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Course Criteria
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3.00 Credits
This is a survey course in Women's History. It will not only focus on the historical struggles to attain status but will also examine dominant thought within the discipline such as feminism, postmodernism, Womanist and global theories as related to women. Upon successful completion of this course, students should be able to: Analyze the evolution of the biological, ideological and political subordination of women; Examine the different facets of social activism to achieve extension of academic and political rights; Investigate the dominant issues relating to women such as health, reproductive rights, employment and violence; Contrast the economic and social status women's lives in different countries and the role of culture in determining their status; Explore the cultural expressions of women that give definition to their lives.
Prerequisite:
New students should complete Placement Testing prior to registration; Visiting students may submit college transcript
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3.00 Credits
A inquiry into the history of the Islam and the Middle East from the life of the Prophet Mohammed, through the cultural and political spread of Islamic peoples into Africa and Europe with the Caliphate, to the Islamic Renaissance of the Early Middle Ages, the Empires of the Ottomans, Safavids and Moguls and into the 20th century with the rise of oil and secular states. The course will complement existing courses on the religion of Islam to show the intersection of religion with political and cultural institutions as they spread from the core Islamic lands in the Arabian Peninsula to the broader world. Upon successful completion of this course, students should be able to: Assess the causes and effects of major events and developments within the Islamic World and the Middle East; Trace the origin and the early history of Islamic culture as an outgrowth of the life of the Prophet Mohammed and Arabic culture; Note the spread of Islam and the rise of extensive scientific, artistic and cultural development with the Islamic Renaissance of the Early Middle Ages, which will begin the expansion of the growth and prosperity of Western Civilization; Examine the Middle East's role in energy production in the 20th century and how the beliefs of Islam inform economic policy in the emerging global economy; Draw distinctions and continuities through time with the ongoing battle between secularism and fundamentalism in the Islamic world.
Prerequisite:
(ENG 050 and REA 050) or ENG 099* or REA 075 or Appropriate Placement Test Scores (*Course(s) May Be Taken Concurrently)
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3.00 Credits
This course introduces students to the vast lodging and food service industry. The origins and history of the modern American hotel/motel business and the enormous growth of the food industries are presented in the context of global tourism. Supervisory duties including organizational theory, resource management of the prime cost associated with these businesses, and asset control processes are introduced. Career opportunities are examined as an essential part of the course. Upon successful completion of this course, students should be able to: Structure task performance in an organization within the lodging/food service industry; Apply a basic knowledge of the vastness of the hospitality industry to personal career development; Understand the role(s) of various operational functions; Use the basic knowledge of record keeping and financial controls common to this industry; Increase revenue through marketing.
Prerequisite:
(MAT 050 and ((ENG 050 and REA 050) or ENG 099* or REA 075)) or Appropriate Placement Test Scores (*Course(s) May Be Taken Concurrently)
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3.00 Credits
This is a course for food handlers and especially for supervisors employed in the retail foodservice industry. Upon successful completion of this course, students should be able to: Satisfactorily pass the food handlers examination administered by the college; Identify the causes of food-borne illness; Purchase, handle, store, prepare and serve food in accordance with generally accepted sanitation procedures; Maintain sanitary facilities and equipment; Prepare an Integrated Pest Management system, and develop and maintain an employee safe work environment; Apply federal, state and local regulations/laws specific to food-service procedures; Implement a self-inspect sanitation and safety program in a food-service operation.
Prerequisite:
(ENG 050 and REA 050) or ENG 099* or REA 075 or Appropriate Placement Test Scores (*Course(s) May Be Taken Concurrently)
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3.00 Credits
In this course the student will acquire adequate tourism vocabulary. Student will study the why and how of tourism as an important factor in the wealth of any nation. And in global terms, the course provides an overview of the principles, practices, and philosophies that affect the cultural, social, economic, psychological, and marketing aspects of the travel and tourism industry. Among the topics covered are: meetings and conventions, role of social media, basic tourism marketing principles including mobile/social media marketing. The student will study the history of travel, future prospects and problems in the industry, especially the need for sustainable economic development. The student will explore their personal philosophy of travel as a factor in life's enrichment and identify career opportunities in this vast industry. Upon successful completion of this course, students should be able to: Appreciate the importance of tourism's economic contribution; Understand consumer travel behavior; Achieve a personal philosophy of travel as a factor in life's enrichment; Understand basic tourism marketing principles and applicable technology; Apply tourism supply/demand principles as the basic for policy and planning; Distribution of destination services with emphasis on consumer orientation; Study the tourism policy in the Delaware Valley region; Identify possible career opportunities in this field.
Prerequisite:
(MAT 050 and ((ENG 050 and REA 050) or ENG 099* or REA 075)) or Appropriate Placement Test Scores (*Course(s) May Be Taken Concurrently)
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3.00 Credits
In this course the student will learn to explain and apply the theory of successful hospitality marketing and sales. The topics of developing hospitality marketing and sales plans will be covered. The organization of the typical sales and marketing office within the corporate and individual property will be discussed. Various personal sales techniques such as suggestive selling and upselling in the hotel/restaurant reservation and direct patron contacts will be explained. Marketing to all segments of tourism including social, education, government, fraternal, recreation and non-profit will be presented. Upon successful completion of this course, students should be able to: Distinguish marketing from sales; Identify trends that affect marketing and sales in the hospitality industry; Identify and describe the key steps of a hospitality marketing plan; Summarize the duties and responsibilities of staff and management positions typically found in a lodging property marketing and sales operation; Perform the five steps of a hospitality presentation sales cell; Explain effective telephone communication, email, technology (CRS) and special social media for room and foodservice reservations; Describe internal marketing and sales promotion; Explain the role of hospitality advertising, public relations, and publicity; Explain how lodging and foodservice/restaurant are meeting the current needs of business including meeting planners; Identify considerations for marketing hospitality products and services to international travelers and other special segments such as social, education, domestic tourists, sports teams, and government travelers; Summarize trends affecting the food and beverage industry, and describe positioning strategies and techniques for restaurant and beverage operations; Explain how hotels market and sell to conventions, catered events and trade shows.
Prerequisite:
HRM 100
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3.00 Credits
This course covers in detail the procedures of the hotel/motel front office, including the duties of the manager, desk agent, night auditor, reservations, credit and cash handling. Meaningful statistics and reports are examined. The interdepartmental roles including housekeeping, maintenance, security and other uniformed staff are discussed. The relationship between employees and guest, room design/layout and the future role of computers are presented. Upon successful completion of this course, students should be able to: Develop a hotel organization structure; Use basic procedures of a room-reservation system; Apply specific knowledge of the lodging industry to careers; Register, sell and assign guest rooms; Derive room-pricing strategies using various decision-making techniques; Communicate interdepartmentally using machines, terminology, symbols and racks; Prepare accounts and control cash using manual and machine procedures; Use basic procedures of the night audit; Prepare and use hotel statistical ratios; Apply basic knowledge of the use of computers.
Prerequisite:
HRM 100
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3.00 Credits
This course is an applied approach to the legal responsibilities of the operational department heads in lodging properties and all areas of food service. Topics include room reservation contract law, torts, ADA requirements, Civil Rights legislation, tip credit reporting requirements, labor law, dram shop, PA Title 18, 47 and 36. All supervisors and department heads benefit from this practical approach to avoiding the legal problems in this industry. Upon successful completion of this course, students should be able to: Outline the duties the law creates to protect guests and restaurant/hotel operators; Discuss areas where food service and lodging properties may be affected by federal, state and local regulations; Formulate guidelines related to Civil Rights laws; Identify specific management actions to avoid liability in areas of food and property; Establish legal guidelines with regard to employee selection, wages and union relations; Outline procedures to reduce crimes against the business; Outline tests for the legality and enforceability of contract requirements in food service; Discuss the legal aspects of lodging and food-service franchising.
Prerequisite:
New students should complete Placement Testing prior to registration; Visiting students may submit college transcript
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3.00 Credits
This course is designed to provide students with a basic understanding of human resources in the hospitality industry including labor cost forecasting, recruitment, selection, assessment of job performance, compensation and incentive pay programs and benefit plans for both supervisors and hourly employees. Students will discuss the role of collective bargaining on the industry. Upon successful completion of this course, students should be able to: (blank).
Prerequisite:
HRM 100
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3.00 Credits
Internship and/or College Sponsored Experiential Learning (CSEL) provides qualified, enthusiastic students with opportunities to receive academic credit for work experience in the hospitality field. Internships and/or CSEL combine classroom theory with practical, real-world employment experiences. Students participating in this 180 experience will earn 3 college credits for this experience. Upon successful completion of this course, students should be able to: Develop, observe and perform technical skills as required in the hospitality work position assigned by employer; Develop, observe and perform interpersonal skills as required in the hopitality work position assigned by employer; Observe and use the equipment and technology used in the hospitality work position assigned by employer; Submit written reports and/or journals as required by the Office of Student Employment Services and supervising faculty. INTERNSHIP ELIGIBILITY REQUIREMENTS: Minimum of 21 Credit Hours Completed at DCCC; Overall GPA of 2.5 or Higher; Written Recommendation by DCCC Hotel and Restaurant Management or Culinary Arts Faculty; Resume and Application Submitted to the Office of Student Employment Services.
Prerequisite:
HRM 105
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