The hospitality industry is one of the largest in the United States. With annual expenditures of over $2 trillion, hospitality and tourism make up the world's largest industry, which forecasters predict could double by the year 2000. Hotels, motels, restaurants, conference centers, catering establishments and other hospitality operations offer a number of exciting and rewarding career opportunities in food, beverage and lodging management, particularly in the New York metropolitan area.

New York City, the international center of hospitality and cuisine, offers students unparalleled opportunities for first-hand observation of world-class hospitality enterprises and unequaled possibilities for full or part-time employment in the field—jobs that bring the student into close day-to-day contact with leading general managers, marketing executives, executive chefs, executive housekeepers and many others on the cutting edge of growth and change in the industry. Those interested in learning about the industry usually think of New York City as the ideal setting for studying hospitality management and interning in hotels and restaurants.

Founded in 1947, the hospitality management department offers two internationally recognized degree programs for men and women seeking professional preparation for careers in hospitality management: a two-year lower division program leading to the associate in applied science (A.A.S.) degree; a four-year program leading to the bachelor of technology (B.Tech) degree. For the convenience of those employed in the hospitality industry or elsewhere, the department makes courses available during day and evening hours and offers both degree programs on either a full- or part-time basis.

The A.A.S. degree program provides students with a solid foundation in theory and current practices of the hospitality industry and a core of liberal arts and science courses that will prepare them for flexible career development. Upon completion of the A.A.S. degree program, students readily qualify for positions that represent the first steps on the career paths of their choice—whether in the greater New York metropolitan area, another part of the United States or elsewhere in the world.

Graduates of the A.A.S. degree program have qualified for such varied positions as line or pastry cook, garde manger, assistant room service manager, housekeeping floor supervisor or office coordinator, guest service agent, night auditor, assistant banquet sales coordinator, reservations agent, assistant restaurant manager, among others.

In recent years A.A.S. graduates have been hired by such well-known organizations as Hilton Hotels, Restaurant Associates, Sheraton Hotels, Marriott Hotels, Restaura, Inc., Hyatt Hotels Corp., ARAMARK, Meridien Hotels, Holiday Inns, SODEXHO—U.S.A , Manhattan East Suite Hotels and many others.

Students enjoy the many benefits of studying in small classes under the guidance of a professional, industry-oriented faculty and learning in up-to-date, industry-standard facilities. They are offered a broad range of courses—from culinary and pastry arts to hospitality accounting, lodging operations management procedures to food control and hospitality marketing to dining room operation and management of service. There is a strong commitment to community service and students are encouraged to volunteer their time to enrich the department, the college, and the community.

The Anna Nurse Culinary Workshop Series
The department offers an industry-supported workshop series in addition to required coursework. Each semester, students have a unique opportunity to participate in a series of culinary demonstrations. Current industry professionals, many of whom are hospitality management alumni, share their expertise with hospitality management students so that trends are explored and highlighted.

International Programs
The department offers two popular international programs; students in both degree programs are encouraged to apply.

The Study Abroad Program
Selected students spend one or two semesters studying in hospitality management programs at colleges in the United Kingdom, enrolling in courses selected to meet their individual needs. For over 20 years, Chefs de Cuisine Association of America, Inc. has generously contributed to this program. The courses closely parallel those offered at New York City Technical College and credits earned are applied to students' degree requirements.

The International Work Program
Selected students spend the summer months working as interns at hotels and restaurants in the United States, in western Europe and in the Caribbean. In recent summers interns in the United States have worked in independent college food service operations throughout the United States in cooperation with NACUFS Summer Internship Program and Walt Disney World College Program. Those in western Europe have been employed in France, Germany, Italy, and the United Kingdom. With the generous support of industry associations, in particular, Societe Culinaire Philanthropique de New York, Inc. and Ordine Ristoratori Professionisti Italiani USA Association and ZIHOGA, students selected for work in France, Italy and Germany receive a small stipend. Participating students seeking internships abroad must have valid passports, and in some cases, visas.

Hospitality Career Day
Each semester, the hospitality management department offers graduating students an opportunity to participate in Hospitality Career Day. Human resources directors from the hospitality industry visit our department and conduct interviews with both A.A.S. and B. Tech. students completing their course requirements.

PLACEMENT IN HOSPITALITY MANAGEMENT COURSES
Placement in any Hospitality Management (HM) courses requires CUNY certification in reading, writing and mathematics. Students who do not, upon entrance, pass all three CUNY skills assessment tests will be required to take the applicable developmental coursework.

Transfers from Other Departments
Students in any other program in this college who wish to transfer into the hospitality management associate degree program must be CUNY certified in reading, writing and mathematics and must have earned a cumulative average of 2.0 or higher. Space permitting, students meeting these criteria will be accepted.

Advanced Standing Credit
There are great differences in hospitality management course offerings from one college to another. Credit will be granted for courses taken at other colleges if the courses are considered equivalent to those offered at New York City Technical College. Final determination of credits for advanced standing granted to any student in this department will be made by the registrar of New York City Technical College and the chair of the hospitality management department.

APPROXIMATE ADDITIONAL COSTS OTHER THAN TUITION
AND COLLEGE-WIDE FEES

Note: Students are required to use professional uniforms, texts, and culinary, baking, pastry and dining room tools as specified by the department.

For the associate degree program:

Textbooks

Professional Uniforms

Professional Tools

Materials Fee (HM 105)

Supplies

Duplicating Expense

Typing Expense

Calculator

Periodicals

Trade Show Admissions

Hotel/Restaurant Visits (including meals)

$1100

$150

$300-400

$5

$200

$200

$200

$35

$100

$100

$250

The college will grant an associate in applied science degree (A.A.S.) with a major in hospitality management upon satisfactory completion of the required 60 credits listed below:

REQUIRED COURSES IN THE MAJOR:

HM 101 Perspectives in Hospitality Management

HM 102 Food and Beverage Purchasing Methods

HM 105 Lodging Operations Management

HM 202 Food and Beverage Cost Control

HM 203 Culinary Arts I

HM 204 Baking and Pastry Arts

HM 205 Dining Room Operation and Management of Service

HM 302 Hospitality Accounting

HM 303 Culinary Arts II

HM 304 Baking and Pastry Arts II

HM 402 Wines and Beverage Management

HM 405 Hospitality Marketing

subtotal

Credits

3

3

3

3

3

3

3

4


3

3

3

3

37

OTHER REQUIRED COURSES:

EG 101 English Composition I (core)

EG 121 English Composition II (core)

EG 171 Advanced Career Writing

EN 101 Macroeconomics (core)

MA 180 Mathematics (core)

PAL Philosophy/Aesthetics/Literature (core)

SCI A Laboratory Science (core)

subtotal

3

3

3

3

4

3

4

23