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HRT 103: Travel Agency Operations II
3.00 Credits
Bunker Hill Community College
A continuation of Travel Agency Operations I (HRT102), this course covers travel trends, geographical routes, and modes of transportation. The course examines service to clients, trip planning, and the relationship of travel to other components of the hospitality industry. Prerequisite: Travel Agency Operations I (HRT102).
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HRT 103 - Travel Agency Operations II
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HRT 104: Introduction to Hospitality Management
3.00 Credits
Bunker Hill Community College
This course introduces students to the principles of management as they relate to the various aspects of the hospitality industry. It covers the history and theories of management in hotels, motels, restaurants, institutional feeders, and related industries with specific emphasis on planning, organizing, and controlling.
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HRT 104 - Introduction to Hospitality Management
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HRT 107: Tourism Planning Destination Development
3.00 Credits
Bunker Hill Community College
This course instructs students in the correct use of the key ingredients of tourism development. Topics include industry and business suppliers, the host community, government agencies, and the population of the host community. The course also covers destination infrastructure and super-structure, natural resources, and capital needs in the context of economic and cultural development.
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HRT 107 - Tourism Planning Destination Development
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HRT 109: Hospitality Marketing Management
3.00 Credits
Bunker Hill Community College
This course examines the market environment in which a firm operates. The course covers communications principles and their application to sales goals. It considers effective utilization of tools and techniques of merchandising in hotels and restaurants.
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HRT 109 - Hospitality Marketing Management
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HRT 111: Lodging Operations Management I
3.00 Credits
Bunker Hill Community College
This course covers responsibilities of management, including principles of front-office procedures, accounting fundamentals, and supervisory and communication skills as they relate to the various support departments that impact the guest cycle.
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HRT 111 - Lodging Operations Management I
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HRT 115: Food Service Operations Management I
3.00 Credits
Bunker Hill Community College
This course introduces students to a variety of food service operations including restaurants, hotel food services, airline and concessions feeding, business and industry contract feeding operations, and college and school feeding operations. The course focuses on menu development and kitchen management, food purchasing and storage, basic human resource issues, and other pertinent information involved in managing food service operations.
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HRT 115 - Food Service Operations Management I
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HRT 117: Hospitality Law
3.00 Credits
Bunker Hill Community College
This course examines the common and statutory law of the hospitality and tourism industry. The legal aspects of hotel and restaurant operations, employment law, tort liability, civil rights law and American with Disabilities Act compliance are also addressed.
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HRT 117 - Hospitality Law
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HRT 210: Field Experience Internship
3.00 Credits
Bunker Hill Community College
This course integrates classroom study with practical work experience. Under the guidance of a site supervisor and a faculty member, the experience helps students to shape career goals and to gain valuable work experience. Prerequisite: Introduction to Hospitality Management (HRT104).
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HRT 210 - Field Experience Internship
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HRT 211: Lodging Operations Management II
3.00 Credits
Bunker Hill Community College
This course covers housekeeping and engineering functions in a variety of lodging and in-house food and beverage facilities. In addition, the course covers the Serve Safe Sanitation course for certification.
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HRT 211 - Lodging Operations Management II
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HRT 215: Food Service Operations Management II
3.00 Credits
Bunker Hill Community College
This course covers the operations of dining and lounge services as they relate to effective use of dining space, job assignments, and labor cost control. The course also covers these elements in relationship with optimum staffing, scheduling, and productivity analysis. In addition, students discuss and practice issues in training, supervision, and quality guest services.
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HRT 215 - Food Service Operations Management II
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