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Course Criteria
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4.00 Credits
3 hours lecture, 2 hours lecture/lab per week HOST 152 is the study of the philosophy, theory, equipment and current operating procedures of a hotel front office. This course will concentrate on the human relation skills necessary for effective guest and employee relations and the technical skills necessary to operate a manual, mechanical or computerized front office operation. Upon successful completion of HOST 152, the student should be able to: Identify the tasks and responsibilities carried out in various front office positions. Describe the interrelationships between the front office and other departments of a hotel. Identify the personal attitudes, characteristics, and work practices essential in providing excellence in front office guest service. Demonstrate computer proficiency in reservations, check-in, posting, settlement, and night audit functions of the front. Demonstrate accurate application of guest accounting procedures. Identify controls for cash collection, check cashing, and the acceptance and processing of credit cards. Demonstrate effective complaint handling procedures. Demonstrate effective telephone call handling techniques. Produce and analyze management reports. Identify staffing requirements of a front office.
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4.00 Credits
3 hours lecture / 2 hours lecture/lab per week HOST 154 introduces students to the principles of marketing, menu planning, service styles, nutrition, sanitation and safety, purchasing, and control systems as they apply to food and beverage management in an operational setting. Food and Beverage Operations includes the study and practical application of food and beverage management techniques to effectively manage resources: money, personnel, food and beverage products, and time. Upon successful completion of HOST 154, the student should be able to: Recognize and demonstrate quality service to guests. Identify the importance of trends in food and beverage operations. Discuss the management process as it relates to food and beverage operational activities. Present, discuss, and analyze marketing and sales tools available to food and beverage operations. Practice sound nutrition principles in planning food production and service to meet the wants/needs of today's guests. Develop and implement a sanitation and safety program as it pertains to guests, employees, equipment, and facilities. Identify the various operational techniques that meet the psychological needs of guests. Effectively manage the purchasing, production, and service of food and beverage. Describe basic accounting techniques as they apply to food and beverage operations. Identify the effects of equipment layout and design on operational efficiency and profitability.
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2.00 Credits
2 hours lecture per week for 16 weeks or 4 hours per week for 8 weeks HOST 168 is designed to prepare students for a career in tour escorting, conducting, guiding, managing, directing, travel planning, and customer service positions in the travel and hospitality industry who book tours for their guests. This course incorporates skills which enable the student to deliver tour information in an accurate and engaging 0 fashion; manage group relations and behavior; and handle unexpected challenges and emergencies while conducting a tour. Students are prepared for the Professional Hawai'i Tour Driver/Guide certification which embodies Hawaiian values, language, history, culture, and points of interest. Upon successful completion of HOST 168, the student should be able to: Identify career opportunities in the Travel and Tourism Industry Profile the traits and skills needed to be a successful tour leader. List the role and function of various types of Guides, including multi-day Tour Leaders. Discuss strategies for managing tour group behaviors. Interact with tour suppliers (airlines, hotels, ground operators) to assure that guest expectations and reservation arrangements are met. Outline procedures for dealing with unexpected challenges (lost, damaged, or stolen client property; flight delays or cancellations; client illness, accidents, or deaths; hotel fires; and other emergencies). Describe the principles for creating a successful tour itinerary Review industry publications as reference material in tour escorting. Prepare industry tour forms for lodging, food, transportation, and attractions. Provide interesting and accurate information about the language, history, culture and sites of Hawai'i.
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3.00 Credits
3 hours lecture per week HOST 170 is designed to familiarize students with major domestic and international tourist destinations. This course will prepare students with knowledge of travel destinations as they construct itineraries and Passenger Name Records (PNRS). The students will analyze major domestic and international destinations as defined by the International Air Transport Association (IATA). The focus will be on IATA 1 (North American, Central American, Caribbean, and South American), IATA 2 (Europe, Middle East, and Africa) and IATA 3 (Eastern Russia, Asia and the Pacific). Emphasis on these tourist destinations will include regional weather, major attractions, gateways, airlines, routes, and IATA airline and airport codes. Upon successful completion of HOST 170 the student should be able to: Explain how travel and tourism industry careers require familiarity with destination information. Explain the geographic routing direction for the major tourism destination areas within IATA 1 (North America, Central America, Caribbean, and South America), IATA 2 (Europe, Middle East, and Africa) and IATA 3 (Eastern Russia, Asia and the Pacific). Define the major attractions in IATA regions 1, 2, and 3 and explain their significance to tourism. Identify the major industry suppliers for IATA regions 1, 2, and 3 including IATA airline codes. Identify the capitals and major cities in each country in IATA regions 1, 2, and 3, including IATA airport and city codes. Explain climatic differences in IATA regions 1, 2, and 3 and how they affect tourism. Research visa and health requirement for international travel using TIMATIC, an electronic version of the Travel Information Manual (TIM). Interpret the cultural patterns unique to major foreign destinations. List motivational factors that encourage a traveler to visit major destinations.
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3.00 Credits
2 hours lecture and 2 hours lecture/lab per week Prerequisite(s): Credit or concurrent enrollment in HOST 170. HOST 171 is designed to prepare students with the necessary knowledge and skills needed to develop domestic and international itineraries. Students will calculate and construct fares by interpreting and applying the Airline Tariff Publishing Company (ATPCO) tariff rules and the International Air Transport Association (IATA) standards. Students will have the ability through Apollo and Viasinc simulated software to construct, modify and fare passenger name records (PNRs) for a variety of airlines. 1 Upon successful completion of HOST 171, the student should be able to: Define types of air journeys (one-way, round trip, circle trip, and open jaw) used to create travel itineraries. Define types of flight services (direct, non-stop, and connecting) used to create travel itineraries. Explain fare basis codes and fare rules. Retrieve and identify an airline flight availability display. Identify the five mandatory parts of a Passenger Name Record (PNR). Construct Passenger Name Records (PNR) on Viasinc and live Apollo to include faring, seat assignments, specials needs request and frequent flyer numbers. Memorize IATA airport and airline codes. Access information on the Airline computer reservation systems. Explain how the history of the Domestic Airline Industry shaped the transportation industry including the impact of the Civil Aviation Bureau (CAB) and the Airline Reporting Corporation (ARC). Critique deregulation's success or failure. Explain the history and development of international air travel to include government regulations and treaties. Elaborate on the role of IATA (past, present and future) in regulating international travel. Differentiate between government subsidized and free enterprise airlines. Analyze the impact that the "open skies" and freedoms of the air have on the international airline industry. Create international fares using the routing and mileage systems and neutral units of construction principles. Research all domestic and international airlines that service Hawaii.
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3.00 Credits
3 hours lecture per week. HOST 256 is an introduction to basic accounting principles and the accounting cycle as applied to hospitality operations. Includes accounting for expenses, fixed assets, inventory, sales, equities, and the preparation and analysis of financial statements and management reports. Upon successful completion of HOST 256, the student should be able to: Define basic accounting principles and concepts. Explain the difference between cash and accrual accounting as used in hospitality operations. Explain how transient ledger and city ledger transactions affect the fundamental accounting equation. Complete a practice accounting problem following the steps in the accounting cycle. Calculate depreciation using three methods. Explain expense accounting and control procedures used in hospitality and food & beverage operations. Calculate the value of hospitality and food & beverage inventory using four methods and explain how each method affects net income. Explain the accounting procedures and government reporting requirements for payroll accounting, including the recording of free room and meals. Describe the accounting procedures for the various profit centers of a hospitality operation. Interpret basic hospitality accounting reports used by managers for decision-making.
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4.00 Credits
3 hours lecture and 2 hours of lecture/lab per week. Prerequisite(s): HOST 101. Recommended Preparation: Students should have completed at least 2 semesters of study in the Hotel Operations or Travel and Tourism program. HOST 258 is a study of modern marketing techniques and concepts for the hospitality industry, including human factors, consumer demand, and planning. Upon successful completion of HOST 258, the student should be able to: Describe differences between sales and marketing. Identify the techniques of hospitality sales and marketing. Describe methods of merchandising tangible and intangible products and services. Develop a marketing plan. Describe media selection considerations. Explain how advertising, public relations and promotions are used. Describe the sales relationship between the travel agent and tour wholesaler. 2 Explain the importance of various sales tools used to sell goods and services. Describe the principles and mechanics of advertising. Demonstrate the mechanics of layouts for ads, publicity releases and collateral materials used for promoting hotel rooms, food and beverage and meeting and conventions facilities. Describe the importance of the message in the creation of hotel ads. Discuss the development of a sales and marketing budget.
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3.00 Credits
3 hours lecture per week Prerequisite(s): HOST 101. HOST 261 prepares students to plan and administer successful meetings and conventions. Students explore topics such as: marketing, sales and service, channels of distribution, organization as well as catering and meeting technology. Upon successful completion of HOST 261, the student should be able to: Identify the channels of distribution. Explain how to effectively promote and market to this segment of the industry. Describe the steps of servicing a group before, during and after a meeting. Create effective meeting manifests. Identify the necessary support requirements. Identify the multimedia and technology requirements. Demonstrate an understanding of the complexity of the jobs of meeting planners and convention service managers. Synthesize all the components required to plan and administer successful meetings and conventions. Demonstrate knowledge of the techniques of blocking space with suppliers, and the arrangement of deposits and payments.
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3.00 Credits
3 hours lecture per week Recommended Preparation: HOST 101. HOST 265 exposes students to planning, developing, implementing and managing tourism within a destination. This course presents tourism development as a process with its own organizational structures and its own responses to the economic cycle of supply and demand. Students study various destinations in order to analyze and identify the components of successful tourism programs. Upon successful completion of HOST 265, the student should be able to: Identify the historical growth and development of tourism. Explain the global significance and impact of tourism. Describe future trends and opportunities of tourism. Analyze the economic impact tourism have on a destination. Explain the effects of supply and demand and product life cycle have on a destination. Detect the social and environmental impacts tourism have on a destination. Propose the required agencies and organizations needed with in a destination to develop and manage tourism. Compare various destinations strategic plans to assess effectiveness. Identify various traveler behaviors and unite these with sustainable tourism development planning. Develop a tourism plan. Demonstrate knowledge of the components of an effective marketing plan for a destination.
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4.00 Credits
3 hours lecture per week, 2 hours of lecture/lab per week Prerequisite(s): HOST 101, ICS 100 or ICS 101 . HOST 275 presents an introduction to the business applications and technology in the tourism industry. Students review the history of computers and technology and the impact they have had on the development and evolution of service, systems and products in the visitor industry. Students have a hands-on opportunity to work with current software and systems in use in the industry. Students explore future trends and have an opportunity to develop on-line applications utilizing the Internet. Upon successful completion of HOST 275, the student should be able to: Describe the evolution of computers and technology in their application in all phases of the visitor industry. 3 Explain the role, functions, and importance of information and technology within the tourism business. Create on-line applications utilizing the internet. Demonstrate knowledge of the applications of telecommunication systems. Evaluate the tools and techniques of system development. Demonstrate knowledge in correctly selecting and implementing operating systems. Analyze the components of an effective POS system. Describe trends and future developments and analyze the impact and potential for the visitor industry.
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