College Catalog Fall 2016 - Spring 2017

Hospitality Management - BBA

The Instructional Program

The Bachelor's of Business Administration (BBA) 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.

ONLINE* Hospitality Management BBA - Hotel and Resort Management Concentration
SUNY Curriculum Code: 2397

*(To view the ON SITE degree requirements, click here.)

Minimum Requirements to be Considered for Admission

  • Graduation from an accredited associate's degree program in related field
  • Minimum of 60 semester hours earned previously; SUNY Delhi will review transfer credit based on curriculum and will consider a maximum of 62 external credits. Prior learning experience may be considered.
  • Cumulative GPA: 2.3 or higher
  • Required courses:
    • Financial Accounting or equivalent
    • Introduction to Hospitality Management or equivalent
    • Front Office Management or equivalent
    • Lodging Accommodations Management or equivalent
    • Hospitality Marketing or equivalent
    • Liberal arts and science courses in SUNY General Education areas of: mathematics, natural sciences, American history, basic communication, social sciences or Western civilization, other world civilizations or foreign language, humanities or the arts
      • "C" or above is required in the area of written communication.
      • One course that meets the SUNY GE requirement for oral communication is required.

NOTE: Upper-division course credit may be granted based upon prior experience and by way of completion of a portfolio once the student is in the program. Specific eligible courses will be determined by faculty.

Technical Standards:In addition to academic requirements, all applicants must also be able to meet the minimum Technical Standards, with or without reasonable accommodation.

Student Learning Outcomes (click to read)

Academic Requirements:

Minimum Total Credit Hours = 120

Required Courses

Course No. Course Cr. Hrs.
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
COMM 300 Organizational Communications 3
ECON ___ Introductory Microeconomics or Macroeconomics (GE 3) 3
EVNT 310 Meetings and Convention Management 3
GOVT 300 Public Policy 3
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
HTEL 420 Hotel and Resort Operations 3
MATH 115 Statistics 3

Restricted Elective- 3 credit hours

Unrestricted Upper Division Electives - 6 credit hours

NOTE:

1 Must be a business elective; student must check with their academic advisor for courses that will satisfy this elective.

 

ON SITE Hospitality Management BBA Concentrations:

  • Culinary Arts Management
  • Event Management
  • Hotel and Resort Management
  • Restaurant and Food Service Management

Disney Connection

SUNY Delhi students in all hospitality programs have successfully participated in the Walt Disney World College Program at Walt Disney World Resort in Orlando, Florida. This unique, six-month program allows students to gain valuable industry experience with a leader in the hospitality industry. While employed, students may opt to enroll in SUNY Delhi credit-bearing courses taught by Disney executives and managers. 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 the summer between their first and second year, 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:

  • high school graduate with 80 high school GPA or 2500 GED test score
  • Algebra Regents: 75
  • Biology Regents: 75

Transfer Student:

  • Transfer GPA: 2.3

CURRICULUM

SUNY General Education Requirements for ALL Concentrations: 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 for ALL Concentrations: In addition to academic requirements, all applicants must also be able to meet the minimum Technical Standards, with or without reasonable accommodation.

Student Learning Outcomes for ALL Concentrations (click to read)


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

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 Event Management concentration includes convention management, wedding and leisure event management, sustainability, and strategic management theory.

The ON SITE Hotel and Resort Managementconcentration 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, commercial kitchen layout and design, advanced training systems, and franchising.



Hospitality Management: Culinary Arts Management
SUNY Curriculum Code: 1527

Minimum Total Credit Hours = 122

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 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 120 Professional Baking 3
  AND  
CULN 125 Professional Baking Laboratory 1
CULN 180 Professional Table Service in the Hospitality Industry 1
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 1
CULN 280 Culinary Restaurant Operations 5
CULN 350 History of Wines 3
CULN 420 Food and Culture 3
HOSP 105 Fundamentals of Hospitality Management 3
HOSP 130 Menu Planning and Controls 3
HOSP 210 Hospitality Human Resources Management I 3
HOSP 310 Hospitality Human Resources Management II 3
HOSP 320 Hospitality Financial Management 3
HOSP 335 Purchasing for the Hospitality Industry 3
HOSP 350 Hospitality Law 3
HOSP 470 Hospitality Senior Management Seminar 3
REST 190 Food and Beverage Cost Control 3
REST 310 Classical Cuisine 3

 

General Education/Liberal Arts Courses Required - 33 credit hours

Course No. Course Cr. Hrs.
COMM 310 Argumentation and Debate 3
ECON ___ Introductory Macroeconomics or Introductory Microeconomics (GE3) 3
ENGL ___ Freshman Composition or Advanced Composition1(GE10) 3
BUSI 120 Business Communications 3
GOVT 300 Public Policy 3
MATH 115 Statistics 3
MATH ___ Mathematics Elective2 (College Algebra or higher level) (GE1) 3
  American History Elective from GE 4 3
  Humanities/Literature Elective from GE 7 or Arts Elective from GE 8 3
  Other World Civilizations Elective from GE 6 or Foreign Language Elective from GE 9 3
  Science Elective from GE 2 3

Restricted Electives by Advisement- 12 credit hours

Unrestricted Electives - 6 credit hours

Notes

1 English is by placement according to competency.

2 Mathematics is by placement according to competency.

3Three credits must be an upper level business course. Student must work closely with their academic advisor to choose courses that will satisfy this requirement.

Back to Concentrations

Hospitality Management: Event Management
SUNY Curriculum Code: 1169

Minimum Total Credit Hours = 120

Major Courses Required - 76 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
EVNT 110 Introduction to Event Management 3
EVNT 140 Fundamentals of Sales and Networking 3
EVNT 240 Green and Sustainable Meetings and Events 3
EVNT 250 Wedding and Leisure Event Management 3
EVNT 310 Meetings and Convention Management 3
EVNT 320 Hospitality Risk Management 3
EVNT 330 Ethics and Accountability in Event Management 3
EVNT 420 Advanced Meeting and Event Planning 3
GEOG 100 Human Geography 3
HOSP 105 Fundamentals of Hospitality Management 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
HTEL 250 Hotel Banquet and Catering Function Lab 6

 General Education/Liberal Arts Required Courses-  30 credit hours

Course No. Course Cr. Hrs.
COMM 310 Argumentation and Debate 3
ECON ___ Introductory Macroeconomics or Introductory Microeconomics (GE3) 3
ENGL ___ Freshman Composition or Advanced Composition1(GE10) 3
GOVT 300 Public Policy 3
MATH 115 Statistics 3
MATH ___ Mathematics Elective2 (College Algebra or higher level) (GE1) 3
  American History Elective from GE 4 3
  Humanities/Literature Elective from GE 7 or Arts Elective from GE8 3
  Other World Civilizations Elective from GE 6 or Foreign Language from GE 9 3
  Science Elective from GE 2 3

Restricted Elective by Advisement- 8 credit hours

Unrestricted Upper Division Level Electives - 6 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 a course that will satisfy this requirement.

Back to Concentrations

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

Minimum Total Credit Hours = 121

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
EVNT 310 Meetings and Convention Management 3
HOSP 105 Fundamentals of Hospitality Management 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

General Education/Liberal Arts Required Courses - 30 credit hours

Course No. Course Cr. Hrs.
COMM 310 Argumentation and Debate 3
ECON ___ Introductory Macroeconomics or Introductory Microeconomics (GE3) 3
ENGL ___ Freshman Composition or Advanced Composition1(GE10) 3
GOVT 300 Public Policy 3
MATH 115 Statistics 3
MATH ___ Mathematics Elective2 (College Algebra or higher level) (GE1) 3
  American History Elective from GE 4 3
  Humanities/Literature Elective from GE 7 or Arts Elective from GE8 3
  Other World Civilizations Elective from GE 6 or Foreign Language from GE 9 3
  Science Elective from GE2 3

Restricted Electives by Advisement- 20 credit hours

Unrestricted Upper Division Level Electives - 6 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.

Back to Concentrations


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

Minimum Total Credit Hours = 121

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 Fundamentals of Hospitality Management 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 - 30 credit hours

Course No. Course Cr. Hrs.
COMM 310 Argumentation and Debate 3
ECON ___ Introductory Macroeconomics or Introductory Microeconomics (GE3) 3
ENGL ___ Freshman Composition or Advanced Composition1(GE10) 3
GOVT 300 Public Policy 3
MATH 115 Statistics 3
MATH ___ Mathematics Elective2 (College Algebra or higher level) (GE1) 3
  American History Elective from GE 4 3
  Humanities/Literature Elective from GE 7 or Arts Elective from GE8 3
  Other World Civilizations Elective from GE 6 or Foreign Language from GE 9 3
  Science Elective from GE2 3

Restricted Electives by Advisement- 19 credit hours

Unrestricted Upper Division Level Electives - 6 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.

Back to Concentrations

 
Student Learning Outcomes

A graduate of the Hospitality Management BBA program, regardless of concentration, should be able to:

  • Exhibit knowledge of traditional management theory, leadership and management roles, organizational structure and change, service, quality, decision-making, empowerment, and ethics.
  • Understand how the fundamental information, approaches, functions, and forms of human resource management are applied to the hospitality industry.
  • Demonstrate critical thinking, analysis, decision-making, and management skills related to the management aspects of the hospitality industry.
  • Understand the financial planning process and the financial operating methods available to the hospitality firm.
  • 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.
  • Analyze marketing strategies in order to gain sustainable competitive advantages within the hospitality industry.
  • 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.
  • Demonstrate understanding of the theory related to the behavior of individuals and groups within organizations and organizational processes.
  • Exhibit familiarity with business management concepts on the international level.
  • 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 BBA graduate with a Culinary Arts Management concentration should be able to:

  • 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.
  • Display an understanding of how food and culture blend together to effect characteristics of different geographical areas and people.
  • Demonstrate an understanding of European and American cuisines and the evolution of classical cuisine.
  • 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 BBA graduate with a Event Management concentration should be able to:

  • Utilize the basic concepts of physical, political, and human geography to analyze the touristic importance of a country or region.
  • Display knowledge of the geographic, economic, and cultural factors of tourism and how they influence the hospitality, leisure, travel, and recreational industries.
  • 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.
  • Demonstrate knowledge of convention management and service, including ways to service groups effectively.
  • Exhibit a working knowledge of tourism development and destination marketing.

In addition to numbers 1-10 for all Hospitality Management concentrations, a BBA graduate with a Hotel and Resort Management concentration should be able to:

  • Demonstrate understanding of the operational functions of hotel/resort business, including front-office operations and management, and rooms-division operations.
  • 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.
  • 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.
  • Develop creative strategies for effectively managing change and resolving conflict while meeting the expectations of management, guests, employees, and government agencies.
  • 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 BBA graduate with a Restaurant and Food Service Management concentration should be able to:

  • Demonstrate appreciation for European and American cuisine and knowledge of classical cuisine throughout history, acquired through discussions, projects, and hands-on cooking demonstrations.
  • 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.
  • 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.
  • Display an understanding of how food and culture blend together to effect characteristics of different geographical areas and people.

Top of page