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Hospitality Management
Associate in Applied Science (AAS)
Why choose Hospitality Management?
- The perfect career for those who are passionate about tourism, lodging, and food service as well as understand the importance of quality experiences for guests.
- Learn how to apply your teamwork and leadership skills to the complex and interesting world of travel and tourism.
- Enjoy a career that combines creativity with problem solving and customer service.
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.
Program Locations
Adams Campus
401 North Main Street
Adams, WI 53910
Marshfield Campus
2600 West 5th Street
Marshfield, WI 54449
Stevens Point Campus
1001 Centerpoint Drive
Stevens Point, WI 54481
Wisconsin Rapids Campus
500 32nd Street North
Wisconsin Rapids, Wisconsin 54494
Length of Program: Two years
Credits: 65-66
Start Dates: Fall and Spring
Start at any time or location by taking general education courses.
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.
Estimated Entire Program Cost
Cost based on the 2020/2021 academic calendar year.
- Tuition & Fees: $9,872.95
- Books: $2,355.35
- Supplies, Uniforms, and/or Exams: $240.00
- Total Estimated Cost: $12,468.30
Financial Aid Eligibility
This program is eligible for full Financial Aid.
Curriuclum data is currently undergoing maintenance and may temporarily be unvailable.
| Catalog# | Title | Credits | |
|---|---|---|---|
| 10109101 | Exploring Hospitality | 3.00 | |
| 10316112 | Sanitation for Food Service Operations | 1.00 | |
| 10104102 | Marketing Principles | 3.00 | |
| 10801136 | English Composition I | 3.00 | |
| 10809103 | 3.00 | ||
| 10106106 | Quality Customer Service | 3.00 | |
| (16 Credits) |
| Catalog# | Title | Credits | |
|---|---|---|---|
| 10316125 | Introduction to Food Production | 3.00 | |
| 10316126 | Culinary Applications | 2.00 | |
|
10801198 | Speech | 3.00 |
| -or- | 10801196 | Oral/Interpersonal Communication | 3.00 |
| 10109112 | Tourism | 3.00 | |
| 10109105 | Hospitality Concept Development | 3.00 | |
| 10109157 | Internship-Tourism, Lodging, Guest Services | 1.00 | |
|
10804107 | College Mathematics | 3.00 |
| -or- | 10804189 | Introductory Statistics | 3.00 |
| -or- | 10804118 | Intermediate Algebra with Applications | 4.00 |
| (18-19 Credits) |
| Catalog# | Title | Credits | |
|---|---|---|---|
| 10316127 | Menu Planning | 3.00 | |
| 10109110 | Room Operations Division | 3.00 | |
| 10316160 | Catering and Special Event Planning | 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 | |
| (16 Credits) |
| Catalog# | Title | Credits | |
|---|---|---|---|
| 10196193 | Human Resource Management | 3.00 | |
| 10109107 | Hospitality Law and Liability | 3.00 | |
| 10809166 | Intro to Ethics: Theory & Application | 3.00 | |
| 10809198 | Intro to Psychology | 3.00 | |
| 10196191 | Supervision | 3.00 | |
| (15 Credits) |
| (65-66 Credits) |
Instructors
PAUL KENNEDY, BA, MBA
Paul Kennedy received his master’s in business administration from Argosy University in Tampa. He is a certified Culinary Educator and Chef de Cuisine by the American Culinary Federation and as ServSafe Instructor/Proctor by the National Restaurant Association. His extensive experienced in culinary and hospitality includes kitchen and restaurant management, hands-on food production, food sales, guest relations, and service in hotels/resorts. He has also held food and beverage manager and director positions and is an award-winning chef who has been featured on television, newspapers, and other media outlets. He is former president of the American Culinary Federation local chapter.
“Hospitality Management graduates will have the opportunity to be part of something bigger than themselves every day and travel, meet, and work with an interesting and diverse group of people as well as experience foods and cultures that the average individual never gets the chance to. It is my pleasure to teach in this program.”
Careers
- Hospitality and Tourism Coordinator
- Sales and Service Manager
- Food and Beverage Director
Take the Next Step
“We couldn’t be happier that Mid-State has recognized a significant need for a quality Hospitality Management program in central Wisconsin. Many of the management positions at SentryWorld require a degree in those respective fields. Graduates with culinary degrees or hospitality management degrees are highly sought after and have the opportunity to grow within our organization.”
MIKE JAMES
GENERAL MANAGER, SENTRYWORLD
STEVENS POINT, WI
Choose Your Path
Career pathways help you take your education one step at a time to maximize your investment and make college fit your life. Earn a credential and start using it in the workforce. Continue with another stack of related courses to gain a more advanced diploma or degree.
Transfer • Dual Credit • Credit for Prior Learning
