university of the west indies

http://www.utech.edu.jm/Faculties/Bus&Mgmt/HTM/index.htm

The School of Hospitality and Tourism Management (SHTM), formerly the Department of Institutional Management, was founded in 1958. A name change in 1990 to the Department of Hospitality and Food Science reflected a new focus and an enlarged scope in the Department’s response to emerging national and regional training needs. As a result of the University’s restructuring and renewed focus, the Department, in 1995, became the School of Hospitality and Tourism Management. In an effort to respond to the demands of the Hospitality and Tourism industry, many changes have been made to existing programmes and new programmes have been developed.

For many years, the Hospitality and Food Science Department offered diploma programmes in Institutional and Catering Management and Dietetics and Nutrition. Certificates were offered in Baking Technology, General Catering, Pastry Making, Food Service Organization and Supervision, Clothing and Fashion, and Child Care and Development. These certificate and diploma programmes adequately met the needs of job markets throughout Jamaica and the region. In 1996 the School of Hospitality and Tourism Management again responded to market demands and admitted the first group of post-diploma degree students in Hotel, Restaurant and Tourism Management. This programme facilitates the return of diploma graduates to pursue Bachelor’s degrees. The Bachelors of Science Degree, a joint degree between The University of the West Indies, Mona, and the University of Technology, Jamaica, was first offered in 1997 and was soon followed by the Bachelor of Science Degree in Foodservice Management in 1999. The School discontinued their diploma programmes in 1999.

The School of Hospitality and Tourism Management is one of two schools in the Faculty of Business and Management.

Certification Levels

The school offers:

Full-time B.Sc. Degree Programmes

Summer (Post-Diploma) B.Sc. Degree Programmes

Full-time and Part -time Certificate Programmes

Programmes

B.Sc. Food Service Management

B.Sc. Hospitality and Tourism Management B.Sc. Hotel, Restaurant and Tourism Management (Post -Diploma) Baking Technology (Certificate F/T & P/T) General Catering (Certificate P/T) Pastry Making (Certificate P/T) Foodservice Organization and Supervision (Certificate P/T) Events Planning & Management (Certificate P/T)

http://www.utech.edu.jm/Faculties/Bus&Mgmt/HTM/HTM_EPM.htm

http://www.utech.edu.jm/Faculties/Bus&Mgmt/HTM/HTM_FSOS.htm

http://www.utech.edu.jm/Faculties/Bus&Mgmt/HTM/HTM_CertPastryMaking.htm

http://www.utech.edu.jm/Faculties/Bus&Mgmt/HTM/HTM_Cet_GenCatering.htm

http://www.utech.edu.jm/Faculties/Bus&Mgmt/HTM/HTM_Bakingtech.htm

http://www.utech.edu.jm/Faculties/Bus&Mgmt/HTM/HTM_HRTMngt.htm

http://www.utech.edu.jm/Faculties/Bus&Mgmt/HTM/HTM_BSc_HTM.htm

http://www.utech.edu.jm/Faculties/Bus&Mgmt/HTM/HTM_BSc_FoodsMngt.htm

http://www.utech.edu.jm/Faculties/Bus&Mgmt/HTM/index.htm

About the Programme

The Bachelor of Science degree in Hospitality and Tourism Management is offered jointly by the University of the West Indies, Mona Campus and the University of Technology, Jamaica. The programme builds on foundation courses in both business and the social sciences, and courses specific to the hospitality and tourism industry such as finance, marketing, human resource management and operations management.

The programme is comprised of four majors/areas of specialization:

Culinary Management

Food and Beverage Management

Hotel and Resort Management

Tourism Management

Events Planning and Management

PROGRAMME MODE

The Hospitality and Tourism Management degree programme is offered full-time over four years.

Career Opportunities

The Hospitality and Tourism Management programme prepares students training for a career in hospitality and tourism for entry-level management positions and leadership roles in the industry, while at the same time providing knowledge and skills applicable to real life.

ENTRY REQUIREMENTS

Students applying for admission to the degree programme will

require the following:

5 CXC General Proficiency passes or equivalent at Grades I, II, or III (Grade III accepted from June 1998) or GCE "O" Levels, levels "A," "B" and "C" English Language, Mathematics and three (3) other subjects.

A successful admissions interview

(Preference will be given to applicants with Food and Nutrition and a foreign language)

PROGRAMME GOALS AND OBJECTIVES

The programme aims to produce graduates equipped with:

immediate functional competencies

an entrepreneurial and innovative attitude to work

a good overall knowledge of the business and competitive environments in the industry

language and cultural sophistication, awareness and appreciation

a strong sense of the social obligations and environmental responsibilities of the hospitality and tourism industry

a strong self-motivation

PROGRAMME STRUCTURE

PROGRAMME CORE

Year 1

Semester 1 Credits

English Foundation 3

Introduction to Micro-Economics 3

Maths for Management Science 3

Culinary Arts and Production I 3

Total 12

Semester 2 Credits

Hospitality Management 3

Dining Room/ A La Carte 3

Information Technology 3

Customer Service 3

Nutrition 3

Total 15

YEAR 2

Semester 1 Credit

Foreign Language I 3

Introduction to Macro Economics 3

Introduction to Statistics 3

Sociology 3

Introduction to Financial Accounting 3

Business Communication 3

Total 18

Semester 2 Credits

Foreign Language II 3

Bake I 3

Hotel Operations 3

Tourism Management 3

Food Service Systems Management 3

Purchasing and Menu Planning 3

Summer Internship I 3

Total 21

YEAR 3 - Core

Semester 1 Credit

Introduction to Cost Accounting 3

Foundation Course 3

Human Resource Management 3

Introduction to Psychology 3

Elective 3

Hospitality Marketing and Sales 3

Total 18

Semester 2 Credit

Hospitality and Tourism Law 3

Research Methods in Hospitality and Tourism 3

Total 6

Summer Semester Credit

Summer Internship II 3

Total 3

SPECIALIZATION OPTIONS

YEAR 3 – Culinary Management Specialization

Semester 2 Credit

Culinary Arts & Production II 3

Bake II 3

A La Carte II 3

Facilities Design/ Maintenance and Engineering 3

Total 12

YEAR 3 –Food and Beverage Management Specialization

Semester 2 Credit

Culinary Arts & Production II 3

Bake II 3

Dining Room II 3


Total 12

YEAR 3 – Hotel & Resort Management Specialization

Semester 2 Credits

Housekeeping Management 3

Hotel Front Office Management 3

Entertainment Management 3


Total 12

YEAR 3 – Tourism Management Specialization

Semester 2 Credits

Geography of World Travel Destination 3

Cultural and Heritage Tourism 3

Sustainable Tourism 3

Facilities Design/Maintenance and Engineering 3

Total 12

YEAR 3 – Events Planning & Management

Semester 2 Credits

Basic Project Management 3

Negotiating Techniques 3

Cultural and Heritage Tourism 3

Tourism Events Planning 3

Attraction Management 0

Total 12

YEAR 4 - Core

Semester 1 Credit

Hospitality Financial Management 3

Entrepreneurial Development 3

Total 6

Semester 2 Credits

Final Project 3

Total 3

Summer Semester Credit

Summer Internship 3

Total 3

SPECIALIZATION OPTIONS

YEAR 4 – Culinary Management Specialization

Semester 1 Credits

Food, Beverage and Labour Cost Control 3

Ethics in the Hospitality Industry 3

Mixology, Wines and Spirits 3

Garde Manger 3

Total 12

Semester 2 Credits

International Cuisine 3

Elective 3

Patisserie 3

Total 9

YEAR 4 – Food and Beverage Management Specialization

Semester 1 Credits



Meeting and Convention Planning 3


Total 12

Semester 2 Credits

International Cuisine 3

Elective 3

Contemporary Hospitality and Tourism Trends 3

Total 9

YEAR 4 – Hotel and Resort Management Specialization

Semester 1 Credits





Total 12

Semester 2 Credits

Resort Management and Development 3

Elective 3

Contemporary Hospitality and Tourism Trends 3

Total 9

YEAR 4 – Tourism Management Specialization

Semester 1 Credits

Travel Agency Mgt. Tour Guiding and Packaging 3



Destination Marketing 3

Total 12

Semester 2 Credits

Elective 3

Special Events, Attractions and Entertainment 3

Management

Tourism Planning and Development 3

Total 9

YEAR 4 – Events Planning and Management Specialization

Semester 1 Credits

Food Beverage and Labour Cost Control 3

Risk Management: Legal and Ethical Standards 3

Meeting and Convention Management 3

Community Events Planning and Management 3

Total 12

Semester 2 Credits

Elective 3

Special Events Planning and Trade Show 3

Exhibition Management 0

Entertainment Management 3

Total 9

PROGRAMME COURSE DESCRIPTIONS

Hospitality and Tourism Management - Year 1

Semester 1

Foreign Language I (0 Credits, 75 Theory/15 Tutorial Hours)

The focus of the class will be on the development of conversational skills using very basic foreign language structures. The course is designed to enable participants to develop fluency in handling everyday, on-the-job situations when interacting with foreign visitors. Students are allowed to choose from one of the following languages: Spanish, French, German and Japanese. These level-one courses are designed to give a sound basis in various foreign languages, bringing the student from the beginner's level to the intermediate level.

FD 10A English Foundation (3 Credits, 30 Theory/15 Tutorial Hours)

(NEED DESCRIPTION)

EC 10C Introduction to Microeconomics (3 Credits, 30 Theory/15 Tutorial Hours)

This course seeks to give students a basic understanding of how prices are formed in markets. To this end, the basic tools of microeconomic analysis will be developed and, wherever possible, applied to economic issues facing Jamaica and other market-oriented economies. This course will explore how individual consumers and firms behave and how they interact with each other. The way in which government policy can have a deep impact on economic issues faced by both consumers and firms will also be investigated. Finally, students will be introduced to the basic theory of international trade.

EC 14C Mathematics for Management Science (3 Credits, 30 Theory/15 Tutorial Hours)

This course is designed to review students' knowledge of elementary mathematics and to expose them to some of the mathematical concepts and techniques that are required to study mathematical models in economics and the management sciences. Emphasis will be placed on the understanding of important concepts (rather than just the honing of computational skills), the use of algorithms and the manipulation of formulae.

HTM 1111 Culinary Arts and Production I (3 Credits, 15 Theory/90 Practical Hours)

This section of the course introduces students to the basic preparation of small quantity foods. Students practice basic culinary techniques and develop the work habits required to work in a food establishment.

Semester 2

Foreign Language II (3 Credits, 30 Theory/15 Tutorial Hours)

This course is a continuation of Foreign Language I. These level-two courses will focus mainly on communication practice in hospitality situations.

HTM 1120 Hospitality Management (3 Credits, 30 Theory/15 Tutorial Hours)

This course will examine basic principles, functions, roles and skills of management in the hospitality industry, including the structure, goals and policy of different hospitality organizations. The course offers an in-depth examination of the various tools that can be applied in problem solving and strategic management. Contemporary issues such as empowering, behavioral decision-making styles, multi-cultural and quality issues, environmental scanning and team leadership are examined.

HTM 1121 Dining Room I/ A la Carte (3 Credits, 15 Theory/90 Practical Hours)

Dining Room I

This course will develop the professional techniques and skills needed by students for employment in dining room operations.

A La Carte

This course is designed to expose students to the advanced aspects of an a La Carte commercial kitchen. There will be particular attention to kitchen organization and structure, mise-en-place, kitchen sanitation, safety, local and international regulations, managing kitchen resources, and gourmet and infusion cuisine production.

INT 1010 Information Technology (3 Credits, 15 Theory/15 Tutorial/45 Practical Hours)

This course provides an introduction to computers and computer applications with a particular attention to their impact on wider society. It provides a theoretical framework for practical skills in the use of modern productivity software. It offers all students the foundation necessary for job competency in the information age.

HTM 1123 Customer Service (3 Credits, 30 Theory/15 Tutorial Hours)

This course examines the many facets of customer service within the context of the tourism and hospitality industry. Students will gain the skills, knowledge and attitudes necessary for the implementation and the development of policies, procedures, service systems and strategies which will ensure high standards and customer satisfaction, and which will be consistent with the creation of a service-oriented environment within the organization.

NUT 1120 Nutrition (3 Credits, 30 Theory/15 Tutorial Hours)

This course enables students to understand the basic principles of nutrition in the maintenance of good health. It also allows students to identity the need to select different foods in amounts adequate to provide the appropriate nutrients; the effects of an imbalance of nutrients and a lack of energy in the body is also investigated.


Semester 1

Foreign Language III (3 Credits, 30 Theory/15 Tutorial Hours)

This course seeks to master some of the more difficult elements of the languages listed in Foreign Languages I. The grammar systems focus on greater communicative competence and the gradual acquisition of more fluent speech. It involves written and oral work, essay writing and translation from one language to the other.

EC 10E Introduction to Macroeconomics (3 Credits, 30 Theory/15 Tutorial Hours)

This course aims to develop an understanding of the basic mechanics of the economy. Taking a Marc's-oriented economy as its model, the course develops the basic tools of macroeconomics. It also explores how these tools are used to track economic performance, predict outcomes and formulate policy. The course introduces terms and concepts used in economic discussions and looks at the problems of the macro economy – inflation, unemployment, unstable exchange rates, etc.

EC 16A Introduction to Statistics (3 Credits, 30 Theory/15 Tutorial Hours)

This course examines descriptive statistics, probability and probability distributions, and inferential statistics.

SY 14G Sociology (3 Credits, 30 Theory/15 Tutorial Hours)

This course provides an introduction to the problems, issues, themes and main ideas of Sociology. It is intended to convey basic social facts about Caribbean and developing societies and to enable students to adopt a scientific approach to the problems of social and economic analysis. The subject lays the foundation upon which advanced academic work in Sociology and the other social sciences can be built. Furthermore, the course enables students to tackle contemporary policy problems in a theoretical and empirically informed manner.

MS 15A Introduction to Financial Accounting (3 Credits, 30 Theory/15 Tutorial Hours)

This is an introductory course designed for students who will proceed to further financial accounting studies. However, it is recognized that this could be a terminal course for some students. Both theoretical and practical aspects of accounting are covered. The student who completes this course should not only be able to prepare the accounts of a number of business entities; they should also have a fundamental understanding of what those accounts mean.

COM 2120 Business Communication (3 Credits, 30 Theory/15 Tutorial Hours)

This course seeks to adequately equip students to function effectively and efficiently in the changing business environment through the application of skills in interpersonal communication and teamwork. Students are required to demonstrate competence in the fundamentals of research writing and reporting and in expressing themselves orally, using audio-visual aids to facilitate the communication process.

Semester 2

Foreign Language IV

This course is a continuation of Foreign Language III

HTM 2122 Bake I (3 Credits, 15 Theory/90 Practical Hours)

This course is an introduction to the basic skills of baking. Students will be exposed to the operation of bakery equipment in a safe manner. They will also learn how to use bake formulas to produce and present large-quantity bake products.

HTM 2121 Hotel Operations (3 Credits, 30 Theory/15 Tutorial Hours)

Looking specifically at the various professions within hotel management and the role of these departments in the success and viability of a hotel, this course will give students an overview of hotel operations.

HTM 2123 Tourism Management (3 Credits, 30 Theory/15 Tutorial Hours)

This course is designed to explore and investigate the major concepts in tourism, what makes tourism possible, and how tourism can become a major economic factor in destination countries. It will review all components of tourism and identify their roles in the product.

HTM 2124 Food Service Systems Management ( 3 Credits, 30 Theory/15 Tutorial Hours)

This course will familiarize students with key concepts and principles of foodservice systems: foodservice organizations, quantity food production and service, physical facilities and administration.

HTM 2125 Purchasing and Menu Planning (3 Credits, 30 Theory/15 Tutorial Hours)

This course will introduce students to the selection, receiving and storage process including the development of specifications. It prepares students to purchase food and beverage supplies and services for hospitality operations and to plan, design and develop menus for a food service organization.

Dining Room II ( Credits, Hours)

This course will develop students' knowledge, skills and professional techniques relating to dining room operations from a management perspective.


Semester 1 – CORE COURSES FOR ALL SPECIALIZATIONS

MS 15B Introduction to Cost Accounting (3 Credits, 30 Theory/15 Tutorial Hours)

This course sensitizes students to an understanding of current cost management accounting theory and practice. Emphasis is placed on the concepts and procedures of product costing, as well as strategies that help the manager to perform the functions of planning and decision-making.

Foundation Course (3 Credits, 30 Theory/15 Tutorial Hours)

Students have a choice of three foundation courses: Caribbean Civilization, Medicine, and Science and Technology in Society,

MS 32A Human Resource Management (3 Credits/30 Theory/15 Tutorial Hours)

This course introduces the organizational models and designs that will most effectively procure, integrate, develop, protect, compensate and maintain the human resources of an organization. Students will be exposed to a cross section of Caribbean cases and readings and will analyse the implications of these practices for the development of the Region.

PS 12A Introduction to Psychology (3 Credits/30 Theory/15 Tutorial Hours)

This course will attempt to integrate observations from human and animal research and provides information on a broad range of topics that illustrate how and why we think, feel and act.

Elective (3 Credits/ 30 Theory/15 Tutorial Hours)

Students will be allowed to choose an elective from a select group of courses offered by each school.

HTM 3110 Hospitality Marketing and Sales (3 Credits/ 30 Theory/15 Tutorial Hours)

This course is a study of service marketing concepts and principles, as they can be applied to the hospitality and tourism industry. The focus will be on the use of market research, segmentation, buyers’ behavior and the application of the marketing mix. Emphasis will also be on the role of marketing in strategic planning and the development of a marketing plan.


RES 3221 Research Methods in the Hospitality and Tourism Indstry( 3 credits/30Theory/15 Tutorial Hours)

This course introduces methods of research applicable to tourism planning and management. Special emphasis will be placed on both quantitative and qualitative methods of research design, data gathering, data-analysis and drawing conclusions in the research process.

HTM 3125 Facilities Design/Maintenance and Engineering (3 Credits, 30 Theory/15 Tutorial Hours)

This course offers a comprehensive survey of the principles of layout and design that maximize efficiency standards of space allocation, work-area standards for equipment, dining areas and service-area design. It also covers engineering and efficiency control in hotels, restaurants and institutions. An understanding of the importance of correct and timely maintenance, and of the complexity of the systems that are the responsibility of the maintenance and engineering departments, are emphasized.

LAW 3120 Hospitality and Tourism Law (3 Credits, 30 Theory/15 Tutorial Hours)

This course is designed to instruct students regarding the legal obligations and responsibilities of participants in the Hospitality and Tourism Industry and to give them an understanding of the specific security measures a facility must observe in order to ensure the proper safety of guests, employees and the protection of property.

Semester 2 – Culinary Management Specialization

HTM 3122 Culinary Arts II and Production II( 3 Credits, 15 Theory/ 90 Lab Hours)

This course enables the student to apply the knowledge gained in Culinary Arts I. Students will practice advanced culinary techniques, building on their experience as they continue to develop the work habits essential for the workplace.

HTM 3123 Baking II (3 Credits, 15 Theory/60 Lab Hours)

In this course, students will continue their study of baking techniques taught in Baking I. Throughout the course, students will continue to identify key ingredients, appropriate tools and the production sequencing of successful baking.

CUL 3121 A la Carte II (3 Credits, 15 Theory/90 Lab Hours)

This course is a continuation (at the advanced level) of the preparation of students for the hospitality industry, specifically for a commercial kitchen. Special emphasis is given to the culinary standards of quality demanded by the consumer, and to the importance of maintaining these standards in order to protect the public health and the conservation of resources. During the semester, students will be expected to take an active role in the organization and to assume a position of leadership within the kitchen of Lillian’s Restaurant.

Semester 2 – Food and Beverage Management Specialization

HTM 3122 Culinary Arts and Production II ( 3 Credits, 15 Theory/90 Lab Hours)

This course enables students to apply the knowledge gained in Culinary Arts I. Students will practice advanced culinary techniques, building on their experience as they continue to develop the work habits essential for the workplace.

HTM 3123 Baking II (3 Credits, 15 Theory/ 60 Lab Hours)

In this course, students will continue their study of baking techniques taught in Baking. Throughout the course, the students will continue to identify key ingredients, appropriate tools and the production sequencing of successful baking.

FBE 3120 Dining Room II (3 Credits, 15 Theory/ 90 Lab Hours)

This course is a continuation of Dining Room I. A higher standard of service professionalism will be the main focus, including French, American and English-style service. Emphasis will also be placed on organizational and dinning room control systems. Students will also be introduced to table-side work.

Semester 2 – Hotel and Resort Specialization

HRE 3120 Housekeeping Management ( 3 Credits, 30 Theory/15 Tutorial Hours)

This course provides the student with an understanding of the role of the housekeeping division in successful lodging operations. Students will be exposed to operational techniques such as organizing, planning, expense and quality control in housekeeping and laundry. The environmental responsibility of the division for maintaining the overall cleanliness of the hotel and for ensuring safety in the choice, use and storage of cleaning materials will be underscored.

HRE 3121 Hotel Front Office Management (3 Credits, 30 Theory/15 Tutorial Hours)

This course provides students with an introduction to the rooms division in hotels and an in-depth approach to organizing and administering the front office. Students will follow the guest through the various activities associated with the pre-arrival and arrival stages of the guest cycle.

HRE 3122 Entertainment Management (3 Credits, 30 Theory/15 Tutorial)

This course is designed for non-musicians. Music is a multibillion-dollar industry that has broad social, economic and cultural implications. It also has a tremendous impact on other areas of entertainment. The rich musical culture of Jamaica will be discussed as well as the appropriateness of different types of music for particular events. Particular attention will be placed on negotiations, contracts and rites.

Semester 2 – Tourism Management Specialization

TOU 3121 Geography of World Travel and Destinations (3 Credits, 30 Theory/15 Tutorial Hours)

This course offers an introductory survey of world destinations, including an exploration of the customs, habits, festivals and well-known historic sights as they relate to the tourism industry.

TOU 3122 Cultural and Heritage Tourism (3 Credits, 30 Theory/15 Tutorial Hours)

This course examines the importance of the preservation of a region’s culture and heritage resources and discusses how to use them to maintain tourist interest in a particular destination. It will review what tourists see as the cultural and heritage resources and how they are used to promote knowledge, understanding and a favourable image. The post-emancipation history of the West Indies will also be examined to aid in understanding its heritage

TOU 3123 Sustainable Tourism Development (3 Credits, 30 Theory/15 Tutorial Hours)

This course examines the global environmental issues which affect tourism. The concept of environmental sustainability and the role of the tourism industry and government bodies will be explored and analysed from a management perspective in the context of world pressures and demand. Ecotourism and alternative tourism are examined as sustainable options.

Semester 2 – Events Planning Specialization

EPM 3220 Basic Project Management (3 Credits, 30 Theory/15 Tutorial Hours)

This course provides students with theory, tools and techniques necessary for basic project management. Students will be taught basic task organization and sequencing techniques; how to develop schedules; how to use a simple critical path method as a management tool; the use of milestones and Gantt charts on a basic level; reverse planning methods; cost performance; and customer considerations. This course also provides students with the basic skills necessary to coordinate the design, implementation and evaluation of simple projects.

EPM 3221 Negotiating Techniques (3 Credits, 30 Theory/15 Tutorial Hours)

This course is designed to introduce students to the art of successful contract and sales negotiation.

TOU 3122 Cultural and Heritage Tourism (3 Credits, 30 Theory/15 Tutorial Hours)

This course examines the importance of the preservation of a region’s culture and heritage resources and how to use them to maintain tourist interest in a particular destination. It will review what tourists see as the cultural and heritage resources and how they are used to promote knowledge, understanding and a favourable image. The post-emancipation history of the West Indies will also be examined to aid in understanding its heritage

EPM 3222 Tourism Events Planning and Attractions Management ( 3 Credits, 30 Theory/15 Tutorial Hours)

This course examines the management and operation of special events, including fairs, festivals, sporting events, grand openings and attractions. Emphasis is placed on terminology, organization and the marketing of attractions and events. Special attention is given to planning and operations of events and attractions in Jamaica.

Semester 3 – Summer

HTM 3130 Summer Internship (3 Credits, 40 Hours per week for 10 weeks)

The student work experience programme is a structured industry experience in which the student is rotated through a minimum of three functional areas. The programme places the student in a working-learning environment that provides on-the-job training in a particular field of study prior to graduation.

Hospitality and Tourism Management – Year 4


EPM 4410 Entrepreneurial Development (3 Credits/ 30 Theory/15 Tutorial Hours)

The course is designed to provide information and training to “budding entrepreneurs.” It covers important aspects of establishing and effectively managing a small business in Jamaica and the Caribbean.

ACC 4312 Hospitality Financial Management

This course is a study of the principles of financial management and its application to the hospitality industry. Focus is on capital budgeting, leasing, franchizing, mergers, consolidation, management contracts, financial feasibility and valuation of assets, cash flow and current financial issues in the hospitality industry. (Prerequisite: Introduction to Financial Accounting.)

Semester 2 - CORE COURSES FOR ALL SPECIALIZATIONS

CMP 4120 Computer Applications for the Hospitality Industry ( 3 Credits/15 Theory/15 Tutorial, 45 Lab Hours)

In this course students will examine the current applications of the computer in the hospitality industry. Emphasis will he on the role of the computer as a management tool in both the lodging and food service sectors of the hospitality industry. All computer applications, from taking reservations to working in the back office, are examined through a series of assignments and projects.

PRJ 4028 Final Project

Elective (3 Credits, 30 Theory/15 Tutorial Hours)

Students will be allowed to choose an elective from a select group of courses offered by each school.

HTM 4111 Ethics in the Hospitality Industry (3 Credits,30 Theory/15 Tutorial Hours)

This course is designed to develop an awareness and understanding of the moral values and ethical issues involved in many of the decisions made by those in corporate (and other) management. Emphasis will be placed on the application of the moral values and codes to complex problems in the hospitality industry using rational decision-making processes.


HTM 4112 Food, Beverage and Labour Cost Control (3 Credits, 30 Theory/15 Tutorial Hours)

This course develops the philosophy and application of cost control. Emphasis will be on food and beverage cost control methods, cost/volume/profit/ relationship to food and beverage revenue. Monthly and weekly food and beverage cost determination, inventory turnover and portion costing will also be reviewed.

FBE 4114 Mixology, Spirits and Wines (3 Credits, 15 Theory/30 Tutorial Hours)

This course introduces students to the fundamental skills and knowledge required to operate a bar in a hotel, resort or restaurant. It includes a historical introduction to fermented beverages, including worldwide areas of production, the study of wine-making methods and wine-tasting procedures. The classification and description of alcoholic beverages and their storage and merchandising will be emphasized.

CUL 4314 Garde Manger (3 Credits, 15 Theory/90 Lab Hours)

This course is designed to give students the knowledge and technical skills required to operate the Garde Manger section of a kitchen. Cold food preparation, garnishing techniques, ice carving and fat sculptures will be the main focus.


CUL 4220 International Cuisine (3 Credits, 15 Theory/90 Lab Hours)

This course introduces the student to advanced international culinary skills. Course content will include aspects of culture and menu design for international cookery and optimum use of resources for cost effectiveness. It is designed to expose students to the cultural habits that influence the cuisine of a country/society.

CUL 4221 Patissserie I & II (3 Credits,15 Theory/ 0 Lab Hours)

This course is built upon Baking I & II. It is designed to refine the students’ skills in effectively managing the Patisserie area of a hotel resort or restaurant. Creativity will be encouraged in the preparation and display of showpieces.

Semester 1 – Food & Beverage Management Specialization


This course develops the philosophy and application of cost control. Emphasis will be placed on food and beverage cost control methods and the cost/volume/profit/ relationship to food and beverage revenue. Monthly and weekly food and beverage cost determination, inventory turnover and portion costing will also be reviewed.

HTM 4213 Meeting and Convention Management (3 Credits, 30 Theory/15 Tutorial Hours)

This course will examine the planning, arranging and organizing of conventions, meetings and expositions. The focus will be on the role and the relationship of the major players in the convention, meeting and exposition industry and its importance in the overall hospitality industry


This course introduces students to the fundamental skills and knowledge required to operate a bar in a hotel, resort or restaurant. It includes a historical introduction to fermented beverages, including worldwide areas of production, the study of wine-making methods and wine-tasting procedures. The classification and description of alcoholic beverages and their storage and merchandizing will be emphasized.

Semester 2 – Food and Beverage Management Specialization

CUL 4220 International Cuisine (3 Credits, 15 Theory/90 Lab Hours)

This course introduces the student to advanced international culinary skills. Course content will include aspects of culture and menu design for international cookery and optimum use of resources for cost effectiveness. It is designed to expose students to the cultural habits that influence the cuisine of a country/society.

HTM 4122 Contemporary Hospitality and Tourism Trends (3 Credits, 15 Theory/30 Tutorial Hours)

This course investigates current trends in the hospitality and tourism industry at the local and regional levels and their effects on the industry in the Caribbean. The course will explore issues and problems as they develop and examine possible applications or solutions. Students will use a variety of resources to follow the development of trends.

Semester 1 – Hotel and Resort Management Specialization

HTM 4112 Food, Beverage and Labour Cost Control (3 Credits, 30 Theory/ 15 Tutorial Hours)

This course develops the philosophy and application of cost control. Emphasis will be placed on food and beverage cost control methods, cost/volume/profit/ relationship to food and beverage revenue. Monthly and weekly food and beverage cost determination, inventory turnover and portion costing will also be reviewed.


This course will examine the planning, arranging and organizomg of conventions, meetings and expositions. The focus will be on the role and the relationship of the major players in the convention, meeting and exposition industry and its importance to the overall hospitality industry.


This course introduces students to the fundamental skills and knowledge required to operate a bar in a hotel, resort or restaurant. It includes a historical introduction to fermented beverages, including worldwide areas of production, the study of wine-making methods and wine-tasting procedures. The classification and description of alcoholic beverages and their storage and merchandizing will be emphasized.

Semester 2 – Hotel and Resort Management Specialization

HRE 4121 Resort Management and Development

(3 Credits, 30 Theory/15 Tutorial Hours)

This course explores the resort development patterns from both a historical and a present-day perspective. It examines the management of resorts with special emphasis on All-Inclusive resorts.

HTM 4122 Contemporary Hospitality and Tourism Trends (3 Credits/ 15 Theory/30 Tutorial Hours)

This course investigates current trends in the hospitality and tourism industry at the local and regional levels and their effects on the industry in the Caribbean. The course will explore issues and problems as they develop and examine possible applications or solutions. Students will use a variety of resources to follow the development of trends.


TOU 4115 Travel Agency Management/ Tour Guiding & Packaging( 3 Credits, 30 Theory, 15 Tutorial Hours)

This course is designed to present solid management techniques specifically for travel agency operations. This is a very interactive course in which participants play an integral role in seeking current information from local travel agencies. The participants will be prepared to focus on strategies that will make the operation more profit oriented. The course introduces participants to the practices and principles of travel agents.


This course examined the planning, arranging and organization of conventions, meetings and expositions. The focus is on the role and the relationship of the major players in the convention, meeting and exposition industry and its importance to the overall hospitality industry.

TOU 4114 Destination Marketing (3 Credits, 30 Theory/15 Tutorial Hours)

This course examines the variables involved in the marketing of tourist destinations. Special emphasis is placed on understanding the marketing mix and the development of marketing strategies. Marketing practices and a survey of tourist destinations in the Caribbean will be examined


TOU 4221 Special Events Planning and Trade Show/ Exhibit Management (Project)

This course demonstrates professional practices used to create special events that meet the client’s goal(s). Students will have the opportunity to stretch their creativity while developing and planning a variety of events including trade shows/exhibitions. Students will incorporate site selection, décor, activities/entertainment, food and beverage to create a theme for the event. Emphasis will be placed on negotiating successful vendor contracts, using research to target the exhibit or exposition to primary and secondary markets (events marketing), and the preparation of sales and exhibitor communication. As part of this course participants will be expected to plan a major municipal event and celebration.

TOU 4222 Tourism Planning and Development (3 Credits, 30 Theory/15 Tutorial Hours)

This course has been structured to facilitate the learning of variables involved in the marketing of tourism destinations, products and services. Special emphasis is made to enable comprehension of the marketing mix, development of marketing strategies and methods utilized in marketing the Jamaican tourism product. It also examines the role of tour guides in assisting in the marketing process.

Semester 1 – Events Planning and Management Specialization


This course develops the philosophy and application of cost control. Emphasis is on food and beverage cost control methods, cost/volume/profit/ relationship to food and beverage revenue. Monthly and weekly food and beverage cost determination, inventory turnover and portion costing will also be reviewed.

HTM 4111 Risk Management: Financial, Legal and Ethical Safeguards (3 Credits, 30 Theory/ 15 Tutorial Hours)

This course enables students to explore the potential threats to various events and challenges them to think about some of the most difficult decisions (financial, ethical, legal) professionals must confront in the hospitality industry. This practical approach to risk management ensures that students understand what safeguards are necessary to produce safe and successful events. The key components of event contracts will be examined and students will be familiarized with compliance to health, trademark, ethical and safety and security issues. Matters concerning copyright and service mark protection requirements will also be discussed.


This course examined the planning, arranging and organizing of conventions, meetings and expositions. The focus is on the role and the relationship of the major players in the convention, meeting and exposition industry and its importance to the overall hospitality industry.

EPM 4011 Community Events Planning and Management (Project) (Pre-requisite: Cultural and Heritage Tourism)

This course gives students the opportunity to plan a community event; it discusses the importance of adequate infrastructure and promotional responsibilities; it examines safety issues and the roles and functions of local government and non-governmental organizations (NGOs)

Semester 2 – Events Planning and Management Specialization

EPM 4220 Special Events Planning and Trade Show/Exhibit Management (30 Credits, 30 Theory/ 15 Hours)

This course demonstrates professional practices used to create special events that meet the client’s goal(s). Students will have the opportunity to stretch their creativity while developing and planning a variety of events including trade shows/exhibitions. Students will incorporate site selection, décor, activities/entertainment, food and beverage to create a theme for the event. Emphasis will be placed on negotiating successful vendor contracts, using research to target the exhibit or exposition to primary and secondary markets (events marketing), and the preparation of sales and exhibitor communication. As part of this course participants will be expected to plan a major municipal event and celebration.

EPM 4221 Entertainment Management (3 Credits/ 30 Theory/ 15 Tutorial)

This course is designed for non-musicians. Music is a multibillion-dollar industry that has broad social, economic and cultural implications. It also has a tremendous impact on other areas of entertainment. The rich musical culture of Jamaica will be discussed as well as the appropriateness of different types of music for particular events. Particular attention will be placed on negotiations, contracts and rites.

Semester 3 – Summer

HTM 3130 Summer Internship (3 Credits, 40 Hours per week for 10 weeks)

The student work experience programme is a structured industry experience in which the student is rotated through a minimum of three functional areas. The program places the student in a working-learning environment to receive on-the-job training in a particular field of study prior to graduation.

Welcome to the School of Hospitality and Tourism Management’s Website and in particular the Post Diploma Degree in Hotel, Restaurant and Tourism Management.

The Post Diploma Degree in Hotel, Restaurant & Tourism Management is an extension of our recently concluded Institutional Management and Hospitality and Tourism Management Diploma programmes and is offered over two summers.

The programme has a number of strengths. The programme:

Is offered during a time in the academic year when the demand on the University’s student facilities is less, namely the library, cafeteria, accommodations etc.

Has good mixture of faculty from both academia and persons currently working in industry.

Attracts the School’s more mature students, persons currently working in the hospitality/tourism industry.

Offers a variety of interesting seminars and field trips to its students.

Currently the School is in the process of participating in the pilot of the University’s Prior Learning Assessment Programme. This is an opportune time for the Post Diploma Degree in Hotel, Restaurant & Tourism Management Programme this will allow persons with the non-traditional qualification and who are currently working in the industry an opportunity to matriculate to Post Diploma in Hotel, Restaurant and Tourism Management.

Welcome again!!!!!!!!!

Annmarie Nicely Programme Leader Post Diploma Degree in Hotel, Restaurant & Tourism Management

SCHOOL OF HOSPITALITY & TOURISM MANAGEMENT

About the Programme

The Post Diploma Bachelor of Science Degree in Hotel, Restaurant and Tourism Management is geared to train and educate students to become competent and

innovative professionals committed to the development and sustainability of the hospitality and tourism sector.

The programme emphasizes the need to be conscious at all times of the environment and stresses the need to focus on the enhancement and further development of small business enterprises.

It also provides a sound foundation for graduates to pursue further education and professional development.

PROGRAMME MODE

This programme is offered over two consecutive summers, late May to mid August of each year.

During the first summer, students registered in the programme will pursue a common core of courses and in the second summer elect to do specialization options in either Hotel & Restaurant Management or Tourism Management.

Successful applicants, on entering the programme could be required to do one or more bridging courses. All applicants must complete Market & Sales and Introduction to Tourism before the first summer of studies. If these subjects were completed in their diploma then these bridging courses will not be required.

However successful applicants wishing to major in Hotel & Restaurant Management, must complete Front Office and Entrepreneurship Finance Bridging Courses (if not already completed in the diploma). Persons wishing to major in Tourism Management, must complete Tourism Planning I Bridging Course, if they have not done so. Entreprenuership Finance and Front Office Bridging courses are normally offered November and December each year. Meanwhile Introduction to Tourism, Marketing & Sales and Tourism Planning I are normally offered April and May of each year.

Between summers 1 and 2 students are required to do a major group research project where principles taught in Research Methodology would be applied.

The award of the Bachelor of Science degree in Hotel, Restaurant & Tourism Management would be awarded if all the requisite work experience, bridging courses and post diploma degree course have been successfully completed.

Career Opportunities

The Post Diploma Degree in Hotel, Restaurant & Tourism Management prepares students for entry-level management positions in hospitality and tourism organizations. The programme also prepares students with the necessary skills required to start their own hospitality/tourism venture.

ENTRY REQUIREMENTS

To be eligible for admissions students must satisfy the following:

Possess a UTech diploma or its equivalent in Hospitality and Tourism Management or Institutional & Catering Management. The diploma should have been awarded within five years of the date of application.

Have at least one year approved related work experience.

Pass an admissions interview

(The last year for admissions to this programme is 2004)

PROGRAMME GOALS AND OBJECTIVES

The post-diploma degree in Hotel, Restaurant & Tourism Management is geared towards providing avenues for diploma graduates of Hotel/Tourism and Institutional Catering Management Programmes to further their academic development and upgrade their professional education. The post diploma programme is seen as year four of a four-year degree. The first three years (diploma phase) of the programme is designed to focus on the skills and technical aspects of the various disciplines offered at the supervisory level. The post diploma phase of the degree builds on these technical skills by focusing on aspects of research and management techniques ensuring that the degree graduates are not only proficient in the skills area, but is also professionally competent in effectively administering and managing his/her responsibilities.

Therefore the objectives of the programme are to:

Improve leadership, managerial and administrative skills of graduates in a hospitality/tourism environment

Provide hospitality and tourism graduates with skills in planning, development and evaluation

Familiarize graduates with some of the latest technologies, systems and procedures used in the hospitality/tourism industry

PROGRAMME STRUCTURE

Year 1

Summer 1 Credits

Strategic Marketing 3

Research Methodology 3

Human Resource Management 3

Moral & Ethics 3

Environment Management 3

Strategic Management 3

Total 18

Year 2

Summer 2 – Hotel & Restaurant Specialization Credits

Hotel Management 3

Food & Beverage Management 3

Financial Accounting 3

Meeting Management (Core) 3

Project Planning & Evaluation (Core) 3

Executive Development (Core) 3

Total 18

Summer 2 – Tourism Management Credits

Transportation Systems 3

Tourism Planning (II) 3

Tourism Management 3

Meeting Management (Core) 3

Project Planning & Evaluation (Core) 3

Executive Development (Core) 3

Total 18

COURSE DESCRIPTIONS

Hotel, Restaurant & Tourism Management Year 1(Summer)

Strategic Marketing (3 credits, 45 hours)

This course is a comprehensive study of strategic marketing in hotel, restaurant and tourism business. It focuses on understanding the application of the fundamental principles of marketing to advanced marketing decisions.

Research Methodology (3 credits, 45 hours)

This course provides an overview of the range of methodologies currently accepted for use in the conduct of research. It further equips the participant with the rudimentary tools for conducting simple research projects and other major projects in their respective disciplines. Participants will be exposed to the qualitative and quantitative designs associated with scientific research and should be able to apply basic research techniques in the preparation and presentation of research projects. The course is presented in four (4) modules with coursework assessment attached to each module.

Human Resources Management (3 credits, 45 hours)

This course will introduce and explore various issues within the field of human resource in the hospitality industry. This will include the historical development of the personnel function and the debate surrounding the evolution of the term human resource management. The relationship between the human resource function and other management function will be explored.

Moral & Ethics (3 credits, 45 hours)

This course is designed to develop awareness and understanding of those decisions of managers and corporate management, which involves moral values and ethics. Emphasis will be placed on the application of the moral values and codes to complex problems in the hospitality industry, using rational decision-making process.

Environmental Management (3 credits, 45 hours)

This course is a practical guide to environmental management in the hospitality industry, specifically relating to hotels and attractions. Environmental Management has become a key issue in hospitality, and students will look at ways and means of making decisions which will allow tourism entities to obtain optimum benefits for the environment without threatening financial viability of their operation.

Strategic Management (3 credits, 45 hours)

This course offers an integrated applied method in strategic management and decision making in the hospitality industry. The course is designed to allow the student to apply previous course work to the essential activities of strategy formulation and implementation. Emphasis will be placed on strategic considerations

as a guide to management actions. The objectives will be met through the use of case study’s analysis, discussion and written reports.

Hotel, Restaurant & Tourism Management Year 2 (Summer)

CORE COURSES FOR BOTH SPECIALIZATIONS

Meeting and Convention Planning (3 credits, 45 hours)

This course is designed to develop an awareness of the different segments of meeting management including program planning, marketing and public relations, budgeting and financial management, food and beverage planning, audio visual production and presentation, exhibit sales and management, transportation co-ordination, entertainment and hospitality planning and management, contract and lease negotiations, labour and personnel practices as they relate to meeting management.

Project Planning & Evaluation (3 credits, 45 hours)

This course will utilize the knowledge that students have acquired in accounting, financial management, and marketing to analyze and evaluate the development of a hospitality concern with emphasis on market analysis, property location, valuation, and financial.

Executive Development (3 credits, 45 hours)

This course is designed to prepare the student for management responsibilities in the hospitality industry. The reality of what students are likely to encounter at the work will be examined, with emphasis on effective performance at the individually and group levels within organizations. The roles of managers, leadership styles and the principles of effective communication at all levels of management are carefully examined. Special attention is given to the need for constant self-enhancement and professional development.

Hotel & Restaurant Management Specialization Year 2 (Summer)

Hotel Management (3 credits, 45 hours)

This course provides an in-depth look at issues shaping decisions managers make in hotels. The course will focus on problem solving and practical skills needed to be a successful hotel manager and the relationship and function of all the departments in

a hotel. Students will be encouraged to use critical thinking in problem solving and decision-making.

Food & Beverage Management (3 credits, 45 hours)

This course will familiarize students with key concepts and principles of foodservice systems; foodservice organizations; quantity food production and service; physical facilities and administration.

Financial Accounting (3 credits, 45 hours)

This course will build upon the principles studied in Entrepreneurship Development and will enable students to analyze, plan and implement financial records for hospitality organizations.

Tourism Management Specialization Year 2 (Summer)

Transportation Systems (3 credits, 45 hours)

This course is designed to create an awareness and understanding of the impacts the Transportation Systems has had on the development of Caribbean Tourism over the past two decades. Emphasis will be placed on the Cruise Shipping Sector and the Airline Industry with regard to its impact on Tourism Development. Ground Transportation will be discussed as to its role in the development of attractions and its relationship to international travel trends.

Tourism Planning (II) and Development (3 credits, 45 hours)

This course provides the student the opportunity to develop a detailed regional or national tourism plan. Special emphasis is placed on the role of government and inter-government organizations’ involvement in tourism planning and the strategic and sustainable tourism planning process.

Tourism Management (3 credits, 45 hours)

This course is designed to explore and investigate the major concepts in tourism, what makes tourism possible, and how tourism can become an important factor in the wealth and development of any nation. Tourism Management will also review various studies published in the Tourism Management journal and other case studies on aspects of the tourism sector from an international perspective.

SHTM - Food Preparation Lab 18A7 – Located on the ground floor of Building 18, this is the room where food is prepared by students.

SHTM – Baking Technology Lab II – Located next to the Canteen, this is one of three laboratories used for the preparation of baking products.

SHTM – Baking Technology Lab I – Located next to the Canteen, this is one of three laboratories used for the preparation of baking products.

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