• Academy of Hospitality & Tourism

     
    The Academy of Hospitality and Tourism is structured as a “Small Learning Community” focused on careers in the hospitality, tourism and restaurant industry. The three-year curriculum begins in the sophomore year by enhancing a student’s core subjects with a concentration in hospitality to include hotel administration, restaurant management, culinary arts, event planning and tourism.
     
    More information may be found at www.lancasterschools.org/tourism.

    Major Benefits of the Academy of Hospitality and Tourism

    •          College Level Courses in partnership with Trocaire College and the Russell Salvatore School of Hospitality
    •         Industry internship (Second semester Junior or first semester Senior)
    •         Potential for SAFE Serve certification (necessary for the restaurant industry)
    •         Leadership and Event planning opportunities
    •          Familiarization tours of tourist destinations
    •         Foreign Language and Cultural opportunities

     Student Practical Experience & Familiarization Tours

                    The student practical experience is organized as an independent study that will foster career success so that students are able to address current local, regional, national and international issues within the hospitality and tourism industry and as a method to encourage lifelong learning, civic responsibility, and leadership.  Each course within the Academy curriculum includes a dedicated project and one course per school year will address the fundamentals necessary for the practical experience. 

                    Familiarization tours (aka FAM tours) are used to help students identify with a variety of potential career choices within the hospitality industry and to become familiar with a city, region, state or popular tourist destination.  FAM tours are an excellent way to discover the geographic and cultural differences that attract tourists.


  • AOHT: PRINCIPLES OF HOSPITALITY, TOURISM & MARKETING

    Posted by:

    9082         Grade 10                      1 credit           

    The full year course provides an overview of the current hospitality and tourism industry to include its history, how it has changed and how marketing plays a vital role to the industry. Students study traveler motivation as it relates to transportation, entertainment, restaurant and accommodations and then explore how marketing attract regional, national and international travelers to Lancaster and WNY.
    Comments (-1)
  • AOHT: SUCCESS STRATEGIES

    Posted by:
    9075         Grade 10 Fall          1/2 credit        
     
    This one semester course helps orient students to the world of work and school and is the first course offered in the Finance Academy. Success Strategies addresses the need for students to develop good work and study habits, helps students to understand their strengths and weaknesses, effectively manage time, set priorities, and establish the foundation habits of successful people. Students prepare portfolios, learn about school resources, develop career plans, start planning for college and develop solid interpersonal skills as they prepare for the world beyond the classroom.  ECC Advanced Studies option (3 credits) is available for this course.
    Comments (-1)
  • AOHT: INTRO TO THE FOOD & BEVERAGE INDUSTRY

    Posted by:
    9913            Grade 10 Spring      1/2 credit    
     
     Adapted and more in-depth version of Food and Nutrition designed especially for students interested in a career in the hospitality industry. Throughout this course, students will:
    • Learn/practice kitchen safety procedures and food preparation skills including how to read/follow a recipe using proper measuring techniques
    • Be able to identify and safely use various kitchen tools and equipment
    • Understand and practice safe food handling procedures
    • Learn essential kitchen and restaurant management skills including culinary professionalism, meal management, food purchasing and meal service techniques.
    • Explore a variety of careers related to food, nutrition, and the hospitality industry
    Comments (-1)
  • TROCAIRE: HM 101 -- INTRO TO THE HOSPITALITY INDUSTRY

    Posted by:
    9915      Grade 11 Fall            1/2 credit     
     
    This course takes a management perspective in introducing students to the organization and structure of hotels, restaurants, food service operations, clubs, cruise ships, convention bureaus, conference centers and casino hotels. Other topics include: business ethics, franchising, management contracts, and areas of management responsibility such as human resources, marketing and sales, and advertising.   Course is taught at  Trocaire College’s Russell J. Salvatore School of Hospitality & Business on Transit Road in Williamsville.
    Comments (-1)
  • TROCAIRE: HM 209 -- HOSPITALITY INFORMATION SYSTEMS

    Posted by:
    9916         Grade 11 Fall            1/2 credit       
     
    Provides an overview of the information needs of lodging properties and food service establishments; addresses essential aspects of computer systems, such as hardware, software, and generic applications; focuses on computer-based property management systems for both front office and back office functions; examines features of computerized restaurant management systems; describes hotel sales computer applications, revenue management strategies, and accounting applications; addresses the selection and implementation of computer systems; focuses on managing information systems and examines the impact of Internet and private intranets  on the hospitality industry.  Course is taught at  Trocaire College’s Russell J. Salvatore School of Hospitality & Business.
    Comments (-1)
  • AOHT: GEOGRAPHY & WORLD CULTURES

    Posted by:
    9914         Grade 11 Spring                1/2 credit            
     
    This one semester course introduces students to the impact that geography, culture, and cuisine have in the hospitality and tourism industry. From high level business negotiations to casual conversations among friends, every interpersonal interaction is shaped by cultural norms and expectations. This thought-provoking class will present a framework for understanding the impact of culture, geography and resources available on food preparation, food supply, communication, travel and tourism.  This course will also help students build inter-cultural awareness by allowing students to engage in research related to a multitude of world cultures and create “culture kits” to demonstrate an understanding of customs, traditions, and lifestyle.
    Comments (-1)
  • AOHT: CEIP

    Posted by:
    9050         Grade 11 Spring                1/2 credit          
     
    The AOHT-CEIP (Career Exploration Internship Program) is designed to give students hands-on experience in a hospitality related career. Students are placed in an unpaid training internship with an employer from a local company for a practical on-the-job experience. This course is in preparation of the student’s paid internship experience as it includes classroom learning on important workplace topics, such as resume preparation, effective interviewing techniques, teamwork, projecting a professional image, job motivation and employee benefits. Academy students must meet eligibility requirements to take this course.
    Comments (-1)
  • AOHT: ENTREPRENEURSHIP

    Posted by:
    9919         Grade 12                              1 credit            
     
    This course is designed to introduce students to the role that entrepreneurship and small business play in our economic system while focusing on the business of hospitality and tourism.  An in-depth study of various steps involved in starting a new business and the financial legal and government aspects critical to a successful small business will be covered.  Topics include marketing economics, competition, communication, human resources, planning and taxation, and sports marketing.  Students will be involved in a variety of activities including guest speakers, research, field trips and the development of a business plan.
    Comments (-1)
  • AOHT: ADVANCED FOOD & BEVERAGE

    Posted by:
    9920            Grade 12 Fall            1/2 credit      
     
    Capstone to the program.  In this course, students plan and manage an event relevant to the hospitality and tourism industry.  Students will choose a project based upon their practical experience as a sophomore and junior, or sustain an existing project.
    Comments (-1)
  • AOHT: EVENT MANAGEMENT & PLANNING

    Posted by:
    Grade 12 Spring                1/2 credit             9918
     
    Capstone to the program.  In this course, students plan and manage an event relevant to the hospitality and tourism industry.  Students will choose a project based upon their practical experience as a sophomore and junior, or sustain an existing project.
    Comments (-1)
  • AOHT: STUDENT PRACTICAL

    Posted by:
    9922            Grade 12                              1/4 credit         
     
    Students work independently and as part of a team as they build a portfolio and work on their hospitality project proposed in the Junior year.
    Comments (-1)
  • TROCAIRE: HM 205 - PRINCIPLES OF HOTEL/RESORT SERVICE MANAGEMENT

    Posted by:
    9923               Grade 12 Spring                            1/2 credit    
     
    This course focuses on the flow of business through a hotel, from the reservations process to check-out and settlement. The course will highlight the different departments that are within a hotel, while explaining the proper management techniques and service that must be rendered to guests.   Course is taught at  Trocaire College’s Russell J. Salvatore School of Hospitality & Business on Transit Road in Williamsville.
    Comments (-1)
Last Modified on December 16, 2016