Hotel Management Degree | Naugatuck Valley Community College

Academic Catalog

Degree Programs

Download the 2019-20 College Catalog in PDF format.

Business Division

Hotel Management

Program Description

The nation’s dynamic lodging industry generates over $100 billion in yearly sales, employs over 2 million people and creates 100,000 new jobs each year. A wide variety of career opportunities exist in convention, resort, luxury and motor hotels as well as in new lodging concepts such as all-suite hotels, bed-and-breakfast inns and geriatric care facilities. Graduates pursue management careers in rooms division, front office, food and beverage, conference services, banquets, marketing and sales, financial control, recreation, security, housekeeping and concierge among others. The program was honored with the Governor's Connecticut Tourism Award in Hospitality Education Training.

The general objective of the Hotel Management program is to prepare students for employment or self-employment in entry to mid-level supervisory and management careers, in any of several types of lodging operations and related positions in operations, planning, tourism, sales and marketing. In addition, successful completion of the program provides graduates with the opportunity to transfer to Bachelor of Science degree programs in Hospitality Management/Administration in top universities.

General Education Core course listings and definitions appear on pages 54-57. Placement testing will determine the sequencing of courses. Additional courses may be required.

Program Requirements

Competency or Program Requirement Course Number and Title Required Credits
Aesthetic Dimensions/Written Communications Choose any Aesthetic Dimensions/Written Communications listed 3
Continuing Learning and Information Literacy/Ethics CSA*H105 Introduction to Software Applications or CSC*H101 Introduction to Computers 1 3
Critical Analysis and Logical Thinking/Written Communication ENG*101 Composition 3
Historical Knowledge BBG*H231 Business Law I 3
Oral Communication COM*H100 Introduction to Communications or COM*H173 Public Speaking or ESL*H157 Oral Communications V 3
Quantitative Reasoning◊ Choose any Quantitative Reasoning listed 2 3
Scientific Knowledge◊◊ BIO*H111 Introduction to Nutrition or any listed lab science3 3-4
Scientific Reasoning◊◊ Waived 0
Social Phenomena ECN*H101 Principles of Macroeconomics 3
Written Communication Choose any Written Communication listed 3
Program Requirements ACC*H113 Principles of Financial Accounting 3
HSP*H100 Introduction to Hospitality 3
HSP*H101 Principles of Food Preparation 3
HSP*H135 Service Management 3
HSP*H242 Hotel Management 3
HSP*H108 Sanitation and Safety 3
HSP*H241 Principles of Tourism and Travel 3
HSP*H237 Hospitality Marketing 3
BMG*H202 Principles of Management 3
HSP*H211 Food and Beverage Cost Control 3
Hospitality or Business Elective 3

Total Credits: 60-61

Any given course may only be used to satisfy one of the competency areas even if it is listed under more than one.

1CSC*H101 recommended for students intending to transfer.

2Mat*H167 has prerequisite of MAT*H137, and is recommended for students intending to transfer.

3Transfer students may want to consider taking a four-credit science course with lab.

Note:Course substitutions may be granted with written approval of HSP Program Coordinator or Business Division Director. See course description (HSP) for baking courses.

◊ MAT*H137 and courses numbered lower than MAT*H137 will not transfer to Connecticut State Universities as Quantitative Reasoning courses.


Upon successful completion of all program requirements, graduates will be able to:

  1. Identify, organize, plan and allocate resources in hotel operations.
  2. Describe functional relationships among hotel divisions and departments.
  3. Perform night audit procedures.
  4. Demonstrate a working knowledge of food preparation theories and techniques, and utilize food production knowledge (quantity and quality standards) to meet production requirements of a foodservice operation.
  5. List and describe the steps in planning destination development, and discuss the social, cultural and economic impact of this development upon the local environment.
  6. Identify major geographical areas in terms of tourism generators.
  7. Work with others as a member of a team, serving clients and customers, and teaching others new skills. Exercise leadership behaviors, negotiate, and work with others from diverse backgrounds.
  8. Obtain nationally recognized professional certification in foodservice sanitation.
  9. Identify current trends in the lodging industry such as delivery systems and functions, and operate effectively within them.
  10. Demonstrate behavior and self-management reflective of personal and professional ethical conduct.
  11. Perform basic mathematical computations accurately and appropriately, especially with regard to hotel and guest accounting, night audit, and cost controls.
  12. Describe and apply basic marketing, sales and merchandising methods in hospitality operations.
  13. Demonstrate work readiness through resume preparation, appropriate business dress and behavior, and assertive communication skills.

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