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Course Criteria
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6.00 Credits
Banner Title: Fasteners Students obtain the knowledge and skills they need to draw and specify fasteners. Topics include technical reference sources utilization, cial markets, institutions, and management to develop an understanding of the financial markets, the financial institutions participating in and facilitating the trade of funds, and the financial principles and concepts behind sound financial management. Topics include the financial system, business finance, and management and financing of other sectors of the economy. Offered Fall, Winter, and Spring terms
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5.00 Credits
Banner Title: Intro to HRT Students receive an overview of occupations in the hospitality industry and the skills needed to become successful students and professionals. This course emphasizes the various segments of each occupation and the interrelated responsibilities for customer service that exist across the hospitality industry. Topics include personal and professional development, growth in the hospitality industry, food and beverage services, hotel services, travel services, management's role in the hospitality industry, and hospitality industry trends. Offered Summer, Fall, and Spring Terms
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5.00 Credits
Banner Title: Hospitality Accounting This course introduces students to accounting as it is applied to the hospitality industry. Instructors place emphasis on how to administer accounting procedures in order to minimize costs and maintain a full range of customer services. Topics include cash flow cycle, accounting principles and procedures, elements of financial statements, and analysis of financial records. Offered Summer term
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5.00 Credits
Banner Title: Hospitality Employee Training This course offers students the opportunity to gain knowledge and skills involved in training employees for various positions in the hotel, restaurant, and travel fields. This course places emphasis on reducing employee turnover. Topics include hospitality-training needs, training methods, developing a training program, employee communications and motivation, interviewing skills, coaching techniques, and customer service training. Offered Winter term
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5.00 Credits
Banner Title: Food and Beverage Management Students receive an overview of food and beverage operations and management. This course emphasizes quality and quantity food production in the work environment. Topics include careers, equipment layout and decor, menu planning, manager development, customer service, purchasing, receiving, and food and beverage storage. Offered Fall term
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4.00 Credits
Banner Title: HRT Internship OBI I Students obtain a job or arrange an industry practicum as part of this course. Students become acquainted with occupational responsibilities and obtain insights into management applications on the job. Topics include problem solving; adaptability to the job setting; proper interpersonal skills; application of hotel, restaurant, and travel management techniques; and professional development. Instructors implement the occupation-based curriculum using practicums or internships, written individualized training plans, written performance evaluations, and weekly seminars. Prerequisite: Permission of department Offered quarterly
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4.00 Credits
Banner Title: HRT Internship OBI II This internship course continues the application and reinforcement of hotel, restaurant, and travel operational principles in actual job or practicum experiences. Students become acquainted with occupational responsibilities through realistic work situations and obtain insights into management applications on the job. Topics include problem solving, adaptability to the job setting, use of proper interpersonal skills, professional development, and application of hotel, restaurant, and travel management techniques. Program instructors implement the occupation-based instruction using practicums or internships, written individualized training plans, written performance evaluations, and weekly seminars. Prerequisite: Permission of department Offered quarterly
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3.00 Credits
Banner Title: Business Etiquette This course focuses on professionalism in a variety of business settings. Topics include professional image and conduct at work, telephone etiquette, table manners, oral and written communication skills, and diversity in the hospitality industry. Offered quarterly
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4.00 Credits
Banner Title: Hospitality Industry Spanish This course focuses on basic Spanish phrases to allow non-Spanish-speaking workers to communicate with Spanish-speaking workers. It includes giving instructions, giving directions, understanding basic questions using interrogatory words (who, what, when, where, why), colors, numbers, days of the week, months of the year, and industry-specific vocabulary that pertains to the lodging and food and beverage sectors of the hospitality industry. Offered on an as-needed basis for the Hospitality Customer Service Provider technical certificate of credit
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3.00 Credits
Banner Title: Delivering Superior Service The purpose of this course is to identify opportunities for providing outstanding customer service and to develop skills in problem solving and teamwork. Topics include hospitality service expectations, problem solving, and teamwork. Offered on an as-needed basis for the Hospitality Customer Service Provider technical certificate of credit
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