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LaRobert Tisdale

The Hospitality Management Program has restored my ability to lead, instilled a servant heart that supersedes expectations, and provides me with the knowledge that sets me apart from others entering the workforce.

LaRobert Tisdale
Class of 2020
 

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Hospitality Management Technology

Hospitality Management Technology is designed to prepare students for employment in restaurant, hotel, and institutional hospitality operations. The program trains students in food preparation and handling as well as practices and principles in the hospitality industry. An Associate of Applied Science degree is earned upon successful completion of the program. Career and technical certificates can also be obtained.

Progression: To meet graduation requirements for this program, students must successfully complete the specified courses listed below with a “C” average (GPA of 2.00) or better. A grade of “C” or higher is required in each HRT course to progress in the program. The program coordinator must approve any change in the sequence of courses taken.

Minimum admission requirements (in addition to general admission requirements):

  • Attain a 17 composite score on the ACT;
  • Score a 70 or higher on the ACCUPLACER Reading section and a 60 or higher on the Arithmetic section;
  • Earn a “C” or above in Intermediate English and Reading (ENG 0124);
  • Complete 15 semester hours of program general education coursework with a “C” average or above at an accredited college or university.  Developmental coursework does not satisfy this requirement.

 

Students in the Hospitality Management Technology Program must attend MCC full-time (12 or more semester credit hours).

FIRST YEAR  |  FIRST SEMESTER 
Course Number Course Hours
HRT 1224 Restaurant & Catering Operations 4
HRT 1114
OR CUT		 Culinary Principles I 4
HRT 1213 Sanitation & Safety 3
HRT 1163 Culinary Math 3
HRT 1552 Hospitality Seminar* 2
  Semester Hours 16
SECOND SEMESTER 
Course Number Course Description Hours
HRT 1123
OR CUT 1153		 Hospitality & Tourism 3
HRT 2613 Hospitality Supervision 3
HRT 1413 Rooms Division Management  3
  CUT/HRT Elective 4
HRT 1562 Hospitality Seminar* 2
  Semester Hours 15
  Total Semester Hours 31

Technical Elective List: 

*HRT 1552 and 1562 can be replaced by: HRT 1511, HRT 1521, HRT 1531, and HRT 1541 or CUT 1511, CUT 1521, CUT 1531, and CUT 1541 

  • Catering Manager
  • Chef
  • Event Manager
  • Fast Food Restaurant Manager
  • Hotel Manager
  • Hospitality & Tourism
  • Sanitation & Safety
  • Restaurant & Catering Operations
  • Hospitality Cost Control
  • Convention and Meeting Planning
  • $25,000-$30,000 Salary Range
  • $30,000-$40,000 Salary Range after five years.

Students in the program are members of Distributive Education Clubs of America (DECA). Competing with peers from other community colleges placed first in Culinary Skills; second in Human Resource Management Case Studies; third in Business Ethics Case Studies; fourth in Sports Advertising Case Studies and sixth in Lodging Case Studies.

 

For more information For more information:
AnHoward Hill, Coordinator
ahill14@meridiancc.edu
601.581.3554

For more information For more information:
Deborah Nettles, Advisor
deborah.nettles@meridiancc.edu
601.553.3404