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Course Criteria
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3.00 Credits
Credits - 3 Lecture - 3 Introduces the hospitality industry as a single, interrelated industry composed of food and beverage, travel and tourism, lodging, meeting and planning events, recreation and leisure, recreational entertainment, and eco and heritage tourism.
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3.00 Credits
Credits - 3 Lecture - 3 This course provides an in-depth study of the methods and techniques employed by the hospitality and tourism industry to accomplish effective and efficient customer service operation. Includes combined discussions of management theory, systems, decision-making, and leadership directly relevant to any profession with emphasis on the hospitality industry. Also covers the business facets of human resource management, finance, ethics, and total quality management with a business environment.
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3.00 Credits
Credits - 3 Lecture - 3 A comprehensive course of study designed to inform and educate students with the legal aspects of the hospitality and tourism industry. Utilizes critical thinking skills to teach students to communicate with their attorneys, to recognize the ramifications of the policies and practices of their businesses, and to apply practical principles to everyday operations. Students will discuss the recent legal situations and the reasoning of the course taken. Discussions will also be held on the Disabilities Act, sexual discrimination, and civil rights issues. Other discussions include basic court procedures, contract law negligence, guest relationship obligations, alcohol liability, travel agent relationships, licensing, and regulations.
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3.00 Credits
Credits - 3 Lecture - 3 This course studies how marketing activities direct the flow of goods and services from product to consumer in the hospitality and tourism industry.
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3.00 Credits
Credits - 3 Lecture -3 This course explores the major concepts in tourism; what makes tourism possible; and how tourism can become an important factor in the economics of any nation, region, state, or local area. Discusses the fundamentals of the tourism system and the key costs and benefits of a tourism economy. Promotes understanding and knowledge of the diverse elements that constitute the travel and tourism industry and the factors that influence growth and development. Examples of tourism development practices in Oregon will be addressed.
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3.00 Credits
Credits - 3 Lecture -3 This course covers the food service industry structure, organization, size, economic impact, regulatory industries, and peripheral industries; managerial problems and practices; and trade journals and resources. Reviews food service segments, and current industry operational topics.
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3.00 Credits
Credits - 3 Lecture -3 This course covers principles and practices of sanitation and safety for managers. Students will discuss Hazard Analysis Critical Control Point (HACCP) system. Covers potable water systems, waste treatment, lodging facilities, recreational facilities, swimming pool and spa regulations, and hazardous materials.
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3.00 Credits
Credits - 3 Lecture -3 This course introduces the lodging industry, including its structure, size, scope, managerial problems, and practices. Covers the structure and organization within the individual firm's frontoffice procedures. This course will also explore career opportunities.
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3.00 Credits
Credits - 3 Lecture -3 This is an overview course designed to explore the subject of the bed and breakfast and inn keeping industry. Course discusses the realities of purchasing, owning, and operating a successful inn. Topics will explore design, financing, operations, food service/sanitation, marketing, and governmental regulations.
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3.00 Credits
Credits - 3 Lecture -3 This course will study 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.
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