2019-2020 Undergraduate Catalog 
  
    Oct 28, 2020  
2019-2020 Undergraduate Catalog

Hospitality Management, Hotel Management (HB94)


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The nation’s dynamic lodging industry generates over $100 billion in yearly sales, employs over 2 million people and creates 100,000 new jobs each year. A wide variety of career opportunities exist in convention, resort, luxury and motor hotels as well as in new lodging concepts such as all-suite hotels, bedandbreakfast inns and geriatric care facilities. Graduates pursue management careers in rooms division, front office, food and beverage, conference services, banquets, marketing and sales, financial control, recreation, security, housekeeping and concierge among others. The program was honored with the Governor’s Connecticut Tourism Award in Hospitality Education Training.

The general objective of the Hotel Management program is to prepare students for employment or self-employment in entry to mid-level supervisory and management careers, in any of several types of lodging operations and related positions in operations, planning, tourism, sales and marketing. In addition, successful completion of the program provides graduates with the opportunity to transfer to Bachelor of Science degree programs in Hospitality Management/ Administration in top universities.

General Education Core course listings and definitions appear on General Education Core . Placement testing will determine the sequencing of courses. Additional courses may be required.

Curriculum


Competency Requirement


Aesthetic Dimensions/Written Communication Credits: 3


Continuing Learning and Information Literacy/ Ethical Credits: 3


Critical Analysis and Logical Thinking/Written Communication Credits: 3


Historical Knowledge Credits: 3


Oral Communication Credits: 3


Quantitative Reasoning Credits: 3


MAT* H137  and courses numbered lower than MAT* H137  will not transfer to Connecticut State Universities as Quantitative Reasoning courses.

  • Click here on the requirement name   to expand the list of courses then select any listed 2

Scientific Knowledge and Understanding Credits: 3-4


At least one Scientific Knowledge and Understanding OR Scientific Reasoning course must have a lab component

Scientific Reasoning Credits: 0


At least one Scientific Knowledge and Understanding OR Scientific Reasoning course must have a lab component

  • Waived

Social Phenomena Credits: 3


Written Communication Credits: 3


  • Click here on the requirement name   to expand the list of courses then select any listed

Program Outcomes


 

Total Credits: 60-61


Any given course may only be used to satisfy one of the competency areas even if it is listed under more than one.

1 CSC* H101  recommended for students intending to transfer.

2 MAT* H167  has prerequisite of MAT* H137 , and is recommended for students intending to transfer.

3 Transfer students may want to consider taking a four-credit science course with lab.

Note: Course substitutions may be granted with written approval of HSP Program Coordinator or Business Division Director. See Course Descriptions  (HSP) for baking courses.

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