Travel and Tourism Management - AAS

The Instructional Program

Delhi's Associate in Applied Science (A.A.S.) degree in Travel and Tourism is rooted in the development of hands-on, operational skills for its students  A unique course in travel foods is also part of the well-balanced, product-focused Travel and Tourism curriculum. Delhi is a certified American Society of Travel Agents travel school.

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, as well as seminars and workshops focusing on current issues in the industry.

Delhi also offers a bachelor degree in Hospitality Management with a concentration in Travel and Tourism Management. For information on 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 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  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

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 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:

• be a high school graduate with a minimum 75% overall average or a minimum 2500 GED test score
• have 73% or higher on the Algebra and Biology Regents exams

 

CURRICULUM

SUNY Curriculum Code: 0680

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 - 41 credit hours

Course No.	Course	Cr. Hrs.
ACCT 115	Financial Accounting	3
BUSI 120	Business Communications	3
BUSI 210	Business Law	3
CITA 110	Introduction to Software Applications	3
HOSP 100	Orientation to the Hospitality Industry	1
HOSP 105	Introduction to the Hospitality Industry	3
HOSP 210	Hospitality Human Resources Management I	3
HOSP 215	Hospitality Marketing	3
HOSP 235	Hospitality Professional Work Experience1	1
PEDH 220	First Aid: Responding to Emergencies	2
PEDH ___	Physical Education Elective	1
TRVL 170	Tourism	3
TRVL 175	Domestic Travel Sales and Distribution	3
TRVL 180	Basic Food Service for Travel and Tourism	3
TRVL 270	International Travel Sales and Distribution	3
TRVL 275	Travel and Tourism Packaging	3

 General Education/Liberal Arts Courses Required - 21 credit hours

Course No.	Course	Cr. Hrs.
ENGL ___	Freshman Composition or Advanced Composition2	3
GEOG 100	Human Geography	3
MATH ___	Mathematics3	3-4
	American History/Western Civilization/ Other World Civilizations Elective4 from GE 4, GE 5, or GE 6	3
	Arts/Foreign Language Elective from GE 8 or GE 9	3
	Humanities/Literature Elective from GE 7	3
	Science Elective from GE 2	3-4

Restricted Electives by Advisement⁵ - 3 credit hours

Notes

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  205	Small Business Management	3
COMM 100	Public Speaking	3
CULN 350	History of Wines	3
ECON 100	Introductory Macroeconomics	3
ECON 110	Introductory Microeconomics	3
HOSP 110	Basic Food Preparation and Standards	3
	AND
HOSP 115	Basic Food Preparation and Standards Laboratory	1
HOSP 140	Beverage and Beverage Control	3
HOSP 220	Nutrition I	3
HOSP 240	Hospitality Internship	3
HOSP 250	Wine, Life and Society	3
HTEL 160	Hotel Front Office Management and Guest Accounting	3
HTEL 165	Lodging Accommodations Management	3
HUMN 100	Elementary French I	3
HUMN 120	Elementary Spanish I	3
TRVL 310	Geography of World Travel Destinations	3
TRVL 385	Tourism in New York State	3
TRVL 388	Convention Services Management	3
TRVL 390	Agency and Corporate Travel Management	3
TRVL 475	Destination Development and Marketing	3

 

Student Learning Outcomes

A graduate of the Travel and Tourism 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. Display knowledge of the geographic, economic, and cultural factors of tourism and how they influence the hospitality, leisure, travel, and recreational industries.
9. 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.
10. Design and develop tour and travel packages, from simple hotel/resort short-stay packages to the complex tour operation all-inclusive travel package.
11. Work with foodservice concerns as they relate to travel and tourism, including familiarity with basic food preparation, menu planning, service, and industry terminology.
12. Understand and apply basic marketing and sales principles to the hospitality industry.
13. Prepare financial statements and maintain accounting records.
14. 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.
15. Demonstrate familiarity with the law and legal systems in the United States, particularly the Law of Contracts and the Law of Agency.