Tourism & Hotel Management (co-op)

This course provides the students with a comprehensive introduction to the many entities that make up the hospitality industry, as well as an overview of today's hot issues, including ethical challenges and management concerns. Numerous examples, exhibits, and statistics give students an up-to-date look at the dynamic hospitality field.

This course will give students the knowledge of what is required to become a professional server as well as a basic understanding of some of the management processes in food and beverage service. All aspects of food and beverage service and some management requirements are covered, including food and beverage service, professional server requirements, legalities, guest communication, technology, management roles, staffing roles, organization of restaurants as well as banquet, catering and buffet management.

This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry. Students learn the principles of supervision and are presented with a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices for supervisors and define the required competencies for supervisors. Students will have an opportunity to examine current leadership best practices that have an impact on the way people are managed.

In this course students will learn the foundations of business communications by discussing and reviewing the importance of effective communication skills, communicating in teams, mastering listening, nonverbal communication skills, and the practice of intercultural communications in the global environment. Students will practice the three-step writing process to plan, write and complete business messages in electronic media and online social media alternatives (Email,Twitter, Blogs, etc.).

This course is designed to provide students with the principles of housekeeping management as they apply specifically to the hospitality industry.

This introductory accounting course accentuates the interrelationship between business principles and accounting. Information presented is based on the most recent uniform systems of accounting for hotels and restaurants.

The course has an international focus, which is especially important in this era of increasing globalization. Business markets have become internationalized—domestic companies are expanding overseas as foreign companies seek to enter domestic markets—therefore, it is crucial that today’s students be exposed to business and cultural examples from other parts of the world.

This course covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and point-of-sale reports.