Hospitality

To provide students with an understanding of hospitality practices and procedures.

• Students will demonstrate the need for a successful hospitality environment and instill a strong personal commitment to the maintenance of such an environment.
• Students will explain and demonstrate front office management procedures.
• Students will design, implement, and manage a successful front office, housekeeping and human resources management operation.

To provide opportunities for students to experience interactions that reflect informed understanding of social organization and institutions and of ongoing issues in relationships between individuals, groups, and societies

• Students will interact with others in groups or teams in ways that contribute to effective working relationships and the achievement of common goals.
• Students will demonstrate informed understanding of social trends, social change, and social problems and contemporary issues and implications for social and personal response.

To provide students the opportunity to apply front office management and housekeeping management related mathematical formulas.

• Students will demonstrate accuracy in apply common managerial mathematical formulas used in front office operations and housekeeping operations.

To provide training in front office functions for hotel, resort or other areas of the hospitality industry.

• Students will apply techniques and skills required to perform efficiently in front office positions.
• Students will understand the guest cycle and be able to use the information emphasizing the importance of front desk sequencing during a guests stay.
• Students will complete a guest´s reservation, check in and check out procedure and guest folio transactions.

To demonstrate proper food safety practices, procedures, and sanitation management.

• Students will demonstrate the need for a safe sanitary food service environment and instill a strong personal commitment to the maintenance of such an environment.
• Students will explain and demonstrate proper washing and sanitizing procedures.
• Students will manage a formal program of sanitation within a food service operation.
• Students will communicate with the State Health Department.

To prepare students to demonstrate information literacy.

• Students will use traditional and contemporary information technology.
• Students will identify, access, and appropriately use authoritative sources of information.

College Seminar is an opportunity for students to develop the skills necessary to improve the chances for success in the college environment. General College procedures, the fundamental notions of time management and study skills, and the specific responsibilities of today's students in a variety of local and global environments are discussed. One or more collaborative projects will be an integral part of the course. Corequisites: The course must be taken in the student's first thirty hours of study. General first year courses would usually be taken at the same time.

English 1 is a composition course. By focusing on several kinds of writing--self expressive, informative, argumentative/persuasive, and others--it teaches the student to produce the clear, correct and effective prose required in a wide variety of professions and occupations. Class meetings are a blend of lecture and discussion with frequent in-class writing activities. Conferences may be required. Readings are studied as models of good writing and for the ideas they contain. There are eight writing assignments altogether, including an in-class essay, a research-based assignment, and a business writing assignment. Prerequisites: Appropriate evaluation on the placement test writing sample, or successful completion of EN099 Introduction to College English, or successful completion of SL116 ESL4 Advanced Composition, or permission of Humanities Department Head or course instructor.

English 1 is a composition course. By focusing on several kinds of writing--self expressive, informative, argumentative/persuasive, and others--it teaches the student to produce the clear, correct and effective prose required in a wide variety of professions and occupations. Class meetings are a blend of lecture and discussion with frequent in-class writing activities. Conferences may be required. Readings are studied as models of good writing and for the ideas they contain. There are eight writing assignments altogether, including an in-class essay, a research-based assignment, and a business writing assignment. Prerequisites: Appropriate evaluation on the placement test writing sample, or successful completion of EN099 Introduction to College English, or successful completion of SL116 ESL4 Advanced Composition, or permission of Humanities Department Head or course instructor.

This course is an introduction to the organization and structure of hotels, restaurants and clubs from a management perspective. It is designed to provide the student with the basic understanding of the dimensions and scale of the hospitality industry and depict many of the career opportunities. The focus of the course is management theory and practical management techniques. The industry's social responsibilities are also emphasized.

The student will learn the fundamentals of commercial food preparation. Emphasis will be placed on the proper use and care of tools and equipment. Proper cooking methods including sautéing, frying, roasting, grilling, braising, broiling, poaching, stir frying and simmering will be covered. Preparations will include stocks, soups, sauces, vegetables, salads, starches, garnishes, sandwiches and pasta. Applied problems from the areas of food preparation will also be included. These would include weights, measures, portions and conversions. This class is taught by laboratory and lecture experience. Proper uniform is required. Corequisite: FS150 Safety & Sanitation or permission of Department Head. Prerequisite: If the student does not meet the minimum math requirement, he/she must enroll in the appropriate remedial math course prior to taking Food Prep 1.

This course introduces the correct procedures for food handling and the hygienic basis for these practices. General kitchen and bakery safety, pest management, and crisis management are discussed. Proper clothing, personal hygiene, fire safety regulations, and state and federal laws pertaining to the hospitality industry are stressed. This course includes a certification exam provided by the National Restaurant Association.

A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance.

This course seeks to deepen the students' understanding of human nature and the human condition through the study of ideas and values expressed in both imaginative literature and a full-length book of non-fiction. To this end, students use and develop critical thinking and language skills. They do so mainly in their attempts to raise and answer questions in their readings, discussions, and expository writing tasks, which may include exploratory writing, an academic journal, reports and essays. A library-oriented research project is required. Prerequisite: EN101 English 1: Composition or EN105 English Composition for Speakers of Other Languages

This course emphasizes the basic practices, concepts, and activities involved in developing a successful marketing program. Topics include buyer behavior, market identification, product development, distribution, promotion, pricing, and the uncontrollable factors (economic, social, political, legal and technological) involved in the changing marketing environment of today.

This course introduces the student to the overall operations of a hotel through the front office guest cycle. It features information on front office computer technology, yield management, and reservation systems. Emphasis is on the front office responsibilities and the various tasks involved during a guest's stay. Prerequisite: HT101 Introduction to the Hospitality Industry.

This course is the first of a sequence that explores fundamental accounting principles, concepts, and practices as a basis for the preparation, understanding, and interpretation of accounting information. It covers the complete accounting cycle for service and merchandising businesses through the adjustment and closing of the books and the preparation of the income statement, the statement of owner equity, and the balance sheet.The details of accounting for cash, receivables, inventory, long-lived assets, and current liabilities are investigated.

A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance.

This course instructs the student in the preparation of written reports. The course is taught by lecture, discussion and in-class writing. The student will write several reports based on the types written in the fields of business, industry and science. Emphasis is placed on organization, format, language and purpose. Prerequisite: EN110 Oral and Written Communication or permission of the instructor.

This course develops an understanding of the basic functions of management as well as the social and economic responsibilities of those people engaged in management. Emphasis is placed on the problem of decision-making under conditions of uncertainty.

This course investigates the application of law to societal and business relationships through a study of the concept of commercial law and its sources, the law of contracts, the law of sales, the law of agency, negotiable instruments, and secured transactions. Lecture, discussion, and case study help to develop awareness of the logic and application of the law.

This course provides knowledge of relevant computer skills and a solid foundation in the terminology and concepts of computer technology. Experience is provided with a variety of microcomputer software applications, including word processing, electronic spreadsheets, graphics, file management, and integrated software. Concepts and terms focus on preparing for a technologically oriented society and using the computer as a tool for productivity, research, and communication.

A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance.

Students work for a minimum of 15 hours per week on a 15-week semester basis (225 hours). Practical experience may include hotel front office procedures, telecommunications, guest reception, cash handling and control, housekeeping, and convention sales and services. Students will be assisted in finding appropriate placement. The employers evaluate students' performances, and a coordinator monitors each intern's/extern's progress. Practicum sites must be approved prior to registration by the department head.

Elective to be chosen in consultation with academic advisor.

A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance.