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  • HT 215: Managerial Accounting for the Hospitality Industry

    3.00 Credits
    Mt Hood Community College

    Credits 3 (3 Lecture Hrs/Wk) - Sp This course will provide a general overview of the hospitality industry and review financial accounting concepts. It will deal with analysis of financial statements, the uniform system of accounts, internal controls, costs from a management perspective, cost-volume-profit analysis, pricing, budgeting for operations, forecasting, handling of leases, capital expense decisions, and taxation. Prerequisite: AC110 and CIS120; or BA211 and CIS120; or consent of instructor. Proficiency Needed: Reading, Writing, Math.
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  • HT 226: Beverage Management-Wines of/World:United States

    1.00 Credits
    Mt Hood Community College

    Credits 1 (1 Lecture Hrs/Wk) - W This course is the first in a series of one-credit courses to teach students about the beverage industry as it relates to the hospitality and tourism industry. Component tastings will have an integral part of each class, with lecture and discussion surrounding such topics as the history, cultivation, production, storage, service, merchandising, marketing, cost controls, and appreciation for the various types of beverages. Other course offerings include brewed beverages, alcoholic spirits, non-alcoholic beverages, wines of other countries. Offered at irregular intervals. Prerequisite: Must be 21 years of age and have picture proof of I.D.
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  • HT 227: Beverage Management-Wines of/World:France and Italy

    1.00 Credits
    Mt Hood Community College

    Credits 1 (1 Lecture Hrs/Wk) - W This class is the second in a series of 1-credit courses to teach students about the beverage industry as it related to the hospitality and tourism industry. Component tastings will be an integral part of each class, with lecture and discussion surrounding such topics as the history, cultivation, production, storage, service, merchandising, marketing, cost controls, and appreciation for the various types of beverages. Other course offerings include brewed beverages, alcoholic spirits, non-alcoholic beverages, wines of the United States, and wines of other countries (Germany, Spain, Portugal, Bulgaria, Hungary, Yugoslavia, Tunisia, South Africa, Austria, Switzerland, Australia, and Chile). Prerequisite: Must be 21 years of age and have picture proof of I.D.
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  • HT 228: Beverage Management-Wines of/World:Other Countries

    1.00 Credits
    Mt Hood Community College

    Credits 1 (1 Lecture Hrs/Wk) - W This course is the third in a series of one-credit courses to teach students about the beverage industry as it relates to the hospitality and tourism industry. Component tastings will be an integral part of each class, with lecture and discussion surrounding such topics as the history, cultivation, production, storage, service, merchandising, marketing, cost controls, and appreciation for the various types of beverages. Other course offerings include Brewed Beverages, Alcoholic Spirits, Non-Alcoholic Beverages, Wines of the United States, and Wines of the World: France and Italy. Prerequisite: Student must be 21 years of age and have proof of photo I.D..
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  • HT 229: Beverage Management:Alcoholic and Non-Alcoholic Beverages

    2.00 Credits
    Mt Hood Community College

    Credits 2 (2 Lecture Hrs/Wk) - Sp This course prepares the student for profitable management of alcoholic and non-alcoholic beverage operations in the hospitality industry. It will cover the history of beverages, their production and manufacture, writing of beverage lists, purchasing and storage functions, service and alcohol service controls, cost management, marketing and merchandising, beginning mixology, and alcohol regulations. An optional component tasting will be available at the end of each class period. Students must show proof of age (21) to register for the HT229L optional lab. Proficiency Needed: Reading, Writing.
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  • HT 229L: Beverage Service-Alcoholic and Non-Alcoholic Lab

    1.00 - 2.00 Credits
    Mt Hood Community College

    Credits 1 (2 Lab Hrs/Wk) - Sp This course prepares students for profitable management of alcoholic and non-alcoholic beverage operations in the hospitality industry. It covers the service of alcoholic and non-alcoholic beverages, their production and manufacture, the writing of beverage lists and beverage identification. The course includes service and alcohol service controls, beginning mixology and alcohol regulations. Prerequisite: Students must be 21 to register. Proof of age will be required at the first class meeting.
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  • HT 230: Hotel,Restaurant,and Travel Law

    3.00 Credits
    Mt Hood Community College

    Credits 3 (3 Lecture Hrs/Wk) - Sp This course is designed to acquaint the student with a managerial framework for well-founded operating decisions. Specific attention will be paid to the hotel/guest relationship, innkeeper's lien, crimes against innkeepers, overview of employment rights, policy formulation, duty to protect guests and their belongings, ejection of guests and non-guests, and will also cover an introduction to general business law dealing with torts and contracts. Issues concerning travel law will be included. Prerequisite: HT104, HT106 and either HT105 or HT142; or consent of instructor. Proficiency Needed: Reading, Writing.
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  • HT 233: Special Events and Attractions Management

    3.00 Credits
    Mt Hood Community College

    Credits 3 (3 Lecture Hrs/Wk) - W The development, promotion and management of special events and attractions have become a major part of the hospitality industry. Every organization, city, state, and country uses these tools to develop tourism in their regions. This course will explore career options in special events and attractions. The planning process, developmental considerations, operational aspects, marketing and promotion, financial management and budgeting, staffing, and fund-raising and sponsorship acquisition will be covered. Economic, social and physical impacts will be explored.
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  • HT 234: Sanitation and Safety

    2.00 Credits
    Mt Hood Community College

    Credits 2 (2 Lecture Hrs/Wk) - F The major focus of this course is on foodservice sanitation and foodservice safety. The student will learn to avoid food problems that lead to foodborne illness of guests and employees, comprehend the various steps to take to react if, and when an incident should occur, and provide and cultivate a safe working environment for all employees and guests. As a student in this course, you will earn a nationally recognized achievement credential, from the National Restaurant Association Sanitation Certification (NRA Certification), and to pass the Oregon Foodhandler card requirement exam.
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  • HT 235: Culinary Arts:Fundamentals of Cooking Soups,Stocks,Sauces,Meat and Game

    2.00 - 4.00 Credits
    Mt Hood Community College

    Credits 4 (2 Lecture - 4 Lab Hrs/Wk) - F This course is designed to prepare the student for either a career in the hospitality and tourism foodservice management field, or to upgrade an individual's skills in the culinary arts. It will involve an exploration of cuisine and proper methods of food and equipment handling. Sanitation and safety practices will be emphasized and reinforced. The course will explore the culinary arts from a management perspective beginning with recipe management and menu planning, Mise en Place, and the proper use of tools and equipment including knife skills. The food production lab will define the complete preparation of soups, stocks, and sauces, and provide a fundamental understanding of various meats and game. Co-requisite: Food handler's card or participate in taking the exam while registered for the course.
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