College Catalog Fall 2011 - Spring 2012
Hotel and Resort Management - AAS

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 business/convention travelers to 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 Management 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, Signatures, and a hotel banquet-and-catering center provide hands-on, operational learning experiences in food and beverage. The Marriott and Gaylord Suites serve as laboratories for hotel housekeeping and accommodations management courses.

The curriculum incorporates strong foundations in lodging, resort, and 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 academic programs in hospitality in the United States. With over 50 years of experience in hospitality education, Delhi has produced a time-tested curriculum as well as 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.

Graduates are eligible to continue in Delhi’s Bachelor of Business Administration (B.B.A.) program in Hospitality Management, with concentrations in Hotel/Resort Management and Club Management. This program offers graduates an excellent educational opportunity that is unique in the State University system. For information about this program, see the Hospitality Management program description.

Disney Connection

SUNY Delhi students in all hospitality programs (Culinary Arts, Club Management, Hotel and Resort Management, Restaurant and Food Service 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 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

During the summer between the first and second years of study, each student must complete a minimum of 320 hours of work experience in a position related to the hospitality industry. 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 the Orientation class, field trips, interviews, and other special occasions. Professional dress consists of jackets and ties for men; suits, professional pant suits, skirts and blouses, or dresses for women. Jeans, sneakers, or work boots are not acceptable.

Curriculum

SUNY Curriculum Code: 0582

SUNY General Education Requirements: Students who intend to receive A.A., A.S., or baccalaureate degrees must satisfy SUNY and campus General Education (GE) requirements to graduate. Students should be aware that GE requirements may vary by academic program. Consult with your academic advisor. For general information, see the "General Education" section of this catalog.

A.A.S. and A.O.S. degree students may not be required to fulfill General Education (GE) requirements; however, any student who may wish to transfer should complete as many GE courses as possible. Consult with your academic advisor.

First Semester

Course No.

Course                                                                   

Cr. Hrs.

 HOSP 100

Orientation to the Hospitality Industry 

 1 

 HOSP 110 

Basic Food Preparation and Standards 

 3 

 

 AND

 

 HOSP 115

Basic Food Preparation and Standards Laboratory

 1 

 HOSP 130

Menu Planning and Controls 

 3 

 HOSP 135

Applied Food Service Sanitation 

 1 

 ACCT 115

Financial Accounting 

 3 

 ENGL ___

Freshman Composition or Advanced Composition 1 (GE 10) 

 3 

 

Total

15

Second Semester

Course No.

Course                                                             

Cr. Hrs.

 HOSP 120

Food Production, Planning, and Purchasing 

 

 AND

 

 HOSP 125

Food Production, Planning, and Purchasing Laboratory 

 HTEL 160

Hotel Front Office Management and Guest Accounting 

 HTEL 165

Lodging Accommodations Management 

 MATH ___

Mathematics Elective 2 (GE 1) 

 3-4 

 ____ ___

Humanities/Literature Elective (GE 7) 

 3 

 

Total                                                                      

16-17

Summer Session:  HOSP 235 Hospitality Professional Work
Experience 1 cr. hr.

Third Semester

Course No.

Course                                                                   

Cr. Hrs.

 HOSP 215

Hospitality Marketing

3

 HTEL 250

Hotel Banquet and Function Management Laboratory 

 

 

OR

6

 REST 280

Restaurant Management and Operations Laboratory 

 

 ____ ___

Restricted Elective by advisement 5

3

 ____ ___

Science Elective (GE 2)

3

 ____ ___

Social Science/American History Elective (GE 3 or 4)4

3

 

Total

18

Fourth Semester

Course No.

Course                                                                  

Cr. Hrs.

 HOSP 105

Introduction to the Hospitality Industry

3

 HOSP 210

Hospitality Human Resources Management I

3

 ____ ___

Arts/Foreign Language Elective (GE 8 or 9) 

3

 ____ ___

Western Civilization or Other World Civilizations Elective (GE 5 or 6) 

3

 ____ ___

Restricted Elective by advisement 5

3

 

Total

15

Degree Requirement: 65 credit hours

Notes

1 English is by placement according to competency.

2 Mathematics is by placement according to competency.

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

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

5 Restricted Electives

Course  No.

Course                                           

Cr. Hrs.

 ACCT 125

Managerial Accounting

3

 BUSI 120 

Business Communications

3

 BUSI 205

Small Business Management

3

 CITA 110

Introduction to Software Applications 

3

 CULN 100

Culinary Arts I Basic Fundamentals and Foundations

3

 

 AND

 

 CULN 115

Culinary Arts I Basic Fundamentals and Foundations Laboratory

1

 CULN 290

Culinary Sculpting

3

 CULN 350

History of Wines

3

 HOSP 140

Beverage and Beverage Control

3

 HOSP 220

Nutrition I

3

 HOSP 240

Hospitality Internship

3

 REST 190

Food and Beverage Cost Control 

3

 REST 290

Commercial Kitchen Layout and Equipment 

3

 TRVL 170 

Tourism

3

 TRVL 175

Domestic Travel Sales and Distribution 

3

 TRVL 275

Travel and Tourism Packaging 

3

 TRVL 385

Tourism in New York

3

 TRVL 388

Convention Services Management

3

Technical Standards: In addition to academic requirements, all applicants must also be able to meet the minimum Technical Standards for Business and Computer Information Systems and for Hospitality, with or without reasonable accommodation.

 

Admissions Requirements

To be eligible for consideration, an applicant must:

 

Student Learning Outcomes

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 foodservice 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: 5/29/13