Hospitality Management - BBA

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 Program

The hospitality professional often wears many hats, including those 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 five 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 five areas of specialization: Club Management, Culinary Arts Management, Hotel and Resort Management, Restaurant and Foodservice 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 Club Management concentration focuses on skills needed to manage the varied private and public clubs, including financial management, human resources, food and beverage management, supervision, and training.

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 Foodservice Management concentration emphasizes management and human resources skills, cost control, service concepts, multicultural 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-degree program does not replace the associate-degree programs, but rather builds upon them. Students may enter as freshmen or transfer into the program after completing an associate 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.

Disney Connection

SUNY Delhi students in all hospitality programs (Culinary Arts, Club Management, Hotel and Resort Management, Restaurant and Foodservice Management, and Travel and Tourism Management) have successfully participated in the Walt Disney College Program for many years. Through this program, students work at Walt Disney World in Orlando, Florida, for six months in a unique working/learning experience. Students can now earn SUNY Delhi course credit for the Disney courses offered as part of this program while they are working at Disney. Any student interested in this special program option should discuss it with his/her advisor early in their Delhi career. Disney courses include Communications, Leadership, Hospitality Management, Human Resources Management, Disney Marketing U, and Disney Experiential Learning.

Work Requirement

Each student must complete a professional work experience requirement in a position related to the hospitality industry during a summer. This professional work experience enhances and complements the classroom learning. Upon completion, students are evaluated by their employer and submit a comprehensive report on the experience. 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 the Orientation class, 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.

Curriculum

Hospitality Management: Club Management

SUNY Curriculum Code:  1823

Business Core

Course No.	Course	Cr. Hrs.
ACCT 115	Financial Accounting	3
ACCT 125	Managerial Accounting	3
BUSI 343	Individual Behavior in Organization
	or	3
BUSI 344	Organizational Theory
BUSI 360	International Business Management	3
CITA 110	Introduction to Software Applications	3
____ ___	Business Elective	3
	Total	18

Hospitality Management Core

Course No.	Course	Cr. Hrs.
HOSP 100	Orientation to the Hospitality Industry	1
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 350	Hospitality Law	3
HOSP 470	Hospitality Senior Management Seminar	3
HTEL 160	Hotel Front Office and Guest Accounting	3
REST 190	Food and Beverage Cost Control	3
	Total	25

Liberal Arts and Sciences Core

Course No.	Course	Cr. Hrs.
COMM 310	Argumentation and Debate	3
ECON 100	Introductory Macroeconomics (GE 3)
	or	3
ECON 110	Introductory Microeconomics (GE 3)
ENGL 100	Freshman Composition (GE 10)	3
GOVT 300	Public Policy	3
MATH 115	Statistics (GE 1)	4
	Two of the following courses must be upper-division (6 cr. hrs.)
____ ___	Humanities/Literature Elective (GE 7)	3
____ ___	Science Elective (GE 2)	3
____ ___	American History Elective (GE 4)	3
____ ___	Western Civilization Elective (GE 5)	3
____ ___	Arts Elective (GE 8)	3
____ ___	Foreign Language Elective (GE 9)	3
____ ___	Other World Civilizations Elective (GE 6)	3
	Total	37

Club 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 120	Food Production, Planning, and Purchasing	3
HOSP 125	Food Production, Planning, and Purchasing Laboratory	1
HOSP 130	Menu Planning and Controls	3
HOSP 135	Applied Food Service Sanitation	1
HOSP 140	Beverage and Beverage Control	3
HOSP 170	Introduction to Club Management	3
HOSP 235	Professional Work Experience	1
HOSP 335	Purchasing for the Hospitality Industry	3
HOSP 370	Advanced Club Management	3
HTEL 250	Hotel Banquet and Function Management	6
HTEL 420	Hotel and Resort Operations	3
TRVL 388	Convention Services Management	3
____ ___	Restricted Electives	6
GMBA 300	Golf Course Management and Planning	3
GMBA 350	Golf and Tournament Organization	3
	Total	49

Degree Requirement: 129 credit hours

Note: Students must complete the SUNY Trustees’ General Education (GE) requirements. See the "General Education" section of this catalog for details.

Hospitality Management: Culinary Arts Management

SUNY Curriculum Code:  1527

Business Management Core

Course No.	Course	Cr. Hrs.
ACCT 115	Financial Accounting	3
ACCT 125	Managerial Accounting	3
BUSI 343	Individual Behavior in Organization
	or	3
BUSI 344	Organizational Theory
BUSI 360	International Business Management	3
CITA 110	Introduction to Software Applications	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	Food and Beverage Cost Control Systems	3
	Total	21

Liberal Arts and Sciences Core

Course No.	Course	Cr. Hrs.
COMM 310	Argumentation and Debate	3
ECON 100	Introductory Macroeconomics (GE 3)
	or	3
ECON 110	Introductory Microeconomics (GE 3)
ENGL 100	Freshman Composition (GE 10)	3
GOVT 300	Public Policy	3
MATH 115	Statistics (GE 1)	4
MATH ___	Mathematics Elective (minimum College Algebra)	3
	Two of the following courses must be upper-division (6 cr. hrs.)
____ ___	Humanities/Literature Elective (GE 7)	3
____ ___	Science Elective (GE 2)	3
____ ___	American History Elective (GE 4)	3
____ ___	Western Civilization Elective (GE 5)	3
____ ___	Arts Elective (GE 8)	3
____ ___	Foreign Language Elective (GE 9)	3
____ ___	Other World Civilizations Elective (GE 6)	3
____ ___	General Education 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	Professonal 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

Note: Students must complete the SUNY Trustees’ General Education (GE) requirements. See the "General Education" section of this catalog for details.

Hospitality Management: Hotel and Resort Management

SUNY Curriculum Code: 1168

Business Core

Course No.	Course	Cr. Hrs.
ACCT 115	Financial Accounting	3
ACCT 125	Managerial Accounting	3
BUSI 343	Individual Behavior in Organization
	or	3
BUSI 344	Organizational Theory
BUSI 360	International Business Management	3
CITA 110	Introduction to Software Applications	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 (GE 3)
	or	3
ECON 110	Introductory Microeconomics (GE 3)
ENGL 100	Freshman Composition (GE 10)	3
GOVT 300	Public Policy	3
MATH 115	Statistics (GE 1)	4
MATH ___	Mathematics Elective (minimum College Algebra)	3
	Two of the following courses must be upper-division (6 cr. hrs.)
____ ___	Humanities/Literature Elective (GE 7)	3
____ ___	Science Elective (GE 2)	3
____ ___	American History Elective (GE 4)	3
____ ___	Western Civilization Elective (GE 5)	3
____ ___	Arts Elective (GE 8)	3
____ ___	Foreign Language Elective (GE 9)	3
____ ___	Other World Civilizations Elective (GE 6)	3
____ ___	General Education 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 and Controls	3
HOSP 235	Professional Work Experience	1
HOSP 335	Purchasing for the 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

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

HTEL 250	Hotel Banquet and Function Management	6
REST 280	Restaurant Management and 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 (GE) requirements. See the "General Education" section of this catalog for details.

Hospitality Management: Restaurant and Foodservice Management

SUNY Curriculum Code: 1170

Business Management Core

Course No.	Course	Cr. Hrs.
ACCT 115	Financial Accounting	3
ACCT 125	Managerial Accounting	3
BUSI 343	Individual Behavior in Organization
	or	3
BUSI 344	Organizational Theory
BUSI 360	International Business Management	3
CITA 110	Introduction to Software Applications	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 and 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 (GE 3)
	or	3
ECON 110	Introductory Microeconommics (GE 3)
ENGL 100	Freshman Composition (GE 10)	3
GOVT 300	Public Policy	3
MATH 115	Statistics (GE 1)	4
MATH ___	Mathematics Elective (minimum College Algebra)	3
	Two of the following courses must be upper-division (6 cr. hrs.)
____ ___	Humanities/Literature Elective (GE 7)	3
____ ___	Science Elective (GE 2)	3
____ ___	American History Elective (GE 4)	3
____ ___	Western Civilization Elective (GE 5)	3
____ ___	Arts Elective (GE 8)	3
____ ___	Foreign Language Elective (GE 9)	3
____ ___	Other World Civilizations Elective (GE 6)	3
____ ___	General Education Elective	3
	Total	43

Restaurant and Foodservice Management Core

Course No.	Course	Cr. Hrs.
HOSP 110	Basic Food Preparation and Standards	3
HOSP115	Basic Food Preparation and Standards Laboratory	1
HOSP 120	Food Production, Planning, and Purchasing	3
HOSP 125	Food Production, Planning, and Purchasing Laboratory	1
HOSP 130	Menu Planning and Controls	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

Note: Students must complete the SUNY Trustees’ General Education (GE) requirements. See the "General Education" section of this catalog for details.

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

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

 Hospitality Management: Travel and Tourism Management

SUNY Curriculum Code:  1169

Business Management Core

Course No.	Course	Cr. Hrs.
ACCT 115	Financial Accounting	3
ACCT 125	Managerial Accounting	3
BUSI 343	Individual Behavior in Organization
	or	3
BUSI 344	Organizational Theory
BUSI 360	International Business Management	3
CITA 110	Introduction to Software Applications	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 (GE 3)
	or	3
ECON 110	Introductory Microeconomics (GE 3)
ENGL 100	Freshman Composition (GE 10)	3
GOVT 300	Public Policy	3
MATH 115	Statistics (GE 1)	4
MATH ___	Mathematics Elective (minimum College Algebra)	3
	Two of the following courses must be upper-division (6 cr. hrs.)
____ ___	Humanities/Literature Elective (GE 7)	3
____ ___	Science Elective (GE 2)	3
____ ___	American History Elective (GE 4)	3
____ ___	Western Civilization Elective (GE 5)	3
____ ___	Arts Elective (GE 8)	3
____ ___	Foreign Language Elective (GE 9)	3
____ ___	Other World Civilizations Elective (GE 6)	3
____ ___	General Education 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 and 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

Note: Students must complete the SUNY Trustees’ General Education (GE) requirements. See the "General Education" section of this catalog for details.

Admissions Requirements

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

Program Objectives

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.

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

1. Demonstrate an understanding of the operational functions of the private and public club business.
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 knowledge required to plan, organize, and manage various functions including tournaments, catering, special events, and food preparation.
4. Demonstrate a thorough knowledge of purchasing for the hospitality industry, including identification, quality, and control of major food and beverage groups, and specification and selection of non-food commodities.
5. Develop creative strategies for effectively managing change and resolving conflict while meeting the expectations of management, members, guests, employees, and government agencies.
6. Display a thorough understanding of the club industry acquired through a required eight-week employment experience.
7. Exhibit knowledge of organizing recreational activities and tournaments as it relates to private and public clubs.

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 and beverage groups, 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.

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 and beverage groups; 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.

In addition to numbers 1-12 listed for all Hospitality Management concentrations, a graduate of the Restaurant and Foodservice 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 and beverage groups; 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.

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. Exhibit a working knowledge of tourism development and destination marketing.
5. 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.
6. Design and develop tour and travel packages, from simple hotel/resort short-stay packages to the complex tour-operation, all-inclusive travel package.