College Catalog Fall 2013 - Spring 2014


Hospitality Management - BBA

The Instructional Program

The Bachelor of Business Administration (B.B.A.) in Hospitality Management emphasizes managerial leadership, and is designed to develop technical with theoretical knowledge. It offers a well-integrated curriculum that incorporates the liberal arts, general business theory, hospitality management theory and application, and is tailored for those who aspire to become managerial leaders in all five segments of the industry.

Students select one of five areas of specialization: Club Management, Culinary Arts Management, Hotel and Resort Management, Restaurant and Food Service 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 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 have successfully participated in the Walt Disney College Program at Walt Disney World in Orlando, Florida.  This unique, six-month experience allows students to earn SUNY Delhi course credit for the Disney courses offered as part of this program while working at Disney. Students interested in this special option should discuss it with their advisor early in their Delhi career.

Work Requirement

Each student must complete a professional work experience requirement in a position related to the hospitality industry during a summer, which enhances and complements 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.

Minimum Requirements to be Considered for Admission

Freshman:

Transfer Student:

 

CURRICULUM

SUNY General Education Requirements for ALL Concentrations: 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 for ALL Concentrations: 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.

Student Learning Outcomes for ALL Concentrations (click to read)


Academic Requirements: 
Click to see academic requirements for each concentration. 

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 Food Service 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.

 


Hospitality Management: Club Management
SUNY Curriculum Code:  1823

Minimum Total Credit Hours = 128

Major Courses Required - 83 credit hours

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               
CITA 110 Introduction to Software Applications             
GMBA 300 Golf Course Planning and Design 3
GMBA 350 Golf and Tournament Organization 
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 120 Food Production, Planning, and Purchasing
  AND  
HOSP 125 Food Production, Planning, and Purchasing Laboratory
HOSP 130 Menu Planning and Controls 3
HOSP 135 Applied Food Service Sanitation 
HOSP 140 Beverage and Beverage Control 
HOSP 170 Introduction to Club Management 
HOSP 210 Hospitality Human Resources Management I 3
HOSP 215 Hospitality Marketing 3
HOSP 235 Professional Work Experience 1
HOSP 310 Hospitality Human Resources Management II 
HOSP 320 Hospitality Financial Management 
HOSP 335 Purchasing for the Hospitality Industry 
HOSP 350 Hospitality Law 3
HOSP 370 Advanced Club Operations
HOSP 470 Hospitality Senior Management Seminar 
HTEL 160 Hotel Front Office Management and Guest Accounting
HTEL 250 Hotel Banquet and Function Management Laboratory 6
HTEL 420 Hotel and Resort Operations 3
REST 190 Food and Beverage Cost Control 
TRVL 388 Convention Services Management 

General Education/Liberal Arts Required Courses - 36 credit hours

Course No. Course                                                         Cr. Hrs.
COMM 310 Argumentation and Debate 3
ECON ___ Introductory Macroeconomics or Introductory Microeconomics 3
ENGL ___ Freshman Composition or Advanced Composition1 3
GOVT 300 Public Policy 3
MATH 115 Statistics 3
  Two of the following courses must be upper-division (6 cr. hrs.)  
  American History Elective from GE 4
  Arts Elective from GE 8 3
  Foreign Language Elective from GE 9
  Humanities/Literature Elective from GE 7
  Other World Civilizations Elective from GE 6  3
  Science Elective from GE 2 3
  Western Civilization Elective from GE 5

Restricted Electives by Advisement2 - 9 credit hours

Notes

1 English is by placement according to competency.

2 Student must work closely with their academic advisor to choose courses that will satisfy this requirement; 3 credits must be a Business course by advisement.

Back to Concentrations 


Hospitality Management: Culinary Arts Management
SUNY Curriculum Code:  1527

Minimum Total Credit Hours = 127

Major Courses Required - 71 credit hours

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               
CITA 110 Introduction to Software Applications             
CULN 100 Culinary Arts I: Basic Fundamentals and Foundations 3
  AND  
CULN 115 Culinary Arts I: Basic Fundamentals and Foundations Laboratory 1
CULN 120 Professional Baking 3
  AND  
CULN 125 Professional Baking Laboratory 
CULN 180 Professional Table Service in the Hospitality Industry
CULN 200 Culinary Internship 2
CULN 250 Culinary Arts II Advanced Culinary Techniques and Preparation 3
  AND  
CULN 255 Culinary Arts II Advanced Culinary Techniques and Preparation Laboratory            
CULN 280 Culinary Restaurant Operations 
CULN 350 History of Wines 3
CULN 420 Food and Culture 3
HOSP 105 Introduction to the Hospitality Industry 3
HOSP 130 Menu Planning and Controls 
HOSP 210 Hospitality Human Resources Management I 3
HOSP 310 Hospitality Human Resources Management II 
HOSP 320 Hospitality Financial Management 
HOSP 335 Purchasing for the Hospitality Industry 3
HOSP 350 Hospitality Law 3
HOSP 470 Hospitality Senior Management Seminar 
REST 190 Food and Beverage Cost Control 
REST 310 Classical Cuisine 3

General Education/Liberal Arts Courses Required - 42 credit hours

Course No. Course                                                         Cr. Hrs.
COMM 310 Argumentation and Debate 3
ECON ___ Introductory Macroeconomics or Introductory Microeconomics 3
ENGL ___ Freshman Composition or Advanced Composition1 3
GOVT 300 Public Policy 3
MATH 115 Statistics 3
MATH ___ Mathematics Elective2 (College Algebra or higher level) 3
  Two of the following courses must be upper-division (6 cr. hrs.)  
  American History Elective from GE 4
  Arts Elective from GE 8 3
  Foreign Language Elective from GE 9
  General Education Elective 3
  Humanities/Literature Elective from GE 7
  Other World Civilizations Elective from GE 6  3
  Science Elective from GE 2 3
  Western Civilization Elective from GE 5 3

Restricted Electives by Advisement3 - 14 credit hours

Notes

1 English is by placement according to competency.

2 Mathematics is by placement according to competency.

3 Student must work closely with their academic advisor to choose courses that will satisfy this requirement.  The courses must consist of:

Business courses by advisement - 6 credits
Culinary Arts courses by advisement - 8 credits

Back to Concentrations 


Hospitality Management: Hotel and Resort Management
SUNY Curriculum Code: 1168

Minimum Total Credit Hours = 127

Major Courses Required - 65 credit hours

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
HOSP 105 Introduction to the Hospitality Industry 3
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 210 Hospitality Human Resources Management I 3
HOSP 215 Hospitality Marketing 3
HOSP 235 Professional Work Experience 1
HOSP 310 Hospitality Human Resources Management II  3
HOSP 320 Hospitality Financial Management  3
HOSP 330 Hospitality Strategic Marketing  3
HOSP 335 Purchasing for the Hospitality Industry  3
HOSP 350 Hospitality Law 3
HOSP 470 Hospitality Senior Management Seminar  3
HTEL 160 Hotel Front Office Management and Guest Accounting 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

General Education/Liberal Arts Required Courses - 42 credit hours

Course No. Course                                                         Cr. Hrs.
COMM 310 Argumentation and Debate 3
ECON ___ Introductory Macroeconomics or Introductory Microeconomics 3
ENGL ___ Freshman Composition or Advanced Composition1 3
GOVT 300 Public Policy 3
MATH 115 Statistics 3
MATH ___ Mathematics Elective2 (College Algebra or higher level) 3
  Two of the following courses must be upper-division (6 cr. hrs.)  
  American History Elective from GE 4 3
  Arts Elective from GE 8 3
  Foreign Language Elective from GE 9 3
  General Education Elective 3
  Humanities/Literature Elective from GE 7 3
  Other World Civilizations Elective from GE 6  3
  Science Elective from GE 2 3
  Western Civilization Elective from GE 5 3

Restricted Electives by Advisement3 - 20 credit hours

Notes

1 English is by placement according to competency.

2 Mathematics is by placement according to competency.

3 Student must work closely with their academic advisor to choose courses that will satisfy this requirement.  The courses must consist of:

Business courses by advisement - 6 credits;
Hospitality courses by advisement - 8 credits; and
6 credits from the following courses:

Course No. Course                                                         Cr. Hrs.
HTEL 250 Hotel Banquet and Function Management Laboratory 6     
REST 280 Restaurant Management and Operations  6
CULN 280 Culinary Restaurant Operations 3
  AND  
CULN 180 Professional Table Service in the Hospitality Industry 3

Back to Concentrations 


Hospitality Management: Restaurant and Food Service Management
SUNY Curriculum Code: 1170

Minimum Total Credit Hours = 127

Major Courses Required - 66 credit hours

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
CULN 420 Food and Culture 3
HOSP 105 Introduction to the Hospitality Industry 3
HOSP 110 Basic Food Preparation and Standards 3
   AND  
HOSP 115 Basic Food Preparation and Standards Laboratory 1
HOSP 120 Food Production, Planning, and Purchasing 3
  AND  
HOSP 125 Food Production, Planning, and Purchasing Laboratory 1
HOSP 130 Menu Planning and Controls 3
HOSP 210 Hospitality Human Resources Management I 3
HOSP 215 Hospitality Marketing 3
HOSP 235 Professional Work Experience 1
HOSP 310 Hospitality Human Resources Management II  3
HOSP 320 Hospitality Financial Management  3
HOSP 330 Hospitality Strategic Marketing  3
HOSP 335 Purchasing for the Hospitality Industry  3
HOSP 350 Hospitality Law 3
HOSP 470 Hospitality Senior Management Seminar  3
HTEL 310 Hotel Maintenance and Engineering 3
REST 190 Food and Beverage Cost Control 3
REST 310 Classical Cuisine 3

General Education/Liberal Arts Required Courses - 42 credit hours

Course No. Course                                                         Cr. Hrs.
COMM 310 Argumentation and Debate 3
ECON ___ Introductory Macroeconomics or Introductory Microeconomics 3
ENGL ___ Freshman Composition or Advanced Composition1 3
GOVT 300 Public Policy 3
MATH 115 Statistics 3
MATH ___ Mathematics Elective2 (College Algebra or higher level) 3
  Two of the following courses must be upper-division (6 cr. hrs.)  
  American History Elective from GE 4 3
  Arts Elective from GE 8 3
  Foreign Language Elective from GE 9 3
  General Education Elective 3
  Humanities/Literature Elective from GE 7 3
  Other World Civilizations Elective from GE 6  3
  Science Elective from GE 2 3
  Western Civilization Elective from GE 5 3

Restricted Electives by Advisement3 - 19 credit hours

Notes

1 English is by placement according to competency.

2 Mathematics is by placement according to competency.

3 Student must work closely with their academic advisor to choose courses that will satisfy this requirement.  The courses must consist of:

Business courses by advisement - 6 credits;
Hospitality courses by advisement - 7 credits; and
6 credits from the following courses:

Course No. Course                                                         Cr. Hrs.
HTEL 250 Hotel Banquet and Function Management Laboratory 6     
REST 280 Restaurant Management and Operations  6
CULN 280 Culinary Restaurant Operations 3
  AND  
CULN 180 Professional Table Service in the Hospitality Industry 3

 

Back to Concentrations 


Hospitality Management: Travel and Tourism Management
SUNY Curriculum Code:  1169

Minimum Total Credit Hours = 127

Major Courses Required - 70 credit hours

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               
CITA 110 Introduction to Software Applications              3
HOSP 105 Introduction to the Hospitality Industry 3
HOSP 210 Hospitality Human Resources Management I 3
HOSP 215 Hospitality Marketing 3
HOSP 235 Professional Work Experience 1
HOSP 310 Hospitality Human Resources Management 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 Management and Guest Accounting 3
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
TRVL 310 Geography of World Travel Destinations 3
TRVL 388 Convention Services Management 3
TRVL 390 Agency and Corporate Travel Management 3
TRVL 475 Destination Development and Marketing 3

General Education/Liberal Arts Required Courses - 45 credit hours

Course No. Course                                                         Cr. Hrs.
COMM 310 Argumentation and Debate 3
ECON ___ Introductory Macroeconomics or Introductory Microeconomics 3
ENGL ___ Freshman Composition or Advanced Composition1 3
GEOG 100 Human Geography 3
GOVT 300 Public Policy 3
MATH 115 Statistics 3
MATH ___ Mathematics Elective2 (College Algebra or higher level) 3
  Two of the following courses must be upper-division (6 cr. hrs.)  
  American History Elective from GE 4 3
  Arts Elective from GE 8 3
  Foreign Language Elective from GE 9 3
  General Education Elective 3
  Humanities/Literature Elective from GE 7 3
  Other World Civilizations Elective from GE 6  3
  Science Elective from GE 2 3
  Western Civilization Elective from GE 5 3

Restricted Electives by Advisement3 - 12 credit hours

Notes

1 English is by placement according to competency.

2 Mathematics is by placement according to competency.

3 Student must work closely with their academic advisor to choose courses that will satisfy this requirement.  The courses must consist of:

Business courses - 6 credits
Hospitality courses - 6 credits

Back to Concentrations 

 


Student Learning Outcomes

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 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. 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.
  8. Demonstrate understanding of the theory related to the behavior of individuals and groups within organizations and organizational processes.
  9. Exhibit familiarity with business management concepts on the international level.
  10. Display a fundamental understanding of computers and computer information systems and be familiar with common computer applications.
In addition to numbers 1-10 for all Hospitality Management concentrations, a B.B.A. graduate with a Club Management 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. Demonstrate a thorough knowledge of purchasing for the hospitality industry, including: the purchasing function; identification, quality, and control of the major food groups and beverages; and specification and selection of non-food commodities.
  3. 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.
  4. Develop creative strategies for effectively managing change and resolving conflict while meeting the expectations of management, guests, employees, and government agencies.
  5. Demonstrate knowledge of convention management and service, including ways to service groups effectively.

In addition to numbers 1-10 for all Hospitality Management concentrations, a B.B.A. graduate with a Culinary Arts Management 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 effect 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 groups and beverages; and specification and selection of non-food commodities.
In addition to numbers 1-10 for all Hospitality Management concentrations, a B.B.A. graduate with a Hotel and Resort Management 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. Demonstrate a thorough knowledge of purchasing for the hospitality industry, including: the purchasing function; identification, quality, and control of the major food groups and beverages; and specification and selection of non-food commodities.
  3. 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.
  4. Develop creative strategies for effectively managing change and resolving conflict while meeting the expectations of management, guests, employees, and government agencies.
  5. Demonstrate knowledge of convention management and service, including ways to service groups effectively.

In addition to numbers 1-10 for all Hospitality Management concentrations, a B.B.A. graduate with a Restaurant and Food Service Management concentration should be able to:

  1. Demonstrate appreciation for European and American cuisine and knowledge of classical cuisine throughout history, acquired through discussions, projects, and hands-on cooking demonstrations.
  2. Demonstrate a thorough knowledge of purchasing for the hospitality industry, including: the purchasing function; identification, quality, and control of the major food groups and beverages; and specification and selection of non-food commodities.
  3. 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.
  4. Display an understanding of how food and culture blend together to effect characteristics of different geographical areas and people.

In addition to numbers 1-10 for all Hospitality Management concentrations, a B.B.A. graduate with a Travel and Tourism Management 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.
  5. Exhibit a working knowledge of tourism development and destination marketing.

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Last Updated: 5/29/13