Students who work or desire to work, either full time or part time at jobs related to their college major or career interests are eligible for Cooperative Education. Students take a career-related classroom seminar (2 hours per week on campus or online) while working at a job (180 hours per semester) in the area of hospitality management. Successful completion of the seminar, and a minimum of 180 hours of work experience in any one semester, entitles a student to receive four credit hours. The Experiential and Adult Learning Office, located in Rm. 3-108E, will assist in obtaining jobs. A student's present job may qualify. Appropriate work experience must be approved by the instructor. Individuals must have completed 24 credit hours, with a 2.0 GPA. Exceptions permitted with permission from the instructor.
This course is a study of the fascinating worlds of lodging, food and beverage service, meeting planning, travel and tourism, and the related businesses that make up the hospitality industry. Provides an overview of the components of this vast industry and their interlocking network. Three class hours.
Students will utilize service skills by interacting with customers and team members in an actual hospitality environment. In addition to this hands-on component, students will examine customer related skills in a classroom environment through the use of lecture, role play, and small group conferences. One class hour, four laboratory hours, one conference hour.
This course examines the theoretical and hands-on applications of management and supervisory practices in the hospitality industry. Communication strategies, recruitment, performance standards, evaluation techniques, diversity issues, and staff training are a few of the topics that will be discussed. Three class hours.
This course is a comprehensive overview of the process of planning meetings, conferences and special events. Step-by-step organization, preliminary planning, site selection and timing strategies are among the topics to be discussed. Students will discover where conference and event planning fits into the overall scope of the hospitality industry. Three class hours.
This course is offered for students who are interested in pursuing a career in conference and event planning. This course focuses on the fundamentals necessary to build and maintain a sustainable career in the event management field. Topics discussed will include: Creating a mission and vision statement, strategic planning, budgeting, human resource management, marketing and assessment. Students will create and execute a special event including creating a budget and marketing plan. Two class hours, two laboratory hours.
A study of the laws impacting the hospitality industry. Topics include An Introduction to Law, Court Systems, Civil Rights Law, Employment Law, Contracts, Torts, Regulations Governing the Sale of Food and Alcohol, Responsibility for Guests' Property, Legal Rights of Innkeepers and Restaurateurs, and Casino Law. Fall Semester only. Three class hours.
A specialized focus on the alliance of the food, hotel, and tourism management areas. This course emphasizes the interrelationship of these three areas in the field of catering, resort management, and destination appeal. Practical observation is provided either through domestic or international experiences via air, rail, ship, or motorcoach transportation. Hotel inspections and destination sightseeing, as well as restaurant tours, are an integral part of the course. Since the location, duration of the course, and course assignments will vary each semester, the credit hours also vary from one to three credits. Specific course requirements for each course can be obtained from the Department. Special fees include the cost of transportation to the course site, lodging, food, and miscellaneous expenses. Five to fifteen class hours, 30-90 laboratory hours, depending on credits.
Students will learn the theoretical concepts of developing a start-up business and will be able to experience through a simulation the planning, opening, operating and ownership realities of a hospitality/tourism business. The BYOB Simulation uses a unique technology platform based on a multi-participant interface through a real-time, online experience to provide learners with a powerful strategic hospitality/tourism management simulation. Core competencies are achieved in basic accounting, inventory management, human resources, marketing, and operations management. Additional skill sets are acquired through the intensive use of computer competencies such as Internet literacy, uploading, e-mailing, downloading and instant messaging. Students will draw from previous course content to enable successful completion of this course.
Prerequisite: Must be HM Major; MCC Math Placement Level 2 or higher or TRS 092 with a grade of C or higher