ASSOCIATE OF SCIENCE IN HOSPITALITY AND TOURISM MANAGEMENT
This
program is designed to enable students to become productive workers, owners and
managers in the growing fields of hospitality and tourism within the FSM and
internationally. The program provides students with the basic skills needed to
succeed as supervisors, managers or business owners in the food service,
lodging, airline, travel provider and general tourism industries. Students will
learn the importance of building a sustainable tourism economy in the Nation
and abroad. They will have the opportunity to examine how the nation fits into
the international travel system and the importance of providing top quality
service as a foundation for developing a vibrant industry. Specific subject
areas cover all aspects of the lodging, food service and travel industries.
Program Learning
Outcomes
Upon
successful completion of the degree, students will be able to:
1. Explain the interdependent components of the
international hospitality and tourism industry including transportation,
customer service, food service, lodging, attraction management, roles of
national and state visitors authorities, marketing and
sales.
2. Demonstrate professional lodging specific
technical skills, supervisory techniques and management skills.
3. Explain the types and elements of food service
operations.
4. Demonstrate front of the house technical and
supervision techniques.
5. Describe tourism attraction support services
and related business opportunities.
6. Describe the importance of developing the FSM
as a sustainable tourism destination.
7. Communicate in basic Japanese for lodging,
food service and tourism provider guest services.
Program Requirements
Preparatory Courses (by placement)
General Education Core
Requirements...................................29 credits
English (9 credits)
EN 110
Advanced Reading (3)
EN 120a
Expository Writing I (3)
EN
120b Expository Writing II (3)
Mathematics (3 credits)
Any
100 level or above mathematics course
Natural Sciences (7 credits)
A
science course with Laboratory or AG 110 or AG 140 (4)
A
non-lab science or AG 101
Social Sciences (3 credits)
SS 150
History of
Computer Applications (3 credits)
CA 100
Computer Literacy (3)
Exercise Sports Science (1 credit)
Exercise
Sports Science course (1)
Humanities (3 credits)
Any
course in art, music, history, culture, literature, philosophy, or language (3)
Major
Requirements
.......................................................................................36
credits
Hospitality and Tourism Management (24
credits)
HTM 110 Introduction to Hotel and
Restaurant Management (3)
Introduction
to the hotel and restaurant industry. Class discussions, industry observations
and core information teaching including employment opportunities, trends,
problems and organization in the hospitality field will be presented.
HTM 120 Introduction to World Tourism (3)
Prerequisite:
HTM 110
Introduction
to all facets of the world tourism industry and
HTM 150 Hospitality Supervision (3)
Prerequisite:
HTM 110 and HTM 120
Introduction
to the simultaneous supervision of the multi-function hotel/restaurant and
resort complex including all facets of operations.
HTM 165 Food Fundamentals and Quality
Cooking (3)
Prerequisite:
HTM 110
Introduction
to quantity food preparation. Study of menu development, inventory control,
serving and merchandising of a meal, and food service mathematics. Emphasis
placed on supervision skills required for a food service establishment. This
course will be taught in a laboratory kitchen setting.
HTM 170 Front Office Management (3)
Prerequisite:
HTM 150
Study
of front office operations. Instruction in the duties of all front desk
personnel including, cashier, night auditor, reservations clerk and the front
office manager.
HTM 220 Food and Beverage Management (3)
Prerequisite:
HTM 165
Introduction
in food and beverage management for a restaurant operation. Purchasing,
receiving, storage, issuing, production and service food and beverages will be
presented.
HTM 230 Hospitality Marketing (3)
Prerequisite:
HTM 120
Introduces
the marketing of Micronesian hospitality services to both Micronesians and the
world tourism market, the research and implementation of an operations
marketing plan, the functions and responsibilities of a hotel sales department
and the interface the department has throughout the organization.
HTM 250 Facilities Management and
Practicum (3)
Prerequisite:
HTM 170
The
course will place the student in the work place to experience staff work, as
well as management duties, in each department. Areas of focus will be food and
beverage, housekeeping, physical plant maintenance, marketing and night audit.
Accounting (3 credits)
AC 131 Accounting I (3)
Prerequisite:
ESL 089, MS 098
Establishes
a foundation for the understanding of the accounting environment, basic
accounting concepts, and the accounting model. Each step of the accounting
cycle is covered in detail. Also covered are the sales, purchases, cash
receipts and cash payments journals and their accompanying accounts receivable
and accounts payable subsidiary ledgers; cash; and preparation of financial
statements.
Business (3 credits)
BU 101 Introduction to Business (3)
Prerequisite:
ESL 089
Establishes
a foundation for the understanding of contemporary business and its
environment. The course covers the various functional areas of business:
management and organization, human resources, marketing, financing, accounting,
and information systems. Business ethics and social responsibility, the global
business environment and basic FSM business laws/regulations are also covered.
Humanities (6 credits)
FL 120 Basic Japanese for Hotel and
Restaurant (3)
Develops
a basic understanding of Japanese language as a prerequisite to FL 160 Japanese
for Hospitality Management. Basic Japanese language skills are needed before
the student can go on to mastering specific situational Japanese language for
the hospitality setting.
FL 160 Situational Japanese for Hotel and
Restaurant (3)
Prerequisite:
FL 120
Helps
the student develop a conversational Japanese language skill utilizing the
phraseology of the hotel and restaurant setting. Proper sentence structure as
well as situational Japanese language applications germane to the hospitality
setting will be covered. Basic Japanese is required for this course.
Open
Elective
..............................................................................................3
credits
GRADUATION
REQUIREMENTS
.......................................................................68
credits