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College Catalog Fall 2004 - Spring 2006
Travel & Tourism Management

The Field

The Travel and Tourism curriculum at Delhi focuses on the knowledge and skills required to work in today’s diverse travel and tourism industry. Graduates are prepared for employment with airlines, cruise companies, travel agencies, tour operators, travel wholesalers, meeting and convention development firms, convention and visitors bureaus, chambers of commerce, and tourism development agencies. A strong emphasis is placed on the marketing and sales of travel products to prepare students for marketing and sales positions with major hotel chains, resorts, airlines, and the cruise industry.

The Instructional Program

To meet industry demands, Delhi offers an Associate in Applied Science (A.A.S.) degree in Travel and Tourism.

Delhi ’s philosophy of technology education is rooted in the development of hands-on, operational skills for its students. Delhi’s Travel and Tourism curriculum begins with a course in tourism theory and fundamentals. The curriculum then moves to two computer-based (Sabre/Apollo) travel reservations and ticketing courses, the first focusing on the domestic travel market and the second emphasizing the international travel market. The knowledge and skills developed in the introductory and operational courses are put to use in the capstone Travel and Tourism Packaging course, where students actually write and create their own travel package and program. A unique course in travel foods is also part of the well-balanced, product-focused, Delhi tourism curriculum.

The Association of Travel Executives, a member of the American Society of Travel Agents (ASTA), is the student organization for Travel and Tourism majors. This organization plans travel experiences for the campus community including annual “Spring Break” trips to Florida and the Caribbean. It also plans seminars and workshops focusing on current issues in the industry.

Delhi is a certified American Society of Travel Agents (ASTA) travel school.

Delhi also offers a bachelor’s degree in Hospitality Management with a concentration in Travel and Tourism Management. 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.

Travel and Tourism

A.A.S. Degree

SUNY Curriculum Code: 0680

First Semester

Course No.


Cr. Hrs.

ACCT 110

Principles of Accounting I


CITA 110

Microcomputer Applications I


GEOG 100

Human Geography (SLO 3)


HOSP 100

Orientation to the Hospitality Industry


TRVL 170

Introduction to Tourism


ENGL 100

Freshman Composition (SLO 10)


PEDH ___

Physical Education Elective





Second Semester

Course No.


Cr. Hrs.

BUSI 120

Business Communications


TRVL 175

Domestic Travel Sales and Distribution       


TRVL 180

Basic Food Service for Travel and Tourism           


MATH ___

Mathematics Elective (SLO 1)


LITR ___

Literature Elective (SLO 7)





Third Semester

Course No.


Cr. Hrs.

HOSP 210

Hospitality Human Resources Management


HOSP 215

Hospitality Marketing


PEDH 220

First Aid


TRVL 270

International Travel Sales and Distribution


____ ___

Social Science Elective (SLO 4, 5 or 6) 1


____ ___

Science Elective (SLO 2)





Fourth Semester

Course No.


Cr. Hrs.

HOSP 205

Hospitality Management


HOSP 235

Hospitality Professional Work Experience 2


BUSI 210

Business Law


TRVL 275

Travel and Tourism Packaging


____ ___

Restricted Elective


____ ___

Arts/Foreign Language Elective (SLO 8, 9)





Degree Requirement: 65 credit hours

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


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

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

Restricted Electives

Course No.


ACCT 120

Principles of Accounting II

BUSI   205

Small Business Management

CITA  105


ECON 100

Introductory Macroeconomics

ECON 110

Introductory Microeconomics

HOSP 110

Basic Food Preparation and

HOSP 115

Basic Food Preparation Lab

HOSP 140

Beverage & Beverage Control

HOSP 220

Nutrition I

HOSP 240

Hospitality Internship

HTEL 160

Hotel Front Office Managementand Guest Accounting

HTEL 165

Lodging Accommodations Management

HUMN 100

Elementary French I

HUMN 120

Elementary Spanish I

TRVL 310

Geography of World Travel Destinations

TRVL 385

Tourism in New York State

TRVL 388

Convention Services Management

TRVL 390

Travel Agency Operations and Management

TRVL 475

Destination Development and Marketing

Program Objectives

A graduate of the Travel and Tourism Management A.A.S. program should be able to:

  1. Discuss the scope of the hospitality industry.
  2. Display knowledge of the geographic, economic, and cultural factors of tourism and how they influence the hospitality, leisure, travel, and recreational industries.
  3. 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.
  4. Design and develop tour and travel packages, from simple hotel/resort short-stay packages to the complex tour operation all-inclusive travel package.
  5. Work with foodservice concerns as they relate to travel and tourism, including familiarity with basic food preparation, menu planning, service, and industry terminology.
  6. Exhibit knowledge of traditional management theory, leadership and management roles, organizational structure and change, service, quality, decision-making, empowerment, and ethics.
  7. Understand how fundamental information, approaches, functions, and forms of human resource management are applied to the travel and tourism industry.
  8. Understand and apply basic marketing and sales principles to the hospitality industry.
  9. Display a thorough understanding of the travel and tourism industry acquired through a required eight-week summer internship.
  10. Prepare financial statements and maintain accounting records.
  11. Display a fundamental understanding of computers and computer information systems and be familiar with common computer applications such as word processing, spreadsheets, database management, and graphics.
  12. Demonstrate familiarity with the law and legal systems in the United States, particularly the Law of Contracts and the Law of Agency.

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Last Updated: 8/3/08