Academic Courses

Hospitality Technologies

NOTE: Prerequisites for any of the courses in Hospitality Technologies may be waived by permission of the Department Head.

HT 110
Introduction to Hospitality Administration
3-0-3
History of the food and lodging industry, types of operations within the industry, managerial qualities and techniques, current problems and future trends.

HT 120
Front Desk Management
2-2-3
In this course, students learn a systematic approach to front office procedures, from the reservations process through check-out and account settlement. Particular attention is paid to effective interactions between hotel guests and the lodging organization’s services. Front desk human resources management is placed within the context of the overall operation of the hotel, including monitoring of revenue streams and occupancy status. Additional course fee: $66.

HT 130
Housekeeping Management
2-0-2
This housekeeping management course provides managers with professional concepts and skills to achieve the high standards expected by guests in modern lodging and food service establishments. Essential technical information is provided for individuals currently employed in the field who are seeking to improve their career options, and others desirous of entering the field.

HT 151
Elementary Baking
2-4-4
Elementary baking is the first in a series of three baking courses which prepare students for careers in baking, cooking, food service and management. In Elementary Baking, the student learns basic skills through practical study and work in the classroom and bakery. Subsequent courses include: Inter-mediate Baking and Advanced Baking. Additional course fee: $66.

HT 170
Elementary Food Preparation, Principles and Practices
2-4-4
Fundamentals of commercial food preparation. Current methods and principles of food production practiced by the food service industry. Classroom instruction, demonstrations and small-quantity laboratory practice. Recommended for the student’s first semester. Additional course fee: $66.

HT 171
Quantity Food Preparation
2-4-4
Techniques and principles of quantity food preparation, production, controls, and service are introduced and applied in this course. Laboratory experience includes quantity food preparation to be served in a dining room environment. Students will be exposed to equipment usage, sanitation principles, safety procedures, purchasing and menu planning. Prerequisite: HT 170. Additional course fee: $66.

HT 176
Hotel Lodging Management
3-0-3
Students learn management techniques, principles and policies as they apply specifically to the lodging industry. Particular attention is paid to food and beverage operations, public relations and sales, planning a new facility, personnel management and hotel accounting controls. Prerequisites: HT 110 and CIS 103.

HT 185
Dining Room Management
2-3-3
Students learn the structure of the dining room organizations, job categories and the service techniques most widely used in the hospitality industry. Additional course fee: $66.

HT 198
Work Experience in Hospitality Management
1-15-3
In-service experience related to student’s major interest. Students are required to demonstrate the relationship between practices and principles in the classroom. Employer evaluation and student reports provide the basis for evaluation of student performance. Prerequisite: Approval of Department Head. Offered during Summer I only.

HT 201
Practicum for Apprenticeship I
2-0-40-2
HT 202
Practicum for Apprenticeship II
2-0-40-2
HT 203
Practicum for Apprenticeship III
2-0-40-2
HT 204
Practicum for Apprenticeship IV
2-0-40-2
HT 205
Practicum for Apprenticeship V
2-0-40-2
HT 206
Practicum for Apprenticeship VI
2-0-40-2
Lecture and supervised work experience under the direction of the Delaware Valley Chefs’ Association. Required by the D.V.C.A. Apprenticeship Program. Additional course fee (HT 201, 202, 203, 204, 205 and 206): $110.

HT 210
American Cuisine and Menu Planning
1-4-3
Primary knowledge of American regional cuisines, including specialties, charac-teristics and ingredients. Preparation and presentation procedures for the production of regional dishes. This will be done through classroom instruction, demonstration and student laboratory practices. Recommended second semester. Prerequisite: HT 170. Additional course fee: $66.

HT 211
International Cuisine
1-4-3
Traditions of food preparation and presentation of selected foreign cultures are studied and practiced. The regional and ethnic cuisines of a number of selected areas of the world are considered, including: Northern Europe, the Mediterranean, Latin America, the Middle East, and the Far East. Prerequisite: HT 170. Additional course fee: $66.

HT 212
Garde Manger
1-4-3
Students will acquire culinary knowledge of the art of garde manger, including specialties, characteristics and ingredients. Preparation, production and presentation procedures for pates, terrines, salads, sausages, hors d’oeuvres, vegetables and fruit carvings and cold dishes are studied through classroom instruction, demonstration and hands-on practice. Prerequisite: HT 170. Additional course fee: $66.

HT 266
Law for Restaurateurs and Hotel Proprietors
3-0-3
Types of liabilities the restaurateur and hotel proprietors find in today’s litigation-oriented society and the types of insurance necessary to protect their business and themselves. After an introduction to law and legal systems, students will learn how many types of law, from agency to zoning, apply in the hospitality industry. Prerequisite: Permission of Department Head. Offered in the Fall only.

HT 270
Catering
2-4-4
A professional approach to providing food service for various occasions. Included are: client solicitation; presentation; menu planning and pricing of various types of table services and settings and packaging of the total occasion for the client. Prerequisite: HT 171 or permission of instructor. Additional course fee: $66.

HT 271
Food and Labor Cost Accounting
3-0-3
Accumulation, reporting and analysis of costs of producing and marketing food services. Cost analysis as a means of managerial control in such areas as personnel management, buying and food preparation. Prerequisite: ACCT 101. Offered in the Fall only.

HT 276
Food and Beverage Management
3-0-3
Various problems encountered in restaurant and bar management: menu planning; food purchasing, storage, preparation and service; liquor inventory and service; employment and training of production and service personnel; cost controls. Prerequisite: HT 171. Offered in the Fall only.

HT 278
Hospitality Marketing
3-0-3
Students learn and apply principles of marketing and selling products and services with specific reference to hospitality and leisure industries. Students create a marketing plan for a hospitality business.

HT 298
Internship in Hospitality Technologies
3-0-3
Required on-site training open only to HT students for pre-employment experience in one HT industry sector to be selected by the individual student: Hotel Rooms Division, Hotel Sales Division, Hotel Food and Beverage Division or Restaurant Division. Organized and structured within the framework of daily on-the-job tasks performed by the student in approximately 100 contact-hours and supervised by industry personnel management in conjunction with the instructor. Prerequisite: 45 semester hours in HT program, HT 198 and permission of Department Head.