Sinclair Community College

Hospitality Management & Tourism (HMTT.S.AAS)

70.0-71.0 Credit Hours

The Hospitality Management & Tourism program prepares students for entry-level positions in restaurants, hotels, resorts, convention and visitor centers, private clubs, meeting and event operations, catering businesses, health care foodservice operations and tourism centers and includes skills in supervision, cost controls, purchasing and human relations.

Prerequisites: HMT 1107

Program Outcomes

printable version

Practice world-class service.

Retrieve, create, organize, analyze, disseminate and communicate information using technology.

Demonstrate ethical leadership skills.

Apply concepts of hospitality and tourism management.

Curriculum

Ohio Transfer Module: Arts & Humanities Elective
3 credit hours

Language Elective
3 credit hours

Ohio Transfer Module: Natural & Physical Sciences Elective
3 credit hours

ACC 1210

Introduction to Financial Accounting

3 credit hours

BIS 1120

Computer Concepts & Applications

3 credit hours

COM 2206

Interpersonal Communication

3 credit hours

HMT 1101

Basic Culinary Skills

2 credit hours

HMT 1105

Introduction to the Hospitality & Tourism Industry

2 credit hours

HMT 1107

Sanitation & Safety

2 credit hours

HMT 1110

Menu Planning & Table Service Practicum

3 credit hours

HMT 1112

Food Principles & Preparation

4 credit hours

HMT 1125

Beverage Management

2 credit hours

HMT 1141

Destination Geography

3 credit hours

HMT 2201

Food Service Equipment, Design & Maintenance

2 credit hours

HMT 2226

Hospitality Purchasing & Negotiations

3 credit hours

HMT 2227

Hospitality Marketing

2 credit hours

HMT 2230

Risk & Prevention Management

3 credit hours

HMT 2291

Hospitality Management & Tourism Cooperative Work Experience

3 credit hours

HMT 2215

Hospitality Cost Controls

3 credit hours

HMT 2225

Hospitality & Tourism Supervision

3 credit hours

HMT 2295

Hospitality Management & Tourism Capstone

3 credit hours

MRK 2225

Sales Fundamentals

3 credit hours

SOC 1145

Introduction to Cultural Anthropology

3 credit hours

Course Option
(ENG 1101 OR ENG 1131)
3 credit hours

Course Option
(MAT 1120 OR MAT 1470)
3 - 4 credit hours

Hospitality Management & Tourism (HMTT.S.AAS)

70.0-71.0 Credit Hours

Prerequisites: HMT 1107

Program Outcomes

graphical version

Practice world-class service.

Retrieve, create, organize, analyze, disseminate and communicate information using technology.

Demonstrate ethical leadership skills.

Apply concepts of hospitality and tourism management.

Curriculum

3 credit hours Ohio Transfer Module: Arts & Humanities Elective

3 credit hours Language Elective

3 credit hours Ohio Transfer Module: Natural & Physical Sciences Elective

3 credit hours ACC 1210: Introduction to Financial Accounting

3 credit hours BIS 1120: Computer Concepts & Applications

3 credit hours COM 2206: Interpersonal Communication

2 credit hours HMT 1101: Basic Culinary Skills

2 credit hours HMT 1105: Introduction to the Hospitality & Tourism Industry

2 credit hours HMT 1107: Sanitation & Safety

3 credit hours HMT 1110: Menu Planning & Table Service Practicum

4 credit hours HMT 1112: Food Principles & Preparation

2 credit hours HMT 1125: Beverage Management

3 credit hours HMT 1141: Destination Geography

2 credit hours HMT 2201: Food Service Equipment, Design & Maintenance

3 credit hours HMT 2226: Hospitality Purchasing & Negotiations

2 credit hours HMT 2227: Hospitality Marketing

3 credit hours HMT 2230: Risk & Prevention Management

3 credit hours HMT 2291: Hospitality Management & Tourism Cooperative Work Experience

3 credit hours HMT 2215: Hospitality Cost Controls

3 credit hours HMT 2225: Hospitality & Tourism Supervision

3 credit hours HMT 2295: Hospitality Management & Tourism Capstone

3 credit hours MRK 2225: Sales Fundamentals

3 credit hours SOC 1145: Introduction to Cultural Anthropology

3 credit hours Course Option: (ENG 1101 OR ENG 1131)

3 - 4 credit hours Course Option: (MAT 1120 OR MAT 1470)

Ohio Transfer Module: Arts & Humanities Elective

Language Elective

Ohio Transfer Module: Natural & Physical Sciences Elective

ACC 1210 Introduction to Financial Accounting
Credit Hours: 3.0
Department: Accounting
Division: Business and Public Services

An introduction to preparation and use of accounting reports for business entities; focus on uses of accounting for external reporting, emphasizing accounting as a provider of financial information. Traditional testing (proctored or in Testing Center) is used in all online sections.

BIS 1120 Computer Concepts & Applications
Credit Hours: 3.0
Department: Business Information Systems
Division: Business and Public Services

Introduces students to personal computer concepts including hardware, system software, application software and the Internet. Learn the components of computer systems and develop a broad understanding of computer hardware and emerging technologies. Utilize productivity software such as word processing, spreadsheet, presentation and database. Learn Internet concepts that will allow them to use email systems and currently popular Web browsers to work with websites and Internet applications.

COM 2206 Interpersonal Communication
Credit Hours: 3.0
Department: Department of Communication
Division: Liberal Arts, Communication and Social Sciences

Exploration of the development, maintenance and termination of interpersonal relationships. The focus is on effective verbal and nonverbal interactions between two people, highlighting methods of initiating and maintaining effective communication with, and understanding of, others through learning and applying interpersonal communication theory.

HMT 1101 Basic Culinary Skills
Credit Hours: 2.0
Department: Hospitality Management
Division: Business and Public Services

This course is a introduction to food preparation techniques and culinary theory. Basic concepts of kitchen organization and operation, basic terminology, use of standardized recipes, weights and measures, product evaluation, recipe conversion, food composition and introduction to commercial equipment and work methods. American Culinary Federation competency skills included. HMT 1107 must be completed prior to registering for this course or may be taken at the same time. One classroom, two lab hours per week.

HMT 1105 Introduction to the Hospitality & Tourism Industry
Credit Hours: 2.0
Department: Hospitality Management
Division: Business and Public Services

This course will provide an overview of the Hospitality and Tourism Industry. The topics for this course will include in-depth views of the entire restaurant and culinary industry, lodging industry, meeting and events, casinos, cruiselines and more.

HMT 1107 Sanitation & Safety
Credit Hours: 2.0
Department: Hospitality Management
Division: Business and Public Services

Sanitation and safety involves key concepts such as harmful micro-organisms, contamination and foodborne illnesses, the nine steps within the flow of food from supplier to service, food safety management systems, sanitary facilities and pest management control. Students must successfully pass a national sanitation exam to pass the course.

HMT 1110 Menu Planning & Table Service Practicum
Credit Hours: 3.0
Department: Hospitality Management
Division: Business and Public Services

Menu design and development, standardizing recipes, cost controls and pricing. Practical applications in varieties of table service, catered events and customer service processes. Two classroom, seven practicum hours per week.

HMT 1112 Food Principles & Preparation
Credit Hours: 4.0
Department: Hospitality Management
Division: Business and Public Services

Introduces the scientific principles involved in food production, including ingredient function, terminology, preparation and culinary techniques of soups, sauces, vegetables, fruits, grains, salads, meats, game, poultry, fish and seafood. Includes recipe conversion, product evaluation and maintenance of a safe, sanitary kitchen. One classroom, six lab hours per week.

HMT 1125 Beverage Management
Credit Hours: 2.0
Department: Hospitality Management
Division: Business and Public Services

The history and process of different wines, ales and spirits, including pronunciation and selection of wines with food and identifying the required glassware for all drinks. Mixology, establishing a par stock and reorder point, discussion of Ohio’s drinking laws and bartender’s legal and social responsibilities, and bar design and layout.

HMT 1141 Destination Geography
Credit Hours: 3.0
Department: Hospitality Management
Division: Business and Public Services

Study of important tourism destinations around the world. The course discusses recreational, cultural, economic and social significance.

HMT 2201 Food Service Equipment, Design & Maintenance
Credit Hours: 2.0
Department: Hospitality Management
Division: Business and Public Services

Types of equipment used in the hospitality industry and the maintenance performed. Layout of equipment in terms of efficiency and cost.

HMT 2226 Hospitality Purchasing & Negotiations
Credit Hours: 3.0
Department: Hospitality Management
Division: Business and Public Services

Food service functions regarding negotiations, laws, buying, science, packaging, distribution, ingredient process, storage, organization, cost controls and security.

HMT 2227 Hospitality Marketing
Credit Hours: 2.0
Department: Hospitality Management
Division: Business and Public Services

Organization of the marketing concepts in the hospitality and tourism industry, utilizing all aspects necessary to build a marketing plan.

HMT 2230 Risk & Prevention Management
Credit Hours: 3.0
Department: Hospitality Management
Division: Business and Public Services

This course will cover the broad task of protecting guests, nonguests, employees and assets. Topics will include security, property access, perimeter control, alarm systems, communication systems, closed circuit television, computer security, employment screening, emergency procedures and general safety procedures.

HMT 2291 Hospitality Management & Tourism Cooperative Work Experience
Credit Hours: 3.0
Department: Hospitality Management
Division: Business and Public Services

This course is a co-op credit experience which requires students to be employed at a work site that coincides with his/her degree option. The goal of this course is for students to apply concepts learned throughout his/her educational experience to a practical work environment. Students are required to complete a minimum of 20 HMT semester hours in his/her concentration prior to registering for this course.

HMT 2215 Hospitality Cost Controls
Credit Hours: 3.0
Department: Hospitality Management
Division: Business and Public Services

In-depth analysis of financial costs associated with hospitality operations. Although the primary focus will be on restaurants, other operational costs from lodging, meeting and events, etc. will be introduced. Topics include financial statement interpretations, breakeven calculations, butcher test computations, inventory systems and in-depth labor cost control function.

HMT 2225 Hospitality & Tourism Supervision
Credit Hours: 3.0
Department: Hospitality Management
Division: Business and Public Services

This course is designed to provide students with the principles of supervision in the hospitality and tourism industry and the associated responsibilities. Topics include managing resources, team building, productivity cost formulas and the unique supervision techniques used in restaurants, lodging, meeting and events, with an emphasis on leadership.

HMT 2295 Hospitality Management & Tourism Capstone
Credit Hours: 3.0
Department: Hospitality Management
Division: Business and Public Services

Application of previously learned hospitality management and tourism concepts through case study, readings and discussion of contemporary issues.

MRK 2225 Sales Fundamentals
Credit Hours: 3.0
Department: Management
Division: Business and Public Services

Along with exploring potential career opportunities, this course introduces students to the approaches and philosophies used by successful sales professionals. Topics such as identifying and communicating with prospects, identifying needs, matching presentation styles to the situation, handling objections, closing techniques and long-term relationship building strategies will be explored.

SOC 1145 Introduction to Cultural Anthropology
Credit Hours: 3.0
Department: Sociology
Division: Liberal Arts, Communication and Social Sciences

An examination of what is meant by culture and a review of the various theories and methods in Cultural Anthropology. Includes a comparison of the similarities and differences among world cultures as well as comparative analysis of family organization, religious beliefs, educational systems, economics and governmental systems.

COMPLEX REQUIREMENT
(ENG 1101 OR ENG 1131)

COMPLEX REQUIREMENT
(MAT 1120 OR MAT 1470)

- View the Master Syllabus

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