The University of Technology, Jamaica and the University of the West Indies, Mona, offer the Bachelor of Science Degree in Hospitality and Tourism Management jointly. This is a four year programme which builds on foundation courses in business, 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 five areas of specialization.

• Hotel and Resort Management

• Tourism Management

• Culinary Management

• Food and Beverage Management

• Events Planning and Management

Programme Goals & Objectives

The goal of the Hospitality and Tourism Management degree programme is to prepare students for entry level management positions in the industry. Such positions require skills in leadership and a rounded personality and attitude. The goal will be accomplished through:

• A commitment to students' learning

• Development marked by expectation and standards of conduct and performance

• Excellence in scholarship and instruction

• Exposure to the industry

• Professional training and experience in the student's chosen area of the industry.

 

Industry Contact

Students enrolled in the programme are required to participate in work experience in the industry, which is a critical component of the programme. Students are required to complete two (2) summers (10 weeks) of internship at organizations within the industry. Internships ar conducted at the end of years 2 and 3 respectively.

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.

Before registering and beginning modules in the Hospitality and Tourism Management BSc. Degree candidates must have satisfied the following minimum requirements for entry to UTech:

·a)    Five (5) C.X.C. General Proficiency passes or equivalent at Grades I, II, or III (grade III is accepted from June, 1998) or G.C.E. ‘O’ Levels, levels A, B & C in English Language, Mathematics and three (3) other subjects. (Preference will be given to applicants with a Foreign Language)

·b)    Pass an admissions interview.

Students in the BSc, Hospitality and Tourism Management course will be required to complete two summers of internship (10 weeks each summer) in an approved Hospitality or Tourism organization.

Successful completion of the internship is a pre-requisite for the award of the degree.

Year 1

YEAR 2

YEAR 3 - Core

SPECIALIZATION OPTIONS

YEAR 4 - Core

SPECIALIZATION OPTIONS

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