Specific subjects to be announced in the Schedule of Classes.

Overview of hospitality industry; organization and operation of lodging, food and beverage, and travel and tourism segments; focus on career opportunities and future trends of hospitality industry.

Hotel/motel front office procedures detailing flow of business, beginning with reservations and extending to the night audit process.

Management of Food & Beverage facilities using cost control techniques. Functional training in menu analysis and development with all phases of product flow through a Food & Beverage organization explored.

Organization of hotel marketing functions; developing a marketing plan to sell the varied services of the hotel/motel property.

Function of housekeeping departments, including personnel, sanitation, maintenance, and materials. A survey of security procedures to include guest protection and internal security of hotel/motel assets.

Transportation, wholesale and retail operations, attractions, the traveler, tourism development, and operational characteristics of tourism business.

Strategies for directing, leading, managing change and resolving conflict. Prepares students to meet expectations of management, guests, employees, and governmental agencies.

Teaches the basics of catering and banquet operations, including computer coordination, planning, set up, service, and completion.

Technical purchasing concepts, product selection, and specifications. Safety and sanitation as they relate to food service establishments. Prepares student for work with HACCP programs. Repeatable: up to 3 credits.

The ability to successfully plan, organize, arrange, and execute special events is critical to the success of many hospitality organizations. This course gives the student a grounding in the skills necessary to achieve success in this area. A variety of events are discussed and the similarities and differences with conferences and conventions are explored. Students are taught to organize and plan events of varying type and durations. Sales, logistics, and organizing skills are emphasized.

It is the responsibility of the manager to provide appropriate security, sanitation, and safety precautions in hospitality operations. Preparation for internal and external disasters is an important task for the Hospitality Manager. This course uses the National Restaurant Association ServSafe training material.

Work experience that directly relates to a student's major field of study that provides the student an opportunity to explore career paths and apply knowledge and theory learned in the classroom. Internships may be paid or unpaid. Students are supervised/evaluated by both the employer and the instructor. Repeatable: up to 3 credits. Restricted to: HOST majors. Graded: S/U

Continuation of HOST 221. Restricted to: HOST majors. Graded: S/U.

This course covers basic management functions in hotels, resorts, Boutique Hotels, Bed & Breakfast establishments, and other lodging operations. All aspects of the operation are covered including guest management, operations, and sales and marketing.

Specific subjects to be announced in the Schedule of Classes. Repeatable: up to 9 credits.

Individual studies directed by consenting faculty with prior approval of department chair. Repeatable: for a maximum of 3 credits.