State Board Approval Date:	02/04/02
Implementation Date:	Fall, 2002
Last Updated:	04/06/09

Hotel/Restaurant/Tourism Management, Diploma

Program Standard and Course Guide

Table of Contents

General Program Standards
SPECIFIC PROGRAM STANDARDS
Admission Requirements	HR02-02-01
Provisional Program Admissions	HR02-02-04
Program Numbering	HR02-03-02
Program Course Consistency and Sequence	HR02-03-03
Program Course List
Accreditation (Guide)	Appendix A
Suggested Course Sequence (Guide)	Appendix B
Suggested Equipment List (Guide)	Appendix C

ADMISSIONS

Standard Number: HR02-02-01 (Admission Requirements)

Standard Statement

Statewide admission requirements are implemented for the Hotel/Restaurant/Tourism Management Diploma program.

Explanatory Comment

Admission refers to regular admission into a Diploma-granting program.

Statewide program admission requirements consider state and national occupational licensing and certifying requirements, where applicable.

The institution develops and implements clearly stated Diploma program admissions policies and procedures.

Admission requirements are related to the functions of the Hotel/Restaurant/Tourism Management profession.

Evaluative Criteria

The institution develops, implements, and publishes clearly stated Hotel/Restaurant/Tourism Management Diploma program admission and advanced placement policies and procedures.

1. The requirements for admission to the Hotel/Restaurant/Tourism Management Diploma program are:
2. documentation of high school graduation or satisfaction of High School Equivalency Certificate requirements;
3. achievement of minimum regular admission scores on tests of reading, language, and math as specified in GDTAE document Minimum Program Entrance Scores; and
4. completion of application and related procedures.

Admission of transfer students to the Hotel/Restaurant/Tourism Management Diploma program is contingent upon their meeting the following requirements:

1. regular admission and good standing at a regionally accredited diploma or degree granting institution; and
2. proper completion of application and related procedures.

Standard Number: HR02 02-04 (Provisional Admission Requirements)

Standard Statement

Statewide provisional admission requirements are implemented for the Hotel/Restaurant/Tourism Management Diploma program.

Explanatory Comment

Provisional admission is granted to qualified students who do not meet the regular admission requirements of the program.

Provisionally admitted students are allowed to take developmental studies courses and/or certain occupational courses as designated in the course sequence standard.

The institution develops, implements, and publishes clearly stated policies and procedures for entry into Diploma programs on a provisional basis.

Evaluative Criteria

Provisional admission to the Hotel/Restaurant/Tourism Management Diploma program is afforded those students who do not meet program requirements but do meet provisional admission requirements.

The requirements for provisional admission to the Hotel/Restaurant/Tourism Management Diploma program are:

1. documentation of high school graduation or satisfaction of High School Equivalency Certificate requirements;
2. achievement of minimum provisional admission scores on tests of reading, language, and math as specified in GDTAE document Minimum Program Entrance Scores; or recommendation by program faculty and designated admissions personnel on the basis of interview and assessment of student potential; and
3. completion of application and related procedures.

All Hotel/Restaurant/Tourism Management Diploma program students initially admitted on a provisional basis meet regular admission requirements prior to graduation.

Provisionally admitted students whose English, math, and/or reading achievement levels do not meet regular program admission requirements are required to enroll in developmental studies courses approved by the State Board of Technical and Adult Education.

PROGRAM STRUCTURE

A Program Major Code of  FORMTEXT HR02 and a Program CIP Code of  FORMTEXT are applied to the  FORMTEXT Hotel/Restaurant/Tourism,  FORMTEXT degree program.
The  FORMTEXT Hotel/Restaurant/Tourism Program Specializations and the assigned specialization major code and CIP codes are as follows:
Specialization Title	Specialization Major Code	Specialization CIP Code
Food and Beverage Management	FB02	52.0905
Hotel Management	HM02	52.0904
Tourism Management	TM02	52.0903

Explanatory Comment

Assignment of a statewide Major Code HR02 and CIP Code 52.0901 to the Diploma program is the basis from which statewide programmatic consistency is developed.

Each degree/diploma/certificate program complies with the assigned Major Code(s) established in the relevant program-specific standards of the State Board of Technical and Adult Education.

Evaluation Criteria

Each authorized degree/diploma/certificate program is assigned a Major Code and CIP Code.

Each degree/diploma/certificate having a given Major Code is consistent with all other programs throughout the state that have the same Major Code.

Degree/diplomas/certificate programs having multiple specializations are assigned a specialization Major Code for each option.

Standard Number: HR02-03-03 (Program Consistency and Sequence)

Standard Statement

The Hotel/Restaurant/Tourism Management Diploma program utilizes essential course components consistent with statewide program requirements. Specific course alphanumeric identification Codes are assigned to each course. Students are required to progress through two course categories in a developmentally valid sequence.

Explanatory Comment

Programs are assigned an identical Major Code HR02 and CIP Code 52.0901 are consistent statewide. Each specific course is assigned an alphanumeric descriptor that serves as a statewide course identification Code.

Evaluative Criteria

The Hotel/Restaurant/Tourism Management Diploma program is assigned a Major Code of HR02, CIP Code of 52.0901, and utilizes essential components designated for that program number statewide. Program components include, but are not limited to:

Program Title

Hotel/Restaurant/Tourism Management, Diploma

Program Description

The Hotel/Restaurant/Tourism Management program prepares students for employment in a variety of positions in today's Hotel/Restaurant/Tourism management fields. The Hotel/Restaurant/Tourism Management program provides learning opportunities which introduce, develop, and reinforce academic and occupational knowledge, skills, and attitudes required for job acquisition, retention, and advancement. Additionally, the program provides opportunities to upgrade present knowledge and skills or to retrain in the area of Hotel/Restaurant/Tourism management. Graduates of the program receive a Hotel/Restaurant/Tourism Management diploma with a specialization in food and beverage management, hotel management, or tourism management.

Courses	General Core Courses	Class Hours	D. Lab Hours	P. Lab/ OBI Hours	Weekly Contact Hours	Credit Hours (13)
ENG 101	English [P] *	5	0	0	5	5
MAT 111	Business Math [P] **	5	0	0	5	5
EMP 100	Interpersonal Relations and Professional Development [P] Provisional admission	3	0	0	3	3
Courses	Occupational Courses	Class Hours	D. Lab Hours	P. Lab/ OBI Hours	Weekly Contact Hours	Credit Hours (23)
HRT 101	Introduction to Hotel/Restaurant/Tourism [P] Provisional admission	5	0	0	5	5
HRT 104	Hospitality Accounting [P] Provisional admission	5	0	0	5	5
HRT 105	Hospitality Employee Training [P] Provisional admission	5	0	0	5	5
MSD 103	Leadership and Decision Making [P] Program admission	5	0	0	5	5
SCT 100	Introduction to Microcomputers [P] Program admission	1	4	0	5	3
Completion of one of the specializations listed below
Food and Beverage Management Specialization
47 Credit Hours
HRT 106	Food and Beverage Management [P] Provisional admission	5	0	0	5	5
CUL 110	Food Service Safety and Sanitation [P] Provisional admission	2	0	4	6	3
HRT 110	Hotel/Restaurant/Tourism Management O.B.I. I [P] Provisional admission	1	0	9	10	4
HRT 120	Hotel/Restaurant/Tourism Management O.B.I. II [P] Provisional admission	1	0	9	10	4
HRT 201	Hospitality Marketing [P] Provisional admission	5	0	0	5	5
HRT 203	Hotel/Restaurant/Travel Law [P] Provisional admission	5	0	0	5	5
HRT 206	Food, Beverage, and Labor Control [P] Program Admission	4	1	0	5	4
HRT xxx	Guided Elective(s)	-	-	-	-	10
XXX xxx	Elective(s)	-	-	-	-	7
Hotel Management Specialization
47 Credit Hours
HRT 106	Food and Beverage Management [P] Provisional admission	5	0	0	5	5
HRT 110	Hotel/Restaurant/Tourism Management O.B.I. I [P] Provisional admission	1	0	9	10	4
HRT 120	Hotel/Restaurant/Tourism Management O.B.I. II [P] Provisional admission	1	0	9	10	4
HRT 201	Hospitality Marketing [P] Provisional admission	5	0	0	5	5
HRT 203	Hotel/Restaurant/Travel Law [P] Provisional admission	5	0	0	5	5
HRT 205	Hotel Operations [P] Provisional admission	5	0	0	5	5
HRT 206	Food, Beverage, and Labor Control [P] Program Admission	4	1	0	5	4
HRT xxx	Guided Elective(s)	-	-	-	-	8
XXX xxx	Elective(s)	-	-	-	-	7
Tourism Management Specialization
47 Credit Hours
HRT 102	Travel Agency Operations [P] Provisional admission	5	0	0	5	5
HRT 103	Travel Geography [P] Provisional admission	5	0	0	5	5
HRT 110	Hotel/Restaurant/Tourism Management O.B.I. I [P] Provisional admission	1	0	9	10	4
HRT 120	Hotel/Restaurant/Tourism Management O.B.I. II [P] Provisional admission	1	0	9	10	4
HRT 122	Tour Management [P] Provisional admission	5	0	0	5	5
HRT 150	Convention Meeting Planning [P] Provisional admission	5	0	0	5	5
HRT 201	Hospitality Marketing [P] Provisional admission	5	0	0	5	5
HRT 203	Hotel/Restaurant/Travel Law [P] Provisional admission	5	0	0	5	5
HRT xxx	Guided Elective(s)	-	-	-	-	9

Guided Electives for Hotel/Restaurant/Tourism Program

Courses	Guided Electives	Class Hours	D. Lab Hours	P. Lab/ OBI Hours	Weekly Contact Hours	Credit Hours
HRT 103	Travel Geography	5	0	0	5	5
HRT 122	Tour Management	5	0	0	5	5
HRT 150	Convention and Meeting Planning	5	0	0	5	5
HRT 202	Basic Engineering for Hotels and Restaurants	5	0	0	5	5

*	ENG 097, or entrance English score in accordance with approved DTAE admission score levels, and RDG 097, or entrance reading score in accordance with approved DTAE admission score levels.
**	MAT 097, or entrance arithmetic score in accordance with approved DTAE admission score levels.

Program Final Exit Point

Hotel/Restaurant/Tourism Management, Diploma recipient

83 minimum quarter hours credit required for graduation

APPENDIX A

Accreditation and Certification

The Hotel/Restaurant/Tourism Management diploma program must conform to the institutional accreditation requirements of the Commission on Occupational Education (COE) or the Southern Association of Colleges and Schools Commission on Colleges (COC).

APPENDIX B

General Information

Associate Degree Program Curriculum Model

Suggested Course Sequence

The standard curriculum for Hotel/Restaurant/Tourism Management, diploma program is set up on the quarter system. Two suggested sequences for the Hotel/Restaurant/Tourism Management, diploma program are given below. Technical colleges may implement the program by using one of the sequences listed below or by using a locally developed sequence designed to reflect course prerequisites and or corerequisites.

Suggested Sequence I

Food and Beverage Management Specialization

FIRST QUARTER

Course Code	Course Name	Class Hours	D. Lab Hours	P. Lab/ OBI Hours	Weekly Contact Hours	Credit Hours
ENG 101	English	5	0	0	5	5
HRT 101	Introduction to Hotel/Restaurant/Tourism	5	0	0	5	5
HRT 104	Hospitality Accounting	5	0	0	5	5
HRT 105	Hospitality Employee Training	5	0	0	5	5
TOTAL		20	0	0	20	20

SECOND QUARTER

Course Code	Course Name	Class Hours	D. Lab Hours	P. Lab/ OBI Hours	Weekly Contact Hours	Credit Hours
SCT 100	Introduction to Microcomputers	3	0	0	3	3
MAT 111	Business Math	5	0	0	5	5
MSD 103	Leadership and Decision Making	5	0	0	5	5
TOTAL		13	0	0	13	13

THIRD QUARTER

Course Code	Course Name	Class Hours	D. Lab Hours	P. Lab/ OBI Hours	Weekly Contact Hours	Credit Hours
CUL 110	Food Service Safety and Sanitation	2	0	4	6	3
HRT 106	Food and Beverage Management	5	0	0	5	5
HRT 110	Hotel/Restaurant/Tourism Management O.B.I. I	1	0	9	10	4
HRT 201	Hospitality Marketing	5	0	0	5	5
TOTAL		13	0	13	26	17

FOURTH QUARTER

Course Code	Course Name	Class Hours	D. Lab Hours	P. Lab/ OBI Hours	Weekly Contact Hours	Credit Hours
HRT 120	Hotel/Restaurant/Tourism Management O.B.I. II	1	0	9	10	4
HRT 203	Hotel/Restaurant/Tourism Law	5	0	0	5	5
HRT 206	Food, Beverage, and Labor Control	4	1	0	5	4
HRT xxx	Guided Elective	-	-	-	-	5
TOTAL		10 (+)	1 (+)	9 (+)	20 (+)	18

FIFTH QUARTER

Course Code	Course Name	Class Hours	D. Lab Hours	P. Lab/ OBI Hours	Weekly Contact Hours	Credit Hours
HRT xxx	Guided Elective	-	-	-	-	5
XXX xxx	Elective	-	-	-	-	7
EMP 100	Interpersonal Relations and Professional Development	3	0	0	3	3
TOTAL		3(+)	0(+)	0(+)	3(+)	15

APPENDIX C

Suggested Equipment List:

Equipment Common to all Specializations

Bulletin board(s)

Calculators(s)

Cash drawer(s)

Cash register(s)

Chalk/marker board(s)

Class room tables(s)

Class room chairs(s)

Computer printer(s) wide carriage

Computer(s) with color monitor(s) 20 MB minimum

Desk

Easel(s)

File cabinet(s)

First aid kit(s)

Flip chart(s)

Lecturn

Office

Overhead projector(s)

Reproducing machine

Telephone(s)

Typewriter(s)

VCR(s)

Wall clock(s)

Note: Multiple items may be required when two or more specialties are being taught concurrently

Blender

Broiler

Buffalo machine

Bus pans

Can opener

Coffee maker

Convection oven

Cooler

Crystal or glasses

Deep fat fryer

Dessert cart

Dish racks

Dishes

Dishwasher

Dryer

Flatware

Flour containers

Freezer

Front counter

Grill

Heat lamps

Ice cream freezer

Ice machine

Iron

Ironing board

Kettles

Kitchen utensils

Mirrors

Mixer

Pots and pans

Prep tables

Proof box

Refrigerator (reach in)

Regular oven

Restaurant tables

Restaurant chairs

Salad bar

Scales

Slicer

Steamer

Storage shelves

Table liner

Three-compartment sink

Toaster

Trays

Tray stands

Hotel Specialization Equipment

Bedroom furniture

Brochure and magazine rack

Dryer

Front desk

Housekeeping cart

Information rack

Iron

Ironing board

Lobby furniture

Office

Reproducing machine

Room rack

Time stamp machine

Washer

Travel Agency Specialization Equipment

Brochure rack

Business stamps

Client chairs

Client desks

Framed travel posters

Wall maps

Additional Resource Materials

American Culinary Federation (ACF)

P.O. Box 3466

St. Augustine, Florida 32084

(904) 824-4468

American Hotel & Motel Association (AH&MA)

1201 New York Avenue, N.W.

Washington, D. C. 20005

(202) 289-3100

American Society for Training and Development (ASTD)

1630 Duke Street

Box 1443

Alexandria, Virginia 22313

(703) 683-8100

Council of Hotel and Restaurant Trainers (CHART)

For current address contact:

Educational Foundation, National Restaurant Association

250 S. Wacker Drive

Chicago, Illinois 60606

(312) 715-1010

1-800-522-7578

Council on Hotel, Restaurant, and Institutional

Education--International CHRIE, The Hospitality and

Tourism Educators

1200 17th Street, N.W.

Washington, D.C. 20036

Updated: 09/28/04