Program Information
BAS Degree - Code 6001 - Catalog 2018/2019
Costa Magoulas, Dean, 386-506-3578, Costa.Magoulas@daytonastate.edu
Lisa Allen, Administrative Specialist, 386-506-3946, Lisa.Allen@daytonastate.edu
Program Mission, Description, and Outcomes
Mission:
To provide access for students to earn a quality baccalaureate education that aligns with the program outcomes to meet local business and industry management workforce needs. Students will broaden their knowledge in management skills, be creative thinkers in an applied business environment, practice behaviors in business that are centered in ethical and socially responsible relationships, and cultivate the entrepreneurial spirit that provides career choices and encourages life-long learning.
Description:
The Bachelor of Applied Science (BAS) in Supervision and Management - Hospitality Concentration Program prepares individuals for supervisory and management roles and positions. Associate degree programs have prepared these individuals to enter the job market at entry-level or mid-level positions. Upper-level coursework in the BAS program broadens their knowledge in applied management practices and prepares them for supervisory and management opportunities. The BAS - Hospitality Concentration Program uses a 2+2 model requiring the completion of an associate degree or 60 transferable credits from a 4-year college or university for entry into the program.
Outcomes:
Graduates of the program will be able to:
- Demonstrate effective communications that integrate decision-making and analytical thinking skills.
- Identify and apply management decision-making to include an appreciation for diversity, cultural awareness, and organizational behavior.
- Apply human resource methods and concepts that are consistent with community, industry, and organizational standards, policies, and procedures.
- Integrate effective and efficient management and behavioral principles for leading and managing resources.
- Demonstrate the ability to apply legal and ethical decision-making in management situations.
- Formulate and apply effective customer relations techniques and applications.
- Demonstrate skill in managerial accounting concepts, analysis, and applications.
- Integrate operational processes and information systems into a managerial-specific context.
- Identify the strategic planning process to include development of an organizational mission statement with measurable goals, objectives, and activities.
- Apply team processes, practices, and collaboration in a management-related context.
- Manage a project from inception to successful conclusion using critical thinking, communication, problem solving, and decision-making.
Note: This program is eligible for federal financial aid and state bright futures.
Additional Admission Requirements
- General Education Core - The state-mandated 36 hours of general education.
- A.A. graduates will typically transfer the total 36 general education core requirements into the program.
- Graduates of A.S. degree programs typically transfer 15-18 credits of General Education Core. The remaining 18-21 credits must be earned prior to completion of the program.
- All students enrolled in this program will be required to take the hospitality concentration courses to satisfy the 18 credit hours of occupational/technical credits requirement. Please see an advisor prior to enrolling into the program.
Careers
On a national scale, projections for the hospitality, tourism, and culinary industries are extremely favorable. Ten year projections were analyzed from the US Bureau of Labor Statistics, including job outlooks and employment projections. Between 2012 and 2020, it is expected that the hospitality industry will add 17% in wage and salary employment. Wage and salaried positions specifically within foodservice and drinking establishments are projected to increase by 16%, as compared to 14% growth projects for wage and salary employment in all other combined industries. This shows that the hospitality, tourism, and culinary industries are growing faster than the overall national average.
Additionally, the hospitality, tourism, and culinary industries rank favorably on a state and local level. Hospitality ranks within the Top 15 Industries for both Fastest Growing Industries and Gaining the Most New Jobs within the State of Florida. It is projected that Volusia and Flagler Counties will experience an increase of 5-7% in hospitality, tourism, and culinary jobs over the timeframe between 2012 and 2020.
It is projected that Volusia County will experience an increase of 3-5% in hospitality, tourism, and culinary jobs within the timeframe from 2012-2020. It should be noted that this projection was made prior to the announcement of several tourism projections within the local area. The industry ranks among the Top 5 for Occupations Gaining New Jobs in Daytona Beach/Volusia County and among the Top 20 for Fastest Growing Industries within the local community.
The Volusia County Lodging & Hospitality Association recently provided county figures for occupational wages and employment for the industries of accommodation and food services. General and Operations Managers within the hospitality industry in Volusia County averaged an hourly rate of $35.66/hour, or $74,173.52 annually. Sales Managers employed within the hospitality industry in Volusia County were averaged an hourly rate of $35.29/hour, or $73,409.88 annually. Foodservice Managers employed within the hospitality industry in Volusia County averaged an hourly rate of $26.23/hour, or $54,558.03 annually. Lodging Managers employed within the hospitality industry in Volusia County averaged an hourly rate of $34.09/hour, or $70,918.59 annually. Finally, Chefs and Head Cooks employed within the hospitality industry in Volusia County averaged an hourly rate of $26.73/hour, or $55,587.83.
Note: Need help preparing for your job search? Login to Daytona State's Career Services Online (CSO) to create your personal career account, or email your Daytona State College Career Advisor.
General Education Courses
|
General Education Core Requirements Credit |
36.00 |
|
Additional Associate Credits |
24.00 |
|
BAS Program of Study Credits |
42.00 |
| |
BAS Hospitality Concentration Credit |
18.00 |
| TOTAL |
... |
120.00 |
Note: Prior to enrollment in college-level English or math courses, some students may be advised to complete college preparatory/developmental course work. See an Academic Advisor to determine developmental course requirements.
Program Specific Courses
| GEB3213 | Business Writing | 3 |
| MAN3353 | Management Theory and Practices | 3 |
| MAN3240 | Organizational Behavior | 3 |
| BUL3130 | Legal, Ethical, and Social Aspects of Business | 3 |
| ACG3024 | Accounting for Non-Financial Majors | 3 |
| MAN4162 | Customer Relations for Managers | 3 |
| MAN4301 | Human Resource Management | 3 |
| ISM4011 | Introduction to Management Information Systems | 4 |
| MAN4120 | Leadership Challenges and Supervision | 3 |
| GEB4891 | Strategic Management and Decision Making | 4 |
| MAN4504 | Operational Decision Making | 3 |
| GEB4930 | Selected Topics in Management | 3 |
| MAN4900 | Capstone Project in Supervision and Management | 4 |
GEB4930: Topics rotate each term; check section notes for course topic information.
MAN4120, GEB4891, MAN4504: Senior status or permission of the Chair
GEB3213 is the first course in the BAS program and is a prerequisite to every other course in the program, or a co-requisite to other first semester courses.
ISM4011: Requires ISM2000 or CGS2100 or equivalent or permission of the Chair. Students wanting to pursue a master's degree should check with the college/university they plan to attend to determine which course(s) will transfer to that institution.
MAN4900, the Capstone course, is the final course in the program.
Required Concentration Courses
Sample Program of Study
1st Semester
| GEB3213 | Business Writing | 3 |
| MAN3353 | Management Theory and Practices | 3 |
| MAN3240 | Organizational Behavior | 3 |
| HFT3700 | Tourism Management | 3 |
| HFT4809 | Management of the Foodservice Industry | 3 |
| Total Credit Hours: | 15 |
GEB3213 is the first course in the BAS program and is a prerequisite to every other course in the program, or a co-requisite to other first semester courses.
2nd Semester
| BUL3130 | Legal, Ethical, and Social Aspects of Business | 3 |
| ACG3024 | Accounting for Non-Financial Majors | 3 |
| HFT4064 | Bar and Beverage Management | 3 |
| HFT4277 | Club Management | 3 |
| Total Credit Hours: | 12 |
3rd Semester
| MAN4162 | Customer Relations for Managers | 3 |
| MAN4301 | Human Resource Management | 3 |
| ISM4011 | Introduction to Management Information Systems | 4 |
| HFT4253 | Hotel Management | 3 |
| Total Credit Hours: | 13 |
ISM4011: Requires ISM2000 or CGS2100 or equivalent or permission of the Chair. Students wanting to pursue a master's degree should check with the college/university they plan to attend to determine which course(s) will transfer to that institution.
4th Semester
| MAN4120 | Leadership Challenges and Supervision | 3 |
| GEB4891 | Strategic Management and Decision Making | 4 |
| MAN4504 | Operational Decision Making | 3 |
| HFT3373 | Event Design, Production and Technology | 3 |
| Total Credit Hours: | 13 |
MAN4120, GEB4891, MAN4504: Senior status or permission of the Chair
5th Semester
| GEB4930 | Selected Topics in Management | 3 |
| MAN4900 | Capstone Project in Supervision and Management | 4 |
| Total Credit Hours: | 7 |
GEB4930: Topics rotate each term; check section notes for course topic information.
MAN4900, the Capstone course, is the final course in the program.
Note: Sequence of courses may vary. Check catalog course descriptions for requisite requirements.
Total Credit Hours: 60