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Hotel Technology: Meeting Services Management AAS
63-66This program deals with one of the fastest growing careers in the hospitality field. It provides relevant education for those who wish to enter the industry or for persons currently employed within the industry who wish to upgrade their skills. Coursework includes management, marketing, human resources, accounting, business law, and computer applications. In addition to the general academic requirements, a minimum of 225 documented hours is required of hospitality-related internship experience. Upon completion of the associate degree program, graduates are qualified for entry-level supervisory positions in hotel and corporate convention and meeting services. The flexibility of the program allows students to choose options in front office management, hotel food and beverage management, or housekeeping management. Another option may be continuing education, receiving junior year status in a Bachelor of Science Hospitality program with four-year colleges and universities, established through articulation agreements. One High School Mathematics Course or its equivalent is recommended.
Goal 1 To provide students with an understanding of hospitality practices and procedures
- Students will demonstrate the need for a successful hospitality environment and instill a strong personal commitment to the maintenance of such an environment
- Students will interact with others in groups or teams in ways that contribute to effective working relationships and the achievement of common goals
- Students will demonstrate informed understanding of social trends, social change, and social problems and contemporary issues and implications for social and personal response
- Students will demonstrate accuracy in apply common managerial mathematical formulas used in front office operations and housekeeping operations
- Students will apply techniques and skills required to perform efficiently in front office positions
- Students will understand the guest cycle and be able to use the information emphasizing the importance of front desk sequencing during a guests stay
- Students will complete a guest’s reservation, check in and check out procedure and guest folio transactions
- Students will be able to demonstrate safe food handling techniques
- Students will use traditional and contemporary information technology
- Students will identify, access, and appropriately use authoritative sources of information
First Semester
1.0
This course is an opportunity for students to develop the skills necessary to be successful in college. Students learn the importance of the faculty-student and advisor-advisee relationship, develop time management techniques, apply effective study skill techniques, recognize the implications of living in a diverse society, utilize college resources, and explore career and transfer requirements. Collaborative projects are included. Students matriculated in a degree program must take this course in their first term of study. See when this course is offered ...
3.0
This course focuses on several kinds of writing-self-expressive, informative, and argumentative/persuasive, and others. A minimum of five essay compositions are required. The course emphasizes the composition of clear, correct, and effective prose required in a variety of professions and occupations.Prerequisites: The required developmental reading (DS050 Developmental Reading, DS051 Essential Reading & Study Skills, or DS080 Study Reading), or SL115 ESL4: Advanced Reading, and/or writing courses (EN099 Introduction to College English or SL116 ESL4: Advanced Composition) or permission of the instructor or designee. See when this course is offered ...
3.0
This course provides an overview of the organizational structure of hotels, restaurants, and clubs from a management perspective. Topics include analysis of the hospitality industry, career opportunities, management theory, practical management techniques, and social responsibility of the industry. See when this course is offered ...
4.0
This course introduces the fundamentals of commercial food preparation, with an emphasis on the use and care of tools and equipment. Proper cooking methods including sautéing, frying, roasting, grilling, braising, broiling, poaching, stir frying and simmering are covered. Preparations include stocks, soups, sauces, vegetables, salads, starches, garnishes, sandwiches and pasta. Applied problems from the areas of food preparation, including weights, measures, portions and conversions are incorporated. Corequisite: FS150 Safety & Sanitation. See when this course is offered ...
3.0
This course introduces the correct procedures for food handling and the hygienic basis for these practices. General kitchen and bakery safety, pest management, and crisis management are discussed. Proper clothing, personal hygiene, fire safety regulations, and state and federal laws pertaining to the hospitality industry are stressed. This course includes a certification exam provided by the National Restaurant Association. See when this course is offered ...
Upon advisement, students may choose: MA115 Intermediate Mathematics, MA108 Concepts in Mathematics, MA110 Elementary Statistics, MA139 College Algebra.
.5 cr
A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance. See when this course is offered ...
Second Semester
3.0
This course encourages a deeper understanding of human nature and the human condition through the study of ideas and values expressed in imaginative literature. Emphasis is placed on the use and development of critical thinking and language skills. Library-oriented research is required. Prerequisite: EN101 English 1: Composition or EN106 English 1: Composition and Reading. See when this course is offered ...
3.0
This course emphasizes the basic practices, concepts, and activities involved in developing a successful marketing program. Topics include buyer behavior, market identification, product development, distribution, promotion, pricing, and the uncontrollable factors (economic, social, political, legal and technological) involved in the changing marketing environment of today. See when this course is offered ...
3.0
This course provides an overview of hotel operations beginning with the front office guest cycle. Information on front office computer technology, yield management, and reservation systems are presented. Emphasis is placed on the responsibilities and tasks of front office personnel. See when this course is offered ...
3.0
This course is the first of a sequence that explores fundamental accounting principles, concepts, and practices as a basis for the preparation, understanding, and interpretation of accounting information. It covers the complete accounting cycle for service and merchandising businesses through the adjustment and closing of the books and the preparation of the income statement, the statement of owner equity, and the balance sheet. The details of accounting for cash, receivables, inventory, long-lived assets, and current liabilities are investigated. See when this course is offered ...
.5 cr
A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance. See when this course is offered ...
Third Semester
3.0
This course emphasizes the preparation of written reports, focusing on organization, format, language, and purpose. Reports based on the types written in the fields of business, industry, and sciences are prepared. Prerequisite: EN110 Oral & Written Communication. See when this course is offered ...
3.0
This course develops an understanding of the basic functions of management as well as the social and economic responsibilities of those people engaged in management. Emphasis is placed on the problem of decision-making under conditions of uncertainty. See when this course is offered ...
3.0
This basic law course investigates the application of law to societal and business relationships through a study of the concept of commercial law and its sources, the law of contracts, the law of sales, and the law of negotiable instruments. Lecture, class discussion, and case study comprise the primary methods of instruction In the effort to develop awareness of the logic and application of the law. See when this course is offered ...
3.0
This course provides knowledge of relevant computer skills and a solid foundation in the terminology and concepts of computer technology. Experience is provided with a variety of microcomputer software applications, including word processing, electronic spreadsheets, graphics, file management, and integrated software. Concepts and terms focus on preparing for a technologically oriented society and using the computer as a tool for productivity, research, and communication. See when this course is offered ...
.5 cr
A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance. See when this course is offered ...
Fourth Semester
Upon advisement, students may choose: BM264 Professional Selling, HT205 Housekeeping/Property Management, HT210 Hospitality/Human Resources Management, HT211 Convention Service Management, FS131 Food Control.
3.0
This course provides an overview of the phases of staffing, planning, and organizing the technical details of each area of a hotel See when this course is offered ...
OR
3.0
This course covers the essential skills to sell a product, service, or idea. Activities include the writing and preparing of a detailed presentation plan as well as the expository delivery of the plan. See when this course is offered ...
4.0
This internship provides a variety of practical experiences such as hotel front office procedures, telecommunications, guest reception, cash handling and control, housekeeping, and convention sales and services. Field supervisors and MVCC program coordinators evaluate student performance. A minimum of nine hours per week over fifteen weeks, or a total of 135 hours is required for successful completion. See when this course is offered ...
3.0
This course provides an overview of the role of human resources in the food service and lodging industries. Topics include employee job description, recruitment, orientation, training, performance appraisal, and compensation. Current federal legislation and labor relations are presented with emphasis on EEO laws, OSHA standards, and union negotiation and grievance processes. Prerequisite: HT101 Introduction to the Hospitality Industry. See when this course is offered ...
OR
3.0
This course introduces convention sales and marketing techniques. Topics include convention promotion, planning, and post convention evaluation. See when this course is offered ...
.5 cr
A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance. See when this course is offered ...
Office for Vice President of
Learning and Academic Affairs
Payne Hall, Room 395
315.792.5301
Contact Information
Mary Noti
Assistant to the VP of
Learning and Academic Affairs
Email: Office of VPLAA