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Course Criteria
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4.00 Credits
Introduction to the distinctive nature of hotel operations through identifying the standard functions that interrelate to produce the whole hotel service. The hotel's principal product, the guest room, is given detailed study as well as the various forms of business organization that comprise the accommodation sector of the hospitality industry. Class 4, Credit 4
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4.00 Credits
Provides the student with insight into the development of hospitality real estate and the elements that contribute to decisions on construction, development and expansion of properties. Attention is given to site selection and development processes as they relate to the commercial hotel, resort, foodservice and travel locations. Contributing elements of market conditions, fi nancial feasibility, construction needs and property sizing are explored. Class 4, Credit 4
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4.00 Credits
Introduces the student to the application of the marketing concepts in hotel operations and the visitor industry. Included are conventions and visitors bureaus, hotels and convention centers. This is accomplished by defi ning the marketing function, situation analysis, marketing organization, sales offi ce work fl ow, customer contact methods and servicing procedures generally practiced in the hotel industry. Class 4, Credit 4
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4.00 Credits
Gives the student an understanding of how resort and hotel properties are developed as tourist and business destinations. Focus is on the planning, development, operation, design and special needs of recreational surfaces and fi nancing of such properties. As part of this study, students select a specifi c type of property and analyze the methods used to develop it. Class 4, Credit 4
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4.00 Credits
Provides the student with information on the maintenance and engineering discipline in hotel and resort facilities. Management and administrative practices, life safety concepts, energy monitoring, computer applications and budgeting in the realm of hotel maintenance are studied. Class 4, Credit 4
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4.00 Credits
Presents hospitality and service management students with accounting and fi nance concepts that are essential in hospitality management. Hotel accounting principles, income statement analysis, industry- accepted ratio analysis, operational forecasting and budgeting strategies are examined. (0101-301 or permission of instructor) Class 4, Credit 4
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4.00 Credits
This course introduces the student to contract, tort and agency law as they relate to the hospitality industry. The course covers the legal rights and responsibilities of patrons and owners as they relate to public accommodations, providers of transportation and livery and common law. The course focus is on civil rather than criminal law. A considerable amount of case work is anticipated in this course and this should enable students to develop a preventative attitude toward liability and assumption of responsibilities. Class 4, Credit 4
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4.00 Credits
Provides the student an opportunity to explore the function of conventions from the point of view of the convention center manager. Consideration is given to various methods used to sell a location to a planner and the servicing of large groups. Also included are the identifi cation of vocabulary and the role of the meeting planner as a force in the marketing of conventions. Trade shows, fl oor layouts and local codes affecting conventions also are reviewed. Class 4, Credit 4
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2.00 Credits
This course extends the boundaries of the traditional hospitality and tourism planning and management. Students will explore the unusual and often unique factors of hospitality and tourism management in an earth orbit habitat (like the International Space Station) or other celestial bodies (like moon or an asteriod). Students will investigate market demand for tourism and business and compare them with the plans and objectives of organizations already developing space tourism. Students will make recommendations for the future development in one or more areas in the earth terrestrial habitation and tourism. Class 2, Credit 2
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4.00 Credits
An examination of the environment in which the hospitality manager functions. Focus is on the management of risk as part of operations. The implications of tort and contract law specifically relating to the industry are undertaken, and an explanation of how persons may avoid exposure to risk is made. This includes forms of insurance, hold-harmless clauses and management decisions on the importance of coverage given different degrees of risk. Class 4, Credit 4
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