100

This course explores the web of interconnected goods and services that make up the global hospitality industry, including hotel/lodging, food and beverages, cruise lines, tour operators, airlines, attractions, clubs, gaming, tourism, meetings, conventions and expositions as well as event planning. Guest speakers and field trips expose students to the philosophical, historic and economic and management foundations of the tourism/hospitality industries. The course spotlights the diversity of job opportunities and career pathways within the hospitality management discipline. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

Managing a hospitality business presents unique challenges in the areas of leadership, motivation, teamwork, culture and communication. This course provides insight into the principles behind running a successful hospitality operation. There will be an emphasis on the importance of aligning staffing, processes, systems, technologies and facilities with customer needs and the impact of management decisions on financial viability. Guest speakers and site visits connect classroom content with real world experience. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

The dining experience is characterized by many qualities which enhance the central food and beverage consumables. This course provides students with an overview of the many tangible and intangible elements that combine to produce a superb dining experience. China, glass, silver, linen, uniforms, floral options, tabletop and other design features are explored, as well as lighting and background music. Specialty service elements and tableside preparation techniques are also incorporated. We will also discuss the etiquette of dining during business meetings, interviews, high tea, and other environments. The class will discuss how dining service affects the service experience and how to design better service systems and culture to fit the concept. *Course fee applies.

Students are exposed to the basic and advanced functions of a property management system (PMS). This intensive 2-week module places emphasis on understanding the workings of a PMS as the basis for applying and critiquing computer solutions to hospitality operations.

Students learn techniques to identify appropriate career options and paths, conduct an effective job search, evaluate potential employment opportunities, and network. Pre-requisite(s): BEV 207 and HOS 125. 2 quarter hours

The focus of this course is on crafting and delivering a strategic organization-wide service philosophy that can result in an extraordinary guest experience. Students will gain an appreciation of the strategic and tactical problems associated with the complex service environment. They will learn how to assess guest needs and expectations, interpret feedback and devise integrative solutions that offer high value and high return for both customers and employees. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours