Program Details
Food and Beverage Management
This course will give students a basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances. Other more advanced topics covered include financial management and facility design.
Hospitality Law
This course provides an awareness of the rights and responsibilities that the law grants to or imposes upon a hotelkeeper, and illustrates the possible consequences of failure to satisfy legal obligations. It includes the hotel’s obligation to protect its guests and the steps a hotel must take to limit its liability for loss of guest valuables.
Hospitality Financial Accounting
This course provides an awareness of the rights and responsibilities that the law grants to or imposes upon a hotelkeeper, and illustrates the possible consequences of failure to satisfy legal obligations. It includes the hotel’s obligation to protect its guests and the steps a hotel must take to limit its liability for loss of guest valuables.
Hospitality Financial Accounting
This course presents basic financial accounting concepts and explains how they apply to the hospitality industry. Other topics include the advantages and disadvantages of the sole proprietorship, the partnership, the corporation, and the S corporation, and describe and compare accounting procedures for each. Accounting functions include describe the posting, journalizing, and closing processes.
Hospitality Computer Applications
This course provides an overview of the information needs of lodging properties and food service establishments; addresses essential aspects of computer systems, such as hardware, software, and generic applications; focuses on computer-based property management systems for both front office and back office functions; examines features of computerized restaurant management systems; and revenue management strategies.
Managing Front Office Operations
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. The course also examines the various elements of effective front office management, including planning and evaluation of front office operations and human resources management.
International Hotel Management
This course provides the background every graduate will need in today’s rapidly changing global marketplace. It prepares students to plan, develop, market, and manage hotels in the international arena. It gives students a solid foundation for understanding and managing cultural diversity in the workplace, and underscores the importance of protocol in international interactions.
Housekeeping Management
This course presents a systematic approach to managing housekeeping operations in the hospitality industry. Techniques to develop and improve human resources skills in recruiting, skills training, scheduling, and motivating are covered, these include identifying sources of labor from non-traditional labor markets, implementing various training methods, developing a staffing guide, scheduling and motivating.
Convention Management & Service
This course defines the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs, and explains techniques to meet those needs as part of meeting and convention service. Considerations in the organizational design of a sales department and other departments’ communications are included.
Human Resources Management
This course presents a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices, as well as employment laws that have an impact on the way people are managed. Other areas covered include the stages of the training cycle and describe various training methods.
Supervision in the Hospitality Industry
This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry; topics include communications with the Human Resources department, supervisor’s role in training, coaching, counseling and employees’ motivation. The course describes what actions supervisors need to take to minimize employees’ resistance to change.
Marketing of Hospitality Services
This course is designed to provide students with a solid background in hospitality sales and marketing. The textbook’s main focus is on practical sales techniques for selling to targeted markets. Included in this course are various topics that cover telephone communications and the role of advertising and public relations in marketing the hospitality industry.