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Associate of Applied Science in Hotel and Restaurant Management 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).
Degree Overview
The AAS Degree program includes core requirements, elective requirements, and general education requirements. The total requirement is 90 quarter credits and normally takes 60 weeks to complete. Students should note that all courses are not offered each term. Check term schedules for details.
This degree is available online as well as in the classroom! Using Stratford's state-of-the-art distance education platform, you can complete your Hotel and Restaurant Management Associate Degree anywhere, anytime. The online program has been structured to provide one-on-one communication with your instructor. In addition, students work with their peers online in a collaborative fashion to complete projects. This type of interaction has been shown to be an effective adult learning method. Some students may opt to take some courses online with the balance being taken on campus. Others may choose to take the entire program online. The important thing is that the choice is up to the student!
Core Requirements
Elective Requirements
Arts and Sciences Requirements
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.
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.
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.
Meeting and Conference 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.
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.
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.
Current Topics in Hotel and Event Management III - HOS293
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 IV - HOS294
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.
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.
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.
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.
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.
