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Course Criteria
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3.00 Credits
This course introduces the student to the various segments of the Hospitality Industry. Major topics include lodging, food service, commercial and institutional feeding and tourism management. These categories are explored in relation to their historical development, current operating methods and challenges, and future trends. Additional topics will include a review of the management of the meetings and conventions market, recreation and leisure time activities, and gaming. This course provides a foundation for additional coursework in the Hospitality Management major. (Usually offered Fall semester.)
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3.00 Credits
This course presents a comprehensive examination of the Rooms Division, including front desk, reservations, housekeeping and uniformed services, as it functions within the overall operations of a hotel. Each department will be studied in relationship to its structure, planning processes, daily operations, budgetary impacts and management challenges. Interfaces with maintenance, security, and other operations divisions will be examined. (Usually offered Spring semester.)
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3.00 Credits
This course introduces the student to a specific segment of the hospitality industy, event planning. Major topics include design and decoration practices, decorative elements, non-profit and charity events, arrangement of festivals, fairs, parades, and weddings. These categories are explored in relation to their historical development, current operating methods, and future trends. (Usually offered Fall semester).
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3.00 Credits
This course introduces the student to a specific segment of the hospitality industy, spa management. Major topics include the origin of spas, architecture and design of a spa, information technology in the spa, spa software, and marketing a spa. These categories are explored in relation to their historical development, current operating methods and challenges, and future trends. This course provides a foundation for additional coursework in the spa management major. (Usually offered Fall semester).
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3.00 Credits
This course introduces the student to a specific segment of the Hospitality Industy, tourism management. Major topics include passenger transportation, cultural and internation tourism, sociaology of tourism, economis impact of tourism, and travel and tourism research. These categories are explored in relation to their historical development, current operating methods, and future trends. (Usually offered Fall semester).
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3.00 Credits
This course covers the basics as wells as advanced topics that foodservice managers need to know to give successful table and customer service. The historical context of service, the manager¿s role, and various types of service is discussed.
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3.00 Credits
An in-depth look at factors that determine menu planning and design. This course will expose students to areas such as market surveys, nutritional concerns, standardized recipes, and the characteristics of a menu.
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3.00 Credits
This course presents an examination of management of the Food and Beverage Division within the context of hotel operations, the role of the Marketing Department as it influences Sales and Catering, and the staff functions served by the Human Resource and Accounting Departments. Each department will be studied in relationship to its structure, planning processes, daily operations, budgetary impacts and management challenges. (Usually offered Fall semester.)
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3.00 Credits
This course introduces students to the field of meetings and convention management in the hospitality industry. It defines the scope and segmentation of the meetings market including: key players, relevant marketing and sales strategies, the planning and implementation process from the user and provider perspectives, management challenges, impact of IT, and current trends. (Usually offered Spring semester only.)
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3.00 Credits
The course provides students with an opportunity to engage in an in-depth analysis of selected hospitality management topics. The topics will reflect the four functions of management: plan, organize, lead, and control, as they are exhibited in a service industry. Students will be expected to exhibit oral, written and critical thinking skills that reflect the knowledge and maturity gained from either the accumulation of at least thirty college credits. The students are expected to complete 400 hours work experience in the hospitality field by the end of this three credit hour class. Topics will include management challenges in service delivery, leadership and motivation techniques, management and control through the numbers, human resource issues. Prerequisites: Matriculation in the Hospitality Management Program (AAS) or Hospitality Operations Certificate or Gaming and Casino Management (AAS) or Casino Operations Certificate and completion of one of the following sequences: HOS 101, HOS 103, and HOS 210 or CAS 100, CAS 101, CAS 102 and CAS 103 or Permission of the instructor.
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