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Course Criteria
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3.00 Credits
3 class hrs/wk, 3 cr. Surveys travel agency computer reservation systems (CRS)-(APOLLO, SABRE, WORLDSPAN, PARS). Includes use of reservation system simulations to identify flights, auto rentals, lodging, and associated travel information. Emphasizes problem solving in the workplace. (Offered via distance education.)
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3.00 Credits
3 class hrs/wk, 3 cr. Studies on-premise catering facilities including operations, sales, and relationships with outside vendors and related departments and industries. Emphasizes logistical operations and seeking and servicing various market segments. (Offered via distance education.)
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3.00 Credits
3 class hrs/wk, 3 cr. Covers the management and operational activities required for successful coordination of special events and weddings. Focuses on research, design, planning, coordination stages, and career opportunities within the special event and wedding industry. (Offered via distance education.)
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3.00 Credits
3 class hrs/wk, 3 cr. Focuses on the management and operations of the conventions and meeting market in the hospitality and tourism industry. Covers convention market salesmanship, promotional activities, negotiations for meeting services, and convention servicing. Incorporates facilities, technology, and media. (Offered via distance education.)
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3.00 Credits
3 class hrs/wk, 3 cr. Prepares travel and tourism students for a successful career selling travel. Applies concepts and techniques to sample sales dialogues, examples, and case studies. Assess the impact of the Internet and e-commerce trends on the travel industry and the functionality of travel e-commerce sites. Focuses on how e-commerce travel sites integrate with Global Distribution Systems and the changing value chain in the travel marketplace. (Offered via distance education.)
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3.00 Credits
3 class hrs/wk, 3 cr. Focuses on cost control, inventory management, and pricing systems required for restaurant and food and beverage operations. Discusses customer demographic shifts, beverage trends, and the importance of responsible alcohol beverage service. Covers wine and beer appreciation including regional differences, production methods, and upscale product features of distillates. Incorporates beverage mixology, marketing, and profit management. (Offered via distance education.)
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3.00 Credits
3 class hrs/wk, 3 cr. Covers principles of planning a menu from concept development and design mechanics to menu pricing and marketing issues. Addresses current foodservice industry needs, including operations, sanitation, nutrition concerns, design mechanics, and increasing sales through the menu. (Offered via distance education.)
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3.00 Credits
3 class hrs/wk, 3 cr. Provides an overview of long-range strategic issues in community-based tourism. Focuses on strengths, weaknesses, opportunities, and threats in the international tourism industry. Discusses role of destination management organizations in areas of strategic planning, marketing product development, and community visioning. Explores concept of "destination team" and impact on participants and funding mechanisms. (Offered via distance education.)
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3.00 Credits
3 class hrs/wk, 3 cr. Focuses on destination's mandate requiring strategic and effective marketing. Covers current trends in travel purchases, research, and evaluation. Presents best practices in destination marketing covering strategic marketing in tourism, destination image and positioning, promotional programs, and public relations for leisure, convention, and incentive travel markets. (Offered via distance education.)
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3.00 Credits
3 class hrs/wk, 3 cr. Presents information, tools, and techniques to provide strategic human resource and fiscal leadership for destination management organizations (DMOs). Focuses on developing work teams and creation of information and financial management systems. Discusses leadership styles for diverse stakeholder groups such as volunteers, paid staff, elected officials, and community leaders.(Offered via distance education.)
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