Hospitality

This course offers an overview of hotel room division operations, focusing on key departments such as front office, housekeeping, engineering, night audit, security, revenue management, etc. Students will explore essential procedures, industry technologies, and hotel management software. Students will also learn demand management strategies and techniques for optimizing hotel occupancy and efficiency. Course Outcomes: 1. Describe the purpose and tasks of a guestroom attendant. ILOs 1, 2, 3, 4, & 5 2. Explain the role of guestroom attendants in keeping belongings and property secure. ILOs 1, 2, 3, & 4 3. Discuss the procedures for using assignment sheets. ILOs 1, 2, 3, 4, & 5 4. Describe the importance of key control. ILOs 1, 2, 3, & 4

This course prepares students for ServSafe certification by providing essential knowledge of food safety and sanitation practices in the food service industry. Topics include foodborne illnesses, personal hygiene, proper food handling, safe storage, temperature control, and cleaning and sanitizing procedures. Upon successful completion of coursework and in-class review, students will be prepared to take the ServSafe Food Manager Certification exam. Course Outcomes: 1. Describe the kitchen cook?s duties and primary functions. ILOs 1, 2, 3, 4, & 5 2. Summarize how to use basic kitchen tools. ILOs 1, 2, 3, & 4 3. Discuss the importance of kitchen safety and sanitation guidelines. ILOs 1, 2, 3, & 4 4. Explain the purpose of banquet event orders and discuss how to use them to work more efficiently. ILOs 1, 2, 3, & 4

This course is an introduction to the duties and primary functions of a guest service professional to maintain the highest level of service excellence. Successful completion of this course results in a certified guest service professional credential. Course Outcomes: 1. Describe the importance of genuinely caring when performing job duties for customers through motivated and honest actions. ILOs 1, 2, 3, 4, & 5 2. Discuss assisting guests dealing with challenging, unusual, or unexpected situations in order to provide the service needed. ILOs 1, 2, 3, & 4 3. Apply creative problem-solving skills when determining guest services, needs, or expectations. ILOs 1, 2, 3, & 4 4. Demonstrate communication tools for increased effectiveness when providing individual guest service experiences to diverse groups of guests. ILOs 1, 2, 3, 4, & 5

Students serve an internship with a company that offers the application of classroom learning with on-the-job experiences in the hospitality industry. The student will be placed with an employer where the environment will build on the student's area of career interest and prepare them to be productive employees. Grade is pass/no credit. Course Outcomes: 1. Demonstrate the ability to apply knowledge and skills learned in the classroom in an industry setting under the direct supervision of industry personnel. ILOs 1, 3, 4, 5, & 6

This course offers an overview of the hospitality industry, exploring key sectors such as restaurants, beverages, lodging, meeting and event planning, travel, etc. The course also covers the diverse functions of hospitality sectors, leading-edge issues, trends, career opportunities, and essential leadership and management skills necessary for success in the field. Course Outcomes: 1. Describe and analyze other facets of the business, including managed services, recreation and leisure services, and the gaming industry. ILOs 1, 2, & 4 2. Describe essential leadership and management skills required in the hospitality industry. ILOs 1, 2, 3, 4, & 5 3. Evaluate career opportunities within various hospitality segments and identify necessary skills for success in the field. ILOs 1, 2, 3, & 5

This course introduces students to the hospitality food service industry, exploring its diverse operations and the essential skills for effective management. Topics include an overview of food and beverage outlets, food service marketing, menu analysis, and pricing strategies. Students will also examine service standard operating procedures, various service styles, food and beverage sourcing, and beverage management and understand the industry's key functions and best practices. Course Outcomes: 1. Identify sectors, operations, and outlets within the food and beverage industry. ILOs 1, 2, & 4 2. Identify trends and developments in food and beverage operations. ILOs 1, 2, & 4 3. Evaluate food and beverage management marketing issues, feasibility studies, branding, advertising, and customer engagement. ILOs 1, 2, 3, 4, & 5 4. Assess the role of food service automation and the role it plays in day-to-day food and beverage operations. ILOs 1, 3, & 4 5. Practice food and beverage procurement and inventory management strategies to ensure cost efficiency and quality control. ILOs 1, 2, 3, & 4 6. Apply industry-standard service techniques and operational procedures to enhance guest satisfaction and business profitability. ILOs 1, 2, 3, 4, & 5