Dec 07, 2023  
2020-21 College Catalog 
    
2020-21 College Catalog [ARCHIVED]

Hospitality Management Program Information


The Hospitality Management program prepares students for entry-level and supervisory positions within the hospitality industry.

Graduates may seek employment in hotel and resorts as front desk manager, night manager, rooms director, guest services or concierge, catering and banquet sales,  conference planning or events manager, restaurant management, country club and resort operations. Students interested in specializing in food preparation may want to explore the Culinary Arts Program, AAS (Owens Code: CAPP) , Baking and Pastry Certificate (Owens Code: ZBPD)  or the Culinary Arts Certificate (Owens Code: ZCAB) .


Department of Food, Nutrition and Hospitality

Administration       

Toledo Campus

Phone

Email

Dr. Michael Pfahl, Dean

Heritage Hall 106Y (567) 661-7270 michael_pfahl@owens.edu

Joann L. Gruner, Chair   

Heritage Hall 114C (567) 661-7214     joann_gruner@owens.edu

 

Accreditation

Accredited by the Accreditation Council for Business Schools and Programs (ACBSP) through February 15, 2022.  For more information concerning accreditation standards contact the Accreditation Council for Business Schools and Programs (ACBSP), 11520 West 119th Street, Overland Park, Kansas, 66213, phone number 913-339-9356, web address  www.acbsp.org.

 

 

ACBSP is recognized by the U.S. Department of Education and the Council for Higher Education Accreditation (CHEA).  Student’s gain the benefit of career focused academic and experiential learning; student-centered teaching and outcome measures to ensure that skills are met.  To learn more about ACBSP, visit http://www.acbsp.org.

Program Goals

  • The Hospitality Management Program will prepare graduates for employment.
  • The Culinary Arts Program will promote and support program completion and graduation.

Student Learning Outcomes

Student will be able to:

  • Demonstrate fundamental food production skills necessary to meet the demands of the professional kitchen.
  • Apply basic principles of food sanitation and safety in the food service operation.
  • Apply knowledge of operations management to the hospitality industry.
  • Describe the management skills required to transition from employer to supervisor.

Career Information

The food service and hospitality industry is one of the largest of all the service industries and requires qualified entry-level, supervisory and management employees. In today’s highly technical job market, employers recognize the importance of employees who possess specialized skills necessary to be creative, innovative, successful and productive. These skills are acquired through advanced, practical, hands-on education.

For additional information on opportunities in Hospitality Management, explore these professional organizations:

Employment and Wage Earnings

Projected job openings (2014-2024) Nationwide and in Ohio are expected to grow between 4 - 8%.  Ohio median wages are shown below.  For more information, visit www.Onetonline.org.

Hotel and Resort Front Desk Clerk $19,100
Concierges $24,480
First Line Supervisors of Service Personal $33,090
Meeting, Convention and Event Planner $39,030
Lodging Manager $40,980
Gaming Supervisor $47,180
Food and Beverage Sales Representative $49,000

Admission Requirements

There are no additional admission requirements for the Hospitality Management Program.  Owens Community College is an open admission college.

Program Progression and Completion

The Associate of Applied Business Degree in Hospitality Management includes general education, business, culinary and technical skills courses.  The program is 61-63 credits and can be completed in two years (four - five semesters).

All Hospitality Management Program students must earn a grade of “C” or better in all Food, Nutrition and Hospitality (FNH) courses and maintain a 2.0 grade point average. Students who do not earn these grades must participate in a review of their progress with their Academic Advisor to establish a remediation and academic plan. Students registering for their final semester of course work and plan to graduate must submit a petition for degree completion by accessing their Ozone account.

Transfer options are available to students wanting to pursue a bachelor degree.  Students are encouraged to meet with their advisor early in their program for academic planning.

Health Requirements

Students are not required to complete physical health screening. However, certain culinary classes require self-reporting of illness and strict personal hygiene.  Employers may have pre-employment health screening that the student must meet.

Background Check Requirements

Background checks are not required for admission into the program. Cooperative Work Experience sites may require background checks as part of pre-employment screening.

Financial Aid and Scholarships

Owens Community College maintains an Oserve Office on each campus. Oserve is the place for you to ask questions related to financial aid. Contact: 1-800-GO OWENS ext. 2387 or (567) 661-2387 Email: oserve@owens.edu.  There are a variety of financial aid programs, scholarships and on-campus employment opportunities available at Owens Community College. For more information, visit the College scholarship website.

Several area hospitality and food service establishments offer tuition reimbursement based on academic achievements.

In addition to local opportunities, students are encouraged to pursue additional scholarships opportunities through a variety of professional organizations, including:

The American Culinary Federation, www.acfchefs.org

The American Hotel and Lodging Association Education Foundation, www.ahlef.org

The International Association of Culinary Professionals, www.iacpfoundation.com

The James Beard Foundation, www.jamesbeard.org

The National Restaurant Association Educational Foundation, www.nraef.org