Courses

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.

Course Learning Outcomes
1. Identify and discuss the various career opportunities that make up the hospitality industry
2. Explain the vast hospitality network and how one component of the industry affects the others
3. Evaluate various career opportunities and the characteristics of its employees
4. Identify the challenges that are faced by the professionals who work in the hospitality field
5. Explore and analyze current and future trends in the industry
6. Examine the global perspectives in the industry today
7. Evaluate personal objectives for educational and professional development

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. ,

Course Learning Outcomes
1. Communicate effectively with customers and team members.
2. Operate a Point-of-Sale computer system.
3. Identify the major aspects of service.
4. Process cash and credit transactions with accuracy.
5. Prepare financial reports and make a bank deposit.
6. Demonstrate problem-solving and decision-making skills.
7. Practice leadership and supervisory skills consistent with a personally stated code of values.
8. Demonstrate personal and professional accountability for individual decision-making.
9. Maintain a system of shared ethical values while working within a professional setting.
10. Adhere to ethical business practices in the workplace.
11. Analyze the outcomes and consequences of the team’s decisions.

This course is designed to provide students with a comprehensive, fundamental understanding of how hotels are managed with respect to the rooms perspective (reservations, front desk, housekeeping, engineering, and security). Through computer simulation, property tours, and guest lecturers, students will be exposed to the operational positions and responsibilities of the different areas of the rooms division. Food and beverage, sales and marketing, and the accounting office will be addressed with respect to how each of these departments interact with the rooms division.

Course Learning Outcomes
1. Discuss the various departments within a hotel.
2. Distinguish between the different levels of service in a hotel.
3. Discuss current technology trends in guest room reservations or hotel promotions.
4. Explain step-by-step what happens to a hotel reservation from its receipt to the guest's arrival.
5. Describe the guest registration process.
6. Discuss security regarding guest luggage, hotel keys, or hotel telephones.
7. Prepare the folio of the guest's stay.

This course discusses the importance of customer service in the Hospitality and Tourism industries, focusing on hospitality services, developing and maintaining a service culture, managing service encounters, consumer trends, building and maintaining customer relationships, professionalism and the impact technology plays on customer service. Students will also complete the AHLEI Guest Service Gold - Golden Opportunities certification examination. Successful completion of this course includes 45 hours of hands-on customer service experience (volunteer or work experience). A student's present job may qualify. Appropriate volunteer/work experience must be approved by the instructor. It is recommended that this course is completed within the first two semesters of the program.

Course Learning Outcomes
1. Identify the major aspects of service.
2. Use problem solving and decision-making skills when dealing with customer situations.
3. Discuss how an organization maintains a positive internal service culture.
4. Discuss the importance of maintaining customer relationships.
5. Demonstrate the service recovery process.
6. Explain the importance of managing service expectations.
7. Explain how new technologies impact the service industry.

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.

Course Learning Outcomes
1. Demonstrate communication strategies needed for an effective hospitality operation.
2. Discuss how to overcome workplace obstacles.
3. Discuss the importance of diversity in the workplace.
4. Discuss performance management and appraisal.
5. Discuss legal aspects of the work environment.
6. Discuss the essential points of current theories or practices for motivating workers on the job.
7. Cite the principles of on-boarding employees; including recruiting, training, evaluating employees.

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.

Course Learning Outcomes
1. Explain the roles of the main participants in the meeting planning industry.
2. Describe various types of events.
3. Describe the purpose of various events.
4. Determine the best location for a meeting or event.
5. Prepare a presentation for the promotion of an event.
6. Articulate the main functions of host properties.
7. State the importance of legal issues related to event planning.
8. State the importance of ethical issues related to event planning.
9. Describe the guidelines of service for banquets.
10. Discuss types of electronic support that may be required for a meeting.
11. Discuss methods for registering guests for special events.

This course will focus on the competencies necessary to build and maintain a sustainable career in the event management field. Topics discussed will include, strategic planning, budgeting, HR management, marketing, and assessment. Class participants will create and execute a special event including the budget and marketing plan.

Prerequisite(s): HSP 202

Course Learning Outcomes
1. Discuss the fundamentals necessary to maintain a sustainable career in the Special Events business.
2. Demonstrate competency in the five phases of event management: research, design, planning, coordination or evaluation.
3. Manage an event budget.
4. Create a successful event while incorporating the value of risk management.
5. Use marketing research to create a successful event.
6. Discuss the impact of effective human resource management in the special events industry.
7. Construct the formal evaluation of an event using assessment tools.
8. Discuss the value of assessment tools on maintaining a successful event management business and career.
9. Execute a special event.
10. Complete the Cvent Supplier Network certification exam.

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.

Course Learning Outcomes
1. Explain the different jurisdictions of the various courts in New York State or the federal court system.
2. Identify what constitutes discrimination in employment.
3. Describe remedial action an employer can take when faced with allegations of discrimination.
4. Apply the legal principles to practical hospitality situations.
5. Create an enforceable contract.
6. Discuss the hospitality facility's liability when guests' property is lost or stolen while on the premises.
7. Describe how to foresee and avoid legal difficulties in the hospitality business world or in personal dealings.

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.

Course Learning Outcomes
1. Through practical observation, state the interrelationships of the food, hotel, and tourism management areas in the location under study.
2. Explain the structure and functioning of the business community in the location under study.
3. Discuss the attitudes, values, and perspectives of selected business people in the location under study.
4. State how the differences in culture and history can affect business practices in the location under study.

This course is designed to provide students the opportunity to see and experience the richness of Italy through the unique experiences of travel and immersion into local society. The core components of this course will be a stay in country, with visits to the main cities and cultural centers providing experience through immersion. Class meetings prior to the trip will focus on topics that will help the students prepare for the experience, and meetings after the trip will provide a time for debriefing, reporting, evaluation, and assimilation. The student is expected to complete ten tasks during his/her stay, make an oral presentation, and prepare a portfolio of the trip. This portfolio can be a personal journal, photo display, video recording, or a combination thereof. On location hours are variable depending on the field experience offered.

Prerequisite(s): Overall GPA of 2.5 or better or by permission of instructor.

Course Learning Outcomes
1. Compare and contrast the Italian political or economic system today to the American system.
2. Record through observation the cultural differences or cultural blending by successfully resolving conflicts while living on location.
3. Describe the main features of the different periods of Italian history.
4. Describe the celebrations and holidays in the Italian calendar, or cultural traditions associated with birth, marriage, friendship, social interactions, or death.
5. Use the Italian language to successfully greet others, order food at a restaurant, or use basic local services such as transportation, mail, or telephone.
6. Describe the characteristics of the different regional cuisines or wines in Italy.
7. Describe the United Nations Educational, Scientific, and Cultural Organization (UNESCO) World Heritage sites that are observed during the class.
8. Explain the historical significance of the UNESCO World Heritage sites observed during the class.

Students will learn the theoretical concepts of developing a start-up business and give a shark tank pitch that shares the 8 Ps of the product or service. Students will apply core competencies gained throughout the semester, such as PRICE (planning, research, implementation, control & evaluation) to their start-up.

The shark tank experience will simulate the personal selling skills needed in the hospitality industry, while demonstrating the marketing strategies necessary to ensure success. Core competencies are achieved in basic accounting, inventory management, human resources, sales and marketing.

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

Course Learning Outcomes
1. Discuss the major historical developments that have affected the marketing of hospitality products and services.
2. Discuss the unique trends of hospitality products and services.
3. Explain how marketers use geographic, psychographic or behavioristic segmenting in the marketing of hospitality products.
4. Compare different methods of market research.
5. Describe the eight P's of the marketing mix.

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. A student's present job may qualify if related to hospitality management. 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. It is recommended that this course is completed in the student's last semester or the summer prior to the last semester.

Course Learning Outcomes
1. Identify and describe the various styles of leadership.
2. Identify and describe different types of workplace cultures.
3. Apply self-assessment techniques to various employment environments or opportunities.
4. Use job search skills to gain employment.
5. Explain how goals contribute to self-motivation, career objectives, or career planning strategies.
6. Explain effective methods of problem solving.
7. Explain effective methods of conflict resolution.
8. Discuss personal attitudes that will make for a productive individual.
9. Discuss the values and ethics associated with the development of productive individuals.

This course is an examination of contemporary issues and topics that are influencing the travel, tourism, and hospitality industry. Students will collect pertinent articles and information from newspapers, magazines, professional journals, and news programs, and will utilize the internet to find relevant issues to discuss in class. Oral presentations, guest speakers, and class discussions will allow the student to develop knowledge and awareness on issues that will impact the industry both in the present and in the future.

Course Learning Outcomes
1. Identify issues that impact the hospitality or tourism industries.
2. Discuss the pros and cons of current industry-related topics.
3. Explain how current global events influence the hospitality or tourism industries.
4. Research industry-related news and events.
5. Analyze or interpret industry-related news and events.
6. Deliver an effective presentation on an industry related topic.
7. Analyze social, cultural, economic, or environmental issues that shape and incentivize business practices in the global hospitality industry.

See the Department Chairperson.

Course Learning Outcomes
1. Course Learning Outcomes will vary depending upon Independent Study set-up for student