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Course Criteria
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3.00 Credits
Explores foundational leadership and skills necessary to create economic and social value either for a startup or as part of an entrepreneurial team within a hospitality organization. Content includes skill development for idea generation and opportunity recognition. Students will engage in learning to think like an entrepreneur, to recognize innovative opportunities, appraise financial feasibility, and understand the business planning process. ***COURSE LEARNING OUTCOMES (CLOs) *** At the successful conclusion of this course, students will be able to: 1. Distinguish the concepts of entrepreneurship, innovation, intrapreneurship, and various business management ideas. 2. Propose ideas, recognize opportunities, assess financial implications, and develop entrepreneurial leadership skills. 3. Develop creativity and innovation as applied to entrepreneurial problems/opportunities in hospitality management. 4. Develop practical communication attributes as an entrepreneurial attribute-including in written, formal and informal presentations. 5. Utilize various business disciplines to be used in qualitative, quantitative, analysis in entrepreneurial ventures, and decision-making. SP
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3.00 Credits
Explores foundational leadership and skills necessary to create economic and social value either for a startup or as part of an entrepreneurial team within a hospitality organization. Content includes skill development for idea generation and opportunity recognition. Students will engage in learning to think like an entrepreneur, to recognize innovative opportunities, appraise financial feasibility, and understand the business planning process. ***COURSE LEARNING OUTCOMES (CLOs) *** At the successful conclusion of this course, students will be able to: 1. Distinguish the concepts of entrepreneurship, innovation, intrapreneurship, and various business management ideas. 2. Propose ideas, recognize opportunities, assess financial implications, and develop entrepreneurial leadership skills. 3. Develop creativity and innovation as applied to entrepreneurial problems/opportunities in hospitality management. 4. Develop practical communication attributes as an entrepreneurial attribute-including in written, formal and informal presentations. 5. Utilize various business disciplines to be used in qualitative, quantitative, analysis in entrepreneurial ventures, and decision-making.
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3.00 Credits
Focus is on advanced comprehension of project management and its application to a multitude of events in a globalized context relative to the hospitality industry. ***COURSE LEARNING OUTCOMES (CLOs)*** At the successful completion of this course students will be able to: 1. Apply strategic management principles to hospitality business operations in maximizing the accomplishment of organizational goals and objectives. 2. Evaluate, analyze and determine the application of service marketing theories and principles in promoting hospitality businesses. 3. Demonstrate knowledge of and experience in operations relative to the provision of goods and services in hospitality management. 4. Describe physical and perpetual inventory systems. 5. Demonstrate knowledge of a global perspective and diversity issues as related to hospitality management. 6. Evaluate the economic, social and/or environmental impacts of hospitality business practices on the local communities in which they operate. SP
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3.00 Credits
This course provides students with an in-depth understanding of business analytics and techniques applicable to hospitality organizations. Students will gain practice in analyzing various types of hotel and market-level data and how to make data-driven decisions based upon that analysis. ***COURSE LEARNING OUTCOMES (CLOs)*** At the successful completion of this course students will be able to: 1. Apply data visualization techniques to various data sets. 2. Analyze data to inform scientific decision making. 3. Use predictive analysis to generate solutions to problems in the hospitality industry. 4. Demonstrate modeling of uncertainty and risk. 5. Develop optimization and modeling of simultaneous decisions. SP
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3.00 Credits
Students will engage in learning the cross-functional aspects of a successful facility manager including the roles facility managers play, the basics of building operations and maintenance, building sustainability, and work management within the facility manager job function. ***COURSE LEARNING OUTCOMES (CLOs)*** At the successful completion of this course students will be able to: 1. Apply strategic management principles to hospitality business operations in maximizing the accomplishment of organizational goals and objectives. 2. Evaluate, analyze and determine the application of service marketing theories and principles in promoting hospitality businesses. 3. Demonstrate knowledge of and experience in operations relative to the provision of goods and services in hospitality management. 4. Describe physical and perpetual inventory systems. 5. Acquire knowledge of a global perspective and diversity issues as related to hospitality management. 6. Evaluate the economic, social and/or environmental impacts of hospitality business practices on the local communities in which they operate. SP
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3.00 Credits
Integration of hospitality core, business fundamentals, and practicum courses to demonstrate leadership within the hospitality and tourism industry. At the successful completion of this course students will be able to: 1. Demonstrate the role of management in the hospitality industry. 2. Demonstrate actualization planning into practice through implementation, evaluation, and revision of organizational plans and interventions. 3. Propose leadership development strategies for hospitality organizations 4. Use management principles of planning, organizing, evaluation, and controlling in a hospitality organization. 5. Analyze contemporary issue and problems in the field of hospitality. FA, SP
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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
Fulfills a Literature/Humanities General Education requirement and is an approved Global and Cultural Perspectives course. For students in all disciplines with an interest in exploring the interrelationship of art, literature, music, philosophy, architecture, sculpture, and other art forms. Enhances appreciation and understanding of all forms of creative human expression. Includes readings, films, group discussions, lectures, and written responses to the humanities through papers and exams. Successful students will demonstrate skill on exams and in discussing, reading and writing about the humanities. Inclusive Access Course Material (electronic book) fees may apply, see Fees tab under each course section for details. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Identify the characteristics of a variety of Western cultures and value systems in foundational texts and creative expressions. 2. Effectively describe the historical development of central themes in the humanities. 3. Formulate relationships between art works in different genres, time periods and cultural contexts. 4. Analyze artworks in an academic manner, in both verbal and written form. FA, SP, SU
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3.00 Credits
Fulfills a Literature/Humanities General Education requirement and is an approved Global and Cultural Perspectives course. For students in all disciplines with an interest in exploring the interrelationship of non-western art, literature, music, philosophy, architecture, sculpture, and other art forms. Studies the major arts of Eastern cultures in their historical, religious and philosophical settings. Enhances appreciation and understanding of all forms of creative human expression in non-western contexts. Includes readings, films, group discussions, lectures, and written responses to the humanities through papers and exams. Successful students will demonstrate skill on exams and in discussing, reading and writing about the humanities, or as interest demands. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Identify the characteristics of a variety of Non-Western cultures and value systems in foundational texts and creative expressions. 2. Effectively describe the historical development of central themes in the humanities. 3. Formulate relationships between art works in different genres, time periods and cultural contexts. 4. Analyze artworks in an academic manner, in both verbal and written form. FA, SP
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3.00 Credits
Takes an introductory, but analytically in-depth approach to the study of a particular period within the humanities (such as the medieval world, Romanticism, or Modernism). Involves study of more than one art form (e.g., music, art, and literature) or discipline (such as literature and philosophy) from the chosen period. Topics vary. Repeatable, with different topics, with a maximum of 6 credits toward graduation. **COURSE LEARNING OUTCOMES (CLOs) At the successful conclusion of this course, students will be able to: 1. Describe the concerns, trends, and philosophical perspectives of a single time period. 2. Investigate connections between artworks of the time period and their historical context. 3. Compose a well-researched, well-articulated argument about the subject of their choosing. Prerequisite: ENGL 2010 (Grade C or higher).
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