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Course Criteria
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1.00 Credits
Credits: 1 Prerequisite(s): None Currently offered: Spring 2008: Day/Evening (1) Description: This course introduces Hotel-Restaurant Management students to the basic concepts of human nutrition to enable a better understanding of the needs of health-conscious consumers in the foodservice industry and to apply the principles to menu planning and recipe development. Students learn to use nutrition analysis software to analyze and modify menu items and recipes to meet specific nutritional goals. (Spring only)
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1.00 Credits
Credits: 1 Prerequisite(s): None Currently offered: Spring 2008: Day/Evening (1) Description: This course is designed to ensure that the student will be prepared to protect the health and safety of their guests and employees, by applying thorough sanitation practices throughout any food service operation. Key topics include foodborne illnesses, the connection between sanitation and health, and a wide variety of safe food-handling practices. Students are expected to pass the nationally-recognized ServSafe (NSF) certification exam at the conclusion of the course. (Spring only)
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1.00 Credits
Credits: 1 Prerequisite(s): CAP-112 Must complete 30 credits before taking this course. Currently offered: Spring 2008: Day/Evening (2) Description: Provides students with hands-on experience with a number of restaurant-specific computer software packages. Special emphasis is placed on how the technology can be used to enhance management decision-making, cost control, marketing and service to the guest. (Spring only)
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3.00 Credits
Credits: 3 Prerequisite(s): HSP-130 Currently offered: Spring 2008: Day/Evening (1) Description: Examines the impact of menu planning, purchasing, receiving, inventory control, production, and service to the guest on the manager's ability to control operational costs. Students apply commonly-used formulas and strategies for calculating appropriate selling prices and evaluating actual cost percentages. Special attention is paid to the use of management systems and tools to help minimize food, beverage and labor costs, to ensure collection of revenue, and ultimately to maximize profits. (Fall only)
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3.00 Credits
Credits: 3 Prerequisite(s): None Currently offered: Spring 2008: Day/Evening (1) Description: Explores the principles and realities of effective supervision and management, by examining both management theory and practical applications in hotel and restaurant settings. A wide range of supervisory responsibilities are covered, including planning, decision-making, time management, hiring, training, coaching, corrective counseling, motivation, leadership, and specific legal and ethical considerations. Students compare several approaches to management and discover their own personal style tendencies. (Spring only)
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3.00 Credits
Credits: 3 Prerequisite(s): Must complete 30 credits before taking this course. Must have permission of Program Director to enroll in this course. Currently offered: Spring 2008: Day/Evening (1) Description: Provides a supervised work experience in the lodging or food-service industry as a complement to academic coursework in the associate's degree curriculum. Students gain practical skills in a business environment and begin to view the workplace from a management perspective. During the course of the work experience, students keep a personal journal of critcial incidents and compile a profile of the management systems and policies at their workplace. Afterwards, students participate in a discussion group to evaluate and compare their experiences.
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3.00 Credits
Credits: 3 Prerequisite(s): You must have completed 15 credits of Business courses in order to take this course. Currently offered: Spring 2008: Day/Evening (1) Description: Designed for students who will interact with international travelers at their place of employment and for those who may become international business travelers themselves. Students learn about differences in culture and customs that are encountered by both international travelers and hospitality employees and managers. Topics include marketing, human resource issues, communication, cultural clashes, avoidance of cultural errors, financial issues, government involvement, and international law. Students participate in an interactive project with students from another country and have the opportunity to take part in an international study tour. (Spring only)
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6.00 Credits
Credits: 6 Prerequisite(s): Must complete 90 credits before taking this course. Currently offered: Spring 2008: Day/Evening (1) Description: This course consists of an on-site management internship at a full-service resort property, working closely with an individual department manager/mentor at least 2 full days per week. Students select a specific area of management that they are interested in pursuing and are paired with an appropriate manager/mentor to observe and participate in his or her daily duties and challenges. The class includes a weekly online group discussion component. (Spring only)
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3.00 Credits
Credits: 3 Prerequisite(s): None Currently offered: Spring 2008: Day/Evening (2) Fall 2008: Day/Evening (2) Description: This course will familiarize the student with the main aspects of international business and include cultural and technological influences. Impact on business strategy, marketing and operations are included in this integrated approach to international business.
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3.00 Credits
Credits: 3 Prerequisite(s): INT-110 Currently offered: Spring 2008: Day/Evening (1) Fall 2008: Day/Evening (1) Description: Introduction to the historical, cultural, social, political, economic and demographic forces that shape a diverse region. Students will learn how to research countries using key web and text resources to assess risk and opportunities. Treaties such as NAFTA, European Union and Monetary Union will be studied within an international business context. (Spring only)
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