Hospitality

Classes

HOS 121 : Introduction to Hospitality

Hospitality is the world's largest industry. The focus of this course will be introductory in nature. It will provide students with an understanding of how people use their free time. Each chapter 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 different aspects of the Hospitality Industry. Three lecture hours per week. 3 credits Fall

Credits

3
1. Describe the economic size of the hospitality industry. 2. Describe the importance of implementing sustainability practices in the hospitality industry. 3. Explain the importance of having an inventory of a community's hospitality resources. 4. Describe the impact Destination Management Organizations have on the Hospitality Industry. 5. Outline what current technology is used in the Hospitality Industry. 6. Explain what impact social media has on marketing for the Hospitality Industry.

HOS 135 : Risk and Sustainability Management

There are risks associated with everything we do. Reviewing the potential risks and planning solutions, will allow an event to be more successful. Embracing Sustainability will reduce wasting of natural resources. Understanding how to plan sustainable events and minimizing potential risk will promote more successful events. Preferred prerequisite HOS121 and HOS137. Three lecture hours per week. Gen Ed Competencies met: Critical Thinking, Multicultural and Social Perspectives, Oral Communication and Written Communication.

Credits

3
1. Evaluate the risks in conducting events. 2. Develop an emergency plan for various types of events. 3. Assess legal, ethical and risk management concerns. 4. Coordinate the sustainable event features. 5. Identify what sustainability efforts can be taken that will also help the environment. 6. Identify what recycling efforts are appropriate for most events. 7. Outline a waste management plan that will minimize your carbon footprint.

HOS 137 : Events Management 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. Suggested prerequisite(s): HOS 121 with a grade of C+ or better. Three lecture hours per week.

Credits

3
1. Arrange the implementation of all essential utility and marketing needs. 2. Identify the staging and equipment needs for 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 all the stakeholders at an event. 5. Prepare response plans for risks associated with the event project. 6. 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.

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.

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. Suggested prerequisite: HOS 137. Three lecture hours per week. Instructional Support Fee applies.

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-requisite HOS 255. Three lecture hours per week. Instructional Support Fee applies.

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

HOS 270 : Planning the Perfect Wedding

Weddings are a big part of an event planners’ job. Planning the Perfect Wedding requires attention to details and coordination of many different aspects. Most couples have never hosted a party as big, important and complicated as a wedding. That’s where a full-service wedding planner comes in. This course focuses on the myriad of details including a comprehensive timeline construction. Students will interact with real wedding planners, and plan weddings on paper based on real life case studies. HOS137, HOS255, suggested. All courses in the certificate are stand alone courses, so students do not need the prerequisites to take the course, 3 lecture hours per week.

Credits

3
1. Define the role of a Wedding Planner 2. Identify the many details needed to plan the perfect wedding. 3. Outline the composition of a detailed event timeline. 4. Identify the criteria to select appropriate vendors to enhance client requests. 5.Define how to map out an agenda with perfect pacing and guest involvement. 6.Outline networking techniques to develop contact list