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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 Core: D (for Hospitality programs only). Offered spring semester only.
Prerequisite:
HOSP 101 and HOSP 105
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3.00 Credits
This course provides students with an understanding of the rooms division operations of a hotel. Areas of study include an overview of Front Office procedures, Housekeeping, Engineering, Night Audit, Security, and Revenue Management. Technology and computer software that operates the hotel will be introduced. Reservation channels and techniques for managing demand at the hotel will be presented.
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3.00 Credits
Recruiting, selection, orientation, training and development, performance appraisals, compensation, discipline methods, and development of the skills to be a successful manager within the culturally diverse hospitality industry. Also available through Online Learning.
Prerequisite:
HOSP 101 and HOSP 105
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3.00 Credits
This course will provide an understanding of the principles of finance and accounting and to comprehend the money implications of decisions in hospitality. Basic relevant financial concepts and financial tools are introduced to improve business decision making, including how to read balance sheets, income statements, profit and loss, cash flow statements, critical ratios and other financial measurements and to interpret what the numbers mean. Offered spring semester only.
Prerequisite:
HOSP 101 and HOSP 105
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3.00 Credits
The course is designed to provide students with an understanding of 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. The course focuses on the hospitality markets and products through a creation of a marketing plan. The increased role of hospitality technology to improve hospitality sales will also be addressed. Also available through Online Learning.
Prerequisite:
HOSP 101 and HOSP 105
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3.00 Credits
Structured work experience in selected hotels, resorts or restaurants; minimum of 225 contact hours. Students are required to function in a variety of workstations to reinforce learned classroom/lab skills. The student will be required to submit evaluations of his/her work. The application of hospitality management principles to the work environment services as valuable learning experience for the student.
Prerequisite:
HOSP 101, HOSP 105, HOSP 111, HOSP 201, HOSP 210, and HOSP 215
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3.00 Credits
Structured work experience in selected hotels, resorts or restaurants; meeting and event planning venues; and adventure tourism facilities. Minimum o f225 contact hours. Students are required to function in a variety of workstations to reinforce learned classroom/lab skills, the student will be required to submit evaluations of his/her work. The application of hospitality principles to the work environment serves as a valuable learning experience for the student. This course may be taken four times for credit. Core: WI.
Prerequisite:
ENGL 101, HOSP 101, HOSP 105, HOSP 111, HOSP 210, and HOSP 215
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3.00 Credits
See Statement on Special Studies on page 12. Offered on demand.
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3.00 Credits
The course will introduce students to the operations of the legal system and practical knowledge of law as it pertains to the hospitality industry. A case study approach will be used to understand restaurant, hotel, and travel laws and regulations that influence business and management decisions in the hospitality industry. The course is designed to provide the student with the practical knowledge of law and the operations of the legal system. Also available through Online Learning.
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3.00 Credits
The American Work Experience is an interdisciplinary humanities course using history, literature and the arts, and other cultural studies to deepen the student's knowledge and understanding of over two centuries of Americans at work. Core: AH, D.
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