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Hotel/Restaurant Management Option

Associate in Science -  Hospitality Department

The information below applies to students entering the program in fall 2017 and spring 2018. For the most accurate program requirements for your catalog year, please log in to BHCC Self Service to review your specific program requirements. Any questions? Prospective students should go to bhcc.edu/admissions and contact an admissions counselor. Current students should stop by or contact the LifeMap Commons on the Charlestown Campus - E-Building, Room E-235; Phone 617-228-2230 or email academicadvising@bhcc.mass.edu from your BHCC email.
Course Title Course Number Semester Taken Credits Prerequisites
College Writing I ENG111 3 ENG095 and ESL098 or RDG095 or placement
College Writing II ENG112 3 ENG111
Individual and Society PSY101 or SOC101 satisfies Area 2 3 ESL098 or RDG095 or placement
World View From Area 3-see note* 3
Quantitative Thought From Area 4 3 MAT097 or placement
Science and Technology BIO115 satisfies Area 5 4 ENG095 and MAT093 and ESL098 or RDG095 or placement
Humanities From Area 6 3
Principles of Management and Service in Hospitality HRT121 3
Hospitality Seminar HRT105 satisfies learning communities requirement 3
Hospitality Marketing Management HRT109 3 HRT121
Basics of Meeting Management HRT119 3
Principles of Accounting I ACC101 3 ESL098 or RDG095 or placement
Principles of Hospitality Finance and Accounting HRT125 3 ACC101
Applications/Concepts CIT110 3 ESL098 or RDG095 or placement
Front Office Operations w/ Technology Component HRT131 Fall 3
Advanced Lodging Operations HRT231 Spring 3 HRT131
Food and Beverage Operations for Hospitality Professionals HRT112 3
Hospitality Law HRT117 3
Culinary Theory in Hospitality HRT133 3 HRT121
Food Service Sanitation and Skills CUL111 3
Hospitality Internship HRT210 3 HRT121
Total Credits 64
Last Modified Date: April 5, 2017

Additional Information

Division: Professional Studies

Department: Hospitality

Degree Type: Associate in Science

View Course Schedules

*Note: GEO101 is recommended.

This program prepares students in three options: Hotel and Restaurant Management, Management of Assisted Living and Institutional Facilities and Meeting and Event Planning. The program prepares students in a variety of industry-oriented learning settings and a variety of teaching and learning environments that reflect the unique circumstances of the hospitality industry. Well-trained graduates are in great demand, with opportunities to advance, based upon their technical and critical thinking skills.

Option Overview

The mission of the Hospitality Management programs is to be a leader in programs providing education for entry level careers in Hotel and Restaurant Management and Food Service Management. In addition, preparation for transfer to four-year, higher education programs and opportunities for professional development are provided. Students develop technological, communicative, critical thinking, quantitative, and interpersonal skills.

This option prepares students in skills training and decision making in such crucial areas as guest services, human resources, and hotel and restaurant operations. A variety of teaching methods lead students to a better understanding of the importance of the tourism industry as an economic growth vehicle and as a method of working with a culturally diverse workforce.

Career Outlook

Graduates of this option qualify for many supervisory and managerial positions as well as for management training programs in nationally recognized hotels and restaurants. Students also qualify to transfer to four-year college or university programs in Hotel/Restaurant Management.

Upon Completion of this Concentration Graduates will be able to:

  • Perform technical skills in basic cooking and kitchen operations, basic skills in front desk, reservations and housekeeping procedures.
  • Perform administrative skills in basic business bookkeeping procedure, business cost controls, and planning and coordinating hotel and restaurant operations. 
  • Demonstrate conceptual skills necessary to understanding the interrelationship of the component parts of the travel and tourism/hospitality industry.