HCTI StaffProgram AdministrationDave CroghanVice President, Continuing Education and Workforce DevelopmentPatricia MeyerExecutive Director Workforce TrainingElizabeth DeRoseInstitute Manager HCTIMary EvansHCTI Instructional SpecialistCarla LemonsCulinary Lab Assistant

Adjunct Faculty Chef Steven Raymond, CEC, CCEFrederick Community CollegeChef Maiya Lonesome, MATFrederick Community CollegeRay Maldo, MBACEO/COO, The Comus InnPeter Lee, MAStrategic Services Director, Love & CompanyCharles Collison, MS, RDConsultant Sherwin Food SafetyDonald Wharton, MSMontgomery County Public Schools

Developing a Curriculum (“DACUM”)Relationship Meeting: March 18, 2016

Susan Lent-Cohen, OwnerCohenterprises, Inc.Tim Bowes, Vice President of SalesCrescent Hotels & Resorts Helen Propheter, DirectorFrederick County Office of Economic Development Eric Aellen, Owner & OperatorLinganore Winecellars Mike Henningsen, Director Hotel OperationsPlamondon Companies

Peter Lee, General ManagerSouth Mountain Creamery John Fieseler, Executive DirectorTourism Council of Frederick Kara Norman, Executive DirectorDowntown Frederick Partnership Branden McGee, Sales DirectorFlying Dog Brewery

DACUM: Occupational AnalysisHospitality Manager Occupational Analysis: April 6 & 7, 2016

Katie Albaugh, Business Development SpecialistFrederick County of Economic DevelopmentKelly Beach, CMP, CMMProfessional Meeting & Event Planner  

Constance Casale, Marketing CoordinatorLinganore Winecellars

Erika Donato, EMMCambria SuitesKristin Kelly, Tasting Room ManagerFlying Dog Brewery

Caitlin Koller, Sales & Front Office ManagerHampton Inn

Robin McCutcheon, District ManagerRoy Rogers Restaurants 

Jessee McIntire, Front Office ManagerHoliday Inn & Conference CenterRichard Phillips, Director of Guest ServicesWyndham WorldwideBaba Sarr, Restaurant DirectorSilver Diner Restaurant

Jason Schultz, General ManagerHampton Inn

Danny Vasquez, General ManagerFairfield Inn

Facilitator: Penny Jung, Director, Instructional Design and Assessment Center, CCBC

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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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/

Coaching• 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

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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

DACUM: Curriculum Plan DevelopmentCurriculum Plan: June 2, 2016Constance Casale, Marketing CoordinatorLinganore Winecellars

Charles Colison, HCTI FacultyFrederick Community College

Steve Deffinbaugh, Manager and OperatorNantucket’s Reef Restaurant 

Kevin Hunt, Training SpecialistPlamondon CompaniesPeter Lee, HCTI FacultyFrederick Community College

Gus Long, Managing Director

The Club at PB DyeCaitlin McIntire, Promotions & Events ManagerDowntown Frederick Partnership 

Sam Petrella, Clubhouse ManagerAargylee Country Club; Flying DogDanny Vasquez, General ManagerFairfield Inn & SuitesDonald Wharton, HCTI FacultyFrederick Community College

Jason Schultz, General ManagerHampton Inn

Facilitator: Penny Jung, Director Instructional Design and Assessment Center, CCBC

Curriculum Plan: Hospitality Management

DACUM: Instructional Design #1Course: Hospitality Business Analysis: June 28, 2016Richard Farrar, CHIAThe Farrar Consulting Group

Kathleen Hebbel, Technical Training Program SpecialistCommunity College of Baltimore CountyGus Long, Managing DirectorThe Club at PB Dye 

Ray Maldo, HCTI FacultyFrederick Community College

Patricia Meyer, Executive Director, Workforce Training

Frederick Community CollegeJason Schultz, General ManagerHampton InnDanny Vasquez, General ManagerFairfield Inn & SuitesDonald Wharton, HCTI FacultyFrederick Community College

Elizabeth DeRose, Program ManagerFrederick Community College

Facilitator: Penny Jung, Director Instructional Design and Assessment Center, CCBC

Hospitality Business AnalysisCourse DescriptionThis course teaches how, why, and what to analyze to better manage finances, marketing, and growth of a Hospitality business. Real- world situations from a variety of Hospitality sectors will be used by students to perform a complete business analysis and make recommendations for business enhancement. Emphasis is placed on applying analytical skills to concepts learned in re-requisite Hospitality classes.

Course GoalsAt 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.

DACUM: Instructional Design #2 and #3Instructional Design: Hospitality Operations

Applied Hospitality Management: August 19, 2016

Richard Farrar, CHIAThe Farrar Consulting Group

Ray Maldo, HCTI FacultyFrederick Community College

Caitlin McIntire, Promotions & Events ManagerDowntown Frederick PartnershipPatricia Meyer, Executive Director,

Workforce TrainingFrederick Community CollegeDanny Vasquez, General ManagerFairfield Inn & SuitesElizabeth DeRose, Program ManagerFrederick Community College

Facilitator: Penny Jung, Director Instructional Design and Assessment Center, CCBC

Hospitality OperationsCourse Description

Develop, implement and manage standard operating procedures. This will include various aspects of the hospitality operations such as customer relations, sales, employee practices and facilities operations and expenses.

Course GoalsAt the completion of this course the student will be able to:• Explain the types of operational systems used to efficiently operate a Hospitality

business.• 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

situationsand/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

Applied Hospitality ManagementCourse DescriptionThis course applies the skills learned in previous classes to managing the functions and operations of hospitality sectors. Introduces are the skills in creating and maintaining partnerships and marketing/growing the business. Instruction will include case studies, role playing and responding to real life scenarios.

Course GoalsAt 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

DACUM: Instructional Design #4Instructional Design, Event Management: August 19, 2016

Ray Maldo, HCTI FacultyFrederick Community College, The Comus Inn

Caitlin McIntire, Promotions & Events ManagerDowntown Frederick PartnershipPatricia Meyer, Executive Director,

Workforce TrainingFrederick Community CollegeDanny Vasquez, General ManagerFairfield Inn & SuitesCatherine Randazzo, ConsultantTrade, Membership Associations and Conference Planning

Event ManagementCourse DescriptionThis course explores all aspects of planning and executing an event, Included is a hands-on project involving participating in the planning of a local event while utilizing the skills learned in class.

Course GoalsAt 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.