An associate of applied sciences in Food Service Operations at NMU provides a hands-on foundation of the skills needed for entry-level positions in the food and beverage industry. With an emphasis on all functions of successful restaurant operations, the program hones student’s skills in quantity food production, customer service, purchasing, facilities management, and cost controls while providing industry certifications required for all Michigan restaurants to operate. This associate degree ladders into NMU's Bachelor of Science Degree in Hospitality Leadership.

Students completing the associate degree program must achieve a minimum grade of "C" for each required hospitality management course.

For department information or additional degree requirements, go to the Technology and Occupational Sciences, College of department page.

For related information from the Bureau of Labor Statistics,

Total Credits Required 60
General Education 16
EN 111 College Composition I [EFFC] 4
Choose 12 credit hours from the following categories: 12
      Effective Communication Elective (4 cr.)
      Social Responsibility in a Diverse World Elective (4 cr.)
      Integrative Thinking Elective (4 cr.)
      Human Expression Elective (4cr.)
      Perspectives on Society Elective (4 cr.)
      Quantitative Literacy Elective (4 cr.)
      Scientific Inquiry Elective (4-8 cr.)
Technical Concentration 34
HM 111 Food Service Sanitation 2
HM 114 Introduction to the Food Service Industry 4
HM 115 Professional Cooking I 6
HM 120 Professional Cooking II 6
HM 126 Procurement for Food Service Operations 2
HM 214 Cost Control for the Hospitality Industry 4
HM 221 Guest Services 6
HM 265 Facilities, Equipment, and Technology 4
Electives 10
It is suggested these credits be HM elective offerings or used toward a
certificate/minor degree for those planning to seek a B.S. degree.