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Course Criteria
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3.00 Credits
Designed for hospitality management majors and as elective credit for other business majors. Provides a basic understanding of the lodging and food service industry by tracing the industry's growth and development. Analyzes management's functions and responsibilities in such areas as administration, organization, communications, accounting, marketing, and human relations. Examines industry opportunities and future trends. Includes lecture, field trips, guest speakers, film, and tapes. Completers should have a knowledge of career opportunities and basic hospitality management principles.. Lab access fee of $13 for computers applies.
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3.00 Credits
Designed for hospitality management majors and as elective credit for other business majors. Presents a systematic approach to front office procedures by detailing the flow of business through a hotel beginning with the reservation process and ending with check-out settlement. Examines various elements of effective front office management, paying particular attention to planning and evaluating front office operation and to personnel management. Front office procedures and management are placed within the context of the overall operation of a hotel. Includes role play and computer simulations. Completers should be competent to be a beginning front desk clerk.. Lab access fee of $13 for computers applies.
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3.00 Credits
Designed for hospitality management majors and as elective credit for other business majors. Studies management principles of menu planning, purchasing, storage, food and beverage production, service, and sanitation. Includes lecture, case studies, guest speakers, field trip and project. Completers should understand the basic structure of a hospitality unit and how management principles relate to a restaurant.. Lab access fee of $13 for computers applies.
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3.00 Credits
Prerequisite(s): MAT 1030, MAT 1035, STAT 1040, STAT 1045, MATH 1050, MATH 1055, or MATH 1090, or higher. Provides a step-by-step approach to gathering, analyzing, and using numeric market, operating, and financial data in the hospitality management industry. Hospitality/industry scenarios and hands-on exercises and labs are used to build student skills in data analysis as a platform to practice data-gathering and analysis for projects in business planning, market research, revenue management, or designing customer- employee satisfaction surveys.. Canvas Course Mats $78/Wiley applies
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2.00 - 9.00 Credits
Prerequisite(s): Approval of School of Business Career and Corporate Manager. Provides opportunities to apply classroom theory on the job. Students work as paid employees in a job that relates to their careers while enrolled at the College. Credit is determined by the number of hours a student works during the semester. Completers meet individually set goals. A total of six credits may be applied toward graduation with a diploma or AAS degree and three credits toward Certificate programs. May be graded credit/no credit.
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1.00 - 8.00 Credits
Designed for hospitality management majors as elective credit. Provides practical work experience in an actual restaurant, applying management theory in carrying out duties assigned by the manager/owner.
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1.00 - 3.00 Credits
Prerequisite(s): Instructor/Department Chair Approval. Provides short courses, workshops, and special programs in hospitality management or culinary arts topics. Repeatable for up to three credits.
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1.00 - 3.00 Credits
Prerequisite(s): Department Chair Approval. Offers independent study as directed in reading, in individual projects, etc., in the area of hospitality management or culinary arts at the discretion and approval of the department chair. May be repeated for up to 6 credits toward graduation.
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3.00 Credits
Prerequisite(s): University Advanced Standing. Focuses on lodging, food, and event planning operations in the hospitality industry. Identifies career tracks offered in the hospitality industry and assists students to make academic and career decisions. Delivers content through lectures, guest speakers, site visits (both class and individual), and group projects to facilitate student learning.
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3.00 Credits
Prerequisite(s): ACC 2110 and University Advanced Standing. Presents managerial accounting concepts and explains how these concepts apply to specific operations within the hospitality industry. Utilizes lectures, demonstrations, and case studies in class.. Lab access fee of $13 for computers applies.
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