Viewbook - UNH Hospitality and Tourism Management

B.S. HOSPITALITY &
TOURISM MANAGEMENT
ARE YOU READY FOR
THE RIDE OF YOUR LIFE IN
THE WORLD’S LARGEST INDUSTRY?
Welcome
TO HOSPITALITY AND TOURISM
There’s a serious call for managers with in-depth knowledge of international travel and a flair for organization.
CHAIR’S MESSAGE
“...every aspect of our instruction is
focused on the hands-on learning
experiences that so impress employers.”
TABLE OF CONTENTS
The First Year.....................................................................................4
1st Year Faculty Mentor ....................................................................5
The Second Year ................................................................................6
Jeffery Hazell .....................................................................................7
Becoming a Leader ...........................................................................7
“W
hat makes studying hospitality and tourism management at the
University of New Haven unique?” Students, parents, and industry
colleagues ask this question of me all the time. My answer is always
the same . . . our faculty, staff, and students are excited. We are excited about UNH,
we are excited about hospitality and we pride ourselves in crafting the next generation of business savvy leaders who approach the industry with sound hospitality
technology and financial knowledge, strategic thinking, and a sustainable business
development mindset. Every aspect of our instruction is focused on the hands-on
learning experiences that so impress employers.
Our students become dedicated, confident service-oriented leaders with excellent
interpersonal skills, a commitment to teamwork, and a thorough understanding of
the hospitality and tourism business.
Come explore the business of hospitality at the University of New Haven.
Sincerely,
Juline E. Mills, Ph.D.
Department Chair
The Third Year ....................................................................................8
3rd Year Faculty Mentor ....................................................................9
The Fourth Year .............................................................................. 10
Alumni Spotlight..............................................................................11
Reasons to choose B.S. in Hospitality
and Tourism Management ............................................................. 12
Requirements ................................................................................. 13
THE 1ST
YEAR
ON YOUR MARK… LEARNING THE BASICS
ATTENTIVE. PERSONAL. NETWORKING.
Providing a supportive environment that helps our first year students adjust successfully to college life is our top priority.
Students are encouraged and assigned to participate in Hospitality and Tourism Management (HTM) activities that foster
interaction with fellow students, faculty and staff. The first-year experience provides an in-depth overview of the industry.
First Year Highlights:
SEMESTER I
ENGL 1105
MATH 1127
ECON 1133
HTMG 1165
HTMG 2207
HTMG 2250
Composition
Finite Mathematics
Principles Economics I
Intro to Hospitality & Tourism
Service Requirement
Lodging Operations
Freshman Mocktail Hour — Welcome Reception
Meet your senior student mentor
Lunch and Learn Thursdays
HTM Thanksgiving Reception
HTM Holiday Party
Customer service trainee, Hazell Nut Cafe
Field Trips
COMM 1100 Human Communications,
or
ENGL 2230 Public Speaking
. International Hotel, Motel, and Restaurant Show
. Lyman Orchards: Farm, Award Winning Golf
Courses, & Eatery; Middlefield, CT
. Essex Steamboat Tour and Train Ride
. Destination for a Day — Port Jefferson, NY
. Hotel and Restaurant Tours
ECON 1134 Principles of Economics II
HTMG 2210 Applied Techniques in the
Culinary Arts
DIET 2216 Food Safety, Sanitation,
and Purchasing
HTMG 2293 Field Work I
(200 Hours)
CHOOSE
YOUR CLUB
SEMESTER II
ENGL 1110
4|
.
.
.
.
.
.
Composition & Literature
Networking with Industry Professionals
(Past Speakers):
. Michael Robinson — Exec. Director CMAA Educational
Foundation; President Robinson/Goslin
. W. Neil Sabin — Hotel Consultant; Former Director of Sales,
U.S. & Canada — Fairmont Hotels of Mexico
. Lorine Charles St. Jules — Regional Marketing Manager
(U.S. — North East/West Coast Region), St. Lucia Tourist Board
. Ginny Kozlowski — CEO at Economic Development
Corporation of New Haven
. Randy Fiveash — Director, Connecticut Office of Tourism
Certification
. ServSafe Certification
FACULTY SPOTLIGHT
“I chose UNH because when my family and I visited the
campus it felt like home. Everyone here is so warm and
friendly and welcoming, I really enjoy being at this
school.” — Hannah Carty ’14
“The Hospitality program is very hands-on, which for
me, is the quickest way for me to acquire knowledge.
I have already received outlines of what is required
of me for the next four years.”
— Katie Smith ’15
“Coming to UNH is one of the best choices I’ve made.
I fell in love with the Hospitality and Tourism program
when I realized we have the opportunity to learn every
little aspect of the industry not just from textbooks, but
from actual experience. UNH has excellent professors
that really want you to succeed.”— Aimee Nunez ’16
Miranda Lee, Ph.D.
“At UNH, faculty members interact personally
with the students, providing them with the
tools, expertise, and advice they need to become
successful individuals.”
What is your educational background?
I received my M.S. in Hospitality and Tourism
from Purdue University and my Ph.D. in
Hospitality Administration from the University
of Nevada, Las Vegas.
What advice would you give to parents of
prospective students?
I would advise parents to keep in mind that
a good college not only grants a degree
but also creates an environment of career
resources that prepares students for the
highly competitive market. In our program,
we make sure that, upon graduaing, our
students have a resume that includes not
only a solid academic background but also
experience in the industry, which employers
value very highly.
How would you describe your role as an
academic advisor?
I encourage students to explore and identify
their career interests and strengths, and
then I help them to gain the knowledge and
experience needed for their career goals.
I facilitate domestic and international
internship opportunities for them and also
coordinate guest speakers for classes from
different hospitality segments.
Freshman Reception.
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THE 2ND
YEAR
SEMESTER I
HIST 1101
HIST 1102
Foundations of the Western World
or
Modern Western World
MGMT 2210
ACCT 1101
HTMG 2255
HTMG 2280
Mgmt & Organization
Intro Financial Accounting
Cost Controls
Legal Aspects
SEMESTER II
MGMT 2240 Bus Ethics & Diversity
MGMT 3331 Management of Human Resources
ECON 2240 Research Methods in
Sustainability
HTMG 3356 Foodservice Management
HTMG 3358 Foodservice Operations
HTMG 3303 Field Work II
6|
READY… LEARNING THE INS-AND-OUTS OF
EXPERIENTIAL. ENTREPRENURIAL. CAREER-FOCUSED.
100% Student-Managed Facilities
Two signature facilities in the Hospitality and Tourism Management program bring the real-world experience of
entrepreneurship and hospitality business ownership. Second year students manage these facilities (Fieldwork II)
gaining invaluable management experience that will stand out on their resume and snag the attention of employers.
The Hazell Nut Café is an on-site ‘lab’
and training facility where students find out,
first-hand, what it takes to run a business.
Sophomore students are responsible for the
management of the entire operation, including
staff training, menu development, marketing, product purchasing
(working with local suppliers), inventory management, accounting,
sales and revenue management, and financial forecasting.
FACULTY SPOTLIGHT
Jeffery’s Fusion Catering is a unit
of our restaurant training facility that
is 100% managed by students in the
event and tourism concentration.
Students, similar to the Hazell Nut Café, plan and execute
an average of 30 events per year, from small meetings of
20 or less to large gatherings of 150 and over.
Chris Gentile, CHE
Academic Director, Food Service Operations
I hold degrees from The Culinary Institute of America, and the University of New Haven. I also have
hospitality industry certifications (CHE-Certified Hospitality Educator, Food ServSave Certified) and
over 20 years of experience in the industry, which included owning my own businesses. In addition,
I provide small business consulting serices to local foodservice entities. I take a dynamic approach
to identifying the needs of students, constructively guiding them, based on my industry, academic,
and life experiences.
RUNNING A BUSINESS
BECOMING A LEADER
Tim McDonagh
General Manager
of the Hazell Nut Cafe
(Spring 2014)
JEFFERY HAZELL ’83
B.S. Hotel and Restaurant Management
I have come full circle in many ways. As a kid I helped out on my father’s
Massachusetts lobster boat but wanted nothing to do with being a
lobsterman as I got older. At 15 I got a job as a busboy
and fell in love with the restaurant business.
The restaurant management
program was what attracted me to the University.
In my junior year, I interned at Disney World.
the course of my professional life.Fast forward
That one experience shaped
to today — I’m the owner of Bar Harbor Lobster Company,
Florida’s largest distributor of New England seafood, supplying grocery
stores, specialty shops, restaurants, and resorts throughout the state.
Jeffery Hazell has given back generously to UNH, funding both Jeffery’s Fusion Restaurant
campus and the Hazell Nut Café. He also established the Hazell Center for Hospitality Sales and
Event Management, providing further funding for students to gain entrepreneurial experience.
I chose the University of
New Haven because this
was the only school that
offers a hands-on learning
experience of owning my
own establishment. Which means giving me the keys and
allowing me to make mistakes and learn from them.
“Although owning a business is a difficult thing
to do, the advantage of having this opportunity
is that it is a low risk environment.”
However, the business does still run like any other. I can tell
you, now that I have this experience I totally understand why
small businesses fail within the first year. This opportunity is
helping me transition into becoming a leader and the successful business owner that I have always dreamed of being.
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THE 3RD
YEAR
SET… EXPLORING CAREER PATH AND
ENGAGING • 100% CAREER-PLACEMENT • DYNAMIC
Our third year students choose to begin internships or work part-time while completing their degrees. Our students also serve
as teaching assistants to an exciting array of electives and classes at Jeffery’s Fusion Restaurant; they conduct hospitality
related research projects, or take on active leadership roles in student organizations throughout UNH.
Hospitality and Tourism Management students intern at a variety of locations throughout the academic year including:
SEMESTER I
Foodservices
Events and Tourism
. The Union League, New Haven, CT
. American Thoracic Society
. Walt Disney World Resort
. Tony Roma’s Steakhouse
. Garden Catering, Greenwich, CT
. Angela Malicki Events
. Amercan Cruise Lines
. Sodexo Foodservice
Foreign Language I
Psychology or Sociology
PSCI 1121 American Government and Politics
or
PSCI 1122 Local & State Governments
DGAD 1101 Intro to Multimedia or
ENVS 4540 Intro to GIS
HTMG 3340 Tourism Planning and Policy
ENGL 3300 Writing Proficiency Exam
. SeaWorld Orlando
. Darden Restaurants, Inc
. Jubilee Events
. Mohegan Sun Casino
. Yale Dining Services, New Haven, CT
. Long Island Wedding Boutique
. Foxwoods Resorts
. Heirloom Restaurant, New Haven, CT
. Lucille’s Bridal, Orange, CT
. Omni Hotels & Resorts
. GrilleStone Restaurant and Bar
. One Rose for a Cause
. Sheraton Hsinchu Hotel (Taiwan)
. Applegate Kitchens Restaurant
. Reed Exhibitions
SEMESTER II
. Hampton Inn & Suites
Foreign Lang II/Study Abroad/Away
HTMG 3325 Destination Sales & Mktg
HTMG 3354 Hospitality Info Tech Mgmt
3 Courses from your Concentration
8|
Hotels, Resorts, Inns,
Bed & Breakfasts
CERTIFICATES BY
CONCENTRATIONS
. Hyatt Hotels
. British InterContinental Hotels
. Clarion Hotel & Suites
. Choice Hotels International
. The Austin Street Inn, New Haven, CT
Country Clubs
. Fairfield Country Club
. Charlotte Country Club
. Milford Yacht Club
. Riverside Yacht Club, Greenwich, CT
. New Jersey National Golf Club
. Table Toppers of Rochester
. Teen Vogue Day of Event Planning
. New London Recreation Department
OPTIONS
FACULTY SPOTLIGHT
Joshua Hecht, J.D.
Travel the USA
Travel the world
Study Away activities are trips within the United States
but outside of the tri-state region. ‘Spring Break in
Las Vegas’ is our main study away program aimed at
understanding the workings of the Gaming and Casino
Industry. Over the Spring Break week, students travel
to Las Vegas exploring the diverse offerings of hotels,
entertainment, and attractions.
Understanding cultural differences and the global
marketplace is critically important for students in
hospitality and tourism. Study abroad enables an
appreciation and knowledge of other cultures.
Students who study abroad command salaries 25%
higher than those who do not. HTM study abroad
opportunities include:
Research
. Fall: A semester-long program,
Bond University, Australia
Students may apply for the Summer Undergraduate
Research Fellowships to conduct independent
research studies. Past student recipients of the fellowship include Laura McLoughlin - Don’t Let the Bed
Bugs Bite: An Analysis of Pest Control Practices In
The Lodging Industry and Dipti Gawankar - Exploring
Sustainability Practices in the Hotel Industry.
. Spring: U.K. Student Exchange at the
University of Lincoln
. Summer in Italy: A four-week food, wine,
and culture tour through Prato, Florence,
Tuscany and other regions in Italy.
I received my Bachelor of
Science degree in Hotel,
Restaurant and Travel
Administration from the
University of Massachusetts
at Amherst and my Juris
Doctor from Albany Law
School. I have worked
previously at Walt Disney
World and numerous restaurants on the East Coast. I
currently teach Legal Aspects of Hospitality and Tourism,
Bar and Beverage Mgmt, Club Mgmt, Advanced Cuisine
Mgmt & Technique, Hospitality Information
Technology Mgmt and Convention & Meeting Planning. As a Professor in the HTM Department I provide
guidance, support and feedback to any students with
questions or issues regarding their course work, industry
experience and college student life. Having received a
degree in hotel, restaurant and travel administration, I
have had many of the same experiences as my current
students and, therefore, I am able to help enhance each
student’s personal development and career growth.
Laura McLoughlin presents at the Caribbean Tourism Organization (CTO)
Sustainable Student Research Conference.
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THE 4TH
YEAR
SEMESTER I
Aesthetic Response
Analysis & Problem Solving
HTMG 4410 International Tourism
HTMG 3316 Hospitality Finance &
Revenue Management
HTMG 4420 Resort Dev. (Capstone I)
SEMESTER II
HTMG 4480 Resort Ops & Prop
Management (Capstone II)
HTMG 4598 Internship (600 Hours)
Concentration Elective
Concentration Elective
Elective
10 |
GO… GRADUATION: THE INDUSTRY AWAITS
COMPREHENSIVE. PROFESSIONAL. BUSINESS DEVELOPMENT.
The final year of the HTM undergraduate degree is focused on applying the knowledge and skills learned over the last
3 years. Students partake in a yearlong capstone course that combines all areas of executive management in hospitality
and tourism, including business development, strategic planning and problem analyses. Students engage in a consulting
project with a local business, business etiquette across cultures, and personal professional development.
Fourth year highlights:
. Prepare property management plans
. Refine your job interview skills
. Present a financial plan to an industry executive
. Build final business portfolio of projects
. Learn professional business etiquette
. Engage in sustainable Hotel & Resort
business development
. Obtain guidance for Graduate School, Hotels,
Resorts, Inns, Bed & Breakfast
“Over the summer of 2013, I interned at a Sheraton in Hsinchu, Taiwan. I was a Food
and Beverage intern and rotated around the different food outlets the hotel offered. This
experience opened my eyes to how different the hospitality industry can be in different
parts of the world. Our department here at UNH is more than just a major — it’s a
family. If I ever needed anything, I know any one of my peers would help me out in a
heartbeat.” — Christopher Bermudez ’14
“As a student in the Fast Track Program, I was able to take certain courses during my
three years as an undergraduate that would waive certain graduate courses, allowing
me to earn my 3+1 M.B.A. with just one more year of study.” — Lauren Kocivar ’14
PROVE TO YOURSELF YOU
HAVE WHAT IT TAKES:
. 100% student-managed non-profit events
. 100% own your own restaurant for a night
. 100% professional engagement
. 100% business project development
= 400%
INDUSTRY LEADER
“Currently, I am the Graduate Assistant for the
HTM Department. During the summer of 2013, I
received admission to UNH’s Master’s in Business
Administration Program. The university offers a
4+1 MBA program that helps College of Business
graduates enter the workforce earlier, degree in
hand, through course waiving.” — Peter Reilly ’13
ALUMNI SPOTLIGHT
Wes Santos ’13
General Manager, Hilton Garden Inn Savannah Airport
History in
Hospitality:
Wes’s hotel background began in
high school at a
property in Norwalk,
Connecticut. His first
hotel jobs included
waiter, front desk
agent, and shuttle driver. He showed a passion
for the industry and moved up the ladder quickly.
Shortly thereafter, Wes became interested in the
Food and Beverage aspect of the industry and went
on to a Marriott property in Shelton, Connecticut,
where he started as banquet captain and eventually
became Assistant General Manager. During this
time, Wes enrolled in Norwalk Community College
and then transferred to the University of New Haven
to pursue his bachelor’s. Upon graduation, Wes
moved to Charlotte, North Carolina, becoming
General Manager of a Marriott property at the age
of 24. “When I first got into this industry, I had no
idea what my ultimate goal was, but I knew I had a
true passion for the industry and wanted to learn as
much as I could. I have been very fortunate to work
for some really great people who paved the way for
me.” Wes had great success at the Marriott property
and, after his first year as a General Manager, won
Diamond General Manager of the Year for Fairfield
Inn & Suites by Marriott. He was also recognized
nationally from AH&LA as the 2012 Stevan Porter
Emerging Hospitality Leader of the Year. In January
2014, Wes was promoted to the Hilton Garden Inn
as General Manager and currently resides in Savannah, Georgia. LinkedIn has Wes’s complete profile.
UNH-HTM:
“The HTM program definitely helped pave the way
for my career. It was great to learn from industry
professors and staff who knew the ins and outs
of the business. In our business, it is essential
to have not only theory but also practice, and
UNH-HTM promoted the importance of this. So
many GMs I work with share the same story. Some
started bussing tables, others worked at the front
desk or in administrative sales positions. My
advice to future students? Take advantage of all
that the program offers, as the experience you gain
will translate in the ‘real world.’ Get involved in an
aspect of the industry early in your college career,
find an area you are passionate about, get advice
from those who have been there, and have a little
fun along the way.”
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B.S. IN HOSPITALITY AND TOURISM MANAGEMENT
FIRST
TWO
THREE
B.S. Hospitality and Tourism
Management program in
Degree completion options:
THREE AND FOUR YEAR plans
Work experience opportunities
totaling 1500+ HOURS
FIVE
SIX
CONNECTICUT
FOUR
CONCENTRATIONS:
Opportunities to STUDY
ABROAD: Italy, London,
Guaranteed NETWORKING
EXPOSURES: student clubs,
Australia, Caribbean and Taiwan
conferences, business etiquette
and more
SEVEN
EIGHT-Y
NINE-TY
Business planning projects to
build your PORTFOLIO
Hours of learning
entrepreneurship at the
“Short” miles to
- Hotel and Resort - Foodservice
- Event and Tourism - Spas
Hazell Nut Café
and Jeffery’s Fusion
NEW YORK CITY
CONCENTRATIONS:
Event and Tourism Management, Food Service Management,
Hotel & Resort Management, Spa Management
DEGREE REQUIREMENTS
MAJOR REQUIREMENT EXPERIENCE COMPONENT
HOTEL & RESORT MANAGEMENT
Courses for the B.S. in Hospitality and Tourism Management
include the University core requirements, plus the following:
HTMG 2207 Service Requirement (200 Hours)
HTMG 2293 Field Work I (200 Hours)
HTMG 3303 Field Work II (200 Hours)
HTMG 4598 Internship (600 hours)
** has pre-requisites
CONCENTRATION REQUIREMENTS
REQUIRED COURSES:
HTMG 2226 Front Office Procedures
HTMG 3340 Tourism Planning and Policy
And TWO of the following:
HTMG 3315 Beverage Management
HTMG 3370 Gaming and Casino Management
or an elective approved in writing by advisor.
EVENT AND TOURISM MANAGEMENT
SPA MANAGEMENT
REQUIRED COURSES:
HTMG 3335 Convention and Meeting Planning
HTMG 3340 Tourism Planning and Policy
HTMG 3345 Catering & Events Management
And ONE of the following:
HTMG 3305 Wine Appreciation
HTMG 3306 Mixology
HTMG 3309 History of Beer
HTMG 3370 Gaming and Casino Management
HTMG 4430 Special Interest Tourism
or an elective approved in writing by advisor.
REQUIRED COURSES:
HTMG 2201 Spa Design and Development
HTMG 3301 Spa Operations and Management
HTMG 4401 Spa Cuisine and Wellness Management
And ONE of the following:
HTMG 3340 Tourism Planning and Policy
HTMG 4430 Special Interest Tourism
HTMG 3307 Cultural Understand Food & Cuisine
or an elective approved in writing by advisor.
FOOD SERVICE MANAGEMENT
The program offers a wide and rich variety of
elective courses including:
BUSINESS FOUNDATION
ACCT 1101
MGMT 2210
MGMT 2240
MGMT 3331
ECON 2240
Introduction Financial Accounting
Management and Organization
Ethics and Diversity
Management of Human Resources
Research Methods in Sustainability
MAJOR REQUIREMENTS
HTMG 1165
DIET 2216
HTMG 2250
HTMG 2210
HTMG 2257
HTMG 2280
Introduction to Hospitality and Tourism
Food Safety, Sanitation and Purchasing
Lodging Operations
Applied Techniques in the Culinary Arts
Cost Controls**
Legal Aspects of Hospitality, Tourism,
& Private Clubs
HTMG 3316 Hospitality Finance and Revenue Management
HTMG 3325 Destination Sales and Marketing
HTMG 3354 Hospitality Information Systems**
HTMG 3356 Foodservice Management**
HTMG 3358 Foodservice Operations**
HTMG 4410 International Tourism
HTMG 4420 Resort Development (capstone I)
HTMG 4480 Resort Operations and Property
Management (capstone II)
Foreign Language II/Study Abroad/Study-Away Experience
REQUIRED COURSES:
HTMG 3315 Beverage Management
HTMG 4445 Advanced Cuisine Mgmt & Technique
And TWO of the following:
HTMG 3305 Wine Appreciation
HTMG 3306 Mixology
HTMG 3307 Cultural Understand Food & Cuisine
HTMG 3309 History of Beer
HTMG 3345 Catering & Events Management
or an elective approved in writing by advisor.
ELECTIVE CURRICULUM
. Wine Appreciation
. Mixology 101
. History of Beer
. The Story of Rum
. Bizarre Foods
. The Origins of Chocolate
. Club Management
. Gaming and Casino
Management
. Non-Profit Event
Management
. Managing Large Events:
Festival, Stage Shows
and Exhibitions
. Food in the Movies
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WWW.CTHOSPITALITY.US
OFFICE OF UNDERGRADUATE ADMISSIONS
300 Boston Post Road
West Haven, Connecticut 06516
FOR MORE
INFORMATION CONTACT:
The Office of
Undergraduate Admissions
Phone: 203.932.7319
Fax: 203.931.6093
Email: admissions@newhaven.edu
www.newhaven.edu | www.cthospitality.us
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