Associate of Applied Science in Hospitality Management, Restaurant and Food Service Management Track

Mark J. Zetts, MBA
AAS- Hospitality Management Program Director
(330) 941-1784

Students may earn an associate degree and/or a bachelor's degree with a major in hospitality management. The hospitality management programs provide students with the knowledge and skills needed to be successful and competent in this fast-growing field, not only in the United States but throughout the world.

The Associate of Applied Science degree articulates with the bachelor's degree. The Bachelor of Science in Applied Science program exposes students to advanced management concepts in lodging, food and beverage, or event management.

The Food Service Management track provides coursework to prepare graduates to plan and implement large and small scale catered events, as well as manage and market restaurant and catering operations.

YSU 1500Success Seminar1-2
or SS 1500 Strong Start Success Seminar
or HONR 1500 Intro to Honors
General Education Requirements
ENGL 1550Writing 13-4
or ENGL 1549 Writing 1 with Support
ENGL 1551Writing 23
CMST 1545Communication Foundations3
MATH 2623Quantitative Reasoning3
Select 2 courses from 2 domains: Natural Sciences (one must include a lab), Social Sciences, A&H 6
Other Requirements
CSIS 1514Business Computer Systems3
FNUT 26103
Major Requirements
Must have C or better; courses cannot be taken Credit/No Credit
HMGT 1500Introduction to Hospitality Industry3
FNUT 1512Food Safety and Sanitation1
FNUT 1543 ((FNUT 1551 counts as a SPA elective))1
or FNUT 1551 Normal Nutrition
HMEC 15501
FNUT 1553
Food Science and Management Principles
and Food Science and Management Principles Laboratory
HMGT 2603Hospitality Managerial Accounting 14
HMGT 2691Hospitality Cooperative Work Experience (Permit required, see advisor. Student must sign up for permit prior to registration.)3
HMGT 3719Facilities Management4
HMGT 3745Hospitality Marketing and Sales4
Restaurant and Foodservice Management
FNUT 2612
Food Systems: Operation, Production, and Service
and Food Systems: Operations, Production, and Service Laboratory
HMGT 3725Food and Beverage Management3
Total Semester Hours60-62

Some courses offered only once a year; see your advisor for proper prerequisites and sequence of courses. This curriculum articulates perfectly with the Bachelor of Science program in Applied Science in hospitality management. See your advisor regarding prerequisites for ACCT, MGT, and MKTG courses.

Plan of Study Grid
Year 1
YSU 1500 Success Seminar 1
HMGT 1500 Introduction to Hospitality Industry 3
ENGL 1550 Writing 1 3
HMEC 1550 1
FNUT 1553 Food Science and Management Principles 3
FNUT 1553L Food Science and Management Principles Laboratory 1
FNUT 1512 Food Safety and Sanitation 1
MATH 2623 Quantitative Reasoning 3
 Semester Hours16
FNUT 2610 3
FNUT 1543

or Normal Nutrition
ENGL 1551 Writing 2 3
FNUT 2612 Food Systems: Operation, Production, and Service 3
FNUT 2612L Food Systems: Operations, Production, and Service Laboratory 2
CSIS 1514 Business Computer Systems 3
 Semester Hours15
Year 2
HMGT 2603 Hospitality Managerial Accounting 1 4
HMGT 3719 Facilities Management 4
HMGT 3745 Hospitality Marketing and Sales 4
Natural Science Elective 4
 Semester Hours16
CMST 1545 Communication Foundations 3
HMGT 3725 Food and Beverage Management 3
HMGT 2691 Hospitality Cooperative Work Experience 3
Social Science Elective 3
 Semester Hours12
 Total Semester Hours59

Learning Outcomes

At the completion of the hospitality management program, graduates will be able to:

  • Demonstrate appropriate customer and guest service practices, skills and behaviors required during customer involvement that contribute to customer satisfaction.
  • Demonstrate the knowledge of fundamental principles of leadership and the ability to work with a group of people to formulate rational solutions to hospitality operational problems.
  • Demonstrate quality food preparation and presentation skills, using appropriate health, safety, sanitation, and environmental protection procedures in hospitality.
  • Demonstrate the use and knowledge of current technologies in the hospitality industry. Explain key factors in the design, development, and maintenance of the industry facilities and apply relevant technologies in ways that enhance organizational performance.
  • Demonstrate the ability to market hospitality goods and services effectively and responsibly.
  • Analyze legal, ethical, and socio-political considerations affecting organizations to make management decisions.
  • Demonstrate use of accepted accounting practice and sound financial management.