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Course Criteria
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3.00 Credits
This course is designed to acquaint students with the leadership, management, supervision and quality issues facing today's hospitality industry. It covers the organization and management of hospitality operations. This course is designed for students who are interested in hospitality and culinary arts/culinary management, as well as those working toward American Culinary Federation certification and recertification. The course is a requirement for students seeking the DSS certification.
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3.00 Credits
This course is designed to provide students with a background in marketing and sales, as they relate to the major decisions hospitality marketers face in balancing objectives and resources against the needs and opportunities in the global marketplace. Primary focus is on the creation of a marketing plan including: the marketing environment, market segments and target markets, and marketing strategies. This course is for students in hospitality and tourism or those interested in the area.
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3.00 Credits
This course introduces the student to the laws and regulations that influence business and management decisions applicable to the ownership and operation hospitality and tourism businesses. It is designed to provide practical knowledge of the law and how the legal system functions. The course focus is on legal fundamentals including negligence, relationships with guests, employees, contracts, liability, and the sale of food and alcohol. This course is designed for students interested in a career in hospitality and tourism or those interested in the area.
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1.00 Credits
This course introduces students to club management in the various types of clubs and club sectors. Concepts covered include the club boards of directors, service excellence, leadership, quality management systems, strategic and financial management, club marketing, human resources, guest rooms, food and beverage operations, and computer systems. This course is for students interested in hotel, hospitality and tourism.
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3.00 Credits
This course presents a systematic approach to human resources management in the hospitality industry. Students develop theoretic lenses for understanding people and organizations, and practical tools for accomplishing personal and organizational goals. Topics include: individual differences, conflict management, problem solving, power and influence, motivation, leadership, coaching and counseling, and group process. Students learn through the case method, self-assessments, experiential exercises, readings, discussions, papers, and group activities. Contemporary issues and practices and employment laws that have an impact on the way people are managed are analyzed. This course is designed for students interested in a career in hospitality and tourism or those interested in the area.
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2.00 Credits
This course highlights the operation and management of resort properties. Details are presented in planning, development, financial investment management, and marketing that deal with the unique nature of resort business. Analysis of management systems and methods for development of full-service resorts are presented, along with comparison of specialized requirements for different types of resorts based on location, climate, activities, and life-style. This course is for students interested in hotel, hospitality and tourism.
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3.00 Credits
This introductory course provides the student with an interest in planning events such as meetings, conferences and conventions with the parameters of that segment of the tourism industry. Students are introduced to the differences between meetings and conventions, the employees involved in those venues and the steps that are to be taken to plan, organize and produce such activities as meetings, seminars, conventions and trade shows. The course is for those with an interest in tourism and in organizing and coordinating meetings, conventions, events and tours.
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3.00 Credits
This course covers the theoretical and practical foundation for event management. Emphasis is placed on research, design, planning, coordination, budgeting and evaluation of events. Topics include competencies required for successful events, including parades, festivals, sporting and other special events. This course is designed for students pursuing a career in hospitality, tourism or event management.
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3.00 Credits
This course examines how to promote events and use events to endorse products, services and causes. Specifics covered include image, branding, advertising, publicity, and public relations, their importance to an event, the benefits and best practices of each. Also covered are the coordinating methods to secure sponsorship contracts. This course is designed for students interested in a career in hospitality and tourism or those interested in the area.
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2.00 Credits
This course focuses on reaching and servicing the group meetings and events market. The process of selling space, functions and events to groups, and the methods for servicing group business after the sale are outlined. Also identified are methods to market an event business, track and contain costs, and measures for operational effectiveness and efficient work schedules. Catering management from a front-of-the-house perspective is presented, as is theme development with specifics in design and décor. This course is for students interested in a career in hospitality and tourism or those interested in the area.
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