Hospitality Management

The Field

The hospitality industry is one of the oldest in the world. Today’s combined hospitality industry ranks third in size among the nation’s industries; it is complex and diverse, requiring skilled professionals.

Unprecedented growth in the service economy has created demand for hospitality business leaders in hotels, resorts, clubs, contract foodservices, major national and international airlines, public institutions, restaurants, country clubs, professional and trade associations, major travel agencies, and other venues that focus on hospitality. Lucrative managerial opportunities exist in a broad spectrum of arenas including entertainment complexes, theme parks, cruise lines, expositions, restaurants, and hotels all over the world.

The number of college graduates with a specialized focus on the hospitality industry is small compared to the huge demand of this fast-growing industry. Hospitality Management graduates have a competitive edge over those with degrees in general business or other programs not centered on the industry.

There is increasing demand for qualified professionals who understand issues such as maximizing profitability, forecasting the market, protecting assets, and applying technology. But the industry also demands individuals with people skills and the know-how to increase customer satisfaction and retain and motivate employees. Delhi’s Bachelor of Business Administration program offers the opportunity to develop these skills.

The Instructional Programs

The hospitality professional often wears many hats, including that of business planner, personnel manager, and entrepreneur. The Bachelor of Business Administration in Hospitality Management curriculum emphasizes managerial leadership and is designed to develop technical with theoretical knowledge. It is tailored for those who aspire to become managerial leaders in all four segments of the industry.

The Bachelor of Business Administration program offers a well-integrated curriculum that incorporates the liberal arts, general business theory, and hospitality management theory and application. In addition, students select one of four areas of specialization: Culinary Arts Management, Hotel and Resort Management, Restaurant and Food Service Management, or Travel and Tourism Management. Each concentration focuses on classroom theory and practical experience to assist in gaining the understanding, skills, and techniques needed to qualify for job opportunities and achieve career goals in the chosen area.

The Culinary Arts Management concentration emphasizes hands-on food preparation skills enhanced by instruction in restaurant and club management, financial management, and human resources.

The Hotel and Resort Management concentration offers instruction in lodging management, recreation and club management, strategic marketing processes, research methods and applications, and human resources.

The Restaurant and Food Service Management concentration emphasizes management and human resources skills, cost control, service concepts, multi-cultural food, advanced training systems, and franchising.

The Travel and Tourism Management concentration includes convention management, travel agency operations management, computerized ticketing for both domestic and international travel sales and distribution, and packaging and promotions development.

The bachelor’s degree program does not replace the associate’s degree programs, but rather is designed to build upon them. Students may enter as freshmen or transfer into the program after completing an associate’s degree. It is not necessary to have previously been enrolled in a hospitality program; the curriculum will provide the technical training required to equip the student for a career in the hospitality industry. As in any field, increased levels of education and experience improve one’s chances for advancement.

Hospitality Management: Culinary Arts Management

B.B.A. Degree

SUNY Curriculum Code:  1527

Business Management Core

Course No.	Course	Cr. Hrs.
ACCT 110	Principles of Accounting I	3
ACCT 120	Principles of Accounting II	3
BUSI 343	Individual Behavior in Organization
	or
BUSI 344	Organizational Theory	3
BUSI 360	International Business Management	3
CITA 110	Microcomputer Applications I	3
____ ___	Business Elective	3
____ ___	Business Elective	3
	Total	21

Hospitality Management Core

Course No.	Course	Cr. Hrs.
HOSP 205	Hospitality Management	3
HOSP 210	Hospitality Human Resources Management I	3
HOSP 310	Hospitality Human Resources II	3
HOSP 320	Hospitality Financial Management	3
HOSP 350	Hospitality Law	3
HOSP 470	Hospitality Senior Management Seminar	3
REST 190	Restaurant and Food Service Accounting	3
	Total	21

Liberal Arts and Sciences Core

Course No.	Course	Cr. Hrs.
COMM 310	Argumentation and Debate	3
ECON 100	Introductory Macroeconomics
	or
ECON 110	Introductory Microeconomics (SLO 3)	3
ENGL 100	Freshman Composition (SLO 10)	3
GOVT 300	Public Policy	3
MATH 115	Statistics (SLO 1)	4
MATH ___	Mathematics Elective (minimum College Algebra)	3
LITR ___	Literature Elective (SLO 7)	3
____ ___	Science Elective (SLO 2)	3
____ ___	American History Elective (SLO 4)	3
____ ___	Western Civilization Elective (SLO 5)	3
____ ___	Arts Elective (SLO 8)	3
____ ___	Foreign Language Elective (SLO 9)	3
____ ___	Upper-Division Elective (SLO 6)	3
____ ___	Upper-Division Elective	3
	Total	43

Culinary Arts Core

Course No.	Course	Cr. Hrs.
CULN 100	Culinary Arts I	3
CULN 115	Culinary Arts I Lab	1
CULN 120	Professional Baking	3
CULN 125	Professional Baking Laboratory	1
CULN 180	Professional Table Service in the Hospitality Industry	1
CULN 200	Culinary Internship	2
CULN 250	Advanced Culinary Arts	3
CULN 255	Advanced Culinary Arts Laboratory	1
CULN 280	Culinary Restaurant Operations	5
CULN 350	History of Wines	3
CULN 420	Food and Culture	3
HOSP 130	Menu Planning and Controls	3
HOSP 335	Purchasing for the Hospitality Industry	3
REST 310	Classical Cuisine	3
____ ___	Culinary Arts Restricted Electives	8
	Total	43

Degree Requirement: 128 credit hours

Admission Requirements: Applicants must have satisfactorily completed a year of general biology and Mathematics A. A high school average of 80 is required. Transfer students must have a 2.30 GPA.

Note: Students must complete the SUNY Trustees’ General Education Core Requirements (SLO). See the General Education Requirement and General Education Courses sections of this Catalog for details.

Hospitality Management: Hotel and Resort Management

B.B.A. Degree

SUNY Curriculum Code: 1168

Business Core

Course No.	Course	Cr. Hrs.
ACCT 110	Principles of Accounting I	3
ACCT 120	Principles of Accounting II	3
BUSI 343	Individual Behavior in Organization
	or	3
BUSI 344	Organizational Theory	3
BUSI 360	International Business Management	3
CITA 110	Microcomputer Applications I	3
____ ___	Business Elective	3
____ ___	Business Elective	3
	Total	21

Hospitality Management Core

Course No.	Course	Cr. Hrs.
HOSP 205	Hospitality Management	3
HOSP 210	Hospitality Human Resources Management I	3
HOSP 215	Hospitality Marketing	3
HOSP 310	Hospitality Human Resources II	3
HOSP 320	Hospitality Financial Management	3
HOSP 330	Hospitality Strategic Marketing	3
HOSP 350	Hospitality Law	3
HOSP 470	Hospitality Senior Management Seminar	3
HTEL 160	Hotel Front Office and Guest Accounting	3
	Total	27

Liberal Arts and Sciences Core

Course No.	Course	Cr. Hrs.
COMM 310	Argumentation and Debate	3
ECON 100	Introductory Macroeconomics (SLO 3)
	or	3
ECON 110	Introductory Microeconomics (SLO 3)
ENGL 100	Freshman Composition (SLO 10)	3
GOVT 300	Public Policy	3
MATH 115	Statistics (SLO 1)	4
MATH ___	Mathematics Elective (minimum College Algebra)	3
LITR ___	Literature Elective (SLO 7)	3
____ ___	Science Elective (SLO 2)	3
____ ___	American History Elective(SLO 4)	3
____ ___	Western Civilization Elective (SLO 5)	3
____ ___	Arts Elective (SLO 8)	3
____ ___	Foreign Language Elective (SLO 9)	3
____ ___	Upper-Division Elective (SLO 6)	3
____ ___	Upper-Division Elective	3
	Total	43

Hotel and Resort Management Core

Course No.	Course	Cr. Hrs.
HOSP 110	Basic Food Preparation and Standards	3
HOSP 115	Basic Food Preparation and Standards Laboratory	1
HOSP 130	Menu Planning & Controls	3
HOSP 235	Professional Work Experience	1
HOSP 335	Purchasing for Hospitality Industry	3
HTEL 165	Lodging Accommodations Management	3
HTEL 310	Hotel Maintenance and Engineering	3
HTEL 420	Hotel and Resort Operations	3
TRVL 388	Convention Services Management	3
____ ___	Technical Electives*	6
____ ___	Hospitality Electives	8
	Total	37

Degree Requirement: 128 credit hours

Admission Requirements: Applicants must have completed a year of general biology and Mathematics A. A high school average of 80 is required. Transfer students must have a 2.30 GPA.

*Technical Electives = one of the following six-credit courses:

HTEL 250	Hotel Banquet & Function Management	6
REST 280	Restaurant Management & Operations	6
CULN 280	Culinary Restaurant Operations
	And	6
CULN 180	Professional Table Service in the Hospitality Industry

Note: Students must complete the SUNY Trustees’ General Education Core Requirements (SLO). See the General Education Requirement and General Education Courses sections of this catalog for details.

Hospitality Management: Restaurant and Food Service Management

B.B.A. Degree

SUNY Curriculum Code: 1170

Business Management Core

Course No.	Course	Cr. Hrs.
ACCT 110	Principles of Accounting I	3
ACCT 120	Principles of Accounting II	3
BUSI 343	Individual Behavior in Organization
	Or	3
BUSI 344	Organizational Theory
BUSI 360	International Business Management	3
CITA 110	Microcomputer Applications I	3
____ ___	Business Elective	3
____ ___	Business Elective	3
	Total	21

Hospitality Management Core

Course No.	Course	Cr. Hrs.
HOSP 205	Hospitality Management	3
HOSP 210	Hospitality Human Resources Management I	3
HOSP 215	Hospitality Marketing	3
HOSP 310	Hospitality Human Resources II	3
HOSP 320	Hospitality Financial Management	3
HOSP 330	Hospitality Strategic Marketing	3
HOSP 350	Hospitality Law	3
HOSP 470	Hospitality Senior Management Seminar	3
REST 190	Food & Beverage Cost Control Systems	3
	Total	27

Liberal Arts and Sciences Core

Course No.	Course	Cr. Hrs.
COMM 310	Argumentation and Debate	3
ECON 100	Introductory Macroeconomics
	or	3
ECON 110	Introductory Microeconomics (SLO 3)
ENGL 100	Freshman Composition (SLO 10)	3
GOVT 300	Public Policy	3
MATH 115	Statistics  (SLO 1)	4
MATH ___	Mathematics Elective(minimum College Algebra)	3
LITR ___	Literature Elective (SLO 7)	3
____ ___	Science Elective (SLO 2)	3
____ ___	American History Elective (SLO 4)	3
____ ___	Western Civilization Elective (SLO 5)	3
____ ___	Arts Elective (SLO 8)	3
____ ___	Foreign Language Elective (SLO 9)	3
____ ___	Upper-Division Elective (SLO 6)	3
____ ___	Upper-Division Elective	3
	Total	43

Restaurant and Food Service Management Core

Course No.	Course	Cr. Hrs.
HOSP 110	Basic Food Preparation and Standards	3
HOSP 115	Basic Food Preparation and Standards Lab	1
HOSP 120	Food Production, Planning, and Purchasing	3
HOSP 125	Food Production, Planning, and Purchasing Laboratory	1
HOSP 130	Menu Planning	3
HOSP 235	Professional Work Experience	1
HOSP 335	Purchasing for the Hospitality Industry	3
HTEL 310	Hotel Maintenance and Engineering	3
REST 310	Classical Cuisine	3
CULN 420	Food and Culture	3
____ ___	Technical Electives*	6
____ ___	Hospitality Electives	7
	Total	37

Degree Requirement: 128 credit hours

Admission Requirements: Applicants must have completed a year of general biology and Mathematics A. A high school average of 80 is required. Transfer students must have a 2.30 GPA.

Note: Students must complete the SUNY Trustees’ General Education Core Requirements (SLO). See the General Education Requirement and General Education Courses sections of this Catalog for details.

*Technical Electives = one of the following six-credit courses:

HTEL 250	Hotel Banquet & Function Management	6
REST 280	Restaurant Management & Operations	6
CULN 280	Culinary Restaurant Operations
	and	6
CULN 180	Professional Table Service in the Hospitality Industry

Hospitality Management: Travel and Tourism Management

B.B.A. Degree

SUNY Curriculum Code:  1169

Business Management Core

Course No.	Course	Cr. Hrs.
ACCT 110	Principles of Accounting I	3
ACCT 120	Principles of Accounting II	3
BUSI 343	Individual Behavior in Organization
	or	3
BUSI 344	Organizational Theory
BUSI 360	International Business Management	3
CITA 110	Microcomputer Applications I	3
____ ___	Business Elective	3
____ ___	Business Elective	3
	Total	21

Hospitality Management Core

Course No.	Course	Cr. Hrs.
HOSP 205	Hospitality Management	3
HOSP 210	Hospitality Human Resources Management I	3
HOSP 215	Hospitality Marketing	3
HOSP 310	Hospitality Human Resources II	3
HOSP 320	Hospitality Financial Management	3
HOSP 330	Hospitality Strategic Marketing	3
HOSP 350	Hospitality Law	3
HOSP 470	Hospitality Senior Management Seminar	3
HTEL 160	Hotel Front Office and Guest Accounting	3
	Total	27

Liberal Arts and Sciences Core

Course No.	Course	Cr. Hrs.
COMM 310	Argumentation and Debate	3
ECON 100	Introductory Macroeconomics (SLO 3)
	or
ECON 110	Introductory Microeconomics (SLO 3) 3
ENGL 100	Freshman Composition (SLO 10)	3
GOVT 300	Public Policy	3
MATH 115	Statistics (SLO 1)	4
MATH ___	Mathematics Elective (minimum College Algebra)	3
LITR ___	Literature Elective (SLO 7)	3
____ ___	Science Elective (SLO 2)	3
____ ___	American History Elective (SLO 4)	3
____ ___	Western Civilization Elective (SLO 5)	3
____ ___	Arts Elective (SLO 8)	3
____ ___	Foreign Language Elective (SLO 9)	3
____ ___	Upper-Division Elective (SLO 6)	3
____ ___	Upper-Division Elective	3
	Total	43

Travel and Tourism Core

Course No.	Course	Cr. Hrs.
GEOG 100	Human Geography	3
HOSP 235	Professional Work Experience	1
TRVL 170	Introduction to Tourism	3
TRVL 175	Domestic Travel Sales and Distribution	3
TRVL 270	International Travel Sales and Distribution	3
TRVL 275	Travel and Tourism Packaging & Tour Design	3
TRVL 310	Geography of World Travel Destinations	3
TRVL 388	Convention Services Management	3
TRVL 390	Travel Agency Operations and Management	3
TRVL 475	Destination Development Marketing	3
____ ___	Hospitality Electives	9
	Total	37

Degree Requirement: 128 credit hours

Admission Requirements: Applicants must have completed a year of general biology and Mathematics A.  A high school average of 80 is required. Transfer students must have a 2.30 GPA.

Note : Students must complete the SUNY Trustees’ General Education Core Requirements (SLO). See the General Education Requirement and General Education Courses sections of this Catalog for details.

Program Objectives (All Concentrations)

A graduate of the Hospitality Management B.B.A. program, regardless of concentration, should be able to:

1. Exhibit knowledge of traditional management theory, leadership and management roles, organizational structure and change, service, quality, decision-making, empowerment, and ethics.
2. Understand how the fundamental information, approaches, functions, and forms of human resource management are applied to the hospitality industry.
3. Demonstrate critical thinking, analysis, decision-making, and management skills related to the human resources management aspects of the hospitality industry.
4. Understand the financial planning process and the financial operating methods available to the hospitality firm.
5. Identify and understand the principles and concepts of laws affecting the hospitality industry, with a focus on prevention of liability and protection against accidents, attitudes, and incidents that could lead to lawsuits.
6. Analyze marketing strategies in order to gain sustainable competitive advantages within the hospitality industry.
7. Discuss the scope of the hospitality industry.
8. Research relevant topics within the hospitality industry.
9. Demonstrate in-depth knowledge of the different types of accounts (assets, liabilities, equities, revenues, and expenses); be able to compare proprietorship, partnership, and corporation accounting procedures; and prepare financial statements.
10. Demonstrate understanding of the theory related to the behavior of individuals and groups within organizations and organizational processes.
11. Exhibit familiarity with business management concepts on the international level.
12. Display a fundamental understanding of computers and computer information systems and be familiar with common computer applications such as word processing, spreadsheets, and graphics.

Program Objectives (Culinary Arts Management)

In addition to numbers 1-12 listed for all Hospitality Management concentrations, a graduate of the Culinary Arts Management B.B.A. concentration should be able to:

1. Exhibit knowledge of wines, including the types of soils in vineyards, weather cycles, the major grapes used to produce wine, and the primary styles of wine produced.
2. Display an understanding of how food and culture blend together to affect characteristics of different geographical areas and people.
3. Demonstrate an understanding of European and American cuisines and the evolution of classical cuisine.
4. Demonstrate a thorough knowledge of purchasing for the hospitality industry, including identification, quality, and control of major food groups and beverages, and specification and selection of non-food commodities.
5. Apply a comprehensive understanding of culinary food preparation including food science, baking, garde manger and charcuterie, menu management, and front- and back-of-the-house management.
6. Display a thorough understanding of the hospitality industry acquired through a required twelve-week employment experience.

Program Objectives (Hotel and Resort Management)

In addition to numbers 1-12 listed for all Hospitality Management concentrations, a graduate of the Hotel and Resort Management B.B.A. concentration should be able to:

1. Demonstrate understanding of the operational functions of hotel/resort business including front office operations and management and rooms division operations.
2. Apply a comprehensive understanding of basic food cookery, baking, safe use and care of equipment, front- and back-of-the-house management, and menu management.
3. Demonstrate a thorough knowledge of purchasing for the hospitality industry, including the purchasing function, identification, quality, and control of the major food groups and beverages, and specification and selection of non-food commodities.
4. Demonstrate knowledge of basic maintenance and engineering concepts as they pertain to a hospitality facility in order that appropriate decisions can be made in maintenance and energy management.
5. Develop creative strategies for effectively managing change and resolving conflict while meeting the expectations of management, guests, employees, and government agencies.
6. Display a thorough understanding of the hospitality industry acquired through a required eight-week employment experience.

Program Objectives (Restaurant and Food Service Management)

In addition to numbers 1-12 listed for all Hospitality Management concentrations, a graduate of the Restaurant and Food Service Management B.B.A.concentration should be able to:

1. Apply a comprehensive understanding of basic food cookery, baking, safe use and care of equipment, front- and back-of-the-house management, and menu management.
2. Demonstrate a realistic understanding of how to operate a restaurant, including the ability to cook food to order, service, purchasing food products, and managerial skills.
3. Demonstrate appreciation for European and American cuisine and knowledge of classical cuisine throughout history acquired through discussions, projects, and hands-on cooking demonstrations.
4. Demonstrate knowledge of the basic principles of nutrition, including familiarity with carbohydrates, fats, proteins, vitamins, minerals, and water.
5. Demonstrate a thorough knowledge of purchasing for the hospitality industry, including the purchasing function, identification, quality, and control of the major food groups and beverages, and specification and selection of non-food commodities.
6. Demonstrate knowledge of basic maintenance and engineering concepts as they pertain to a hospitality facility in order that appropriate decisions can be made in maintenance and energy management.
7. Display familiarity with food and beverage cost control systems, including accounting systems applied to sales, food, beverage, and labor cost controls.
8. Display a thorough understanding of the hospitality industry acquired through a required eight-week employment experience.

Program Objectives (Travel and Tourism Management)

In addition to numbers 1-12 listed for all Hospitality Management concentrations, a graduate of the Travel and Tourism Management B.B.A. concentration should be able to:

1. Utilize the basic concepts of physical, political, and human geography to analyze the touristic importance of a country or region.
2. Display knowledge of the geographic, economic, and cultural factors of tourism and how they influence the hospitality, leisure, travel, and recreational industries.
3. Demonstrate specific, hands-on, operational experience within the environment of the modern travel agency throughout the entire sales cycle from the initial customer contact to invoicing and billing.
4. Demonstrate knowledge of convention management and service, including ways to service groups effectively.
5. Exhibit a working knowledge of tourism development and destination marketing.
6. Generate the components of both domestic and international travel itineraries using a computerized travel information system, including reservation procedures, ticketing, and documentation for domestic airlines, hotels and resorts, rental cars, tour companies, and cruise programs.
7. Design and develop tour and travel packages, from simple hotel/resort short-stay packages to the complex tour operation all-inclusive travel package.