Liberal Arts and Science - Manchester Community College ...

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 bachelors degree’s from other colleges and universities
such as: Cornell University, University of Massachusetts, University of
Nevada (Las Vegas), University of New Haven, and the University of New
Hampshire.
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’s degree in
foodservice management by taking an additional 15 credit hours. Students
interested in earning a dual degree in Foodservice 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.
Hotel-Tourism Management Requirements
HSP* 101 Principles of Food Preparation 3
HSP* 100 Introduction to the Hospitality Industry 3
HSP* 108 Sanitation and Safety 3
Gen Ed ENG* 101: Composition 3
Gen Ed ‡ MAT* 109: Quantitative Literacy 3
Subtotal: 15
HSP* 112 Advanced Food Preparation 4
ACC* 115 Financial Accounting 4
Gen Ed BIO* 112: Applied Nutrition 3
HSP* 296 Cooperative Education 3
BMK* 260/HSP* 238 Relationship Marketing 3
Subtotal: 17
HSP* 211 Food & Beverage Cost Control 3
Gen Ed PSY* 111: General Psychology I or
ECN* 102: Principles of Microeconomics 3
HSP* 237 Hospitality Marketing 3
HSP* 233 Hospitality Human Resource Management 3
Gen Ed GEO* 101: Introduction to Geography or
GEO* 111: World Regional Geography 3
Subtotal: 15
BMG* 204 Managerial Communication 3
HSP* 242 Hotel Management 3
Gen Ed Mode 3 3
Gen Ed Mode 1 3
GEO* 204 Geography and Tourism Development 3
Subtotal: 15
Total Credits Required: 62
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 cash
control.
In addition, the graduate will complete the comprehensive learning outcomes
identified with the General Education Component.
‡ Students planning to transfer for a bachelor’s degree should take MAT*
138 or higher.
WARNING: All course numbers in the Connecticut Community College System
are in the process of change. For up-to-date information on any course number,
contact the MCC Registrar’s Office.
Division of Social Science & Hospitality: 860-512-2753 or www.mcc.commnet.edu
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DEGREES