Hospitality Management
Associate in Applied Science Degree
Hospitality Management/Food Service
Operations Management Option
The food service industry encompasses places, institutions and
companies responsible for any meal prepared outside the home.
This industry includes facilities such as restaurants, school and
hospital cafeterias, catering operations, membership clubs or
convention centers.
The Harper College curriculum places emphasis on the techniques
and skills necessary to succeed within the hospitality field.
Coursework involves fundamentals in food production, dining room
operations, cost control, supervision, menu planning and food safety.
Upon successful completion of select courses, students may be
awarded a ManageFirst certificate from the Educational Foundation
of the National Restaurant Association (EF/NRA) or a certificate of
completion from the Educational Institute of the American Hotel and
Lodging Association (EIAH&LA).
Contact the Hospitality Management coordinator at the e-mail or
phone number listed above for details.
A full-time student may complete this 60-61 credit-hour program in
two years. Part-time options for completion are offered, as well.
Classes are offered during the fall, spring and summer semesters.
harpercollege.edu
Program Coordinator Patrick Beach
847.925.6874
pbeach@harpercollege.edu
Building A, Room A141
Hospitality is the relationship between a guest and a host, or
the act or practice of being hospitable; i.e., the reception and
entertainment of guests, visitors, or strangers with kindness and
goodwill. Hospitality frequently refers to the hospitality industry,
which includes hotels, restaurants, casinos, catering, resorts,
membership clubs, conventions, attractions, special events, and
other services for travelers and tourists.
The Harper College Hospitality Management program offers
students two options in the hospitality field—food service
operations management and hotel operations management.
Students complete a first year core sequence of classes and then
select one of the two options for the second year coursework.
Program Outcomes
Students who successfully complete this program will be able to:
• interpret general management concepts relating to food, beverage
and the overall menu.
• utilize sales techniques leading to quality customer service and
guest satisfaction.
• monitor food production standards and results.
• identify and promote safe food handling practices.
• demonstrate a knowledge of general sales, inventory and cost
control systems.
• demonstrate quality supervisory and people skills.
Career Opportunities
Career opportunities available to graduates of this program may
include positions as assistant restaurant manager, dining room
supervisor, banquet or catering sales assistant, banquet or catering
supervisor, purchasing clerk, storage and inventory assistant and
assistant food and beverage manager.
For a complete overview to all related positions and job market
and salary trends, please consult the Occupational Outlook
Handbook: http://www.bls.gov/OCO/
Hospitality Management
Associate in Applied Science Degree
Hospitality Management/Hotel Operations
Management Option
Emphasis is placed on the techniques and skills necessary to succeed
within the hospitality industry. Coursework includes fundamentals
in front office management, promotions, facility management,
supervision and law. After successful completion of select courses,
students may be awarded a ManageFirst certificate from the
Educational Foundation of the National Restaurant Association
(EF/NRA) or a certificate of completion from the Educational Institute
of the American Hotel and Lodging Association (EIAH&LA).
Contact the Hospitality Management coordinator at the e-mail or
phone number listed above for details.
A full-time student may complete this 60-61 credit-hour program
in two years. Part-time options for completion are offered, as well,
Classes are offered during the fall, spring and summer semesters.
Program Outcomes
Students who successfully complete this program will be able to:
• apply basic business concepts used within the hospitality
and lodging field.
• exhibit professional behavior and actions appropriate for
the hospitality and lodging industry.
• recognize and apply sales and marketing concepts leading
to quality customer service.
• demonstrate basic food and beverage management and
safety skills.
• demonstrate quality supervisory and people skills.
• understand the importance of good organizational and
departmental communication within a traditional hospitality
or lodging entity.
Career Opportunities
Career opportunities available to graduates of this program may
include positions as front desk supervisor, assistant housekeeper,
room sales associate, dining room manager, catering sales associate,
banquet manager or housekeeping and facilities maintenance.
For a complete overview to all related positions and job market
and salary trends, please consult the Occupational Outlook
Handbook: http://www.bls.gov/OCO/
Did You Know?
• In 1794 the City Hotel opened in New York City. It is said that
it was the first building in the United States built specifically
for the purpose of being a hotel. With 73 rooms, it was
considered a very large property. New York was then a
booming town of approximately 30,000 people. Besides
offering accommodations, the City Hotel offered meeting
rooms and consequently became the social center of the city.
Boston, Baltimore and Philadelphia followed suit by opening
similar establishments.
Hotels quickly became a fashionable meeting place.
America’s highly mobile society had finally found the needed
setting for gatherings.
• The first restaurant chain in the United States was Harvey
Houses. The chain began in 1876 to serve railroad travelers.
Hospitality Management
Associate in Applied Science Degree

Required General Education Courses:

DIT 101 Fundamentals of Nutrition.................................. 3
ENG 101 Composition....................................................... 3
ENG 102 Composition....................................................... 3
Humanities elective.................................................................... 3
Mathematics elective1.................................................................. 3
PSY 101 Introduction to Psychology................................. 3

Required Core Courses:

FSM 109 Introduction to Food Preparation/Production..... 4
FSM 111 Introduction to the Hospitality Industry............... 3
FSM 113 Dining Room Operations................................... 3
FSM 114 Food Standards and Sanitation......................... 2
FSM 115 Menu Planning................................................... 3
FSM 211 Purchasing and Storage.................................... 3
FSM 212 Hospitality Supervision...................................... 3
FSM 213 Seminar and Internship...................................... 3
FSM 214 Hospitality Operations Analysis......................... 3

Specialized Study Areas:

It is recommended that students pursue one of the specialized study areas and consult with the
program coordinator.

Food Service Operations Management

Electives: Select at least 15 credit hours from the courses listed below:
CIS 100 Computer Fundamentals................................... 3
FSM 215 Restaurant Layout and Equipment.................... 3
FSM 216 Introduction to Wines, Spirits and
Beverage Management..................................... 3
FSM 220 Hospitality Promotions....................................... 3
FSM 230 Hospitality Law and Risk Management.............. 3
FSM 299 Topics in Hospitality Management..................... . 5-3

Hotel Operations Management

Electives: Select at least 15 credit hours from the courses listed below:
CIS 100 Computer Fundamentals................................... 3
FSM 120 Front Office Operations...................................... 3
FSM 210 Hospitality Facility Maintenance........................ 3
FSM 220 Hospitality Promotions....................................... 3
FSM 230 Hospitality Law and Risk Management.............. 3
FSM 299 Topics in Hospitality Management..................... .5-3
1
A competency test, available in the Assessment and Testing Center, may be utilized to meet the mathematics
elective requirement. Students in this program who utilize the competency test to meet the mathematics
requirement must complete a three credit-hour elective approved by the program coordinator.

Students must choose a humanities course that meets the World Cultures and Diversity graduation requirement.
Hospitality Management
Certificates

Bread and Pastry Arts Certificate

This is a 26 credit-hour certificate program planned to prepare students for entrance into the food service industry.
Graduates may be able to secure positions as qualified bakers and bakers’ assistants in institutional, retail and
commercial bakeries.
Required:
FSM 107 Basic Quantity Bread and Pastry Arts................ 4
FSM 108 Advanced Quantity Bread and Pastry Arts........ 4
FSM 114 Food Standards and Sanitation......................... 2
FSM 115 Menu Planning................................................... 3
FSM 172 Classical Baking................................................. 2
FSM 173 Cake Decoration................................................ 2

Electives: Select at least 9 credit hours from the following:

FSM 109 Introduction to Food Preparation/Production..... 4
FSM 111 Introduction to the Hospitality Industry............... 3
FSM 113 Dining Room Operations................................... 3
FSM 163 Garde Manger.................................................... 2
FSM 211 Purchasing and Storage.................................... 3
FSM 212 Hospitality Supervision...................................... 3
FSM 214 Hospitality Operations Analysis......................... 3
FSM 215 Restaurant Layout and Design.......................... 3
FSM 216 Introduction to Wine, Spirits, and
Beverage Management..................................... 3
FSM 220 Hospitality Promotions....................................... 3

Culinary Arts Certificate

This is a 32 credit-hour certificate program that is designed to better prepare students for entrance into the food service
industry. Graduates may be able to secure positions as cooks, assistant cooks, specialty cooks, or chef’s assistants.
Required:
FSM 107 Basic Quantity Bread and Pastry Arts................ 4
FSM 109 Introduction to Food
Preparation/Production...................................... 4
FSM 110 Advanced Quantity Culinary Arts....................... 4
FSM 114 Food Standards and Sanitation......................... 2
FSM 115 Menu Planning................................................... 3
FSM 162 Classical Cuisine................................................ 4
FSM 163 Garde Manger.................................................... 2

Electives: Select at least 9 credit hours from the following:

FSM 111 Introduction to the Hospitality Industry............... 3
FSM 113 Dining Room Operations................................... 3
FSM 172 Classical Baking................................................. 2
FSM 173 Cake Decoration................................................ 2
FSM 211 Purchasing and Storage.................................... 3
FSM 212 Hospitality Supervision...................................... 3
FSM 214 Hospitality Operations Analysis......................... 3
FSM 215 Restaurant Layout and Design.......................... 3
FSM 216 Introduction to Wines, Spirits and
Beverage Management..................................... 3
FSM 220 Hospitality Promotions....................................... 3
Hospitality Management
Certificates

Food Service Management Certificate

This is a 26 credit-hour certificate program designed for people wanting to upgrade their management skills enabling
them to assume more responsible positions. Upon successful completion of specific courses within this program,
students may also be awarded a ManageFirst™ certificate of completion from the Educational Foundation of the
National Restaurant Association. Contact the Hospitality Management coordinator for details.
Required:
FSM 111 Introduction to the Hospitality Industry............... 3
FSM 113 Dining Room Operations................................... 3
FSM 114 Food Standards and Sanitation......................... 2
FSM 115 Menu Planning................................................... 3
FSM 211 Purchasing and Storage.................................... 3
FSM 212 Hospitality Supervision...................................... 3
FSM 214 Hospitality Operations Analysis......................... 3
FSM 215 Restaurant Layout and Equipment.................... 3
FSM 230 Hospitality Law and Risk Management.............. 3

Hotel Management Certificate

This 20 credit-hour certificate program is designed for people wanting to upgrade their management skills to assume
more responsible positions. Upon successful completion of specific courses within this program, students may be
awarded a certificate of completion from the Educational Institute of the American Hotel and Motel Association.
Contact the Hospitality Management coordinator for details.
Required:
FSM 120 Front Office Operations...................................... 3
FSM 210 Hospitality Facility Maintenance........................ 3
FSM 212 Hospitality Supervision...................................... 3
FSM 220 Hospitality Promotions....................................... 3
FSM 230 Hospitality Law and Risk Management.............. 3
Electives: Select at least five credit hours from the following:
CIS 100 Computer Fundamentals................................... 3
FSM 111 Introduction to the Hospitality Industry............... 3
FSM 114 Food Standards and Sanitation......................... 2
FSM 211 Purchasing and Storage.................................... 3
FSM 214 Hospitality Operations Analysis......................... 3
FSM 216 Introduction to Wines, Spirits and
Beverage Management..................................... 3

ProStart Hospitality Management Certificate (Dual Credit students only)

This 16 credit-hour certificate program is designed to give students the necessary skills for entry-level jobs in the
foodservice industry as hostesses, waitstaff, and cooks. The curriculum is specifically designed for dual credit high
school students and is endorsed by the National Restaurant Association.
First Year
First Semester
FSM 121 ProStart I............................................................ 4
Second Semester
FSM 122 ProStart II........................................................... 3
FSM 140 ProStart Internship I........................................... 1
Second Year
First Semester
FSM 123 ProStart III.......................................................... 3
FSM 141 ProStart Internship II.......................................... 1
Second Semester
FSM 124 ProStart IV......................................................... 3
FSM 142 ProStart Internship III......................................... 1

Harper College, 1200 West Algonquin Road, Palatine, IL 60067-7398

Every effort has been made to ensure the accuracy of the information in this publication. However, the information is subject to change without notice and final career decisions are the responsibility of the student.

Harper College is committed to the policy that all persons shall have equal access to its programs, facilities, and employment without regard to race, color, creed, religion, national origin, sex, age, marital status, disability, public assistance status, veteran status or sexual orientation. 15262 AQ 2/10