Course Descriptions

• Honors
• 2 Credit(s)
• (2) Contact Hour(s)

This course is designed to provide an overview of the Tourism Industry. The student will be exposed to the various components which comprise Tourism. There will be opportunities for the student to observe the Tourism Industry thorough field experiences. This course provides the basis for further study in the Hospitality Programs. Students enrolled in this course, as an elective, will have the opportunity to explore another business-related field as a career option.

• Hospitality
• 3 Credit(s)
• (3) Contact Hour(s)

An overview of the history, organizational structure, and economics of the hotel business and the career opportunities in the hospitality industry. The emphasis of the course will be an examination of the technical operations integral to hotel and resort management. Areas of study will include: hotel and resort operations; front office operations; food, beverage and restaurant operations; housekeeping and engineering; sales; staff management; and guest service.

• Hospitality
• 3 Credit(s)
• (3) Contact Hour(s)

This course is designed to expose students to the many career choices available within the hospitality industry. Student in Tourism Management, Food and Beverage Management and Hotel and Resort Management and Culinary Arts will meet together once weekly to explore the many facets of the industry they will study. Students will learn career building skills as well as developing a professional network so vital to the hospitality industry. Student will gain input from guest speakers in addition to the faculty to expand exploration beyond the classroom. Development of professional skills through service learning opportunities as well as industry experience will be emphasized throughout the course.

• Hospitality
• 1 Credit(s)
• (2) Contact Hour(s)

This course will provide detailed analysis of the policies and procedures utilized in managing the rooms division of a hotel. Predominant areas of study will include the front office and housekeeping. The student will explore guest check-in and check-out, front office operations and structure, reservations and the switchboard, the accounting process, and the night audit. The day-to-day functions of an effective housekeeping department, cleanliness standards, housekeeping procedures, inspecting, and cleaning supplies and equipment will also be discussed. Each student will focus on methods for cultivating a service-oriented attitude in rooms division employees.

• Hospitality
• 3 Credit(s)
• (3) Contact Hour(s)

This Class is designed to give food and beverage students knowledge in the operation of beverage based hospitality enterprises ranging from coffee houses to bars and taverns. Identifying and serving target markets purchasing and inventory controls, and risk management as well as basic of mixology are topics of study. Students will also study current market trends as well as laws concerning sales and service of alcoholic beverages.

• Hospitality
• 1 Credit(s)
• (1) Contact Hour(s)

This course will examine the relationship between computers and an industry that was founded on high touch rather than high tech. Students will work with actual hospitality software including a front office module of a Property Management System. The class will also learn to manipulate MS Publisher a design software package, and MS PowerPoint, a presentations software package. In all instances, the student will see how computer can be tools for effective management.Prerequisite: Take HOS-101 with a Minimum Grade of C-

• Hospitality
• 3 Credit(s)
• (3) Contact Hour(s)

A comprehensive introduction to procedures and practices involved in services marketing and sales, such as: product research; development and packaging; pricing strategies; advertising and branding; marketing research and market evaluation; promotions; customer relationship management; the sales process lead to close; component parts of a sales presentation; converting features to benefits; and hospitality distribution channels. Focus is placed upon marketing cooperation with all other business functions and disciplines.

• Hospitality
• 3 Credit(s)
• (3) Contact Hour(s)

This course discusses the specialized field of meeting and conference management and its impact on the hotel industry. Each student will consider the component parts of a successful meeting and analyze these parts from both a meeting planner standpoint and hotel management team standpoint. Areas of study will include: site selection and negotiations, program development, banquet food service, function room set-up, conference support services and meeting evaluation.

• Hospitality
• 3 Credit(s)
• (3) Contact Hour(s)

This course is designed to provide an in-depth study of the variety of organizations and strategies utilized to market a destination. The student will study marketing management as it relates to a destination. The student will be exposed to the structures of destination marketing organizations, funding sources, and operations. There will be opportunities for the student to apply marketing management theory, utilizing authentic destination/marketing organizational models. This course provides an understanding of the various careers in destination marketing organizations.

• Hospitality
• 3 Credit(s)
• (3) Contact Hour(s)