Program Number: 10-109-1
School Year: 2014-2015
Associate of Applied Science Degree
Campus: Fond du Lac, Offered through Lakeshore Technical College
The associate of applied science degree in Hotel/Hospitality Management prepares individuals for a management career in the hotel/hospitality industry. Coursework emphasizes theory and application of skills needed for mid-management and supervisory level of employment in food and lodging facilities. Hotel/hospitality management skills are also applicable to a variety of other hospitality operations that include conference centers, sports and entertainment facilities, front office managers, food and beverage operations, and other careers.
Statewide Salary Range for Recent Graduates
- $122.20 per credit (resident)
- $183.30 per credit (out-of-state resident)
- *Online students are not charged out-of-state fees.
- *Fees shown are 2013-2014 fees; 2014-2015 fees will be available as soon as they are approved.
- Demonstrate the principles of hospitality management.
- Provide exemplary customer service.
- Utilize marketing techniques in a business environment.
- Recognize and interpret legal issues relating to the hospitality industry.
- Utilize accounting and costing skills necessary for profitable hospitality operations.
- Demonstrate professionalism and managerial and leadership skills in a diverse hospitality environment.
- General Manager
- Executive Housekeeper
- Front Office Manager
- Food and Beverage Manager
- Guest Services Manager
The admission process for a shared program should be completed at the host college granting the degree. Please submit the following to Lakeshore Technical College:
- College admission application
- $30 one-time fee
- High school and other official college transcripts
- College assessment test (ACCUPLACER, ACT or other). Note: The ACCUPLACER assessment can be taken at MPTC.
- Meet with a representative at the host college to review course sequencing.
- Check with the host college if any additional steps are required.
|801-136||English Composition 1||3|
|- OR -|
|801-196||Oral and Interpersonal Communication||3|
|809-122||Introduction to American Government||3|
|809-198||Introduction to Psychology||3|
|809-196||Introduction to Sociology||3|
|101-158||Hotel/Hospitality Cost Control (LTC)||2|
|104-128||Leadership and Professionalism||3|
|109-121||Introduction to Hotel/Hospitality Management (LTC)||3|
|104-170||Marketing Tourism and Hospitality (LTC)||3|
|109-110||Front Office Procedures and Management (LTC)||3|
|109-115||Hospitality Law (LTC)||3|
|109-113||Food and Beverage Operations (LTC)||2|
|109-128||Hospitality Career Exploration (LTC)||2|
|109-111||Housekeeping Management (LTC)||2|
|109-120||Facilities and Operations Security (LTC)||2|
|109-122||Hospitality Field Study/Experience (LTC)||1|
|101-102||Hospitality Accounting (LTC)||3|
|109-101||Issues in Hotel/Hospitality Management (LTC)||1|
|196-105||Recruitment and Retention of Employees (LTC)||3|
|109-127||Portfolio Assessment-Hotel and Hospitality Management||1|
|109-144||Hospitality Internship (LTC)||4|
|Moraine Park OR Lakeshore Courses|
|316-147||Sanitation and Safety||2|
|- OR -|
|109-112||Sanitation for Food Service (LTC)||1|
|106-122||Customer Service Applications||2|
|- OR -|
|104-109||Customer Service Techniques (LTC)||2|
|- OR -|
Check out the Credit Transfers page for more information.