2008-2009 Florida Community College at Jacksonville Catalog
Hospitality and Tourism Management (A.S.) (2214)
Associate in Science
The Institute of the South for Hospitality and Culinary Arts is dedicated to the meaningful learning and excellent teaching that enables our students to achieve their full potential in the hospitality, dietetics and food service industries. Our long term goal is to empower students to become leading partners in a dynamic prosperous community.
The Hospitality and Tourism Management program provides students with basic hospitality management principles and training for supervisory/management positions in the hotel, motel, lodging and tourism industry. The program provides students with a foundation for building a rewarding career in a dynamic, growing industry. The hospitality industry is the second largest and fastest growing industry in Florida.
Educational coursework includes emphasis on communication, management, human relations and leadership skills. Through the internship program hospitality management students gain college credit and valuable, profitable work experience.
Candidates for jobs must have an understanding of accounting principles, good customer service skills, basic knowledge of personnel and operations management. A typical job title would be assistant manager (of front desk, housekeeping or operations.)
Students must supply their own health insurance coverage while enrolled in the program. Companies that provide internship sites require students to have insurance coverage while on their premises.
Students will have 600 internship hours with a top national chain, and generally be paid to learn and graduate career-ready.
Florida experienced a 12% increase in tourism during 2004 alone. According to the U.S. Department of Labor, the industry will grow up to 20% a year until 2012. Employers express a preference for education over experience. Nationally, the demand for graduate hospitality managers already surpasses the number of viable candidates.
This program is accredited by the Commission on Accreditation for Hospitality Management (CAHM), 203 Morris Street, PO Box 400, Oxford MD 21654 [(410) 226-5527). Graduates are eligible for certification through the American Culinary Federation (ACF) and for the National Restaurant Association’s ServSafe Manager certification exam.
The industry wants professionals who have the formal training needed to build the business from the front of the house. High-end hotels and resorts such as the Ritz-Carlton and Amelia Island Plantation, the Hyatt and Omni hotels, and the Ponte Vedra Inn regularly seek out and employ our graduates.
The starting salary in this field is $25,000 to $30,000. General managers at good hotels can earn $60,000 to $100,000 annually.
Immediately upon enrolling and before selecting first semester courses prospective students must be advised by the program manager to ensure proper course sequencing. They will be advised by a College counselor for general academic and financial direction. This program is offered at North Campus during the day and evening.
Not all courses are offered every term. There is a specific order in which many courses must be completed. The recommended sequence is avail able in a student handout.
Students enrolled in food production courses are required to purchase a knife set and an approved chef’s uniform and black non-skid shoes. Students enrolled in dining room courses will be required to purchase dining room uniforms. Textbooks are required for a majority of the courses.
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Total Credit Hours: 64