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Course Criteria
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4.00 Credits
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. Prerequisite: Provisional Admission
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4.00 Credits
Continues 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. Prerequisite: Provisional Admission
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5.00 Credits
Provides students with 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 country tours, and manager's ontour responsibilities. Prerequisite: Provisional Admission
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5.00 Credits
Introduces students to conventions and meetings planning requirements. Develops hospitality industry basic skills necessary to plan for a convention or group meeting. Topics include meeting and convention basics; selecting meeting time and location; careers and support services for meetings and conventions; budgeting for meetings and conventions; and meetings and conventions marketing and facilitations. Provisional Admission
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5.00 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. Prerequisite: Provisional Admission
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5.00 Credits
Introduces the student to 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. Prerequisite: Provisional admission
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5.00 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. Prerequisite: Provisional Admission
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4.00 Credits
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. Prerequisite: MAT 111 (Diploma) or MAT 196 (Degree)
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5.00 Credits
Explores the philosophic and artistic heritage of humanity expressed through a historical perspective on visual arts, music, and literature. The humanities are presented as a source of subjective insights for the understanding of people and society. Topics include historical and cultural developments, and contributions of the humanities. Prerequisite: ENG 191 with "C" or better
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6.00 Credits
Introduces operational theory, systems terminology, PLC installations, and programming procedures for programmable logic controls. Emphasis is placed on PLC programming, connections, installations, and start-up procedures. Topics include PLC hardware and software, PLC functions, and terminology, introductory numbering systems, PLC installation and setup, PLC programming basics, relay logic instructions, timers and counters, connecting field devices to I/O cards, and PLC safety procedures. Prerequisite/Corequisite: ELT 111, ELT 112, ELT 118
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