Students will be exposed to a broad range of subjects covering the inter-related areas of the tourism industry, both by means of theoretical and practical work within the college, and by internships in recognized hotels, restaurants or related institutions, as an integral part of the program. The objective is to train students to a level of all-around competence in the varied operations of the hospitality industry by confronting students with the contemporary issues and challenges that face the industry and by developing their abilities to initiate and manage change and to produce a solid foundation on which a future management career may be built. Graduates will be prepared to embark upon their careers with confidence, armed with the knowledge, the basic experience and the interpersonal skills that will allow them to succeed in the hotel-tourism industry.
|HSP* 101||Basic Food Preparation||3|
|HSP* 233||Hospitality Human Resource Management||3|
|HSP* 237||Hospitality Marketing||3|
|HSP* 211||Food and Beverage Cost Controls||3|
|HSP* 238||Relationship Marketing||3|
|HSP* 242||Hotel Management||3|
|GEO* 204||Geography and Tourism Development||3|
|HSP* 108||Sanitation and Safety||3|
|HSP* 296||Cooperative Education/Work Experience||3|
|Total Credits Required: 30|
Upon successful completion of all Hotel-Tourism certificate program requirements, graduates will
- Analyze theory and techniques of food preparation and presentation.
- Prepare menus incorporating costs, acquisition and inventory controls.
- Evaluate the establishment and maintenance of a safe and sanitary food service operation including Hazard Analysis and Critical Control Point (HACCP) and State of Connecticut law.
- Summarize managerial techniques and human resource management practice.
- Demonstrate creativity and sound thinking in solving management problems.
- Apply knowledge of computers to the hospitality industry.
- Differentiate styles of marketing, sales analysis and planning for the hospitality industry.
- Demonstrate the practical approach to the various aspects of food and beverage cost control and purchasing.
- Outline the legal responsibilities and rights of guests and employees.
- Interpret hospitality sales practices and market analysis from sales to actual activity.
- Apply office procedures and forms necessary to room guests and control cash.
- Apply techniques that enhance customer satisfaction and build loyalty.
Division of Social Science and Hospitality: 860-512-2750
Source: 2011-2012 Course Catalog
For additional information, contact: Jayne Pearson