerns will be discussed.
Front Office Procedures - HOS120
Credits: 4.5Prerequisites: None
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management.
Housekeeping Management - HOS125
Credits: 4.5Prerequisites: None
This course offers the student an overview of the relationship between the hotel and restaurant industries. Emphasis is placed on terminology, modern management techniques, planning organizational functions, staffing, decision making, and problem solving.
Special Events Planning - HOS230
Credits: 4.5Prerequisites: None
This course defines the scope of the meeting and event planning arena. It focuses on all aspects of design, development and execution of an event. Topics include site selection, marketing, registration, contract negotiation and food and beverage planning.
Hospitality Resort Tourism - HOS250
Credits: 4.5Prerequisites: None
The hospitality industry is made up of a variety of lodging properties. This course will introduce the variety of management techniques that entail operating hotels that also have facilities such as golf courses, skiing, water sports, spas and more. The traditional hotel property is being joined by these multi-faceted operations
and in this course the student will learn the fundamentals regarding these types of properties and their specific issues.
Customer Service - HOS255
Credits: 4.5Prerequisites: None
This course is designed to explain the principles of customer service as they apply specifically to the hospitality industry. Demonstrating how supervisors deal with demands handed down from higher management levels, guests, and employees they supervise.
Hospitality Supervision - HOS270
Credits: 4.5Prerequisites: HOS220 or BUS112
This course is designed to explain the principles of supervision as they apply specifically to the hospitality industry to help supervisors deal with demands handed down from higher management levels, guests, and government agencies; as well as, demands from employees they supervise. It is also designed to meet the immediate, as well as, long-term goals of hospitality supervisors.
Hotel and Restaurant Externship I - HOS271
Credits: 4.5Prerequisites: Approval from the Program Advisor or Dean
The student will gain hands-on experience in the daily operation of a hospitality property. The student will rotate through the various workstations of the property and acquire the skills for those positions.
Principles of Accounting II - BUS122
Credits: 4.5Prerequisites: BUS112
This course expands the students knowledge of preparing balance sheets and financial statements. The student will prepare general ledger entries, prepare payroll, and discuss budget control.
Dining Room Service - CUL215
Credits: 4.5Prerequisites: CUL142, CUL152, CUL162
This course develops the skills of the future dining room server and creates a common language between the dining room and the kitchen for future chefs. Through theoretical and practical application of table service, students will gain an appreciation of the elements of the front of the house.
Purchasing and Receiving - CUL240
Credits: 4.5Prerequisites: CUL110, CUL114 or CUL120
This course examines the basic aspects of procurement within the foodservice industry. Topics include ordering, menu forecasting, and delivery schedules. The course also introduces receiving, proper storage and handling techniques, and inspections of deliveries and invoices. Students will learn basics of electronic purchasing, inventory controls, FIFO, security, legal and ethical aspects of procurement and resources available in the industry.
Catering - CUL241
Credits: 4.5Prerequisites: None
This course introduces the skills needed to manage both on-premise and off-premise catering operations. Subject matter includes marketing and sales, recipe costing, menu development, kitchen and dining room layouts, staff requirements and cooking and serving skills particular to catered events.
Event Management - HOS245
Credits: 4.5Prerequisites: None
This course encompasses all phases of the specialized training needed in Event Management including design, financing, budgeting, leadership, and integrated marketing. It provides the critical background needed to improve your effectiveness and profitability as an Event Manager.
Hotel and Restaurant Externship II - HOS272
Credits: 4.5Prerequisites: Approval from the Program Advisor or Dean
The student will gain hands-on experience in the daily operation of a hospitality property. The student will rotate through the various workstations of the property and acquire the skills for those positions.
Hotel and Restaurant Externship III - HOS273
Credits: 4.5Prerequisites: Approval from the Program Advisor or Dean
The student will gain hands-on experience in the daily operation of a hospitality property. The student ill rotate through the various workstations of the property and acquire the skills for those positions.
Current Topics in Hotel and Event Management I - HOS291
Credits: 4.5Prerequisites: Approval from the Program Director
This course offer comprehensive discussion of current topics in the Hotel and Event Management field. The exact topic will be announced in the current term schedule.
Current Topics in Hotel and Event Management II - HOS292
Credits: 4.5Prerequisites: Approval from the Program Director
This course offer comprehensive discussion of current topics in the Hotel and Event Management field. The exact topic will be announced in the current term schedule.
College Composition - ENG111
Credits: 4.5Prerequisites: None
This course focuses on reviewing grammar, sentence structure, punctuation skills, and style points required for effective written communication. Students use a standard handbook and apply proofreading skills to all types of written communications. The student is guided in learning writing as a process: understanding audience and purpose, exploring ideas and information, composing, revising, and editing.
Current Topics in English - ENG290
Credits: 4.5Prerequisites: None.
This course concentrates on current issues in English including, but not limited to, introductory topics in understanding and creating various genres of English communication such as narrative prose, technical communication, poetry, and cinematic forms.
Oral Communications - ENG310
Credits: 4.5Prerequisites: None
This course presents the principles and functions of spoken communications. The student learns how to prepare to deliver various types of oral presentations. Emphasis is on planning and on how to orient content to a particular audience. Students present short talks and plan and present longer, more formal speeches on assigned topics and/or on topics of choice.
Advanced Composition and Research - ENG320
Credits: 4.5Prerequisites: ENG111 or equivalent
This course emphasizes advanced writing and research including understanding the documentation process, presenting material in academic form, and academic research techniques. Materials may Include MLA and APA styles effective use of internet research tools, critical reading processes, and research writing techniques.
Special Topics in English - ENG490
Credits: 4.5Prerequisites: ENG111 or equivalent.
This course concentrates on special topics in English. Topics may include, but are not limited to, advanced topics such as English philology and etymology, as well as advanced topics in rhetoric and critical interpretation of texts.
Principles of Ethics - HUM110
Credits: 4.5Prerequisites: None
This course focuses on the application of ethics to personal and professional life. Positive and negative sides of behavior and how this affects self-image and self-respect will be discussed.
Spanish I - HUM210
Credits: 4.5Prerequisites: None
This course uses vocabulary and structure through a series of activities designed for realistic communication which allow students to achieve both written and spoken Spanish language skills. Through reading, dialogue, and associated study, students develop an understanding of the language and cultural distinctions of Spanish speakers worldwide.
Fundamentals of Mathematics - MAT110
Credits: 4.5Prerequisites: None
This course provides an introduction to the basic techniques of mathematics and applies them to problem solving in different areas of business and industry. This course does not count towards the Bachelor's program.
College Algebra - MAT210
Credits: 4.5Prerequisites: None
This course explores a series of algebraic concepts including rational expressions, radicals and exponents, quadratic equations, systems of equations, and applications.
Current Topics in Mathematics - MAT290
Credits: 4.5Prerequisites: None
This course concentrates on current issues in mathematics. Topics may include, but are not limited to, set theory, algebraic concepts, geometry, and probability.
Statistics - MAT310
Credits: 4.5Prerequisites: None
This course presents material essential in an increasing number of professional fields by providing a new type of competence, quantitative literacy. Topics include descriptive statistics; collecting and interpreting data; inferential statistics; probability; consumer mathematics; management mathematics; and growth and scaling.
Calculus - MAT410
Credits: 4.5Prerequisites: MAT210 or equivalent
This course focuses on techniques of differential and integral calculus likely encountered in professional activities and real-world situations. Students will gain a sound, intuitive understanding of the basic concepts of calculus through a problem-solving approach. Topics include functions, graphs, and limits; differentiation; derivatives; exponential and logarithmic functions; integration; and variables.
Special Topics in Mathematics - MAT490
Credits: 4.5Prerequisites: Permission of the Instructor
This course concentrates on special topics in mathematics. Topics may include, but are not limited to, mathematical history and philosophy, Euclidian and non-Euclidian geometries, linear algebra, polar coordinates, vectors, partial derivatives, line integrals, and multiple integrals, as well as applications for these topics.
Social Psychology - PSY110
Credits: 4.5Prerequisites: None
This course provides an application of the Psychological principles to the development of a stable social framework within business and personal environments.
Current Topics in Psychology - PSY290
Credits: 4.5Prerequisites: None.
This course concentrates on current issues in psychology. Topics may include, but are not limited to, introductory topics in learning, memory, motivation, emotion, states of consciousness, psychological assessment, mental health, psychology of personality, and creativity.
Organizational Behavior - PSY310
Credits: 4.5Prerequisites:
Human Growth & Development - PSY320
Credits: 4.5Prerequisites: None
This course emphasizes the psychological, cognitive, emotional, and social development of the human organism. Materials include those related to the various stages of the life span, and the developmental Influence of social class, the family, the school, and the group. A focus is placed on the abilities, needs, problems, and concerns of humans to change throughout life, and how people are shaped by their experiences throughout their development.
Critical Thinking and Reasoning - PSY340
Credits: 4.5Prerequisites: None
This course is designed to help students develop thinking skills and make good judgments. Participants are exposed to both logical and illogical thinking processes as a means to develop their skills in reasoning, analysis and the use of logical arguments. Various kinds of arguments are presented and analyzed, and logical fallacies are explored with the goal of reaching sound conclusions. Deductive and inductive reasoning are examined as are the criteria for sound reasoning and common reasoning mistakes people make. Students debate issues from different sides with both logical and illogical arguments.
Special Topics in Psychology - PSY490
Credits: 4.5Prerequisites: PSY110 or equivalent.
This course concentrates on special topics in psychology. Topics may include, but are not limited to, advanced topics in deviant behavior, psychological testing and assessment, religious behavior, neurophysiology, and psychology and the law.
General Science - SCI110
Credits: 4.5Prerequisites: None
This course examines scientific concepts and principles in an integrated manner to provide an overview of the sciences. Topics include physics, astronomy, chemistry, earth science, and biology as a means to address areas such as growing global population, limited resources and the fragile environment.
Microbiology - SCI250
Credits: 4.5Prerequisites: None
This course examines the structure, nutrition, growth, genetics, classification, and ecology of bacteria, viruses, fungi, and protozoa. Attention will be given to methods of microbial control, and the human immune response to microbes. Students will also learn the fundamentals of microscopy, laboratory safety, scientific method and techniques of experimentation. Laboratory component required
Current Topics in Science - SCI290
Credits: 4.5Prerequisites: None.
This course concentrates on current issues in science. Topics may include, but are not limited to, introductory topics in meteorology, geology, ecology, evolutionary biology, and the space sciences.
Introduction to Biochemistry - SCI360
Credits: 4.5Prerequisites: SCI110
This course examines the basic structures and functions of carbohydrates, lipids, nucleotides and proteins and their role in human metabolism. Vitamins, co-enzymes, and minerals are examined and pathways for xenobiotic metabolism are discussed.
Impact of Science and Technology - SCI410
Credits: 4.5Prerequisites: None
This course is an introduction to the basic concepts of science and future thinking. The content demonstrates how scientific and technological advances have significantly impacted all aspects of contemporary life.
Special Topics in Science - SCI490
Credits: 4.5Prerequisites: None
This course concentrates on special topics in science. Topics may include, but are not limited to, advanced topics in interdisciplinary topics such as the history of science and technology, cross-cultural studies of science, cosmology, biotechnology, the use of science and technology to enhance human abilities and quality of life, and techniques for assessment and remediation of science and technology hazards.
