Hospitality Management

Hospitality Management

Associate of Applied Science (AAS)

Travel and tourism represent one of the top ten largest industries in the country. This exciting and profitable field applies sound management concepts and practices to the areas of food, lodging, and other related businesses.

A Closer Look

The key role of a hospitality manager is to oversee the administrative tasks of food and lodging facilities, including resorts, hotels, casinos, conference centers, and sports and entertainment facilities. This means ensuring that customers are satisfied and that the organization adheres to state regulations. Concepts from comparable disciplines such as business administration, commerce, and logistics and supply chain management are relevant to success in this line of work.

Career opportunities in hospitality are broad, even extending into roles throughout the public sector in hospitals, armed forces, universities, and transport.

What You'll Learn

Through Mid-State’s Hospitality Management program, students will develop a wide array of skills useful in various roles within hospitality and tourism, including a fundamental understanding of food service operations, hospitality sales and marketing, events planning, management principles, customer service, effective communication, and creative thinking.

Students in this program engage in various activities and learning opportunities surrounding hospitality and tourism. You will plan events, produce sales and marketing projects, draft budgets, apply culinary skills and plan menus, practice effective management and customer service, and participate in an industry-related internship.


  • Hospitality and Tourism Coordinator
  • Sales and Service Manager
  • Food and Beverage Director

Program Information Guide

See the printable Program Information Guide to learn about career pathways, transfer opportunities, program outcomes, and more. If you are unable to access this document, please contact a new student specialist by calling 888.575.6782.

Costs and Financial Aid Eligibility

Expected Program Costs

Cost based on the 2018/2019 academic calendar year.

  • Tuition & Fees: $9,586.15
  • Books: $1,382.90
  • Supplies, Uniforms, and/or Exams: $0.00
  • Total Estimated Cost: $10,969.05

Financial Aid Eligibility

This program is eligible for full Financial Aid.


Catalog# Title Credits
Term: 1
10104102 Marketing Principles 3.00
10106106 Quality Customer Service 3.00
10109101 Exploring Hospitality 3.00
10316112 Sanitation for Food Service Operations 1.00
10801136 English Composition 1 3.00
10801195 Written Communication 3.00
10809103 Think Critically & Creatively 3.00
(16 Credits)
Term: 2
10109105 Hospitality Concept Development 3.00
10109112 Tourism 3.00
10109157 Internship-Tourism, Lodging, Guest Services 1.00
10316125 Introduction to Food Production 3.00
10316126 Culinary Applications 2.00
10801198 Speech 3.00
10801196 Oral/Interpersonal Communication 3.00
10804107 College Mathematics 3.00
10804118 Intermediate Algebra with Applications 4.00
10804189 Introductory Statistics 3.00
(18-19 Credits)
Term: 3
10109110 Room Operations Division 3.00
10109130 Hospitality Sales and Promotion 3.00
10109134 Cost Control-Revenue Management 3.00
10109158 Internship-Culinary, Food/Beverage, Special Events 1.00
10316127 Menu Planning 3.00
10316160 Catering and Special Event Planning 3.00
(16 Credits)
Term: 4
10109107 Hospitality Law and Liability 3.00
10196191 Supervision 3.00
10196193 Human Resource Management 3.00
10809166 Intro to Ethics: Theory & Application 3.00
10809198 Intro to Psychology 3.00
(15 Credits)
Total Credits: 65-66