2. HCTI Staff
Program Administration
Dave Croghan
Vice President, Continuing Education
and Workforce Development
Patricia Meyer
Executive Director Workforce Training
Elizabeth DeRose
Institute Manager HCTI
Mary Evans
HCTI Instructional Specialist
Carla Lemons
Culinary Lab Assistant
Adjunct Faculty
Chef Steven Raymond, CEC, CCE
Frederick Community College
Chef Maiya Lonesome, MAT
Frederick Community College
Ray Maldo, MBA
CEO/COO, The Comus Inn
Peter Lee, MA
Strategic Services Director, Love & Company
Charles Collison, MS, RD
Consultant Sherwin Food Safety
Donald Wharton, MS
Montgomery County Public Schools

3. Developing a Curriculum (“DACUM”)
Relationship Meeting: March 18, 2016
Susan Lent-Cohen, Owner
Cohenterprises, Inc.
Tim Bowes, Vice President of Sales
Crescent Hotels & Resorts
Helen Propheter, Director
Frederick County Office of Economic Development
Eric Aellen, Owner & Operator
Linganore Winecellars
Mike Henningsen, Director Hotel Operations
Plamondon Companies
Peter Lee, General Manager
South Mountain Creamery
John Fieseler, Executive Director
Tourism Council of Frederick
Kara Norman, Executive Director
Downtown Frederick Partnership
Branden McGee, Sales Director
Flying Dog Brewery

4. DACUM: Occupational Analysis
Hospitality Manager Occupational Analysis: April 6 & 7, 2016
Katie Albaugh, Business Development
Specialist
Frederick County of Economic Development
Kelly Beach, CMP, CMM
Professional Meeting & Event Planner
Constance Casale, Marketing Coordinator
Linganore Winecellars
Erika Donato, EMM
Cambria Suites
Kristin Kelly, Tasting Room Manager
Flying Dog Brewery
Caitlin Koller, Sales & Front Office Manager
Hampton Inn
Robin McCutcheon, District Manager
Roy Rogers Restaurants
Jessee McIntire, Front Office Manager
Holiday Inn & Conference Center
Richard Phillips, Director of Guest Services
Wyndham Worldwide
Baba Sarr, Restaurant Director
Silver Diner Restaurant
Jason Schultz, General Manager
Hampton Inn
Danny Vasquez, General Manager
Fairfield Inn
Facilitator: Penny Jung, Director, Instructional Design and Assessment Center, CCBC

5. Occupational Analysis: Hospitality Manager
“A Hospitality Manager leads a diverse workforce, develops a
customer focused team while striving to exceed organizational
goals.”
Duties and Responsibilities
• Manage Operations
• Manage Staff Development
• Facilitate Customer/Guest
Services
• Market the Business
• Manage Human Resources
• Develop Events
• Grow the Business
• Maintain Professional
Growth

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Content goes here
Knowledge and Skills of a Hospitality Manager
• Hospitality Sectors
(tourism, hotels etc.)
• Industry Culture/Trends
• Industry Organizations
and Certifications
• Cultural Awareness
• Budgeting
• Basic Math (+/-/*/ %)
• Basic Accounting
(forecasting)
• Human
Interaction/Conflict
Management
• Marketing and Social
Media
• Market Analysis
• Basic Sales Principles
• Computer Literacy
• Basic Management
Practices
• Contract Management
• Inventory Management
• Stress Management
• Communication (verbal
and non-verbal)
• Business Writing
• Public Speaking
• Federal and Local
Regulations
• Food and Beverage Safety
• Chemical
Handling/Hazardous
Materials
• Basic Economics
• Training/Mentoring/Coac
hing
• Customer Service
Practices
• Networking
• Diversity Recruiting
• Recordkeeping
• Documentation
• Personal Identifying
Information (PII)
• Human Resource Practices
• Problem Solving/Decision
Making Skills
• Customer Service Skills
• Listening Skills

7. Page Title Goes here
Content goes here
Attitudes and Traits of a Hospitality Manager
• Analytical
• Self-motivated
• Flexible
• Punctual/Reliable
• Humble
• Realistic
• Attention to
Detail
• Team Player
• Common Sense
• Sense of Humor
• Adaptable
• Empathetic
• Passionate
• Tolerant
• Efficient
• Decisive
• Willingness to
Learn
• Hospitable
• Professional
• Confident
• Responsible
• Tough
• Assertive
• Open-minded
• Organized

8. DACUM: Curriculum Plan Development
Curriculum Plan: June 2, 2016
Constance Casale, Marketing Coordinator
Linganore Winecellars
Charles Colison, HCTI Faculty
Frederick Community College
Steve Deffinbaugh, Manager and Operator
Nantucket’s Reef Restaurant
Kevin Hunt, Training Specialist
Plamondon Companies
Peter Lee, HCTI Faculty
Frederick Community College
Gus Long, Managing Director
The Club at PB Dye
Caitlin McIntire, Promotions & Events
Manager
Downtown Frederick Partnership
Sam Petrella, Clubhouse Manager
Aargylee Country Club; Flying Dog
Danny Vasquez, General Manager
Fairfield Inn & Suites
Donald Wharton, HCTI Faculty
Frederick Community College
Jason Schultz, General Manager
Hampton Inn
Facilitator: Penny Jung, Director
Instructional Design and Assessment Center, CCBC

9. Curriculum Plan: Hospitality Management

10. DACUM: Instructional Design #1
Course: Hospitality Business Analysis: June 28, 2016
Richard Farrar, CHIA
The Farrar Consulting Group
Kathleen Hebbel, Technical Training Program
Specialist
Community College of Baltimore County
Gus Long, Managing Director
The Club at PB Dye
Ray Maldo, HCTI Faculty
Frederick Community College
Patricia Meyer, Executive Director, Workforce
Training
Frederick Community College
Jason Schultz, General Manager
Hampton Inn
Danny Vasquez, General Manager
Fairfield Inn & Suites
Donald Wharton, HCTI Faculty
Frederick Community College
Elizabeth DeRose, Program Manager
Frederick Community College
Facilitator: Penny Jung, Director
Instructional Design and Assessment Center, CCBC

11. Hospitality Business Analysis
Course Description
This course teaches how, why, and what to analyze to better manage finances,
of a Hospitality business. Real- world situations from a variety of Hospitality sectors
students to perform a complete business analysis and make recommendations for
enhancement. Emphasis is placed on applying analytical skills to concepts learned in
Hospitality classes.
Course Goals
At the completion of this course the student will be able to:
• Analyze market information for various industry sectors.
• Interpret data to make forward thinking business decisions.
• Exercise critical thinking skills to improve business outcomes.
• Evaluate the business from an owner and manager perspective.

12. DACUM: Instructional Design #2 and #3
Instructional Design: Hospitality Operations
Applied Hospitality Management: August 19, 2016
Richard Farrar, CHIA
The Farrar Consulting Group
Ray Maldo, HCTI Faculty
Frederick Community College
Caitlin McIntire, Promotions & Events Manager
Downtown Frederick Partnership
Patricia Meyer, Executive Director, Workforce
Training
Frederick Community College
Danny Vasquez, General Manager
Fairfield Inn & Suites
Elizabeth DeRose, Program Manager
Frederick Community College
Facilitator: Penny Jung, Director
Instructional Design and Assessment Center, CCBC

13. Hospitality Operations
Course Description
Develop, implement and manage standard operating procedures. This will include various
hospitality operations such as customer relations, sales, employee practices and facilities
expenses.
Course Goals
At the completion of this course the student will be able to:
• Explain the types of operational systems used to efficiently operate a Hospitality
• Explain the impact of customer service on the profit and loss for a business
• Utilize customer service techniques and conflict resolution skills to address daily
and/or crisis situations
• Evaluate the safety and security risks in a variety of Hospitality sectors
• Describe the role of the manager in the operation of a Hospitality facility

14. Applied Hospitality Management
Course Description
This course applies the skills learned in previous classes to managing the functions and
hospitality sectors. Introduces are the skills in creating and maintaining partnerships and
marketing/growing the business. Instruction will include case studies, role playing and
life scenarios.
Course Goals
At the completion of this course the student will be able to:
• Explain the value of partnership in all hospitality sectors.
• Explain the reason for branding a business
• Develop a marketing plan
• Evaluate the efficiencies and deficiencies of a hospitality business
• Explain the used and value of customer feedback
• Explain the role of the Manager in fostering partnerships and engaging the community

15. DACUM: Instructional Design #4
Instructional Design, Event Management: August 19, 2016
Ray Maldo, HCTI Faculty
Frederick Community College, The Comus Inn
Caitlin McIntire, Promotions & Events Manager
Downtown Frederick Partnership
Patricia Meyer, Executive Director, Workforce
Training
Frederick Community College
Danny Vasquez, General Manager
Fairfield Inn & Suites
Catherine Randazzo, Consultant
Trade, Membership Associations and Conference
Planning

16. Event Management
Course Description
This course explores all aspects of planning and executing an event, Included is a hands-
involving participating in the planning of a local event while utilizing the skills learned in
Course Goals
At the completion of this course the student will be able to:
• Create a comprehensive event plan and day-of plan with timelines.
• Utilize various strategies to promote and market an event.
• Develop an event budget with a goal of meeting stated financial parameters.
• Develop contingency plans and apply troubleshooting strategies to address problems.
• Identify critical post-event activities and conduct a post-event debrief.