Hospitality Management Hotel Management - Naugatuck Valley Community College

Hospitality Management Hotel Management from Naugatuck Valley Community College is a Campus Associate Resort Management degree that prepares you for a Hospitality career. 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. Demand for managerial personnel is projected to increase by up to 20-27 percent by the year 2008. 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, bed-and-breakfast 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 recently 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 midlevel 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. Program Outcomes: Upon successful completion of all program requirements, graduates will be able to: 1. Identify, organize, plan and allocate resources in hotel operations such as time, materials and facilities, money, and human resources. 2. Process reservations, register the guest, process guest departure, and assist in resolving guest problems. 3. Describe functional relationships among hotel divisions and departments. 4. Perform night audit procedures. 5. Summarize development and operational components of the following industries: airline, surface travel, cruise and steamship, and hotel/motel/resort. 6. Identify and implement systems and processes for room status/changes, front office posting, telephone/pbx, bank maintenance, cash transactions, and security and guest keys. 7. Demonstrate a working knowledge of food preparation theories and techniques, and utilize food production knowledge (quantity and quality standards) to meet production requirements of a foodservice operation. 8. List and describe the steps in planning destination development, and discuss the social, cultural and economic impact of this development upon the local environment. 9. Identify major geographical areas in terms of tourism generators. 10. Distinguish between various systems of travel/tourism distribution and intermediary functions. 11. Effectively work with others as a member of a team, serving clients and customers, and teaching others new skills. Exercise leadership behaviors, negotiate, and work with others from diverse backgrounds. 12. Obtain nationally recognized professional certification in such areas as front desk procedures and food, beverage, and labor cost controls, as well as foodservice sanitation, as required by State Statute. 13. Apply concepts of procurement and inventory to purchase, receive, store, issue, and distribute food, and related items in a foodservice operation. 14. Identify current trends in the lodging industry such as delivery systems and functions, and operate effectively within them. Make suggestions to modify existing systems, to improve products or services, and develop new or alternate systems. 15. Judge which set of hotel procedures, tools or machines, including computer applications, will produce the desired results, and apply such technology to task. 16. Demonstrate behavior and self-management reflective of personal and professional ethical conduct. 17. Perform basic mathematical computations accurately and appropriately, especially with regard to hotel and guest accounting, night audit, and cost controls. 18. Describe and apply basic marketing, sales and merchandising methods in hospitality operations. 19. Demonstrate work readiness through resume preparation, appropriate business dress and behavior, and assertive communication skills. View more details on Naugatuck Valley Community College . Ask your questions and apply online for this program or find other related Resort Management courses.