200

This foundational course navigates the student through an intriguing journey of the vast world of beverages while examining their history, methods of production, styles and merchandising techniques. It explores the essential technical and management aspects of drink while providing the necessary knowledge on building and sustaining a profitable beverage program. Students learn to appreciate beverages through the application of a methodical sensory approach that analyzes and assesses the characteristics of each drink. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

This course enables students to reflect on the knowledge and skills acquired during their industry placements and prepare themselves for studies of a more complex nature. Students describe in detail their internship sites from rudimentary organizational, product and service, operational, and financial viewpoints, analyze their own performance; and determine what attitudes and behaviors they should modify. Pre-requisite(s): HOS 125. Co- requisite(s): HOS 206. 2 quarter hours

This course is an optional extension of the required sophomore internship. Students continue mastering skills in real-world environments. Credit is awarded on a pass-fail basis for full-time employment amounting to 400 hours over a 3-month period and is contingent upon successful reference from a college-approved employer. Prerequisite: HOS 206 and HOS 207. 4 quarter hours

This industry placement enables students to challenge, test, and hone the knowledge and skills they have acquired and developed in the classroom and to anticipate future areas of study. Through this experience, students become familiar with the culture of the hospitality industry, developing the values, attitudes, and behaviors that will make them successful in the workplace. Each student must complete this 400-hour supervised internship at an approved internship site. Prerequisites: HOS 195 and concurrent enrollment with HOS 207 NOTE: This course replaces HOS 206 in previous curricula

This course takes an experiential learning approach, using meetings and events at the college as laboratory exercises that allow students concentrating in Meeting, Incentive, Convention, and Expositions (MICE) to put basic planning theories and processes into practice in real time. Students participate from the beginning stages of planning through event execution, getting involved in goal setting, meeting design, logistics, site and food and beverage contracting, room set up, risk planning, marketing, and evaluation. Participants get a chance to build the teamwork, stakeholder communication, problem- solving skills, and professionalism needed to succeed in the industry. Prerequisite: HOS 190. 4 quarter hours

This course introduces students to the multifaceted events industry and the role events play in achieving business, educational, and social goals. There is an emphasis on the use of experiential marketing as a way to encourage engagement among younger audiences. The different types of events and presenting organizations are profiled, along with job opportunities in the field. The use of technology, green events, international events and other industry trends will be discussed. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

Students may elect to fulfill work experience requirements by completing a sophomore internship. Registration for this option takes place in the same quarter in which the student is participating in the internship. Incoming transfer students and others who previously completed an internship through another credible program may place out of HOS 213 with appropriate documentation. Credit for Prior Learning (CPL 400) is a means of fulfilling work experience requirements for students who already have 200 – 250 hours of paid employment in hospitality or a related area. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

This course introduces students to tourism as a driver of local, regional and national economic development. Students will explore how tourism plans are developed, financed and managed, with an emphasis on the use of research and data to set strategy and measure impact. The course will focus on the important role elected officials and government agencies play in tourism development at the local, state and national levels. The course will also touch on the management and operational skills needed to run a successful tourism program, along with the growing importance of ethical and sustainable tourism that respects the needs of local communities. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

This course acquaints students with the managerial elements involved in rooms planning, preparing, sales, forecasting, and budgeting. The front office and housekeeping interface is examined with emphasis placed on housekeeping scheduling, organization, and quality control. Daily, 10-day, monthly, and annual control procedures and hotel analytics are examined in detail. Prerequisite: HOS 129. 4 quarter hours

Sustainability is an integral part of hospitality and tourism management. This is an introductory course on sustainable hospitality that covers the global environmental, social and economic challenges facing the industry, and changing expectations of tourists, guests and other stakeholders. The use of emerging technologies used to mitigate impacts and increase operational efficiency are also explored and connected to its strategic value and market benefits. Students who take this course should consider taking HOS 237 Advanced Sustainable Hospitality and Tourism to further explore the measurement, financing and implementation of these strategies. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

This advanced course examines implementation of sustainability strategies in multiple levels of hospitality and tourism organizations including destinations, hotels, resorts, food service enterprises, and special events. This advanced course examines how businesses measure sustainability performance to establish environmental management systems and attain third-party recognition. Environmental accounting methods and supporting financial resources are identified as well as principles of responsible governance and marketing. Pre-requisite(s): HOS 235. Co-requisite(s): None. 2 quarter hours

In this course, students will explore the theory and practice of hospitality marketing and sales, with an emphasis on consumer behavior, segmentation and channel management for hotels, food and beverage providers, and conventions and events. In addition to traditional on-ground marketing (advertising, point-of-sale and public relations), the course addresses the increasing importance of digital marketing (search engines, websites, mobile marketing, "apps," and social media) for building brand loyalty. Special attention will be paid to the role of sales in b2b and b2c hospitality marketing. Pre-requisite(s): None. CO-requisite(s): None. 5 quarter hours

This course will help students understand, organize, and perform critical front office functions to facilitate room sales the economic engine of the hotel. Students examine the complex relationships between housekeeping, security, maintenance, human resources, reservations, and sales/marketing, and learn how each department interacts with the front office to meet guest needs. Topics also include registration, front office accounting, check-out/settlement and the front office audit. The course emphasizes acquiring a service ethic that includes communication with guests and team members. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

The hospitality workplace offers a unique set of stressors that people entering the industry can find difficult to navigate. This course emphasizes strategies for achieving balance and avoiding common pitfalls to help set students up to thrive throughout their careers. Typical workplace issues such as harassment and bullying, diversity and inclusion, substance abuse, socializing and other areas of concern will be discussed. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

This course gives students the opportunity to practice customer service in an on-site fine dining classroom. Students prepare the restaurant prior to guest arrival, and work throughout the class to provide high-quality foodservice. This experience introduces students to the “front of the house” including topics such as: reservations, seating, and interaction with kitchen staff, the timely delivery of food and beverages, and sanitation. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

The traditional "sage from the stage" lecture format used in most meetings is no longer viewed as effective by meeting a ttendees and many meeting owners. This class positions students to understand how to engage adults to create a more immersive meeting experience. The course provides an overview of adult learning principles. It focuses on the design principles and logistical and strategic approaches that meeting planners can utilize to create higher-impact meetings and events. The course considers face-to-face meetings, virtual meetings , hybrid meetings, and other technologies to position Students to manage event content in a strategic manner. Prerequisite: HOS 190.