College Catalog Fall 2016 - Spring 2017
Hotel and Resort Management - AAS
The Instructional Program
Delhi's Hotel and Resort Management Associate in Applied Science (AAS) degree program was one of the first college-level academic programs in hospitality in the United States. 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, including: a full-service student restaurant; a hotel banquet-and-catering center; and the Marriott and Gaylord Suites.
The International Hotel Sales and Marketing Association of Delhi (IHSMA) provides leadership experiences, 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 (BBA) program in Hospitality Management, with concentrations in Hotel/Resort Management and Club Management. For information about this program, see the Hospitality Management BBA program description.
Through this program, students work at Walt Disney World in Orlando, Florida, for six months in a unique working/learning experience, and can earn SUNY Delhi course credit for the Disney courses offered as part of this program while working at Disney. Any student interested in this special option should discuss it with his/her advisor early in their Delhi career.
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. 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.
Minimum Requirements to be Considered for Admission
- high school graduate with 75 high school GPA or 2500 GED test score
- Algebra Regents: 73
- Biology Regents: 73
- Transfer GPA: 2.0
SUNY Curriculum Code: 0582
SUNY General Education Requirements: Students who intend to receive AA, AS, 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.
AAS and AOS 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.
Minimum Total Credit Hours = 65
Major Courses Required - 38 credit hours
|Course No.||Course||Cr. Hrs.|
|ACCT 115||Financial Accounting||3|
|HOSP 100||Orientation to Hospitality||1|
|HOSP 105||Fundamentals of Hospitality Management||3|
|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 210||Hospitality Human Resources Management I||3|
|HOSP 215||Hospitality Marketing||3|
|HOSP 235||Hospitality Professional Work Experience1||1|
|HTEL 250||Hotel Banquet and Function Management Laboratory|
|REST 280||Restaurant Management and Operations Laboratory|
|HTEL 160||Hotel Front Office Management and Guest Accounting||3|
|HTEL 165||Lodging Accommodations Management||3|
General Education/Liberal Arts Courses Required- 21 credit hours
|Course No.||Course||Cr. Hrs.|
|ENGL ___||Freshman Composition or Advanced Composition2||3|
|Arts/Foreign Language Elective from GE 8 or GE9||3|
|Humanities/Literature Elective from GE7||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
1This one-credit course requires 320 hours of professional work experience.
2English is by placement according to competency.
3Mathematics is by placement according to competency.
4BBA 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 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 AAS program should be able to:
- Discuss the scope of the hospitality industry and available career paths.
- Display adherence to professional standards of the industry including attire, conduct, communication, administrative preparedness, and work habits.
- 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.
- Exhibit knowledge of traditional management theory, leadership and management roles, organizational structure and change, service, quality, decision-making, empowerment, and ethics.
- Display a thorough understanding of the area of industry concentration through a successful completion of a required summer work experience.
- 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.
- Understand how fundamental information, approaches, functions, and forms of human resource management are applied to the hospitality industry.
- Apply a comprehensive understanding of basic food cookery and baking, industry terminology, product identification, and the use and care of food service equipment.
- Exhibit knowledge of food purchasing, receiving, and issuing; the elements of proper table service and wine service; and front-of-the-house management controls.
- Plan, organize, and manage a catering function, including food preparation and service.
- Demonstrate understanding of successful hotel front office operations and management.
- Exhibit a thorough understanding of the key role that housekeeping plays in the operation of a successful hotel.
- Understand and apply basic marketing and sales principles to the hospitality industry.
- Prepare financial statements and maintain accounting records.