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College Catalog Fall 2004 - Spring 2006
Hotel & Resort Management

The Field

The lodging and accommodations industry has existed for the travelers of the world since the very beginning of history. Food and shelter were a necessity for the early travelers of ancient lands and continue to be so in our modern age of travel and accommodations management.

Today, hotels offer far more than just a room for the night. Many hotels and resorts provide meeting rooms, convention facilities, business centers, restaurants, bars, casinos, entertainment, sports, recreation, and other facilities to attract business. They cater to many segments of the travel industry, from the business/convention travelers to the pleasure/leisure vacation travelers.  Today’s hotels and resorts span the quality spectrum from quality/deluxe to no-frills.

The lodging and accommodations industry offers a diversity of product variations for the modern traveler. Country inns, bed and breakfasts, motels, motor inns, resort hotels, convention hotels, destination resorts, and all-suite properties are some examples of the variety of products in today’s lodging marketplace. The diversity of the accommodations and lodging industry offers a wide range of potential careers for the Hotel and Resort Management student. Operational positions through management careers are available throughout the United States and the world.

The Instructional Program

Delhi’s nationally known Hotel and Resort program offers an Associate in Applied Science (A.A.S.) degree. The curriculum is designed for students who seek careers involving the operation and management of hotels, resorts, clubs, commercial hotels, motor inns, and the many other diverse businesses that make up today’s accommodations and lodging industry. 

Delhi’s state-of-the-art Alumni Hall Hospitality Center is the centerpiece for the Hotel and Resort Management program. This facility simulates a hotel environment with a lobby, lounge, guest rooms, and meeting rooms. A full-service student restaurant, known as Signatures, and a hotel banquet and catering center provide hands-on operational learning experiences in food and beverage. The Marriott and Delhi Suites serve as laboratories for hotel housekeeping and accommodations management courses.

The curriculum incorporates strong foundations in lodging, resort, food, and beverage operational skills. The emphasis on hands-on practical application is balanced with a mix of courses in hospitality management and theory. Human resource management, marketing, hospitality management, and accounting are some of the management courses within the program. State-of-the-art, computer-based accommodation management systems are major management tools incorporated into course offerings.

The Hotel and Resort Management program at Delhi was one of the first college-level hospitality academic programs in the United States. With over 50 years of hospitality educational experience, Delhi has produced a time-tested curriculum along with one of the largest alumni networks available at any college or university. This extensive and well-developed alumni organization creates a link to the industry that is second to none.

Delhi also takes pride in its strong hospitality student trade organizations. The International Hotel Sales and Marketing Association of Delhi (IHSMA), assisted by faculty advisors, provides leadership experiences for its members. This student organization also engages in community service activities and sponsors trips to professional conventions and hotel programs throughout the Northeast.

Upon graduation, students are eligible to continue in Delhi’s Bachelor of Business Administration program in Hospitality Management. This program offers graduates an excellent educational opportunity unique in the State University system. For information on this program, see the Hospitality Management section of this catalog.

Work Requirement

Each student must complete a minimum of 320 hours of work experience in a position related to the hospitality industry during the summer between the first and second years of study. This professional work experience enhances and complements classroom learning. Upon completion, students are evaluated by their employer and submit a comprehensive report. Faculty assist in finding job opportunities, but the student assumes responsibility for securing a position.

Professional Dress

For all hospitality students, professional dress is required for field trips, interviews, and other special occasions. Professional dress consists of jackets and ties for men; suits, skirts and blouses, or dresses for women. Jeans, sneakers, or work boots are not acceptable.

Hotel and Resort Management

A.A.S. Degree

SUNY Curriculum Code: 0582

First Semester

Course No.


Cr. Hrs

HOSP 100

Orientation to the Hospitality Industry


HOSP 110

Basic Food Preparation and Standards


HOSP 115

Basic Food Preparation and Standards Lab


HOSP 130

Menu Planning and Controls


HOSP 135

Applied Food Service Sanitation


ENGL 100

Freshman Composition (SLO 10)


ACCT 110

Principles of Accounting I





Second Semester

Course No.


Cr. Hrs.

HOSP 120

Food Production,



Planning, and Purchasing


HOSP 125

Food Production, Planning, and Purchasing Laboratory


HTEL 160

Hotel Front Office Management and Guest Accounting


HTEL 165

Lodging Accommodations Management


LITR ___

Literature Elective (SLO 7)


MATH ___

Mathematics (SLO 1)





Third Semester

Course No.


Cr. Hrs.

HOSP 215

Hospitality Marketing


HTEL 250

Hotel Banquet and Function Management Laboratory





REST 280

Restaurant Management and Operations


____ ___

Restricted Elective


____ ___

Science Elective (SLO 2)


____ ___

Social Science Elective (SLO 3 or 4) 1





Fourth Semester

Course No.


Cr. Hrs.

HOSP 205

Hospitality Management


HOSP 210

Hospitality Human Resources Management


HOSP 235

Hospitality Professional Work Experience 2


____ ___

Arts/Foreign Language Elective (SLO 8, 9)


____ ___

Social Science Elective (SLO 5 or 6)


____ ___

Restricted Elective





Degree Requirement : 65 credit hours

Admission Requirements : Applicants must have satisfactorily completed a year of high school science, preferably biology, and mathematics.

Notes : 

1 B.B.A. students are required to take Economics.

2 This one-credit course requires 320 hours of professional work experience.

Restricted Electives

Course No.


ACCT 120

Principles of Accounting II

BUSI 120

Business Communications

BUSI 205

Small Business Management

CITA 110

Microcomputer Applications I

CULN 100

Culinary Arts I and

CULN 115

Culinary Arts I Laboratory

CULN 290

Culinary Sculpting

CULN 350

History of Wines

HOSP 140

Beverage & Beverage Control

HOSP 220

Nutrition I

HOSP 240

Hospitality Internship

REST 190

Food & Beverage Cost Control Systems

REST 290

Commercial Kitchen Layout and Equipment

TRVL 170

Introduction to Tourism

TRVL 175

Domestic Travel Sales and Distribution

TRVL 275

Travel and Tourism Packaging

TRVL 385

Tourism in New York

TRVL 388

Convention Services Management

Program Objectives

A graduate of the Hotel and Resort Management A.A.S. program should be able to:

  1. Discuss the scope of the hospitality industry.
  2. Apply a comprehensive understanding of basic food cookery and baking, industry terminology, product identification, and the use and care of foodservice equipment.
  3. Exhibit knowledge of food purchasing, receiving, and issuing; the elements of proper table service and wine service; and front-of-the-house management controls.
  4. Demonstrate a thorough understanding of the menu as a major management tool for food service operations, including its role as a merchandising mechanism and vehicle for the presentation of food and beverage products.
  5. Demonstrate knowledge of basic sanitation principles, ways to apply them in practical situations, and methods of training and motivating employees to follow good sanitation practices.
  6. Plan, organize, and manage a catering function, including food preparation and service.
  7. Demonstrate understanding of successful hotel front office operations and management.
  8. Exhibit a thorough understanding of the key role that housekeeping plays in the operation of a successful hotel.
  9. Exhibit knowledge of traditional management theory, leadership and management roles, organizational structure and change, service, quality, decision-making, empowerment, and ethics.
  10. Understand how fundamental information, approaches, functions, and forms of human resource management are applied to the foodservice industry.
  11. Understand and apply basic marketing and sales principles to the hospitality industry.
  12. Prepare financial statements and maintain accounting records.
  13. Display a thorough understanding of the hotel and resort industry acquired through a required eight-week summer internship.

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Last Updated: 8/3/08