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College Catalog Fall 2012 - Spring 2013

Hotel and Resort Management - AAS

The Instructional Program

Delhi's Hotel and Resort Management Associate in Applied Science (A.A.S.) degree program was one of the first college-level academic programs in hospitality in the United States.  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.  The emphasis on hands-on practical application is balanced with a mix of courses in hospitality management and theory.

The Alumni Hall Hospitality Center simulates a hotel environment. A full-service student restaurant 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. State-of-the-art computer-based accommodation-management systems are major management tools incorporated into course offerings.

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 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 earn SUNY Delhi course credit for the Disney courses offered as part of this program whileworking 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.

Admissions Requirements

To be eligible for consideration, an applicant must:



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.

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.

Academic Requirements:

Minimum Total Credit Hours = 65

Major Courses Required - 38 credit hours

Course No. Course Cr. Hrs.
ACCT 115 Financial Accounting 
HOSP 100 Orientation to the Hospitality Industry 
HOSP 105 Introduction to the Hospitality Industry 3
HOSP 110  Basic Food Preparation and Standards 
HOSP 115 Basic Food Preparation and Standards Laboratory
HOSP 120 Food Production, Planning, and Purchasing 
HOSP 125 Food Production, Planning, and Purchasing Laboratory 
HOSP 130 Menu Planning and Controls 
HOSP 135 Applied Food Service Sanitation 
HOSP 210 Hospitality Human Resources Management I 3
HOSP 215 Hospitality Marketing 3
HOSP 235 Hospitality Professional Work  Experience1
HTEL 250 Hotel Banquet and Function Management Laboratory   
  OR 6
REST 280 Restaurant Management and Operations Laboratory   
HTEL 160 Hotel Front Office Management and Guest Accounting 
HTEL 165 Lodging Accommodations Management 

 General Education/Liberal Arts Courses Required - 21 credit hours

Course No. Course Cr. Hrs.
ENGL ___ Freshman Composition or Advanced Composition2 3
MATH ___ Mathematics3 3
  Arts/Foreign Language Elective from GE 8 or GE9 3
  Humanities/Literature Elective from GE 7 3
  Science Elective from GE 2 3
  Social Science/American History Elective from GE 3 or GE 4)4 3
  Western Civilization or Other World Civilizations Elective from GE 5 or GE 6 3

Restricted Electives by Advisement - 6 credit hours5


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

2 English is by placement according to competency.

3 Mathematics is by placement according to competency.

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
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


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 and available career paths.
  2. Display adherence to professional standards of the industry including attire, conduct, communication, administrative preparedness, and work habits.
  3. 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.
  4. Exhibit knowledge of traditional management theory, leadership and management roles, organizational structure and change, service, quality, decision-making, empowerment, and ethics.
  5. Display a thorough understanding of the area of industry concentration through a successful completion of a required summer work experience.
  6. 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.
  7. Understand how fundamental information, approaches, functions, and forms of human resource management are applied to the hospitality industry.
  8. Apply a comprehensive understanding of basic food cookery and baking, industry terminology, product identification, and the use and care of foodservice equipment.
  9. Exhibit knowledge of food purchasing, receiving, and issuing; the elements of proper table service and wine service; and front-of-the-house management controls.
  10. Plan, organize, and manage a catering function, including food preparation and service.
  11. Demonstrate understanding of successful hotel front office operations and management.
  12. Exhibit a thorough understanding of the key role that housekeeping plays in the operation of a successful hotel.
  13. Understand and apply basic marketing and sales principles to the hospitality industry.
  14. Prepare financial statements and maintain accounting records.

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Last Updated: 5/29/13