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Course Criteria
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3.00 Credits
3 Credit Hours d.b.a. This course will build on knowledge and experience gained in GIS 201: Introduction to GIS and GIS 220: Aerial Photo Interpretation or SRV 210: Photogrammetry. It will be a broad introductory overview of imagery sources and classification techniques, and provide remote sensing software (ERDAS Imagine) experience for the 300-level student. The course will emphasize the synthesis of the student's basic knowledge of the physical natural world with the interpretation and application of remote sensing imagery to solve management and research problems. (2 hours lecture, 3 hours lab). Prerequisite: Algebra (MAT 125), GIS 201: Introduction to GIS and (GIS 220: Aerial Photography or SRV 210: Photogrammetry).
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3.00 Credits
3 Credit Hours d.b.a. This course provides students with the experience of how Geographic Information Systems are applied to forestry and natural resources. GIS Applications is a project-oriented course which is the final GIS course taught in the series. Projects include application of GIS in forestry, landscape ecology, wetlands, land management and surveying. Software used during the course will include MS PowerPoint, ArcView, Spatial Analyst and GPS Pathfinder. Students will be required to select and plan their own project that will focus on an application of GIS, thus creating a database, analyzing their own data, creating metadata, producing a high-quality map product, and presenting their methods, results and map products professionally. (2 hours lecture, 3 hours lab).
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3.00 Credits
3 Credit Hours Fall/Spring Sems. This is an introductory course covering hotel operations from Biblical inns to the present complex structure of hotels/resorts and the evolution of tourism due to improvements in transportation, communication and technology. The course provides an overview of the hospitality business and introduces students to a variety of career paths available within the hospitality industry. Students are also introduced to the concept of student assessment portfolios.
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3.00 Credits
3 Credit Hours Spring Sem. This course prepares students for front office operations at a hotel/resort. The course provides an overview of front office accounting and night audit practices, communications and guest services, and front office management functions. Students will participate in role-playing and individual/group activities to simulate real-life situations frequently encountered within the Front Office. The course also incorporates exercises in telephone answering skills and room selling strategies.
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3.00 Credits
3 Credit Hours Fall/Summer Sems. A course designed for the Hotel/Restaurant Management student who has completed a course in introductory accounting at the college level. It consists of explanation and demonstration of the more common techniques and methods by which management can interpret, analyze, and make decisions from information provided by accounting systems. Prerequisite: ACC 101 Financial Accounting
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3.00 Credits
3 Credit Hours Fall/Summer Sems. Topics covered include defining various group meetings, locating these groups, identifying their respective needs, and preparing for their sale and service. Promotional sales trips for putting theories into practice may also be undertaken.
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6.00 Credits
6 Credit Hours Fall/Summer Sems. The Practicum provides a quality, professional, faculty supervised learning experience for hospitality students as they practice total guest satisfaction skills in a profit oriented enterprise. The practicum applies classroom concepts to practical situations and integrates hands-on experience with academic instruction. Students gain entry-level experience in numerous areas of a commercial operation including food and beverage (wait staff, host/maitre'd, bar back) and rooms division (housekeeping, laundry, front desk, reservations, sales, accounting, conference support services). Students will be expected to document 400 hours of industry work experience by the conclusion of this course. Prerequisite(s): HOS 101 Hotel Resort Tourism Orientation and HOS 150 Front Office Property Management and an overall 2.0 minimum GPA.
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6.00 Credits
6 Credit Hours Fall/Spring/Sum Sems. Students will complete a semester or more working in an on-the-job experience, Students will sign a contractual agreement with an externship site related to their major. A choice of one of the following options is available: 1) Competitive participation in one of the externships developed by the College; or 2) Independent externship in the industry secured by the student that meets the approval of the Program Coordinator. Verifiable full-time work experience of 400 hours in the hospitality industry prior to enrollment at Paul Smith's College may be substituted for either option 1 or 2. (See Externship Verification Process section). Enrollment in either of the two options requires a GPA of 2.00 or better. Grading is pass/fail based on completion of the contractual agreement with the externship property and adherence to their rules and regulations of employment, as well as to Paul Smith's College rules of student conduct.
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3.00 Credits
3 Credit Hours d.b.a This course will provide students with an opportunity to study Hospitality topics which are not normally offered. These courses are selected for their potential to contribute both to the professional and intellectual development of students. In most cases, student demand or faculty expertise (or both) are factors which influence the selection and timing of these courses. Prerequisite(s): HOS 101 Hotel, Resort and Tourism Industry Orientation, or RES 132 Dining Rom and Kitchen Operations
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3.00 Credits
3 Credit Hours Fall/Spring Sems. A course designed to introduce the student to the significance of economic transitions from agriculture, through manufacturing, and on to one of the most significant economic paradigms of the last 50 years: service and experience. The student will review historical examples of economic paradigm shifts and numerous case studies of successful companies that have implemented competitive service initiatives. The student will additionally be charged with identifying quality and value of service and its delivery in modern society and how it impacts consumer behavior. Prerequisite(s): HOS 265 Hotel Practicum or CUL 260 Commercial Cooking and Catering.
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