Hospitality

Classes

HOS 121 : Introduction to Travel, Tourism and Hospitality

This course will be taught in three different modules to expose students to the concentration areas of travel, tourism and hospitality. The focus of this course will be introductory in nature. It will provide students with an understanding of how people use their free time, what reasons prompt them to travel and the value they expect from their travel dollar. Each module will provide students with an overview of the specific area of study with an emphasis on industry trends and future developments, terminology and an understanding of interrelationships of the three. Three lecture hours per week. 3 credits Fall

Credits

3
  1. Describe the economic size of the tourism, travel and hospitality industries.
  2. Explain how the tourism industry is organized.
  3. Describe the importance of implementing sustainability practices in the tourism industry.
  4. Explain the importance of having an inventory of a community's tourism resources.
  5. Demonstrate an understanding of the differences between high and low value tourism to a community.
  6. Enter a Destination Management Organization as tourism support staff.
7. Apply current technology and social media.

HOS 137 : Events Managment and Marketing

This course examines the social and economic impact of events planning. Current trends, styles of operations, event coordination, and quality service standards are addressed. The importance of risk management and crisis management in events planning is emphasized. Final project will consist of planning and executing an event. Prerequisite(s): HOS 121 with a grade of C+ or better. Three lecture hours per week. 3 credits Fall, Spring

Credits

3
1. Identify and arrange the implementation of all essential utility and marketing needs. 2. Identify the staging and equipment needs to facilitate the functional requirements of the event. 3. Select the designs, equipment, and providers for the illumination and decorative lighting needs of an event. 4. Identify the food and beverage needs of the audience, participants, staff, and other stakeholders at an event. 5. Identify, analyze, and prepare response plans for risks associated with the event project. 6. Prepare reports that facilitate the timely and efficient distribution of information to event stakeholders. 7. Integrate the various perspectives of sustainability into event planning.

HOS 223 : Convention Sales and Services

This course will teach students the basic elements of meeting, convention, and group sales and services. Students will learn how to generate business and to provide the services necessary to create repeat business. Discussions will focus on the operation of a group and convention business. Recommend MAR 101 first. Prerequisite: HOS 137 with a grade of C+ or higher. Three lecture hours per week. 3 credits Spring

Credits

3
  1. Describe the importance of the Meetings and Convention Industry to a city and state.
  2. Analyze target markets that would be interested in a particular convention center.
  3. Step into a meeting and convention support position at a hotel or meeting facility.
  4. Research meeting and convention leads in support of the Convention Center sales team.
  5. Implement a Green Meeting strategy.
6. Apply current technology and social media in meeting and convention sales and service.

HOS 226 : Hotel Accomodations Management

Students will gain an understanding of the operational aspects of various departments within a hotel or motel, and the relationship of each department to the hotel as a whole. They will explore the functions of each separate area within the hotel, its operational procedures, staffing, customer service, and changing trends. Also covered will be the different employment opportunities and career paths available within the industry. Three lecture hours per week. 3 credits Spring

Credits

3
  1. Explain the economic significance of the hospitality industry to a nation's economy.
  2. Describe the differentiated market segments within the accommodations sector.
  3. Identify the chain of command of a typical hotel and explain the operational departments within a property.
  4. Define and explain why team spirit is critical for successful accommodation guest services.
  5. Describe the security issues in the accommodations sector of the hospitality industry.
  6. Be eligible for an entry-level front desk position at a hotel.
  7. Describe the importance of high-level service to a hotel.
  8. Educate on the importance of operating accommodations in a sustainable manner.
  9. Apply current technology in hotel and motel management operations.

HOS 255 : Event Design

An event planner needs to know all the different aspects of the event plan. This overview course will incorporate many courses currently offered, but in smaller detail. Topics covered include decor, use of colors in linen, lighting and flowers, mixology, appropriate wine for different menus, menu construction for nutritional variances, service techniques, food and bar cost percentages, levels of service and specialty cake construction. Prerequisite(s): HOS 121, HOS 137. Three lecture hours per week. Instructional Support Fee applies. 3 credits Fall, Spring

Credits

3
During and/or upon completion of this course, utilizing correct quiz or test responses and/or by practical demonstrations, according to the grading standards of the instructor, the College and accepted professional industry standards, while demonstrating sufficient mastery of the subject matter, the students will be able to: 1. Select the appropriate linen, flowers, lighting and additional decor based on your theme 2. Select appropriate food and wine pairings, based on the theme and budget 3. Demonstrate the correct techniques for mixology and bar managements, according to ServSafe standards 4. Prepare an accurate food and beverage cost analysis 5. Correctly demonstrate different dining room service styles 6. Demonstrate a knowledge of various types of specialty cakes and desserts appropriate to the theme.

HOS 265 : Special Event Planning Capstone

Every aspect of the Hospitality Industry holds special events. This course will provide the student with the opportunity to demonstrate skills learned through all the program courses. Students will work on planning two different events, one as a stand alone event at the college and the second in conjunction with the Culinary Capstone courses. Prerequisite(s): HOS 121, HOS 137. Pre or co-requiste HOS 255. Three lecture hours per week. Instructional Support Fee applies. 3 credits Fall, Spring

Credits

3
During and/or upon completion of this course, utilizing correct quiz or test responses and/or by practical demonstrations, according to the grading standards of the instructor, the College and accepted professional industry standards, while demonstrating sufficient mastery of the subject matter, the students will be able to: 1. Identify and explain the dimensions of an Event Experience 2. Develop a site plan based on the physical space to maximum effectiveness and meet goals and objectives 3. Determine awards, souvenirs, and promotional materials appropriate for a specific event 4. Select an appropriate food and beverage menu based on the budget and preferences of the client 5. Document and explain the best practices for maintaining event plans and evaluation