Hospitality Management - A25110

The hospitality industry is one of the most exciting career fields available today. To better prepare you for management careers in the restaurant and food service industries, we have adopted the ManageFirst Program offered therough the National Restaurant Association Solutions.

The ManageFirst program consists of competency guides and exams identified by industry professionals as critical for success in management. For each ManageFirst exam passed, you earn a certificate in that specialty, giving you a competitive advantage in the job market. Our program also incorporates certification in ServSafe® Food Safety and ServSafe® Alcohol, two critical credentials for professionals in the hospitality industry.

In addition to the focus on competency based training, this program includes a full range of hands-on learning, complete with a career portfolio, to provide you with the necessary skills for success. Program-specific scholarships are available for students through the ManageFirst program as well as local supporters. For students interested in a four-year degree, our program is proud to have an articulation agreement with Johnson and Wales University. Hotel and Restaurant Management at NCC offers you a world of possibilities!

See the Hospitality Management Checksheet for a suggested sequence of courses by semester.

General Education
COM 110 Introduction to Communication
ENG 111 Writing and Inquiry
HUM/FA Humanities/Fine Arts Core Elective
MAT 143 Quantitative Literacy
PSY 150 General Psychology

Major Core Courses
ACC 120 Principles of Financial Accounting
CUL 110 Sanitation & Safety
HRM 110 Introduction to Hospitality & Tourism
HRM 140 Legal Issues - Hospitality
HRM 220 Cost Control - Food and Beverage
HRM 240 Marketing for Hospitality
HRM 245 Human Resource Mgmt. - Hospitality
HRM 280 Management Problems - Hospitality
WBL 111 Work Based Learning I
WBL 121 Work Based Learning II

Other Major Courses
BUS 110 Introduction to Business
CIS 110 Introduction to Computers
CUL Culinary Elective
CUL 130 Menu Design
CUL 135 Food and Beverage Service
CUL 135A Food and Beverage Service Lab
CUL 140 Culinary Skills I
HRM 120 Front Office Procedures
HRM 193 Selected Topics
HRM 215 Restaurant Management
HRM 215A Restaurant Management Lab
HRM 225 Beverage Management

Other Required Courses
ACA 115 Success and Study Skills

Total Semester Hour Credits for AAS Degree 74

For more information on the Hospitality Management curriculum, contact:

Greg Quintard

Greg Quintard
Hospitality Management Instructor
Phone: (252) 451-8386
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.


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