Hospitality and Tourism Career Investigation

The first thing I learned was my personality type, I am a helper.  Also, I learned that DeVry University is a decent option as a school if you can't get into a traditional 4 year college.  Next, I learned that there are many career paths that I have not investigated that could be a viable option for me after I finish my education.  Also, I learned that the class sizes are very small so you can have a more one on one experience with your professor.  Finally, there is no out of state tuition so every person has an equal chance of getting in and will pay the same amount of money.

1. Hotel general manager
Responsibilities: Directs everything involved in the operation and financial result of the property; creates standards for personnel administration and performance, service to patrons, room rates, advertising, publicity and food selection.
Training: A combination of more than two years of directly-related training and/or experience.
U.S. average salary: $149,456

2. Hotel clerk
Responsibilities: Performs an assortment of services for hotel guests, such as guest check-in and check-out, assigning rooms and answering inquiries to hotel services.
Training: A combination of three to six months of directly-related training and/or experience.
U.S. National average salary: $19,710

3. Bellhop
Responsibilities: Escorts incoming hotel guests to rooms; assists with luggage; offers information about available services and facilities of hotel and entertainment attractions; inspects guest's room to make sure things are satisfactory.
Training: Short-term on-the-job training.
U.S. average salary: $15,995

4. Meeting and convention planner
Responsibilities: Plans meetings and special events of various sizes. Coordinates such logistics as budgets, speakers, entertainment, transportation, facilities, technology, equipment, logistical requirements, printing, food and beverage, and other related issues.
Training: A combination of six to 12 months of directly-related training and/or experience.
U.S. average salary: $60,245

5. Concierge
Responsibilities: Assists guests with everything from making restaurant reservations to acquiring tickets to special events to helping with travel arrangements and tours of interesting places to visit.
Training: Short-term on-the-job training.
U.S. average salary: $16,262                        

Resource
Johnson and Wales University has 4 campuses, two in Rhode Island, one in Miami, Florida, and one in Denver, Colorado.
They offer many degree programs, noted in this list below.
The average tuition, before any scholarships or financial aid is around $24,000.
Yes, there are nearly limitless scholarships available, ranging from for being short to having brown hair.
No, I would not consider this school an option for me, I am interested in attending a traditional four year university.
Hospitality Manager
A hospitality manager will oversee employees, hire and train new staff, and manage finances of facility.
Room Attendant/Housekeeper
A room attendant will be in charge of cleaning floors and balconys, also they have the responsibility of making the beds and making sure that the bathroom is clean.
Guest Service Agent
A guest service agent will make sure that people leaving and entering are given helpful news and directions and other services.

Majors & Degrees A-Z

College of Business	Campus
Bachelor's Degree
Accounting	PVD
Advertising & Marketing Communications	PVD
Business Administration	PVD	NMI	DEN	CLT
Creative Advertising	PVD
Criminal Justice	PVD	NMI	DEN
Entrepreneurship	PVD
Equine Business Management	PVD
Equine Business Management/Riding	PVD
Fashion Merchandising & Retail Marketing	PVD	NMI	DEN	CLT
Finance	PVD
Food Service Entrepreneurship	PVD
International Business (J)	PVD
Management	PVD	NMI		CLT
Management Accounting				CLT
Marketing	PVD	NMI		CLT
Risk Management	PVD
Bachelor's Degree for AS Degree Holders
Management (accelerated)	PVD	NMI		CLT
Programs for Undecided Students
Undeclared (2)	PVD
College of Culinary Arts	Campus
Associate Degree
Baking & Pastry Arts	PVD	NMI	DEN	CLT
Culinary Arts	PVD	NMI	DEN	CLT
Bachelor's Degree
Baking & Pastry Arts (J)	PVD
Culinary Arts & Food Service Management (4)	PVD	NMI	DEN	CLT	OL
Culinary Nutrition (J)	PVD		DEN
Food Service Entrepreneurship	PVD
Baking & Pastry Arts and Food Service Management (4)	PVD	NMI	DEN	CLT	OL
The Hospitality College	Campus
Bachelor's Degree
Culinary Arts and Food Service Management (5)	PVD	NMI	DEN	CLT	OL
Hotel & Lodging Management	PVD	NMI	DEN	CLT
International Hotel and Tourism Management (J)	PVD
Baking & Pastry Arts and Food Service Management (5)	PVD	NMI	DEN	CLT	OL
Restaurant, Food & Beverage Management	PVD	NMI	DEN	CLT
Sports/Entertainment/Event Management	PVD	NMI	DEN	CLT
Travel-Tourism & Hospitality Management	PVD	NMI
Programs for Undecided Students
Undeclared (2)	PVD		DEN
School of Technology	Campus
Associate Degree
Computer Programming	PVD
Computerized Drafting	PVD
Robotic Engineering Technology	PVD
Bachelor's Degree
Electronics Engineering (3)	PVD
Engineering Design & Configuration Management	PVD
Graphic Design & Digital Media	PVD
Network Engineering	PVD
Software Engineering	PVD
School of Arts & Sciences
Bachelor's Degree	Campus
Counseling Psychology	PVD	Resource

Saw Mill Gravy and Sweet Potatoes

Two keys to success with making gravy that I learned from Alton Brown were the importance of scraping the bottom of the pan in order to get more flavor for your gravy, and that is is key to add the milk slowly so as to avoid spilling any and burning it.
Sawmill Gravy Recipe
Sweet Potato Biscuits

Our recipe turned out incredible which we were not expecting because we did not mash out sweet potatoes correctly but somehow cooking them at a higher than usual temperature managed to break down the potato chunks, creating a perfectly layered and flaky biscuit.  I actually really enjoyed this recipe even though I don't usually enjoy gravy, ours turned out wonderfully and I thoroughly enjoyed consuming it.

Recipe Demo - HoneyComb

I chose this recipe because it is so delicious, and I really enjoy the process of crafting it from scratch.  I began by putting sugar, honey, light corn syrup, and water.  Next I heated it until around 300 degrees F, then I added baking soda which dramatically foamed up the recipe.  Finally, I let it dry out and dipped it in chocolate.  Two techniques that I used were whisking of the baking soda, and also the usage of a pastry brush to get all of the sugar off the sides of the pan so that it would not burn.  My presentation went wonderfully, everyone was captivated by my expertise.  I really enjoyed Michaels pasta with the sauce which accented wonderfully with the sauteed pine nuts, also Freds zucchini bread was delicious although it didnt cook fully, finally Devins pasta with some sort of spice in it was a revelation to encounter with my mouth.  Recipe

Homemade Tortellini and Tomato Sauce

The difference between fresh and dry pasta is that fresh pasta contains eggs and additional water and fresh pasta is more tender than dried and takes about half the time to cook.  Dry pasta is made of little more than semolina flour, water, and salt.  Dried pasta can be stored at room temperature almost indefinitely.  Most shapes double in size when cooked (http://www.realsimple.com/food-recipes/shopping-storing/food/dried-vs-fresh-pasta-10000001609408/index.html).  It is important not to over mix the dough because it can become dry and absorb too much flour, making the dough too thick.  If the dough is too think it won't be possible to fold the dough over the ingredients that go inside.  Our pasta turned out decent, but not amazing.  It was a little too hard, and it tasted a little dry.  


Recipe

Potato Rolls?

The potato is incorporated into the dough by chopping up the potatoes and mixing them in with the dough. The dough has to rise for a total of 3 times in this recipe.  Proofing is letting the dough "un-freeze" and soften up so that they aren't hard, and are more of a roll-like texture.  Our rolls surprisingly turned out very good.  A few rolls might've been undercooked, and this was most likely due to the difference in thickness of all the rolls.  Our group worked quite well on this recipe.  The only thing that caused problems was the mashing of the potatoes, due to them not being soft enough.

Recipe

Vanilla Bean Custard and Focaccia

 About 58% of the worlds vanilla comes from Madagascar. It is better to use vanilla bean versus extract because it is purer and is not a mixture with alcohol.  It is important to temper the eggs when mixing them in because if you don't than the eggs can cook when they meet the heated surface which would ruin the recipe.  Our pudding was a little slow to start but after a little patience it developed and became a beautiful and delicious culmination.  Recipe.

Foccacia Recipe
Yeast is used in this recipe to help the dough to rise and become fluffy and delicious.  It needs to rise to give it that bread like texture and feeling, It creates the holes in the bread which makes it taste airier.  Kneading the dough is important because it help to combine all of the ingredients properly.  Gluten gives bread its strength, texture, and flavor.  It connects all of the flower together to make it stick.  Our recipe came out perfectly and this is due to the fact that we can cook wonderfully.