2020-2021 College Catalog

Hotel/Restaurant/Tourism Management AAS

Hotel/Restaurant/Tourism Management AAS (Major Code: HM13)

Program Description

Welcome to the world's largest and most dynamic industry! Under the umbrella of hospitality and tourism there are countless career opportunities. The Hotel/Restaurant/Tourism Management program prepares students for employment in the areas of: Food Service, Meeting and Convention Planning, Airlines, Cruise, Travel, Recreation and Theme Parks. Why not study in a city with a reputation of impeccable southern charm, fine dining and world-class sophistication? Atlanta is home to the world's busiest airport and provides a rich and eclectic blend of hospitality business in which to pursue a vibrant career. Gain hands on experience while studying in Atlanta, a city that has hosted over 45 million tourists annually, has been named by the New York Times as one of "52 Places to Go in 2014," and is one of only nine U.S. cities that USA Today readers voted Atlanta as a top five convention destination. Atlanta Technical College also offers opportunities to train or upgrade present knowledge or skills. Graduates of this program receive an Associates of Applied Science Degree upon completion.

Career Information


Lodging Managers

Career Projections

The number of jobs in this field is expected to increase by 12% nationally and 16% in the State of Georgia over the next several years. Estimated salaries in this field start at $46,000 a year.
Labor market data was compiled using Economic Modeling Specialists, international and is updated annually. 

Career Coach

Please select the following link to review additional career information on Career Coach.

Admission Requirements

General College Admissions Requirements

Blood and Airborne Pathogens

Students enrolled in Category I and II programs at Atlanta Technical College will be performing tasks in which there is a normal occurrence for exposure to blood, other potentially infectious body materials, and airborne pathogens.

These tasks will be performed in the classroom, laboratory, and clinical activities for each occupational training program/course. Students will be required to present documentation of Hepatitis B and Tuberculosis immunizations as a result of potential occupational exposure. Students should contact their program directors for more information. Policies and procedures regarding blood and airborne pathogens may be reviewed at https://tcsg.edu/tcsgpolicy/tcsg_policy_manual.pdf.

Program Contact Information

Tamoura Jones
Program Coordinator, Culinary, Hotel, Restaurant, Tourism
Academic Building C1103A (kitchen)

Program Length and Cost

Minimum Program Length in Semester Terms: 4 terms
Program Credit Hours: 63
Estimated Program Cost: $9,445

Course Outline


General Education Courses (15 Credits)

Area I – Language Arts/Communication

ENGL 1101Composition and Rhetoric


Area II - Social/Behavioral Sciences

PSYC 1101Introductory Psychology


Area III - Natural Sciences/Mathematics-Select one of the following

MATH 1111College Algebra


MATH 1100Quantitative Skills and Reasoning


MATH 1101Mathematical Modeling


Area IV - Humanities/Fine Arts-Select one of the following

ENGL 2130American Literature


ARTS 1101Art Appreciation


HUMN 1100Introduction to Humanities


General Education Core Elective

XXXX XXXX Any additional course from Areas I-IV


Occupational Courses (33 Credits)

FYES 1001First Year Experience Seminar


COMP 1000Intro to Computers


HRTM 1100Intro-Hotel


HRTM 1110Travel Industry & Geography


HRTM 1140Hotel Operations Management


HRTM 1150Event Planning


HRTM 1160Food and Beverage Management


HRTM 1201Hospitality Marketing


HRTM 1210Hospitality Law


HRTM 1220Super&Lead Hospitality Indus


HRTM 1230Internship


Occupational Electives (15 Credits)

XXXX XXXX Hotel, Restaurant, and Tourism Management


Total Credit Hours: 63


Program Outcomes

1. Graduates will be able to demonstrate interaction with guests in a professional manner.
2. Graduates will be able to discuss the organizational structure and responsibilities of managers in a variety of hospitality enterprises.
3. Graduates will be able to discuss the economic impact of the hospitality industry.
4. Graduates will be able to trace the flow of communication, information, and customer service in hospitality enterprises.
5. Graduates will be able to interpret profit and loss statements and other financial documents used in operations.
6. Graduates will be able to explain the relationships between sound human resources policies (hiring, supervision, training, and discipline) and security and loss prevention.
7. Graduates will be able to describe basic sales and marketing strategies in hospitality operations.
8. Graduates will be able to describe the current use of technology in the hospitality industry.
9. Graduates will be able to identify current trends in the hospitality industry.