Hotel, Resort and Tourism Management

Program Codes: HRTM
Bachelor of Science

The Bachelor of Science Degree in Hotel, Resort and Tourism Management prepares graduates for careers in the fastest growing fields of hospitality. 

Specifically, students will study applied business areas of marketing, finance, internal and external communications, customer relationship management, trend studies, guest psychology, teamwork and leadership.

At the end of the program students will be able to:

  • Make rational, logical and creative decisions to confront a variety of challenges.
  • Understand, analyze and synthesize data derived from management information systems to address management challenges in the areas of marketing, guest services, cost control, and human resource management.
  • Convert financial data and operational reports into action plans.
  • Plan and conduct group meetings with agenda, outcome goals and post meeting analysis.
  • Demonstrate the ability to plan, organize and execute a multi-faceted business project.
  • Have the ability to apply several approaches in the supervision, training and management of employees.
  • Understand the industry's inherent cultural diversity and the variety of issues related to managing a multicultural workforce and providing service for an international clientele.
  • Understand basic accounting practices and be able to apply industry-specific math applications to actual case studies and develop pricing strategies.
  • Utilize management skills for the development, delivery and evaluation of quality guest services.
  • Demonstrate knowledge and application of ethical and socially responsible practices.
  • Identify the steps involved in developing a strategic plan and apply management practices necessary to implement and evaluate the success of the plan.
  • Research and develop a fundamental marketing plan and integrate basic marketing principles into management decisions.
  • Apply advertising, promotional and direct sales techniques to the marketing of tourism products and special events.
  • Develop and stage high-quality oral presentations to groups, integrating the use of presentation software.
  • Express thoughts and opinions clearly through written and oral communication. Apply active listening skills.
  • Describe the history and traditions of the hospitality industry, and survey the full range of available career opportunities.
  • Recognize current and emerging industry trends.
  • Demonstrate knowledge of guest psychology and professional guest service skills that are required during all phases of the guest cycle.
  • Apply knowledge of all functional areas involved in the delivery of exceptional guest service.
  • Demonstrate the proper usage and care of common kitchen & dining room equipment.
  • Apply knowledge of basic food preparation as it relates to planning, scheduling, production and management.
  • Apply knowledge of proper sanitation & safety procedures for food service and lodging applications.
  • Understand and model the purpose, value and rewards of hard work.
  • Understand and have the ability to present an appropriate appearance and decorum in a variety of professional settings ranging from interviews to presentations in the workplace.
  • Exhibit self-confidence, initiative and the ability to function effectively as a member of a work group.
  • Apply academic theories learned in the classroom with real, hands-on learning opportunities within the hospitality industry.

Code of Professionalism and Uniform Requirements:

Professionalism is stressed throughout this program and is applied student appearance during applied work experiences, guest lectures and site visits. It is required that all students have a specified business suit to use for these occasions. This suit is worn as a requirement of HOS Field Studies in Hospitality 350 and HOS 250 Applications in Hospitality. The suit can be acquired through Land’s End Business Outfitters.

Other lab courses electives may have specific uniform requirements in addition to the one stated above. In these cases, the uniform will be stated in the Course Syllabus. Co-curricular opportunities may arise that will require the student to wear a pair of black dress pants, a long-sleeved oxford button down collar white shirt a black tie, black socks and black dress shoes.

Degree Requirements:

The minimum number of credit hours required to complete this program is 120; 60 of the credit hours shall be in the liberal arts and sciences and 45 credit hours must be of upper division 300/400 level courses. 800 hours of internship/industry work experience are required for this degree with no less than 200 hours occurring at each internship site.

 

Contact the Department Chairperson

Semester 1

3-4
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ELECTIVE
3-4

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Semester 2

3
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3-4
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3
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3-4
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Semester 3

3
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3
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3-4
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3-4
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__ __
ELECTIVE
3-4

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Semester 4

3
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3-4
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3-4
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__ __
ELECTIVE
3

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Semester 5

3
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3-4
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Semester 6

3
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3
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3
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3
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3-4

Select any Upper Division (300 or 400 level) Liberal Arts and Sciences (LAS) course.

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Semester 7

3
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3
Click here to see elective courses.
3-4

Select any Upper Division (300 or 400 level) Liberal Arts and Sciences (LAS) course.

Click here to see elective courses.
3-4

Select any Upper Division (300 or 400 level) Liberal Arts and Sciences (LAS) course.

Click here to see elective courses.

Semester 8

3
Click here to see elective courses.
3-4

Select any Upper Division (300 or 400 level) Liberal Arts and Sciences (LAS) course.

Click here to see elective courses.
__ __
ELECTIVE
3-4

Select any course.

Additional Requirements

Total Credits 120

Contact Information

Business & Hospitality

James Wilson

Pickett Hall 107

518-327-6206

jwilson@paulsmiths.edu


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