Hospitality Services Management

Lawson State Community College

Associate's DegreeAcademic

The Hospitality Services Management AAS (72 credit hours) prepares students for employment as Food Service, Lodging, Entertainment and Recreation Managers. Graduates pursue careers in restaurants, hotels, entertainment venues, bakeries, cafes, catering, and foodservice management. Coursework includes hospitality industry orientation, hospitality law, special topics, event logistics, sanitation and safety, food purchasing and cost control, leisure programs, sports tourism, and culinary.

Credits

72 credits

Format

In-Person

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Program Pathways

Credentials this program stacks toward

No program pathways.

Program Requirements

Courses required to complete this program

ORI 101Orientation

1 cr

ENG 101English Composition I

3 cr

HSM 111Orientation to the Hospitality Profession

3 cr

HSM 112Law and the Hospitality Industry

3 cr

HSM 181Special Topics in Hospitality Management

3 cr

HSM 232Event Logistics and Entertainment

3 cr

CUA 116Sanitation, Safety, and Food Service

3 cr

CUA 213Food Purchasing and Cost Control

3 cr

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

Hospitality Services Management

Lawson State Community College

Associate's DegreeAcademic

Credits

72 credits

Format

In-Person

Eligibility Calculator

Which aid programs apply to this program?

Record Quality Eligibility Calculators

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 11-9051.00

Skills

CoordinationActive ListeningSpeakingReading ComprehensionService OrientationManagement of Personnel ResourcesMonitoringCritical ThinkingSocial PerceptivenessNegotiationTime ManagementInstructing

Knowledge

Customer and Personal ServiceAdministration and ManagementEnglish LanguageFood ProductionPersonnel and Human ResourcesMathematicsCommunications and MediaAdministrativeProduction and Processing

Abilities

Oral ComprehensionWritten ComprehensionOral ExpressionProblem SensitivityDeductive ReasoningSpeech ClaritySpeech RecognitionWritten ExpressionFluency of IdeasSelective AttentionNear VisionInformation OrderingOriginalityInductive Reasoning

Tasks

Count money and make bank deposits.
Establish standards for personnel performance and customer service.
Keep records required by government agencies regarding sanitation or food subsidies.
Answer inquiries pertaining to hotel policies and services, and resolve occupants' complaints.
Participate in financial activities, such as the setting of room rates, the establishment of budgets
Confer and cooperate with other managers to ensure coordination of hotel activities.
Consult with customers to determine objectives and requirements for events, such as meetings, confer
Review event bills for accuracy and approve payment.
Coordinate services for events, such as accommodation and transportation for participants, facilitie
Contact potential clients, meet with professional and trade associations, and produce brochures and other publications to promote conference, convention, and trade show services.
Plan and develop programs, agendas, budgets, menus, and services according to customer requirements.
Resolve customer complaints regarding food service.
Train workers in food preparation, and in service, sanitation, and safety procedures.
Assign duties, responsibilities, and work stations to employees in accordance with work requirements

Technology

Inventory management softwarePoint of sale POS softwareAccounting softwareCustomer relationship management CRM softwareData base user interface and query softwareTime accounting softwareObject or component oriented development softwareAnalytical or scientific softwareFacilities management softwareFinancial analysis softwareElectronic mail softwareProject management softwareGraphics or photo imaging softwareDesktop publishing softwareHuman resources software

Tools

Computerized cash registersLaser printersNotebook computersPersonal computersPersonal digital assistants PDA10-key calculatorsCash registersCredit card processing machinesDesktop computersHandheld computersLaptop computersMulti-line telephone systemsPrivate automatic branch exchange PABX systemsVoice mail systemsOverhead display projectorsPublic address PA systemsTwo way radiosVideo projectorsVideoconferencing equipmentBarcode scannersCard readersLinear imaging scannersLong range charged coupled device CCD barcode scannersPoint of sale POS printersPoint of sale POS terminalsPoint of service scannersPoint of service workstationsRestaurant guest and server paging systems

Work Values

IndependenceRelationshipsSupportWorking ConditionsAchievementRecognition

Career Pathways

Occupations this program prepares you for

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: developing (Level 2)(based on Associate's Degree)

Bank deposits and daily cash reconciliation — count and verify cash drawers, prepare deposit records, and identify discrepancies with minimal oversight at a restaurant or café.
Employee work schedules — build and distribute weekly staff schedules, balancing labor hours against forecasted business volume using scheduling software.
Food subsidy and sanitation records — maintain accurate government-required documentation for inspections and subsidy compliance with routine managerial review.
Food and equipment inventory — conduct regular inventory audits, update records in inventory management software, and flag low-stock items for reorder in a food service operation.
Customer service complaints — investigate food quality and service issues, gather relevant information, and implement corrective actions within established protocols.
Budget and payroll monitoring — review financial transaction reports and payroll records to confirm expenditures align with approved budgets using financial analysis software.
Food preparation coverage — step in to cook, plate, or serve during staffing shortages, maintaining food quality and speed-of-service standards in a live kitchen environment.
Personnel performance standards — communicate clear service expectations to front-of-house and back-of-house staff and provide routine performance feedback.
Vendor coordination — place routine supply orders, compare pricing, and verify delivery accuracy against purchase orders in a high-volume food service setting.
Team communication — conduct brief pre-shift meetings to assign duties, relay daily specials, and address service priorities in a restaurant environment.

Program Requirements

Courses required to complete this program

ORI 101Orientation

1 cr

ENG 101English Composition I

3 cr

HSM 111Orientation to the Hospitality Profession

3 cr

HSM 112Law and the Hospitality Industry

3 cr

HSM 181Special Topics in Hospitality Management

3 cr

HSM 232Event Logistics and Entertainment

3 cr

CUA 116Sanitation, Safety, and Food Service

3 cr

CUA 213Food Purchasing and Cost Control

3 cr

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.