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Course Criteria
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9.00 Credits
Continues students' application and reinforcement of hotel/restaurant/ travel operational principles in an actual job placement or practicum experience. Students are acquainted with occupational responsibilities through realistic work situations and are provided with insights into management applications on the job. Topics include: problem solving, adaptability to the job setting, use of proper interpersonal skills, application of hotel/ restaurant/travel management techniques, and professional development. The occupation-based instruction is implemented through the use of a practicum or internship and all of the following: written individualized training plans, written performance evaluation, and a required weekly seminar. Contact hours: Class - 1, Lab - 9. Credit hours: 4. (E)
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0.00 Credits
Provides students an orientation on the duties and responsibilities of the tour operator. Emphasis is placed on the operator's role in planning and conducting tours. Topics include: planning individual tours, planning group tours, transportation arrangements, accommodation options, entertainment options, foreign county tours, and manager's on-tour responsibilities. Contact hours: Class - 5, Lab - 0. Credit hours: 5. (W)
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3.00 Credits
(Prerequisite: HRT 102) Provides students with an opportunity to gain the technical knowledge and skills needed to utilize computerized reservation and information systems. Emphasis is placed on accessing databases and identifying options available which satisfy customer's needs. Topics include: agency computer hardware, computer reservation systems, automated travel information, back-room accounting, and trends in automated travel data systems. Contact hours: Class - 3, Lab - 7. Credit hours: 6. (T)
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0.00 Credits
Introduces students to marketing techniques associated with hotel/restaurant/ travel fields with emphasis on identifying and satisfying needs of customers. Topics include: marketing introduction, research and analysis, marketing strategies, marketing plans, and salesmanship and advertising. Contact hours: Class - 5, Lab - 0. Credit hours: 5. (T)
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3.00 Credits
(Prerequisite: Provisional Admission) Gives the student an introduction to the facilities and maintenance of a hotel/restaurant. Areas of study include air conditioning and heating systems, plumbing, refrigeration, preventive maintenance, and blueprint reading. Contact hours: Class - 5, Lab - 0. Credit hours: 5. (Sp)
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0.00 Credits
Introduces the student to the local, state, federal, and international laws which govern the hospitality industry. Emphasis is placed on licensing and regulating public accommodations and the operator's responsibility to provide quality and safe service. Topics include: common law, civil law, contract law, customer rights, and management rights. Contact hours: Class - 5, Lab - 0. Credit hours: 5. (T)
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0.00 Credits
Introduces students to operational and maintenance procedures for a lodging facility. Emphasis is placed on each department and the coordination of all services to meet guest needs. Topics include: corporate structures, departmental responsibilities, hotel services and staff, feasibility determination, and industry trends. Contact hours: Class - 5, Lab - 0. Credit hours: 5. (T)
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3.00 Credits
(Prerequisite: Diploma level proficiency in reading, English and Math 111 or MAT 191 or MAT 190 or MAT 196) A study of the principles of cost controls and their application to food and beverage operations. Emphasis is placed upon the diverse elements of sales within a food and beverage establishment and upon cost controls needed to maintain a profitable operation. Topics include: costs and sales relationship, forecasting sales, preparing budgets, cost control systems, controlling inventory, and computer equipment and software. Contact hours: Class - 4, Lab - 1. Credit hours: 4. (T)
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3.00 Credits
(Prerequisite: HRT 120) Introduces students to the application and reinforcement of hotel/restaurant/travel operational principles in an actual job placement or practicum experience. Students are acquainted with occupational responsibilities through realistic work situations and are provided with insights into management applications on the job. Topics include: problem solving, adaptability to the job setting, use of proper interpersonal skills, application of hotel/restaurant/travel management techniques, and professional development. The occupation-based instruction is implemented through the use of a practicum or internship and all of the following: written individualized training plans, written performance evaluation, and a required weekly seminar. Contact hours: Class - 1, Lab - 9. Credit hours: 4. (E)
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3.00 Credits
(Prerequisite: Provisional Admission) Provides the student practical experience in an actual work environment. Emphasis is placed on all phases of the industry in the student's area of specialization (hotel, restaurant, or travel management). Topics include: problem solving, adaptability to the job setting, use of proper interpersonal skills, application of hotel, restaurant, travel, management skills and techniques, and professional development. Contact hours: Class - 0, Lab - 36. Credit hours: 12. (E)
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