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Saint Paul College Programs

Hospitality, Sports and Entertainment Management

Program Requirements

• Hospitality, Sports and Entertainment Management AAS Degree
• Restaurant Management Certificate
• Hotel Marketing and Sales Certificate

Hospitality, Sports and Entertainment Management AAS Degree

Program Requirements
Course		Cr
ACCT 1411	Principles of Accounting 1	4
ACCT 1412	Principles of Accounting 2	4
BTEC 1421	Introduction to MS Office OR
CSCI 2410	Management Information Systems	3
BUSN 1410	Introduction to Business	3
BUSN 1440	Marketing Principles	3
BUSN 2450	Management Fundamentals	3
BUSN 2470	Legal Environment of Business	3
HSPM 1410	Introduction to Hospitality Management	3
HSPM 1420	Introduction to Tourism	3
HSPM 2420	Lodging Systems	3
HSPM 2440	Hospitality Marketing and Sales	3
HSPM 2591	Hospitality Management Internship	5
CULA 1540	Food Service Supervisory Management	2
CULA 1560	Food, Beverage and Labor Cost Control	3
BUSN 1482	Business Career Resources	2
	Subtotal	47
	General Education Requirements	20
	Total Program Credits	67

AAS Degree General Education - 20 Credits Students are required to complete ENGL 1711 and any SPCH course from Goal 1 (7 credits)
Requirements*		Cr
Goal 1:	Communication	7
	ENGL 1711 Composition 1	4
	SPCH XXXX	3

Select a minimum of 3 credits from Goal 3 or Goal 4		3
Goal 3:	Natural Sciences
Goal 4:	Mathematical/Logical Reasoning

Select a minimum of 3 credits from Goal 5		3
Goal 5:	History, Social Science, & Behavioral Sciences

Select a minimum of 3 credits from Goal 6		3
Goal 6:	Humanities and Fine Arts

Select a minimum of 4 additional credits from Goals 1-10 of the Minnesota Transfer Curriculum		4

* Refer to the Minnesota Transfer Curriculum Course List for specific course options.

Restaurant Management Certificate

Program Requirements
Course		Cr
HSPM 1410	Introduction to Hospitality Management (new)	3
BUSN 2450	Management Fundamentals	3
CULA 1540	Food Service Supervisory Management	2
CULA 1560	Food, Beverage and Labor Cost Control	3
CULA 1470	Food Service Sanitation	2
HSPM 2591	Hospitality Management Internship	5
	Total Program Credits	18

Hotel Marketing and Sales Certificate

Program Requirements
Course		Cr
HSPM 1410	Introduction to Hospitality Management	3
HSPM 2440	Hospitality Marketing and Sales	3
BUSN 1440	Marketing Principles	3
BUSN 2450	Management Fundamentals	3
HSPM 2591	Hospitality Management Internship	5
	Total Program Credits	17

Course Descriptions

ACCT 1411 Principles of Accounting 1

Introduces students to the fundamental accounting concepts and principles used to analyze and record business transactions. 4C/4/0/0

ACCT 1412 Principles of Accounting 2

An introduction to principles of accounting for the partnership entity, the corporate entity and additional topics in financial accounting. (Prerequisite: ACCT 1411). 4C/4/0/0

BTEC 1421 Business Information Applications 1

This is the first course in a series that teaches students how to use Microsoft Office software applications. Software used includes Word, Excel, Access, and Power Point. By the end of this course, students will be skilled in the basic features of Microsoft Office. Students will create common business documents including letters, reports, tables, newsletters, Excel worksheets, Access databases, and PowerPoint graphic presentations. This course and BTEC 1423 Business Information Applications 2 prepare the for student the Microsoft Office Specialist (MOS) Certification Exams. 3C/3/0/0

BUSN 1410 Introduction to Business

Offers an introduction to the United States business system. Students will explore economic principles, international business, business ethics, marketing, and financial principles. 3C/3/0/0

BUSN 1440 Marketing Principles

Students will develop an understanding of the basic principles of marketing. Students will examine core marketing concepts (needs, wants, demands) and the elements used in developing a marketing plan, including consumer behavior principles, product development, pricing strategies, advertising, sales promotion, public relations, personal selling, and product distribution. Current marketing trends will be discussed. 3C/3/0/0

BUSN 1482 Business Career Resources

This course provides information and guidance in the development of professional job seeking skills. Topics will include: the application, the resume, the cover letter, using the internet in a job search, locating job opportunities, marketing yourself, and company research. This course may include work on portfolios, electronic portfolios, and interviewing skills. 2C/2/0/0

BUSN 2450 Management Fundamentals

The course includes the history of management theory with emphasis on forces of change that have resulted in a changing view of the business world for managers. Principle management functions covered are planning, organizing, leading and the process of control as an information feedback function for increasing productivity. Emphasis is on the integration of all management functions into one effort for visionary, effective and efficient operations. 3C/3/0/0

BUSN 2470 Legal Environment of Business

This course covers basic information about the various classifications of the law and the rights and responsibilities imposed on the business community by our legal system. The course introduces students to the legal system and its impact on the individual, the business environment, and upon society as a whole. Areas of study include basic laws, contracts, negligence, product liability, employment law, alternative dispute resolution, and business entities. 3C/3/0/0

CSCI 2410 Management Information Systems

This course provides elementary concepts to the management of information systems. The course is designed to allow the student of management information systems to evaluate, design and implement information processing systems that support all management areas of the business enterprise. The purpose of the course is to understand the underlying principles of information systems from a user (not a system's manager) perspective for different management functions. 3C/3/0/0

CULA 1470 Food Service Sanitation

Develops an understanding of the basic principles of sanitation and safety in order to maintain a safe and healthy environment for the consumer. Servsafe test included. 2C/2/0/0

CULA 1540 Food Service Supervisory Management

Allows students to prepare for the transition from employee to supervisor by developing human relations and personnel management skills in a foodservice environment. (Prerequisite(s): CULA 1460, CULA 1470, CULA 1480, CULA 1490 or instructor approval) 2C/0/2/0

CULA 1560 Food/Beverage/Labor Cost Control

Covers the principles of menu pricing and analysis, budgeting, and inventory control systems in foodservice operations. (Prerequisite(s): CULA 1490 or Instructor approval). 3C/3/0/0

HSPM 1410 Introduction to Hospitality Management

This course provides an orientation to the hospitality industry. This includes an introduction to the structure of lodging, food service, and tourism organizations, the role of lodging departments, the future of the industry and career opportunities. Course structure includes lecture, projects, discussion and guest speakers to learn about opportunities and trends. 3C/3/0/0

HSPM 1420 Introduction to Tourism

This course explores the travel and tourism industry. Students will examine growth trends that includes best travel options and working with foreign cultures and currencies. 3C/3/0/0

HSPM 2420 Lodging Systems

This course provides students the key principles in the lodging industry, focusing on strategic planning as the foundation for operation effectiveness. 3C/3/0/0

HSPM 2440 Hospitality Marketing & Sales

This course provides principles and practices of marketing the services of the hospitality industry. Emphasis includes the marketing concept with applications leading to customer satisfaction. Review methods of external and internal stimulation of sales. 3C/3/0/0

HSPM 2591 Hospitality Management Internship

This course provides students the hands-on opportunity to work in the hospitality industry. 1-3C/0/0/1-3

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