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Course Criteria
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3.00 Credits
Technical and managerial issues related to the operation and maintenance of the physical plant and equipment in hospitality industry facilities. Preparation for Course P: HTM 181. Cr. 3.
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3.00 Credits
Arrangement of foodservice equipment for efficient use of space. An introduction to computer-aided design for equipment placement within space constraints. Development of work-flow patterns and human engineering considerations. Preparation for Course P: 291, 291L, and 321. Cr. 3.
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3.00 Credits
Application of cost controls; development of cost reduction methods through management policy and decisions; examination of cost control techniques for food, labor, and supplies in addition to the emphasis on beverage management control. Preparation for Course P: BUS A201, HTM 312. Cr. 3.
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3.00 Credits
Principles, practices, and philosophies that affect the economic, social, cultural, psychological, and marketing aspects of human travel and the tourism industry. Preparation for Course P: HTM?181 and 203. Cr. 3.
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3.00 Credits
This class provides a comprehensive analysis of the operations of different styles of resorts, as well as cruise lines, gaming, and other entertainment attractions. Operating structures, systems, and management practices are compared with traditional hotels. The resort development process is explained and alternative resort concepts are discussed, including resort condominium and vacation/interval ownership. Preparation for Course P: 181 or consent of instructor. Cr. 3.
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3.00 Credits
Exploration and creative use of specialty foods and unusual cuisine for the hospitality field. Concepts of management for the effective operation of quantity specialty food service organized in a financial framework involving menu-planning, customer relations, and production-service logistics. Preparation for Course P: 291 and 291L. Cr. 3. Hours Class 1, Lab. 6,
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3.00 Credits
Capstone Food and Beverage operation course where students will utilize managerial skills and techniques such as but not limited to: planning, organizing, directing, and controlling a fine dining experience. In this course students will: develop, manage, market, and operate a fine dining experience that is open to the public. Emphasis is placed on creating an event that is appreciated by guests by utilizing effective management skills to create a high quality, profitable operation with well planned systems and highly motivated, organization employees. Preparation for Course P: HTM?310. Cr. 3. Hours Class 1, Lab. 1.5.
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3.00 Credits
Rights and duties of innkeepers, food operators, and tourism organizations. Topics include civil rights, contracts, negotiable instruments. Cr. 3.
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3.00 Credits
The first half of this course focuses on preparing students for the exciting world of event planning. Through class discussions, case studies, service learning and projects. This course will teach students to plan and execute special events with flair and without any unexpected surprises or expenses. Students will leave the class armed with practical advice on every aspect of organizing and managing special events. Students will gain hands on experience through individual service learning projects. The second half of this course is dedicated to walking students through the steps to begin their own event planning business. We will discuss all aspects of creating a small event planning business from legal structures, naming a company, insurance, pricing, bidding and bookkeeping. Students will be required to write a business plan for their own event planning business as the final. Cr. 3.
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3.00 Credits
The purpose of this course is to understand the use and effects of strategic management at various levels of implementation such as personal, business and political in as far as they can positively affect a person's life and business success. To achieve this we will put in practice management skills and knowledge together with personal skills in both practical and reflective situations. This is a dynamic process that will prepare you and develop life long learning skills in areas such as formulating and implementing strategic management. Preparation for Course P: HTM 181, 310, 322 and HTM?441. Cr. 3.
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