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    AOHT Curriculum Year by Year:

    Sophomore Year  (All classes at LHS)

    • AOHT: Principles of Marketing for Hospitality & Tourism(1 credit)

                   Field trip examples:

                         •HSBC Arena

                         •Salvatore’s Italian Gardens and Garden Place Hotel

    • Academy Success Strategies(Fall semester, 1/2 credit)

                •*Key Project: Mock Interview

    • AOHT Principles of the Food and Beverage Industry (Spring semester, 1/2 credit)

     Junior Year: Courses at LHS
    • Geography and World Cultures(Spring, 1/2 credit LHS, 3 Credit Hours Trocaire)

    Introduces students to the impact that geography, culture, and cuisine have on the hospitality and tourism industry

    • CEIP (Spring semester, 1/2 credit)

    Designed to give students hands-on industry experience in a hospitality-related career or area of student interest (unpaid internship)

    •       Familiarization Tour: Disney trip to participate in the YES Program & development of Senior project proposal

     Junior Year: Courses at Trocaire College

    • Hospitality and Tourism Computer Applications (Fall, 1/2 credit LHS, 3 credit hours Trocaire) 

    Examines features of computerized restaurant management systems; describes hotel sales computer applications, revenue management strategies, and accounting applications

    • Introduction to Hospitality (Fall semester, 1/2 credit LHS, 3 credit hours Trocaire) 

    Introduces students to the organization and structure of hotels, restaurants, food service operations, clubs, cruise ships, convention bureaus, conference centers and casino hotels

     Senior Year: At LHS

    • AOHT : Event Planning and Management (1/2 credit -Spring)

                Students plan and manage an event relevant to the hospitality and tourism industry

               Field Trip: Buffalo Convention Center

    • Academy Economics (1/2 credit-Spring, 3 credit hours Trocaire)

     

    • AOHT : Entrepreneurship & Ethics(Full Year)

                Students will learn about and apply ethics to marketing, entrepreneurship, and finance.

                This course is designed with a student centered project approach.
     
    • AOHT : Advanced Food, Beverage and Restaurant Management (1/2 credit-Fall)

    Students focusing on the food and beverage component of the hospitality and tourism industry will learn and apply ethics to safe foodhandling, restaurant management and menu creation.

    • AOHT: Senior Practicum (1/4 credit-Spring Semester)

    Designed to give students paid hands-on industry experience in a hospitality-related career or area of student interest

     

     Senior Year: At Trocaire College

    • Principles of Hotel and Resort Service and Management (Spring, 1/2 credit LHS, 3 credit hours Trocaire)
    • Course focuses on the flow of business through a hotel, from the reservations process to check-out and settlement.

     

     

     

Last Modified on January 30, 2014