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Course Criteria
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3.00 Credits
3 hours credit. Prerequisite: Approval of division dean and instructor. Topics of specific interest to the student will be developed. These topics will be established by the student's needs or requirements. Areas of specific needs will be pursued and instructional material that lends itself to current trends or topics that are needed to supplement normal classroom instruction will be offered.
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2.00 - 6.00 Credits
2 to 6 hours credit. Prerequisites: HL 198 with a C or better, employed in a related field of major program of study or departmental approval. This course is the third in a series of four courses that will enable the student to demonstrate greater competence in work environment skills. The student will work a minimum of 75 hours throughout the semester for each credit awarded. Topics of special interest to the student will be developed.
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2.00 - 6.00 Credits
2 to 6 hours credit. Prerequisites: HL 297 with a C or better, employed in a related field of major program of study or departmental approval. This course is the fourth in a series of four courses that will enable the student to demonstrate greater competence in work environment skills. The student will work a minimum of 75 hours throughout the semester for each credit awarded. Topics of special interest to the student will be developed.
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1.00 Credits
1 hour credit. This course will enable the student to utilize a selfassessment, job search, cover letter, resume, and mock interview to initiate the career planning process in Hospitality Management.
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3.00 Credits
3 hours credit. This course will enable the student to appraise the management of human assets of the hospitality industry. The student will learn teamwork and the role of management to provide focused leadership in developing and motivating employees to function as a team to achieve organizational goals. This course will engage the student in approaches to disciplines, performance appraisals, problem solving, decision making, recruitment and retention, communication, and effective utilization of time management as outlined and set forth in the framework of team performance. This course will enable the student to define his/her role in fostering and functioning within a team environment, and develop leadership skills that are needed to control, manage and improve processes in the hospitality business.
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3.00 Credits
3 hours credit. This course will enable the student to appraise the management of event planning. Areas emphasized include understanding world of events, the basic principles and design of event planning, creating an effective event, planning a successful event, sponsorships of events, marketing and promoting events, managing volunteers and the management team of an event, working with food vendors, and documenting and evaluating events. The student will gain a basic understanding of the role of an event planner and develop leadership skills that are needed to control, manage, and improve events in the hospitality business.
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3.00 Credits
hours credit. This course will enable the student to appraise the components of the tourism industry. The student will be introduced to the basic concepts, tools, and techniques of tourism management as well as the effects of tourism on society, and current developments in the field.
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3.00 Credits
3 hours credit. This course will enable the student to develop culinary skills in the kitchen environment. The student will learn skills in sanitation, basic cooking principals and methods, knife skills, safe food handling, safe equipment handling, recipe interpretation, and preparing meals for commercial consumption. This course will engage the student in all areas of basic cooking and meal preparations.
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3.00 Credits
3 hours credit. This course will enable the student to appraise the components of the hospitality and tourism industry. This course will enable the student to define the different components of tourism, including: transportation systems, the lodging industry, the food and beverage industry, attractions, and public tourism businesses. The student will learn how to appraise the economic impact that tourism has on local economies. This course will enable the student to discover career opportunities within the hospitality and tourism industry.
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3.00 Credits
3 hours credit. This course will enable the student to appraise the components of food service management in various types of food service systems. The student will learn cost and sales concepts and their relationship with profits. The student will learn how to calculate costs, and profits, and apply control concept factors for food, beverage, and labor control.
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