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State Board Approval Date: |
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Implementation Date: |
Fall, 2002 |
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Last Updated: |
04/06/09 |
Hotel/Restaurant/Tourism
Management, Degree
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SPECIFIC PROGRAM STANDARDS |
|
Standard
Number: HR03-02-01 (Admission Requirements)
Statewide admission requirements are
implemented for the Hotel/Restaurant/Tourism Management Degree program.
Admission refers to
regular admission into a Degree-granting program.
Statewide program
admission requirements consider state and national occupational licensing and
certifying requirements, where applicable.
The institution
develops and implements clearly stated Degree 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 Degree program admission and advanced placement policies and procedures:
a.
The
requirements for admission to the Hotel/Restaurant/Tourism Management Degree
program are:
b.
documentation
of high school graduation or satisfaction of High School Equivalency
Certificate requirements;
c.
achievement
of minimum regular admission scores on tests of reading, language, and math as
specified in GDTAE document Minimum
Program Entrance Scores; and
d.
completion of application and
related procedures.
Admission of transfer
students to the Hotel/Restaurant/Tourism Management Degree program is
contingent upon their meeting the following requirements:
a.
regular
admission and good standing at a regionally accredited Degree or degree
granting institution; and
b.
proper completion of
application and related procedures.
Standard Number: HR03 02-04 (Provisional
Admission Requirements)
Standard Statement
Statewide provisional
admission requirements are implemented for the Hotel/Restaurant/Tourism
Management Degree 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 Degree programs on a provisional basis.
Evaluative Criteria
Provisional admission
to the Hotel/Restaurant/Tourism Management Degree 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 Degree program
are:
a.
documentation
of high school graduation or satisfaction of High School Equivalency
Certificate requirements;
b.
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
c.
completion of application and
related procedures.
All
Hotel/Restaurant/Tourism Management Degree 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.
Standard Number:
HR03-03-02 (Program Numbering System)
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A Program Major Code of FORMTEXT HR03 and a Program CIP Code of FORMTEXT are applied to the FORMTEXT Hotel/Restaurant/Tourism, FORMTEXT degree program. |
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The FORMTEXT Hotel/Restaurant/Tourism Program Specializations and the assigned specialization major code and CIP codes are as follows: |
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Specialization Title |
Specialization Major Code |
Specialization CIP Code |
|
Food and Beverage Management |
FB03 |
52.0905 |
|
Hotel Management |
HM03 |
52.0904 |
|
Tourism Management |
TM03 |
52.0903 |
Assignment of a
statewide Major Code HR03 and CIP Code 52.0901 to the Degree program is the
basis from which statewide programmatic consistency is developed.
Each
degree/Degree/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.
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/diploma/certificate
programs having multiple specializations are assigned a specialization Major
Code for each option.
Standard
Number: HR03-03-03 (Program Consistency and Sequence)
The
Hotel/Restaurant/Tourism Management Degree 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.
Programs are assigned
an identical Major Code HR03 and CIP Code 52.0901 are
consistent statewide. Each specific course is assigned an alphanumeric
descriptor that serves as a statewide course identification Code.
The
Hotel/Restaurant/Tourism Management Degree program is assigned a Major Code of
HR03, CIP Code of 52.0901, and utilizes essential components designated for
that program number statewide. Program components include, but are not limited
to:
Hotel/Restaurant/Tourism
Management, Degree
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 Degree
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 (30) |
|
Composition and
Rhetoric I [P] Program admission level language competency or ENG 098 |
5 |
0 |
0 |
5 |
5 |
|
|
Composition and
Rhetoric II [P]
ENG 191 with C or better |
5 |
0 |
0 |
5 |
5 |
|
|
OR |
||||||
|
Introduction to
Humanities [P] ENG 191 with C or better |
(5) |
(0) |
(0) |
(5) |
(5) |
|
|
Contemporary
Mathematics [P] Program admission level math achievement. |
5 |
0 |
0 |
5 |
5 |
|
|
Fundamentals of
Speech [P] Program admission level language competency or ENG 098 |
5 |
0 |
0 |
5 |
5 |
|
|
Introductory
Psychology [P] Program admission |
5 |
0 |
0 |
5 |
5 |
|
|
Principles of Economics [P] Program admission |
5 |
0 |
0 |
5 |
5 |
|
|
|
|
|
|
|
|
|
|
Courses |
Occupational Courses |
Class Hours |
D. Lab Hours |
P. Lab/ OBI Hours |
Weekly Contact Hours |
Credit Hours (23) |
|
Introduction to
Hotel/Restaurant/Tourism [P] Provisional
admission |
5 |
0 |
0 |
5 |
5 |
|
|
|
|
|
|
|
|
|
|
Hospitality
Accounting [P] Provisional
admission |
5 |
0 |
0 |
5 |
5 |
|
|
Hospitality
Employee Training [P] Provisional
admission |
5 |
0 |
0 |
5 |
5 |
|
|
Leadership and
Decision Making [P] Program
admission |
5 |
0 |
0 |
5 |
5 |
|
|
Introduction to
Microcomputers [P] Program
admission |
1 |
4 |
0 |
5 |
3 |
|
|
Completion of one
of the specializations listed below |
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|
Food and Beverage
Management Specialization |
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|
47 Credit Hours |
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|
Food and Beverage
Management [P] Provisional
admission |
5 |
0 |
0 |
5 |
5 |
|
|
Food Service Safety
and Sanitation [P] Provisional
admission |
2 |
0 |
4 |
6 |
3 |
|
|
Hotel/Restaurant/Tourism
Management O.B.I. I [P] Provisional
admission |
1 |
0 |
9 |
10 |
4 |
|
|
Hotel/Restaurant/Tourism
Management O.B.I. II [P] Provisional
admission |
1 |
0 |
9 |
10 |
4 |
|
|
Hospitality
Marketing [P] Provisional
admission |
5 |
0 |
0 |
5 |
5 |
|
|
Hotel/Restaurant/Travel
Law [P] Provisional
admission |
5 |
0 |
0 |
5 |
5 |
|
|
Food, Beverage, and
Labor Control [P] Program Admission |
4 |
1 |
0 |
5 |
4 |
|
|
HRT xxx |
Guided Elective(s) |
- |
- |
- |
- |
10 |
|
XXX xxx |
Elective(s) |
- |
- |
- |
- |
7 |
|
|
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|
Hotel Management
Specialization |
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|
47 Credit Hours |
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|
Food and Beverage
Management [P] Provisional
admission |
5 |
0 |
0 |
5 |
5 |
|
|
Hotel/Restaurant/Tourism
Management O.B.I. I [P] Provisional
admission |
1 |
0 |
9 |
10 |
4 |
|
|
Hotel/Restaurant/Tourism
Management O.B.I. II [P] Provisional
admission |
1 |
0 |
9 |
10 |
4 |
|
|
Hospitality
Marketing [P] Provisional
admission |
5 |
0 |
0 |
5 |
5 |
|
|
Hotel/Restaurant/Travel
Law [P] Provisional
admission |
5 |
0 |
0 |
5 |
5 |
|
|
Hotel Operations [P] Provisional
admission |
5 |
0 |
0 |
5 |
5 |
|
|
Food, Beverage, and
Labor Control [P] Program Admission |
4 |
1 |
0 |
5 |
4 |
|
|
HRT xxx |
Guided Elective(s) |
- |
- |
- |
- |
8 |
|
XXX xxx |
Elective(s) |
- |
- |
- |
- |
7 |
|
|
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|
Tourism Management
Specialization |
||||||
|
47 Credit Hours |
||||||
|
Travel Agency
Operations [P] Provisional
admission |
5 |
0 |
0 |
5 |
5 |
|
|
Travel Geography [P] Provisional
admission |
5 |
0 |
0 |
5 |
5 |
|
|
Hotel/Restaurant/Tourism
Management O.B.I. I [P] Provisional
admission |
1 |
0 |
9 |
10 |
4 |
|
|
Hotel/Restaurant/Tourism
Management O.B.I. II [P] Provisional
admission |
1 |
0 |
9 |
10 |
4 |
|
|
Tour Management [P] Provisional
admission |
5 |
0 |
0 |
5 |
5 |
|
|
HRT 150 |
Convention Meeting
Planning [P] Provisional
admission |
5 |
0 |
0 |
5 |
5 |
|
Hospitality
Marketing [P] Provisional
admission |
5 |
0 |
0 |
5 |
5 |
|
|
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 |
|
Travel Geography |
5 |
0 |
0 |
5 |
5 |
|
|
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 |
Program Final Exit
Point
Hotel/Restaurant/Tourism Management, Degree recipient
100 minimum quarter hours credit required for
graduation
The
Hotel/Restaurant/Tourism Management Degree 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).
General Information
Associate Degree
Program Curriculum Model
The standard
curriculum for Hotel/Restaurant/Tourism Management, Degree program is set up on
the quarter system. Two suggested sequences for the Hotel/Restaurant/Tourism
Management, Degree 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 191 |
Composition and
Rhetoric I |
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 |
|
MAT 196 |
Contemporary
Mathematics |
5 |
0 |
0 |
5 |
5 |
TOTAL
|
20 |
0 |
0 |
20 |
20 |
|
SECOND QUARTER
|
Course Name |
Class Hours |
D. Lab Hours |
P. Lab/ OBI Hours |
Weekly Contact Hours |
Credit Hours |
|
HRT 105 |
Hospitality
Employee Training |
5 |
0 |
0 |
5 |
5 |
|
HUM 191 |
Introduction to
Humanities |
5 |
0 |
0 |
5 |
5 |
|
MSD 103 |
Leadership and
Decision Making |
5 |
0 |
0 |
5 |
5 |
|
SCT 100 |
Introduction to
Microcomputers |
1 |
4 |
0 |
5 |
3 |
TOTAL
|
16 |
4 |
0 |
20 |
18 |
|
THIRD QUARTER
|
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 |
|
SPC 191 |
Fundamentals of
Speech |
5 |
0 |
0 |
5 |
5 |
TOTAL
|
13 |
0 |
13 |
26 |
17 |
|
FOURTH QUARTER
|
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 201 |
Hospitality
Marketing |
5 |
0 |
0 |
5 |
5 |
|
HRT 203 |
Hotel/Restaurant/Tourism
Law |
5 |
0 |
0 |
5 |
5 |
|
HRT xxx |
Guided Elective |
- |
- |
- |
- |
5 |
TOTAL
|
11(+) |
0(+) |
9(+) |
10(+) |
19 |
|
FIFTH QUARTER
|
Course
Name
|
Class Hours |
D. Lab Hours |
P. Lab/ OBI Hours |
Weekly Contact Hours |
Credit Hours |
|
HRT 206 |
Food, Beverage, and
Labor Control |
4 |
1 |
0 |
5 |
4 |
|
HRT xxx |
Guided Elective |
- |
- |
- |
- |
5 |
|
PSY 191 |
Introductory
Psychology |
5 |
0 |
0 |
5 |
5 |
TOTAL
|
9(+) |
1(+) |
0(+) |
10(+) |
14 |
|
SIXTH QUARTER
|
Course
Name
|
Class Hours |
D. Lab Hours |
P. Lab/ OBI Hours |
Weekly Contact Hours |
Credit Hours |
|
XXX xxx |
Elective |
- |
- |
- |
- |
7 |
|
ECO 191 |
Principles of
Economics |
5 |
0 |
0 |
5 |
5 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
TOTAL
|
5(+) |
0(+) |
0(+) |
5(+) |
12 |
|
Criminal Justice
Suggested Equipment
List:
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
Bus
pans
Can
opener
Coffee
maker
Convection
oven
Cooler
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
American Culinary
Federation (ACF)
(904) 824-4468
American Hotel &
Motel Association (AH&MA)
Washington, D. C. 20005
(202) 289-3100
American Society for
Training and Development (ASTD)
(703) 683-8100
Council of Hotel and
Restaurant Trainers (CHART)
For current address
contact:
Educational Foundation,
National Restaurant Association
(312) 715-1010
1-800-522-7578
Council on Hotel,
Restaurant, and Institutional
Education--International
CHRIE, The Hospitality and
Tourism Educators
Updated: 09/28/04