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Course Criteria
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3.00 Credits
This course provides students with an introductory background in planning specialized and catered events such as banquets, weddings, sporting events, and business and industry meetings. Major areas of focus are administration, food and beverage, and operations. Students are introduced to aspects of creativity and design, planning, marketing and staging of the event. Issues concerning negotiations, security, financial control and legal compliance are discussed.
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3.00 Credits
This course prepares students for basic management of dining room operations in a variety of foodservice facilities. Students will be introduced to the history of table service, service styles and techniques, and proper dining room staffing and organization. They will become familiar with front of the house menu and food terminiology, handling reservations and payments, and special challenges in the operation of front of the house foodservice facilities. Students will be introduced to the use of technology in order taking and processing. Bar and beverage service products and practices along with safe alcohol services techniques will be discussed.
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3.00 Credits
This course prepares students to handle issues of security and risk management in the hospitality workplace. It covers the importance of limiting risk in relationship to the potential financial loss due to legal and natural liability in the industry. It examines a wide variety of security and safety equipment and procedures, crisis communication, guest protection, OSHA regulations that apply to lodging properties, internal security for asset protection, and risk management policy and procedure.
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3.00 Credits
Presents systematic approach to managing rooms division departments in lodging operations of the hospitality industry. An overview of front office reservations, property operations housekeeping and security procedures, operational planning, admin- istration, staffing, and record keeping will be provided. Students will also be provided with an overview of accounting, budgeting, forecasting, teamwork and financial systems for lodging properties.
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3.00 Credits
A comprehensive study of the laws and sample cases which apply to the hospitality industry. Topics of law covered included: legal requirements for hotel/restaurant organization, government regulations, guest/innkeeper relationships, and the rights and liabilities of innkeepers and the problems, rights and liabilities of the travel agent.
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3.00 Credits
Introduces students to the broad scope of hospitality marketing with emphasis on analysis and structure, and strategy of the marketing department. Studies departmental budgeting, allocation of resources, market research, media selection, and effectiveness of marketing plans.
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3.00 Credits
Introduces students to the role of the manager in areas of personnel administration and training in a hospitality environment. Topics studied include: formulation of job descriptions, recruiting for the hospitality industry, hiring, training, positive reinforcement and progressive discipline procedures. Addresses special challenges in the hospitality industry.
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3.00 Credits
Provides the students with hands-on experience in various areas of hospitality management. The student will work a total of 225 hours for 3 credits. Students may also be required to attend campus meetings or seminars, complete projects, maintain journals, or do other assigned tasks as instructed. The internship must be pre-approved by the faculty member who will evaluate the intership experience.
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4.00 Credits
A survey of woody plant species emphasizing identification, ecological and aesthetic value, and culture of as many as 170 species including, trees, shrubs, and vines. Ecological interactions such as plant diseases, susceptibility to insect pests, and invasiveness will be emphasized. Lab requires weekly walks around and near campus to study woody specimens, or may occasionally require class meetings at off-campus sites.
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3.00 Credits
This course provides an introductory knowledge of the human services profession. Students will be introduced to the concepts and frameworks that define the human service profession. The historical development and legislative influences of the profession will be explored. The nature of the helping process will be addressed. An overview of the human service delivery systems and organizations will be reviewed. Professional values, skills, and ethics will be presented. The range and types of populations served by human services will be discussed. Additionally, human service professional roles, ethics, and resources will be introduced.
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