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Course Criteria
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3.00 Credits
Prerequisites: HORT 150 and 165. Maintenance practices used to preserve and enhance the beauty of landscape design, including the relationship of landscape design to maintenance requirements. Application of plant protection chemicals to control insects, diseases and weeds, as well as growth stimulating chemicals. 3 lecture hours, 3 laboratory hours.
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3.00 Credits
Prerequisite: HORT 100 or 160. Elementary principles of landscape drafting and elementary residential landscape planning. Emphasis on the selection of ornamental plants consistent with design and environmental requirements. 3 lecture hours, 3 laboratory hours.
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3.00 Credits
Prerequisites: Successful completion of READ 011, or recentered SAT Verbal score of (R)420 or greater, or appropriate placement test scores, and HORT 205. Design principles and landscaping in relation to institutions, businesses, and multiple residences. Includes interpretation of plans, specifications and contracts, and preparation of cost estimates. 3 lecture hours, 3 laboratory hours.
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3.00 Credits
Prerequisites: HORT 100 and 160. This course focuses on the growth and care of shade trees, and the procedures and equipment involved in their maintenance. Existing industry standards as OSHA Safety, ANSI planting, pruning, fertilization, cabling, bracing, lightning protection will be covered. A computerized tree inventory will be made by each student. 2 lecture hours, 2 laboratory hours.
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3.00 Credits
The principles required to organize, operate and manage a front office in a hotel or motel. Also included are night audit and financial considerations of the front office operations. Guest needs, salesmanship and procedures used in different types of operations are included. 3 lecture hours.
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3.00 Credits
Management principles applicable to duties and responsibilities of housekeeping and maintenance departments. Housekeeping topics include room management, linen control, laundry facilities and scheduling. Maintenance topics include upkeep of hotel plant, sanitation, energy and conservation. Also discusses supervision of employees relative to these departments. 3 lecture hours.
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6.00 Credits
A laboratory and lecture course designed to give students hands-on experience in the food operations of the hotel and sit-down restaurant. The lecture will cover various styles of food service and delivery systems within the hotel and restaurant, from the fine dining room and coffee shop to room service and to-go orders. Interrelationships between the various departments will also be stressed. The hotel and restaurant banquet and catering department will be examined. Other areas of study include development of basic cooking techniques, equipment operation and maintenance, forecasting, recipe conversions, and management of quantity food preparation. 3 lecture hours, 6 laboratory hours.
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3.00 Credits
A course emphasizing organizing, arranging and operating conventions, trade shows and concessions. Sales and marketing departments and their functions will be covered. Identification of the convention market and application of proper sales and marketing management techniques are included. 3 lecture hours.
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3.00 Credits
A course devoted to the financial considerations of the hotel/ restaurant operation. A study of profit and loss, financial statements, revenue and cost analysis, audits, and basic hotel/ restaurant accounting will be included. Uniform system of accounts, budgeting and forecasting of costs and revenues, and cost controls will be covered. 3 lecture hours.
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1.00 Credits
Corequisites: HOTL 241 and HOTL 242. This course is designed to make the student aware of the necessity of security in the revenue producing as well as the non-revenue producing areas of the hotel and restaurant. An emphasis will be placed on the security and safety of guests and their possessions. Other topics will include parking, swimming pools, recreation areas, and other public areas. 1 lecture hour.
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