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This course is an introduction to the world of culinary arts, food safety, and sanitation. The student will learn the history of cooking and modernist cuisines, professionalism, and the various pathways to a career in culinary, baking, and pastry arts. Students will review laws and responsibilities for employees and managers regarding safe practices for purchasing, receiving, storing, using, and discarding food. In addition, food safety, knife skills, cross-contamination, food allergens, intolerances, and food-borne illness will be covered. Students will identify safety precautions and how to create a hazardous analysis critical control point (HACCP) policy. This course will prepare students for a nationally recognized professional certification exam. Students who pass the exam will receive the National Restaurant Association Education Foundation ServSafe Certification.

Upon successful completion of this course, students should be able to:

• Demonstrate proper handling of food items to include safety, sanitation, storage, preparation, inventory, and serving.
• Identify tools, equipment used, and maintenance in a commercial kitchen.
• Explain federal, state, and local regulations/laws governing sanitation, safety to food-service procedures, and sustainable practices in food operations.
• Identify dietary guidelines and review weighing ingredients, proper measurements, and conversations.
• Discuss personal career development and pathways offered in culinary arts, baking, and pastry industries.
• 17³Ô¹ÏÍø professional, uniform standards, and good hygiene habits including hand washing.

Prerequisite: (·¡±·³ÒÌý050 and ¸é·¡´¡Ìý050) or ·¡±·³ÒÌý099* or REA 075or ¸é·¡´¡Ìý100*. Appropriate placement scores may be accepted.(*courses may be taken concurrently)

Students will study the why and how of tourism as an important factor in the wealth of any nation. The course provides an overview of the principles, practices, and philosophies that affect the cultural, social, economic, psychological, and marketing aspects of the travel and tourism industry. Among the topics covered are: meetings and conventions, role of social media, and basic tourism marketing principles including mobile/social media marketing. Students will study the history of travel, future prospects and problems in the industry, especially the need for sustainable economic development. Students will acquire tourism vocabulary, explore their personal philosophy of travel as a factor in life’s enrichment, and identify career opportunities in this vast industry.

Upon successful completion of this course, students should be able to:

• Explain the importance of tourism’s economic contribution.
• Identify consumer travel behavior and the various tourism segments.
• Recognize travel as a factor in life’s enrichment.
• 17³Ô¹ÏÍø basic tourism marketing principles and applicable technology.
• 17³Ô¹ÏÍø tourism supply/demand principles for policy and planning.
• Identify possible career opportunities in this field.

Prerequisites: ²Ñ´¡°ÕÌý050 and ((·¡±·³ÒÌý050 and ¸é·¡´¡Ìý050) orENG 099* or ¸é·¡´¡Ìý075 or ¸é·¡´¡Ìý100*).Successful Placement Test Scores maybe accepted. *(Courses may be taken concurrently.)

This course introduces the principles, theories, and concepts of successful hospitality marketing and sales. The topics of brand analysis, customer relationship management, marketing mix, revenue management, and all phases of the selling process will be covered. The organization of the typical sales and marketing teams, their sales strategies, use of social media platforms, and ecommerce will be discussed. Students will learn how to develop a marketing plan, implementing key elements of market segmentation, targeting, and branding.

Upon successful completion of this course, students should be able to:

• Distinguish marketing from sales.
• Identify trends that affect marketing and sales in the hospitality industry.
• Identify and describe the key steps of a hospitality marketing plan.
• Describe the sales and marketing organizational structure of the roles and responsibilities of a sales and marketing team.
• Identify all phases of the selling process and importance of customer relationship management.
• Explain effective communication and technologies for global distribution system (GDS), online travel agent (OTA), and central reservation systems (CRS) for hotel accommodations and other travel/tourism reservations.
• Describe internal marketing and sales promotion.
• Explain the role of hospitality advertising, public relations, and publicity.
• Explain how lodging and foodservice/restaurant are meeting the current needs of business including meeting planners.
• Identify factors for marketing hospitality products and services to specific special segments.
• Summarize trends affecting the food and beverage industry, and describe positioning strategies and techniques for restaurant and beverage operations.
• Explain how hotels market and sell to conventions, catered events, and trade shows.

Prerequisite: ±á¸é²ÑÌý105.

This course covers in detail the procedures of each department in a lodging operation in regard to the life cycle of the hotel guest. Principles of hospitality organizations, management, and decision models applied to the tasks and challenges of lodging operations will be covered. Techniques of problem solving (including planning, organizing, staffing, directing, and controlling operations) in all areas of the hotel, resort, casino, Air BnB/VRBO, campground, and other lodging operations will be explored. The interdepartmental roles including front desk, guest services, reservations, revenue management, housekeeping, maintenance, human resources, security, and other uniformed staff are discussed. The importance of the relationship between employees and guest is emphasized. The discussion of what future role of emerging technologies and trends, including sustainability are presented.

Upon successful completion of this course, students should be able to:

• Develop a hotel organization structure.
• Identify the life cycle of a hotel guest.
• 17³Ô¹ÏÍø specific knowledge of the lodging industry to careers.
• Register, sell and assign guest rooms.
• Derive room-pricing strategies using various decision-making techniques.
• Discuss the importance of communication interdepartmentally within a lodging operation.
• Use basic procedures of the night audit.
• Prepare and use hotel statistical ratios.
• Discuss the emerging technologies in lodging operations.

Prerequisite: ±á¸é²ÑÌý105.

This course introduces basic foundations and principles of the law and its effect on the hospitality industry. It introduces guidelines and techniques that prepare students to preventively manage and apply a practical legal awareness in a hospitality operation.

Upon successful completion of this course, students should be able to:

• Outline the duties the law creates to protect guests and restaurant/hotel operators.
• Discuss areas where food service, lodging properties, and other hospitality establishments may be affected by federal, state and local regulations.
• Formulate guidelines related to Civil Rights laws.
• Identify specific management actions to avoid liability in areas of food and property.
• Establish legal guidelines with regard to employee selection, wages and union relations.
• Outline procedures to reduce crimes against the business.
• Outline tests for the legality and enforceability of contract requirements in food service.
• Discuss the legal aspects of lodging and food-service franchising

Prerequisite: ±á¸é²ÑÌý105.

Internship and/or College Sponsored Experiential Learning (CSEL) provides qualified, enthusiastic students with opportunities to receive academic credit for work experience in the hospitality field. Internships and/or CSEL combine classroom theory with practical, real-world employment experiences. Students participating in this 180 experience will earn 3 college credits for this experience. NOTE To be eligible for an internship, students must: Have earned 21 or more credits at 17³Ô¹ÏÍø Have an overall average grade point average of 2.5 Obtain written recommendation from a 17³Ô¹ÏÍø instructor of Hotel and Restaurant Management or Culinary Arts Submit an updated resume and application for this course to the Office of Student Employment Services

Upon successful completion of this course, students should be able to:

• Develop, observe and perform technical skills as required in the hospitality work position assigned by employer.
• Develop, observe and perform interpersonal skills as required in the hospitality work position assigned by employer.
• Observe and use the equipment and technology used in the hospitality work position assigned by employer.
• Submit written reports and/or journals as required by the Office of Student Employment Services and supervising faculty.

Prerequisite: ±á¸é²ÑÌý105.

This course is an overview of operations pertaining to restaurant management including employee training and organizational structure of the service staff. Students will examine various food and beverage operations, strategies of serving styles, customer service, management issues, human resources requirements, and marketing of goods and services as they relate to restaurant management. Students will engage in the theory and practice of service standards.

Upon successful completion of this course, students should be able to:

• Define organization theory and explain its connection to the practical performance of management functions.
• Demonstrate service styles and proper customer service.
• Identify emerging technologies used in restaurants.
• List food and beverage operational controls including purchasing, receiving, and storing.
• Discuss personal career development and pathways offered in the restaurant management industry.
• 17³Ô¹ÏÍø merchandising techniques within an overall marketing strategy for a restaurant or food and beverage establishment.

Prerequisite: ±á¸é²ÑÌý105.

This course provides an overview of the planning, coordination, and execution of professional banquets and events. Utilizing the production kitchens and facilities, students will learn the transition from individual guest service to synchronized banquet operations, covering budgeting, site selection, and the use of event management software. Students will apply project management principles to design and host live events, ensuring professional standards in hospitality and guest satisfaction.

Upon successful completion of this course, students should be able to:

• Describe the difference between catering, convention planning, banquets, and event planning.
• Identify the components of planning, budgeting, project management tools, and catering contracts.
• Use banquet/catering management practices, policies and procedures as they relate to planning, organizing, staffing and controlling a large party/event.
• Explore the current computer software designed for catering management.
• Explain the production of a catered event to include transportation, day of event details, execution, and clean up.

Prerequisite: HRM 100.

This course provides an overview to the beverage management industry. Topics will include history of various types of alcohol, bar and beverage service, pairing, purchasing, resource control methods, marketing, dealing with difficult industry situations, and staffing requirements. Students will review laws and responsibilities for employees and managers regarding safe practices for serving alcohol. This course will prepare students for a nationally recognized alcohol awareness exam. Students who pass the exam will receive the National Restaurant Association Education Foundation ServSafe Alcohol Certification.

Upon successful completion of this course, students should be able to:

• Discuss personal career development and pathways offered in the beverage industry.
• 17³Ô¹ÏÍø organizational theory to the practical performance of beverage management functions.
• List internal bar and beverage operational controls including purchasing, receiving, and storing.
• Identify the proper equipment, tools and terminology specific to beverage operations.
• 17³Ô¹ÏÍø merchandising techniques within an overall marketing strategy of a beverage operation.
• Gather and apply information for internal control and operational decision making.
• Identify how to properly check identification and recognize legitimate forms of identification.
• 17³Ô¹ÏÍø effective alcohol awareness techniques.

Prerequisite: ±á¸é²ÑÌý105.