Hospitality Management

This curriculum prepares individuals to understand and apply the administrative and practical skills needed for supervisory and managerial positions in hotels, motels, resorts, inns, restaurants, institutions, and clubs.

Coursework includes guest services, leadership, management, restaurant operations, lodging operations, marketing, sanitation, food preparation, food and beverage management, and other critical areas.

Graduates should qualify for management or entry-level supervisory positions in food and lodging operations, including restaurants, food service, beverage service, catering, front office, reservations and housekeeping. Opportunities are also available in product services, and technology support and sales.

Coastal Carolina offers an Associate in Applied Science degree, a diploma, and five certificates. This has been identified as a limited enrollment program and may involve certain deadlines. See an academic counselor for additional information. The appropriate coursework for each is listed below.

View the Annual Admissions Bulletin for more information about the program.

Award Available – See Course Requirements below.

  • Associate in Applied Science Hospitality Management Degree (A25110)
  • Hospitality Management Diploma (D25110)
  • Hospitality Specialist Certificate (C25110)
  • Hospitality Food and Beverage Specialist Certificate (C25110F)
  • Hospitality Supervisor I Certificate (C25110A)
Course Requirements for A.A.S. Hospitality Management

Curriculum Code: A25110

For course descriptions, please refer to the current catalog.

Fall Semester (1st Year)

Hours Per Week

Course ID Course Title Class Lab Credit
ACA 111 College Student Success 1 0 1
CIS 110 Introduction to Computers 2 2 3
CUL 110 Sanitation and Safety 2 0 2
ENG 111 Writing and Inquiry 3 0 3
HRM 110 Intro to Hosp and Tourism 3 0 3
HRM 125 Etiquette for Hospitality 1 0 1
HRM 140 Legal Issues – Hospitality 3 0 3
15 2 16

Spring Semester (1st Year)

Hours Per Week

Course ID Course Title Class Lab Credit
ACC 120 Principles of Financial Accounting 3 2 4
CUL 135 Food and Beverage Service 2 0 2
CUL 135A Food and Beverage Service Lab 0 2 1
HRM 120 Front Office Procedures 3 0 3
HRM 220 Cost Control – Food and Beverage 3 0 3
MAT 110 Math Measurement & Literacy or 2 2 3
MAT 143 Quantitative Literacy (2) (2) (3)
13 6 16

Summer Semester (1st Year)

Hours Per Week

Course ID Course Title Class Lab Credit
WBL 111 Work-Based Learning I 0 10 1
HRM 210 Meetings and Event Planning 3 0 3
HRM 240 Marketing for Hospitality 3 0 3
6 10 7

Fall Semester (2nd Year)

Hours Per Week

Course ID Course Title Class Lab Credit
COM 110 Introduction to Communication or 3 0 3
COM 120 Intro Interpersonal Com (3) (0) (3)
HRM 115 Housekeeping 3 0 3
HRM 215 Restaurant Management 3 0 3
HRM 215A Restaurant Management Lab 0 2 1
HRM 225 Beverage Management 3 0 3
Humanities/Fine Arts Elective 3 0 3
15 2 16

Spring Semester (2nd Year)

Hours Per Week

Couse ID Course Title Class Lab Credit
WBL 121 Work-Based Learning II 0 10 1
HRM 245 Human Resource Mgmt-Hospitality 3 0 3
HRM 275 Leadership – Hospitality 3 0 3
HRM 280 Management Problems – Hospitality 3 0 3
Social/Behavioral Science Elective 3 0 3
12 10 13
Total Semester Hours: 68

Approved Humanities/Fine Arts Electives

Course ID Course Title Course ID Course Title
*ART 111 Art Appreciation HUM 130 Myth in Human Culture
*ART 114 Art History Survey I HUM 160 Introduction to Film
*ART 115 Art History Survey II HUM 211 Humanities I
DRA 111 Theatre Appreciation HUM 212 Humanities II
DRA 112 Literature of the Theatre *MUS 110 Music Appreciation
DRA 211 Theatre History I *MUS 112 Introduction to Jazz
DRA 212 Theatre History II MUS 210 History of Rock Music
*ENG 231 American Literature I *PHI 215 Philosophical Issues
*ENG 232 American Literature II *PHI 240 Introduction to Ethics
*ENG 241 British Literature I REL 112 Western Religions
*ENG 242 British Literature II REL 211 Intro to Old Testament
ENG 261 World Literature I REL 212 Intro to New Testament
ENG 262 World Literature II REL 221 Religion in America
*Approved as Universal General Education Transfer Component (UGETC) course. 

Approved Social/Behavioral Sciences Electives

Course ID Course Title Course ID Course Title
ANT 210 General Anthropology HIS 122 Western Civilization II
ECO 151 Survey of Economics *HIS 131 American History I
*ECO 251 Prin of Microeconomics *HIS 132 American History II
*ECO 252 Prin of Macroeconomics POL 110 Intro to Political Science
GEO 111 World Regional Geography *POL 120 American Government
*HIS 111 World Civilizations I PSY 118 Interpersonal Psychology
*HIS 112 World Civilizations II *PSY 150 General Psychology
HIS 115 Intro to Global History *SOC 210 Intro to Sociology
HIS 121 Western Civilization I SOC 220 Social Problems
*Approved as Universal General Education Transfer Component (UGETC) course.

Course Requirements for Hospitality Management Diploma

Curriculum Code: D25110

For course descriptions, please refer to the current catalog.

Fall Semester (1st Year)

Hours Per Week

Course ID Course Title Class Lab Credit
ACA 111 College Student Success 1 0 1
CIS 110 Introduction to Computers 2 2 3
CUL 110 Sanitation and Safety 2 0 2
ENG 111 Writing and Inquiry 3 0 3
HRM 110 Intro to Hospitality and Tourism 3 0 3
HRM 125 Etiquette for Hospitality 1 0 1
HRM 140 Legal Issues – Hospitality 3 0 3
15 2 16

Spring Semester (1st Year)

Hours Per Week

Course ID Course Title Class Lab Credit
ACC 120 Principles of Financial Accounting 3 2 4
CUL 135 Food and Beverage Service 2 0 2
CUL 135A Food and Beverage Service Lab 0 2 1
HRM 120 Front Office Procedures 3 0 3
HRM 220 Cost Control – Food and Beverage 3 0 3
MAT 110 Math Measurement & Literacy or 2 2 3
MAT 143 Quantitative Literacy (2) (2) (3)
13 6 16

Summer Semester (1st Year)

Hours Per Week

Course ID Course Title Class Lab Credit
HRM 210 Meetings and Event Planning 3 0 3
HRM 240 Marketing for Hospitality 3 0 3
HRM 245 Human Resource Mgmt-Hospitality 3 0 3
9 0 9
Total Semester Hours: 41

Course Requirements for Hospitality Management Certificates

For course descriptions, please refer to the current catalog.

Hospitality Specialist (C25110)*

Fall Semester (1st Year)

Hours Per Week

Course ID Course Title Class Lab Credit
ACA 111 College Student Success 1 0 1
CIS 110 Introduction to Computers 2 2 3
CUL 110 Sanitation and Safety 2 0 2
HRM 110 Intro to Hospitality and Tourism 3 0 3
HRM 125 Etiquette for Hospitality 1 0 1
HRM 140 Legal Issues – Hospitality 3 0 3
12 2 13
Total Semester Hours: 13

Hospitality Food and Beverage Specialist (C25110F)*

Spring Semester (1st Year)

Hours Per Week

Course ID Course Title Class Lab Credit
ACC 120 Principles of Accounting 3 2 4
CUL 135 Food and Beverage Service 2 0 2
CUL 135A Food and Beverage Service Lab 0 2 1
HRM 120 Front Office Procedures 3 0 3
HRM 220 Cost Control – Food and Beverage 3 0 3
11 4 13
Total Semester Hours: 13

Hospitality Supervisor I (C25110A)*

FALL SEMESTER (1st Year)

Hours Per Week

Course ID Course Title Class Lab Credit
HRM 125 Etiquette for Hospitality 1 0 1
HRM 140 Legal Issues – Hospitality 3 0 3
4 0 4

SPRING SEMESTER (1st Year)

Hours Per Week

Course ID Course Title Class Lab Credit
 HRM 120 Front Office Procedures 3 0 3
3 0 3

SUMMER SEMESTER (1st Year)

Hours Per Week

Course ID Course Title Class Lab Credit
HRM 210 Meetings and Event Planning 3 0 3
HRM 240 Marketing for Hospitality 3 0 3
HRM 245 Human Resource Mgmt-Hospitality 3 0 3
9 0 9
Total Semester Hours: 16

Hospitality Supervisor II (C25110B)*

Prerequisite: Successful completion of (C25110F)

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Spring Semester (2nd Year)

Hours Per Week

Course ID Course Title Class Lab Credit
COM 110 Introduction to Communication or 3 0 3
COM 120 Intro Interpersonal Com (3) (0) (3)
HRM 115  Housekeeping 3 0  3
HRM 215 Restaurant Management 3 0 3
HRM 215A Restaurant Management Lab 0 2 1
HRM 225 Beverage Management 3 0 3
12 2 13
Total Semester Hours: 13

Hospitality Manager (C25110M)*

Prerequisite: Successful completion of (C25110)

Spring SEMESTER (1st Year)

Hours Per Week

Course ID Course Title Class Lab Credit
HRM 120 Front Office Procedures 3 0 3
3 0 3

Summer SEMESTER (1st Year)

Hours Per Week

Course ID Course Title Class Lab Credit
HRM 210 Meetings and Event Planning 3 0 3
3 0 3

Fall SEMESTER (2nd Year)

Hours Per Week

Course ID Course Title Class Lab Credit
HRM 115 Housekeeping 3 0 3
3 0 3

Spring SEMESTER (2nd Year)

Hours Per Week

Course ID Course Title Class Lab Credit
HRM 275 Leadership – Hospitality 3 0 3
HRM 280 Management Problems – Hospitality 3 0 3
6 0 6
Total Semester Hours: 15

*Admission priority is given to AAS or diploma level students.