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Course Criteria
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3.00 Credits
A study of the flow of activities and functions in today's lodging operation. Topics include a comparison of manual, machine assisted, and computer-based methods for each front office function. ***COURSE LEARNING OUTCOMES (CLOs) *** At the successful conclusion of this course, students will be able to: 1. Explain the roles and interrelationships of the front desk with the various departments of the hotel/resort 2. Describe the classifications of hotels/resorts and their levels of service. 3. Identify and demonstrate the types of communications required at the front desk. 4. Describe the front office operations including forms, organization, equipment, and telecommunications during the four stages of the guest cycle. 5. Interpret data and room statistics used to assess and improve the performance of front office operations. FA
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3.00 Credits
A Cooperative Experience (Co-op) and Internship Education are both structured educational strategies integrating classroom studies with learning through productive work experiences matching your academic or career goals. Both experiences are a partnership between you, the College and the employer and will help you make a seamless transition from student to valued employee. ***COURSE LEARNING OUTCOMES (CLOs)** At the successful conclusion of this course, students will be able to: 1. Develop work habits and attitudes necessary for job success. 2. Assess interests and abilities relative to a career in the hospitality industry. 3. Compile a record of work experience in the hospitality industry. 4. Perform assigned work and complete agreed-upon objectives. 5. Develop a professional network of contacts in the hospitality industry. FA, SP
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3.00 Credits
This course includes the presentation of materials and managerial purchasing information needed for the successful operation of hotels, restaurants and/or institutional food service in the hospitality industry. The course includes the study of purchasing functions, organization, policies and sources of supply, quality concepts, pricing, storekeeping, sustainable purchasing, and the forecasting of food, beverages and other supplies. ***COURSE LEARNING OUTCOMES (CLOs)*** At the successful conclusion of this course, students will be able to: 1. Identify purchasing and cost control as an important function for hospitality operations. 2. Explain the ethics of purchasing operations. 3. Demonstrate ethical and sustainable purchasing practices for the hospitality industry. 4. Describe the purchasing cycle and the basic functions of purchasing. 5. Develop product specifications and cost controls for commonly used food products. FA
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3.00 Credits
Explores global tourism in a variety of sociocultural environments. Teaches world travel destinations and helps to develop a deeper understanding and cultural values and traditions that exist outside the students own culture. Examines global tourism destinations in the context of environment, culture, economy, and society. Focuses on the nature of the tourist industry and its multiplier-effect on society and national economies. ***COURSE LEARNING OUTCOMES (CLOs) *** At the successful conclusion of this course, students will be able to: 1. Explain key concepts and terminology that underpin the phenomenon of tourism and the field of tourism studies 2. Demonstrate a critical understanding of the principles of sustainability as they apply to tourism at both a micro and macro level 3. Demonstrate knowledge of the relationships between tourism and the environments in which it operates, and the connection this has to contemporary issues in sustainable tourism development 4. Demonstrate an understanding of the primary structures, functions and operations of industry and government bodies which comprise the tourism system nationally and internationally. FA
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3.00 Credits
Provides students with an overview of the management and control of the marketing function in tourism and hospitality organizations. This course focuses on increasing revenue and market share for hospitality industry segments including lodging, foodservice, tourism, and event venues. Marketing and sales concepts are applied to the hospitality and tourism industries with an emphasis on competitive and brand analysis, segmentation, revenue management, customer relationship management, customer loyalty, traditional and contemporary promotional strategies, and sales. Students learn how to develop a strategic marketing plan integrating key elements of market segmentation, targeting, and branding. ***COURSE LEARNING OUTCOMES (CLOs) *** At the successful conclusion of this course, students will be able to: 1. Explain relationship management and its importance to the sales and marketing strategy of the business. 2. Analyze the various principles, concepts and systems utilized in marketing and sales within the hospitality and tourism industry. 3. Explain the elements of brand management and how these impact customer service and guest expectations. 4. Apply marketing mix theory and strategies and demonstrate how they relate to marketing and sales objectives. 5. Explain the purpose of the contract clauses found in hospitality contracts and how they may result in financial or liability risk. SP
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3.00 Credits
This course will examine connections among food industry, agriculture and environment relative to the tiers of sustainability: economic, social, environmental and ethical. Sustainable policies and practices and strategies will be studied. ***COURSE LEARNING OUTCOMES (CLOs) *** At the successful conclusion of this course, students will be able to: 1. Analyze food systems guided by sustainability principles. 2. Demonstrate practical skills in the food system based on sustainability principles. 3. Explain concepts effectively in oral written and visual formats across multiple contexts. 4. Develop approaches to modify current practices to conserve, protect, and enhance natural resources. 5. Evaluate methods to improve efficiency in the use of resources crucial to sustainable agriculture. FA
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3.00 Credits
The purpose of this course is to provide the students with concepts and applications of strategic management of innovation in hospitality. Due to the uniqueness of services, it is vital to secure sustainable competitive advantages in the market based on innovation in service design and delivery. This course examines various innovation spaces (i.e., product, process), and recognizes several views of innovativeness (e.g., firm-centric, customer-centric and entrepreneurial). Topics include service-dominant logic, value co-creation, innovation/innovativeness, innovation space, technology and environment, customer-driven business models and competitive advantages resulting from innovation and entrepreneurial innovation. ***COURSE LEARNING OUTCOMES (CLOs) *** At the successful conclusion of this course, students will be able to: 1. Analyze political, economic, sociocultural, and technological trends relative to planning decisions facing the hospitality industry. 2. Evaluate relevant information to conduct strategic and competitive analysis for tourism and hospitality organizations. 3. Integrate knowledge and skills from this course into your internship experience. 4. Share ideas with multiple stakeholders and gain alignment from them. 5. Develop persuasive argument on issues related to tourism and hospitality.
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3.00 Credits
Examines a variety of theories, frameworks and examples relating to crucial elements of strategic management in a tourism and hospitality context. You will evaluate methods of identifying relevant industry trends and integrating these with innovative strategy development and implementation. The subject will also further enhance your ability to critically analyze strategic management issues and effectively present the results of this analysis in an engaging and informative fashion. ***COURSE LEARNING OUTCOMES (CLOs) ***At the successful conclusion of this course students will be able to: 1. Assess and apply highly developed strategic management concepts, tools, and techniques for the tourism and hospitality industry. 2. Evaluate the strategic management process and the relationship between strategy formulation, implementation and control. 3. Demonstrate the ability to research, analyze, and interpret tourism and hospitality industry data to inform the development of strategic options. 4. Develop and communicate evidence-based solutions to tourism and hospitality management problems FA
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3.00 Credits
The focus is on the provision of excellent customer service in hospitality and its impact on the guest experience and hospitality organizations. Coursework includes the analysis of case studies involving top hospitality organizations. At the conclusion of this course students will be able to: 1. Identify and describe customer expectations and barriers to customer service provision including situations with the challenging customer. 2. Analyze the provisions of the Americans with Disabilities Act (ADA) and the application of the ACT to the provision of customer service. 3. Demonstrate understanding of service failure and recovery at different stages of the gust experience. 4. Develop a strategic plan to provide exemplary customer service and the guest experience.
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3.00 Credits
The focus is on varied topics within the hospitality industry presented as a result of industry driven demands, trends, or technology advancement or student interest. Includes a variety of hospitality industry required skills or intensive study in a specific area of the hospitality industry and all that it encompasses. ***COURSE LEARNING OUTCOMES (CLOs) *** At the successful conclusion of this course, students will be able to: 1. Recognize and explain the methods, techniques, and skills specific to the topics. 2. Apply the specialized methods, techniques, and skills in a sector related to the hospitality industry. 3. Assess the feasibility and applications of the specialized technologies within the hospitality industry. 4. Integrate specialized research skills in an emphasis area of hospitality and tourism. 5. Apply transferrable skills in an emphasis area of hospitality and tourism. SP
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