Hospitality

HTL 150 - Introduction to Tourism

Description: This course is designed to introduce students to basic concepts and the language and scope of the tourism industry. It includes the evolution, economic function and analysis of modes, organization, and arrangement of travel. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

HTL 155 - International Hospitality Industry

Description: A course providing students with techniques and international methods of tourism, culinary arts, hotel/restaurant management. It includes independent research, visits to hotels, restaurants, culinary arts schools and hotel universities. Special expenses for students: air fare to and from foreign countries, food, lodging, taxes, transfers, etc., for approximately two to three weeks. SUNY GEN ED-n/a; NCC GEN ED-n/a

Credit Hours: 3
Department: Hospitality Business

HTL 161 - Hospitality Management

Description: Traces the growth and development of the lodging industry from early times to modern hotel and motel operations. Covers the application of marketing research to site location, customer demand and determination of operational needs. Includes design and layout, front office requirements, maintenance, equipment and housekeeping activities. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

HTL 162 - Hospitality Human Resources

Description: Advanced management techniques and problems confronting the hotel-motel industry. Emphasis on personnel and labor relations. Dimensions of personnel management and responsibilities, operational problems of seasonal arrangements and various aspects of employee development and career potential are covered. Current and future industry-wide trends and problems are also investigated. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring, Summer

Credit Hours: 3
Department: Hospitality Business

HTL 165 - Facilities Planning and Design

Description: The course of study concentrates on the hotel/restaurant complex, taking into consideration all phases of the enterprise, including coverage of topics in equipment selection, mechanical operations, traffic flow, hotel operations, and other ancillary functions to prepare the innkeeper and his/her staff for effective decision making. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring, Summer

Credit Hours: 3
Department: Hospitality Business

HTL 171 - Food and Beverage Operations

Description: Prerequisite or Corequisite: HTL 174 An introduction to food and beverage management, including the elements of stewarding, staffing, budgeting, purchasing, ordering, receiving, storage and control. Topics include equipment layout and design, sanitation and analysis of the food and beverage operation in relation to the lodging facility. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

HTL 172 - Food Services Cost Analysis

Description: An intensive study of the 'control' aspects of the food and beverage industry that dictate profit or loss. Emphasis is placed on sales analysis, pricing, portion control, cost analysis, menu scoring and guideline percentage tests for all major expense components integral to food and beverage operations. Computer lab will be utilized. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

HTL 174 - Fundamentals of Food Production

Description: An introduction to food preparation emphasizing basic culinary skills, practices, and the complete sanitation program in food establishments. Chef Instructor demonstrates proper culinary methods and preparations. Students then perform learned skills. Students are required to produce foods and clean and sanitize the kitchen laboratory. Lifting required. Laboratory fee applies. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring, Summer

Credit Hours: 3
Department: Hospitality Business

HTL 175 - Food and Beverage Merchandising

Description: Emphasis is placed on the presentation function including menu design & layout, wine & beverage selection, promotion, theme development, creating an atmosphere for dining & marketing the "total product." Students will learn how to cost-out menu items & how to develop a menu. Computer lab will be utilized. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

HTL 176 - Advanced Food Production Techniques

Prerequisites: HTL 174 Comme

Description: Commercial food preparation emphasizing quantity food production, the elements of baking, and the institutional approach to volume feeding. Chef Instructor also demonstrates more advanced techniques of food preparation. Students are required to produce foods and clean and sanitize the kitchen laboratory. Lifting required. Uniform required. Laboratory fee applies. SUNY GEN ED-n/a: NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

HTL 177 - Servsafe Sanitation

Description: Students learn the basic concepts of food safety that is needed to help protect consumers and businesses against foodborne illness outbreaks. The course demonstrates industry safety methods utilized in food handling, storage, and preparation. It prepares students for an exam sponsored by the National Restaurant Association and administered at the college. Servsafe is a nationally recognized certification. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Winter

Credit Hours: 1
Department: Hospitality Business

HTL 178 - Event Planning

Description: An opportunity for hands-on experience in the catering, banquet, convention and function business. Topics include banquet service, convention sales and packaging, catering menus, recipes, and food preparation. The student meets one class lecture per week and actually produces two catered special functions (approximately 17 hours per function) per semester. The student plans, costs-out, prepares and serves the special function for the advancement of the College community on dates established by the instructor. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

HTL 180 - Front Office Management

Description: The analysis of the coordination of all departments emphasizing the control function. Topics include front office procedure, cash control, credit and collections, record keeping, equipment management and the integration of business machines in posting and auditing procedures. Computer lab will be utilized. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring, Summer

Credit Hours: 3
Department: Hospitality Business

HTL 190 - International Wines and Beverages

Description: An introduction to the major wine-growing regions of the world and the factors necessary to create an acceptable final product. Topics will include growing and vinification techniques, law and labeling, geography. The course will include discussion on distilled spirits and an introduction to bartending. Students may receive AHMA "Serving Alcohol with Care" Certification. Fee required. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

HTL 200 - Hotel Operations Research Seminar

Description: A comprehensive analysis of developments and problems in the hotel/motel industry utilizing contemporary developments. Emphasis is placed on the integration of the hotel/motel business with the hospitality industry and its present and future role. Students are involved in extensive case analysis. Some field trips required. Minimum 21 hotel/restaurant credits completed. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

HTL 203 - Hospitality Operations Research Seminar

Description: Prerequisite: 15 credits in hotel/restaurant courses completed prior to registration. This course is an analysis of contemporary developments and problems in the hospitality industry. All facets are explored including luxury to boutique hotels, institutional feeding, fast foods, and specialty restaurants from gourmet to catering. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

HTL 205 - Food and Beverage Operations Research Seminar

Description: An analysis of contemporary developments and problems in the food service industry. All facets are explored including institutional feeding, fast foods, and specialty restaurants from gourmet to catering. Some field trips required. Minimum 15 hotel/restaurant credits completed. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

HTL 242 - Hospitality Internship

Description: Students work for appropriate business firms, institutions and/or agencies to enrich the theoretical concepts previously developed in the classroom. Students must complete 350 hours on-the-job training as assigned by the professor in conjunction with assigned papers and coursework. Some office visits are required by the assigned professor. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring, Summer

Credit Hours: 3
Department: Hospitality Business

HTL 295 - Independent Study-Hospitality Business

Description: SUNY GEN ED-n/a; NCC GEN ED-n/a. Formerly HTL 699. Students who have completed HTL 699 will not receive credit for HTL 295.

Credit Hours: 3
Department: Hospitality Business