Hospitality Tourism Management Program at COM-FSM Pohnpei Campus
The Hospitality & Tourism Management Program (HTM) at COM-FSM Pohnpei Campus equips students with skills in various industries such as food service, lodging, and travel. Students learn about international travel systems, sustainable tourism, and acquire technical and management skills. The program offers hands-on experience through a teaching restaurant (Blue Plate Café) and a teaching hotel (Purple Inn), along with a range of core courses and internship opportunities. Upon completion, students demonstrate proficiency in areas such as customer service, marketing, and lodging management.
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Hospitality & Tourism Management Program (HTM) The program provides students with the basic skills needed to succeed as supervisors, managers or business owners in the food service, lodging, airline, travel provider and general tourism industries. This program is designed to enable students to become productive workers, owners and managers in the growing fields of hospitality and tourism within the FSM and internationally. They will have the opportunity to examine how the nation fits into the international travel system and the importance of providing top quality service as a foundation for developing a vibrant industry. Students will learn the importance of building a sustainable tourism economy in the Nation and abroad. Specific subject areas cover all aspects of the lodging, food service and travel industries. Source: http://www.comfsm.fm/dev/vpia/courses/degree/htm.html
Program Learning Outcomes: Upon successful completion of the degree, students will be able to: 1. Explain the interdependent components of the international hospitality and tourism industry including transportation, customer service, food service, lodging, attraction management, roles of national and state visitors authorities, marketing and sales. 4. Demonstrate front of the house technical and supervision techniques. 5. Describe tourism attraction support services and related business opportunities. 2. Demonstrate professional lodging specific technical skills, supervisory techniques and management skills. 6. Describe the importance of developing the FSM as a sustainable tourism destination. 7. Communicate in basic Japanese for lodging, food service and tourism provider guest services. 3. Explain the types and elements of food service operations.
HTM Major Core Courses HTM 110-Introduction to HTM HTM 220-Food and Beverage Management HTM 230-Hospitality Marketing HTM 250-Facilities Management and Practicum (Internship) HTM 120-Introduction to World Tourism HTM 170-Front Office Management HTM 165-Food Fundamentals and Quality Cooking HTM 150-Hospitality Supervision +29 credits of General Education Courses included to complete AS degree.
Training Facility- Teaching Kitchen & Caf COM-FSM Pohnpei Campus has a teaching restaurant called the Blue Plate Caf where students can learn restaurant and food preparation, production, and service skills. The Blue Plate Caf is open to the public during the fall and spring semesters. All facets of the Blue Plate Caf are managed and operated by HTM students.
Training Facility-Teaching Hotel There is also a teaching hotel called the Purple Inn where students can practice skills in front desk and general hotel management. When prerequisites have been met, HTM students participate in an internship at a local hotel, restaurant, and travel agency or the like at his/her home-FSM state, or overseas.
HTM ACTIVITIES & CLUB As an HTM student, you will have the opportunity to be a member of the HTM Club and participate in different activities such as local excursions and field trips, catering for different types of occasions, student exchange programs, and group trips abroad. Through the COM-FSM work-study program, you may be able to work in different areas that are related to HTM, on-campus or off-campus.
