Hotel-Tourism Management, A.S. Degree

Program Design

The Hotel-Tourism program provides education and training for students who would like to work full-time after graduation. Students also may decide to continue their studies at another institution to earn a bachelor’s degree.

In the first year, students study such areas as introduction to the hospitality industry, quantity foods production and food protection. In the second year students focus on hotel management procedures; food, beverage, and labor cost controls; and geography and tourism development. Students must participate in an individually planned 300-hour cooperative work experience program; students earn credit toward graduation while employed at the work site.

Students have matriculated to Central Connecticut State University with junior status in their Hospitality and Tourism Studies Program. Graduates have also transferred and earned bachelor's degrees from other colleges and universities such as: Cornell University, University of Massachusetts, University of New Haven, University of New Hampshire and the University of Nevada, Las Vegas.

Students must purchase official kitchen and table service uniforms, as well as culinary tools and cutlery.

In addition to this degree, students may earn a second associate degree in foodservice management by taking an additional 15 credit hours. Students interested in earning a dual degree should see a counselor or a hospitality management faculty advisor.

Curriculum

Students may attend full- or part-time. This program has an active student club that provides a variety of activities to supplement the formal curriculum. Note: Students taking HSP* 101 must be eligible for MAT* 095 or take MAT* 075 concurrently. Students taking BIO* 112, HSP* 108 and ACC* 115 must be eligible for ENG* 101.

Learning Outcomes

Upon successful completion of all Hotel-Tourism Management degree program requirements, graduates will

1. Analyze theory and techniques of food preparation and presentation.
2.      Prepare menus incorporating costs, acquisition and inventory controls.
3. Summarize basic principles and concepts of the hospitality industry.
4. Prepare basic foods in quantity, including various regional foods.
5. Evaluate the establishment and maintenance of a safe and sanitary foodservice operation including Hazard Analysis Critical Control Point and State of Connecticut law.
6. Setup and operate the “front of the house.”
7. Summarize managerial techniques and human resources management practice.
8. Demonstrate appropriate problem-solving techniques in addressing management problems.
9. Evaluate equipment design and layout for a foodservice facility.
10. Apply knowledge of computers to the hospitality industry.
11. Differentiate styles of marketing, sales analysis and planning for the hospitality industry.
12. Demonstrate the practical approach to the various aspects of food and beverage cost control and purchasing.
13. Outline the legal responsibilities and rights of guests and employees.
14. Interpret hospitality sales practices and market analysis from sales to actual activity.
15. Apply office procedures and forms necessary to room guests and control cash.

In addition, the graduate will complete the comprehensive learning outcomes identified with the General Education Component.

To complete a dual degree in Foodservice Management, students should take the following courses:

HSP* 201: International Foods	4
HSP* 210: Buffet Catering	4
HSP* 117: Beverage Management	3
Electives	4

Source: 2008-2009 Course Catalog