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)

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
 Facilities Design/ Maintenance and Engineering 3
Total 12
YEAR 3 – Hotel & Resort Management Specialization
Semester 2 Credits
Housekeeping Management 3
Hotel Front Office Management 3
Entertainment Management 3
Facilities Design/ Maintenance and Engineering 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
Food, Beverage and Labour Cost Control 3
Ethics in the Hospitality Industry 3
Meeting and Convention Planning 3
Mixology, Wines and Spirits 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
Food, Beverage and Labour Cost Control 3
Ethics in the Hospitality Industry 3
Meeting and Convention Planning 3
Mixology, Wines and Spirits 3
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
Ethics in the Hospitality Industry 3
Meeting and Convention Planning 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.

Hospitality and Tourism Management - Year 2

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.
Hospitality and Tourism Management - Year 3

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.

Semester 2 – CORE COURSES FOR ALL SPECIALIZATIONS

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

Semester 1 – CORE COURSES FOR ALL SPECIALIZATIONS

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.

Semester 1 – Culinary 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
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.

Semester 2 – Culinary 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.

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

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 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

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 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.

HTM 4213 Meeting and Convention Management

(3 Credits, 30 Theory/15 Tutorial Hours)

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.

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 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.

Semester 1 – Tourism Management Specialization

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.

HTM 4213 Meeting and Convention Management

(3 Credits, 30 Theory/15 Tutorial Hours)

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

Semester 2 – Tourism Management Specialization

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

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 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.

HTM 4213 Meeting and Convention Management

(3 Credits, 30 Theory/15 Tutorial Hours)

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.