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Course Criteria
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3.00 Credits
This course provides an introduction to the fundamentals of entrepreneurship and the successful development of tourism products. This course examines the principles and theories of entrepreneurship, life cycles of existing products, and explores the conceptual creation of new products. Using the tourism industry as a blueprint, students will explore entrepreneurship by analyzing market segmentation, conducting yields, profit and loss statements by developing a business plan that could be turned into a new food, beverage, or tourism concept. In addition, this course will provide an overview of new food product development, organization, management, marketing, strategy, commercial feasibility, and law using class lecturers, projects, and case studies.
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3.00 Credits
This course is designed to provide students with an overview of the concepts and practices in the hotel and casino management industry. The student will be exposed to the overall nature and dimensions of front office management, housekeeping management, revenue management, sales, marketing, and business operations in a hotel and casino. Innovation and sustainability trends will be discussed along with hotel and casino management best practices. The culminating course project allows students to plan and design a revenue management and sales strategy in collaboration with a full service hotel.
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3.00 Credits
This course provides a comprehensive overview of laws and regulations governing the tourism and hospitality industry. Legal implications of civil laws, areas of tort, contract law, labor relations laws, Equal Employment Opportunity laws, Title VII of the Civil Rights Act and the Americans with Disabilities Act, risk management, hospitality law, zoning, and unions will be discussed. Reciprocal obligations and human resources management will explore law and legal relationships that exist in the business context. Issues will be discussed from the points of views of innkeepers, restaurateurs, travel agents, lawyers and event planners.
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3.00 Credits
This capstone course culminates the theoretical training for students in tourism and hospitality studies. This course provides a solid foundation of knowledge related to tourism innovation while connecting the interrelated elements of marketing, finance, business application software, technological fluency, business communication tools, social issues, operations, problem solving, and how these changes occurring impact the global tourism environment. Students learn by engaging in a series of team based managerial, social, and operational case studies focusing on current and future trends in tourism allowing for thinking "outside the box". Students will learn how to be comfortable with their professional strengths and or opportunities to capitalize on their intellectual potential. Social intelligence will be connected to leadership techniques, allowing students to integrate knowledge from previous tourism and hospitality courses to complete their professional portfolio.
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3.00 Credits
This is a work-experience course in which the student is required to work a minimum of 200 hours in a college-approved tourism and hospitality position in the student's area of specialization. The position may be paid or unpaid. This course is subject to a course fee.
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3.00 Credits
This course is designed to help students explore human services as a generalist human services professional. Emphasis is on historical development, roles of the human service professional, theories of helping, technology, managed care, crisis intervention, international and multicultural issues in human services. Students are encouraged to examine themselves as helpers in the human services profession.
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3.00 Credits
A survey of therapeutic modalities commonly employed in group settings. Students are expected to carefully analyze the theories presented and to begin developing a basis for their own theory of effective group work with various populations.
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3.00 Credits
This course examines the relationship of social policy, ethics, and the human services field. Students will address ethical dilemmas, particularly as they relate to current and needed social policies on local, state, and national levels. A basic understanding of social welfare theories will assist the student in evaluating, assessing, and advocating for change in both a micro / macro perspective. The Ethical Standards of Human Service Professionals (National Organization for Human Services) will serve as a backbone for students to use in decision-making, assessment of clients and client groups, and promotion of change in a diverse setting.
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3.00 Credits
This introductory course examines children and youth within the context of their familial role. Emphasis is placed upon non-traditional as well as traditional family systems and the impact that issues such as divorce, substance abuse, child abuse and incarceration has on the various units in the family system.
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3.00 Credits
This introductory course is designed to discuss basic principles and sensitize students to those personal and social forces which impact the lives of older adults in contemporary America. Commonly held attitudes about older persons and the aging process will be examined along with current theories and prominent bodies of knowledge associated with the biological, psychological and sociological aspects of aging. Roles which older adults assume in various settings - community, residential and institutions, as well as the responses of society to older adults will be emphasized.
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