Hospitality and Tourism Management - Hospitality, Travel & Tourism, Associate of Applied Business

Curriculum Code #0110

Effective August 2026

Division of Engineering, Business and Information Technologies

The tourism industry serves as a significant economic driver in the United States, supporting approximately one in every eleven jobs nationwide, according to the U.S. Travel Association. Lorain County Community College (LCCC) offers a two-year Associate of Applied Business (AAB) degree in Hospitality and Tourism Management designed to address the growing demand for skilled professionals within this dynamic sector.

The program allows students to align their academic experience with specific career interests and integrates industry-relevant coursework with a structured work-based learning experience and a culminating capstone course. Collectively, these components support the development of operational, managerial, and professional competencies necessary for employment across a broad range of hospitality and tourism settings.

Transferability of the AAB degree varies by institution; therefore, students are encouraged to consult individual colleges or universities regarding transfer opportunities. LCCC maintains articulation agreements with multiple colleges and universities, including programs offered through the Lorain County Community College University Partnership.

Plan of Study Grid
First Year
Fall SemesterHours
CISS 121 MICROCOMPUTER APPLICATIONS I 3
ENGL 161 COLLEGE COMPOSITION I 3
SDEV 101 INTRODUCTION TO THE LCCC COMMUNITY 1 1
TRSM 111 TRAVEL INDUSTRY FUNDAMENTALS 3
TRSM 112 INTRODUCTION TO THE HOSPITALITY INDUSTRY 3
Select One of the Following 2
TRSM 121
 FRONT OFFICE OPERATIONS  
TRSM 127
 MEETING & CONFERENCE MANAGEMENT  
 Hours15
Spring Semester
MKRG 113 PRINCIPLES OF SELLING 3
Select One of the Following 3-4
MTHM 158
 QUANTITATIVE REASONING  
MTHM 168
 STATISTICS  
MTHM 171
 COLLEGE ALGEBRA  
TRSM 118 FOOD SAFETY AND SANITATION 2
TRSM 126 HOSPITALITY AND TOURISM MANAGEMENT CAREER EXPLORATION 1
TRSM 143 HOTEL, RESTAURANT & TRAVEL LAW 3
TRSM 243 CRUISE MANAGEMENT AND SALES 2
Select One of the Following 2
TRSM 120
 HOUSEKEEPING OPERATIONS  
TRSM 128
 FOUNDATIONS OF EVENT PLANNING  
 Hours16-17
Summer Semester
TRSM 287 WORK BASED LEARNING I - TRSM 4,5 1-2
 Hours1-2
Second Year
Fall Semester
ACTG 151 ACCOUNTING I - FINANCIAL 4
BADM 211 BUSINESS COMMUNICATIONS 3
MKRG 245 SOCIAL MEDIA MARKETING 3
MKRG 247 SERVICES MARKETING 3
TRSM 241G GLOBAL TOURISM DESTINATIONS 3
 Hours16
Spring Semester
CULN 215 BEVERAGE MANAGEMENT 3
TRSM 226 HOSPITALITY SUPERVISION 4 2
TRSM 280 HOSPITALITY & TOURISM MANAGEMENT CAPSTONE 4,5 2
Arts & Humanities Elective 2 3
Social Science Elective 3 3
 Hours13
 Total Hours61-63
1

A student must register for the orientation course when enrolling for more than six credit hours per semester or any course that would result in an accumulation of 12 or more credit hours.

2

Select any Arts and Humanities Ohio Transfer 36 course.

3

Select any Social Science Ohio Transfer 36 course.

4

Indicates that this course requires a prerequisite.

5

This course offers an opportunity for experiential learning.

 
 
 
 
 
 

Program Contact(s):

Maria McConnell
440-366-7404
mmcconne@lorainccc.edu

For information about admissions, enrollment, transfer, graduation and other general questions, please contact your advising team.

More program information can be found on our website.

Credit for Prior Learning (PLA) options may be available for your program. For more information, please visit our website:  www.lorainccc.edu/PLA

Program Learning Outcomes

  1. Analyze the structure, functions, and interrelationships of hospitality and tourism industry sectors to support effective operations and service delivery.
  2. Apply professional communication, collaboration, and customer engagement strategies using verbal, written, and digital media. 

  3. Demonstrate ethical decision-making, legal awareness, and professional standards consistent with hospitality and tourism industry expectations.

  4. Evaluate and respond to cultural differences and global perspectives among guests, colleagues, suppliers, and stakeholders in hospitality and tourism environments.

  5. Exhibit professional workplace behaviors, leadership skills, and teamwork competencies appropriate for entry-level supervisory and management roles.