HOSPITALITY AND TOURISM (HOST)
Course descriptions from the 2016-2017 Catalog.
HOST 101 Introduction to Travel Industry Management (3)
Provides an overview of the travel industry and related major business components. Analysis of links between hotel, food, transportation, recreation, and other industries comprising tourism. (formerly TIM 101)
Prerequisite: ENG 22 or ENG 24 with a grade of C or better or equivalent or instructor approval.
HOST 140 Hotel and Lodging Operations (3)
Provides an overview of the history and evolution of the hotel and lodging industry. Emphasizes the interrelationship and management of various departments including front office, food and beverage, housekeeping, human resources, finance and marketing and sales.
Prerequisites: ENG 22 or ENG 24 or equivalent with a grade of C or better or with instructor's approval.
Rec Prep: TIM 101
HOST 152 Front Office Operations (3)
Study of philosophy, theory, equipment, and current operating procedures of a hotel front office, concentrating on development of human relation skills necessary for effective guest and employee relations and the technical skills necessary to operate a manual and computerized front office operation.
Prerequisite: ENG 22 or ENG 24 with a grade of C or better or equivalent or with instructor approval.
HOST 154 Food and Beverage Operations (3)
An introduction to the principles of marketing, menu planning, service styles, nutrition, sanitation and safety, purchasing and control systems as they apply to food and beverage management in an operational setting. The class includes the study and practical application of food and beverage management techniques to effectively manage resources: money, personnel, food and beverage products, and time.
Prerequisite: ENG 22 or ENG 24, with a grade of C or better or equivalent, or consent of instructor.
Rec Prep: TIM 101