Hospitality Management A.A.S.

Offered autumn and spring.  Basic double-entry accounting.  Emphasis on analyzing, journalizing, and posting transactions; trial balance, worksheet, financial statements, and adjusting/closing procedures, accounting systems, and cash control.

Offered autumn and spring.  Prereq., ACTG 101. Expansion of ACTG 101 including receivables, inventories, plant and intangible assets, and expanded liabilities. Includes partnerships, corporations, long-term liabilities, investments in debt and equity securities, and the statement of cash flows.

Offered every term. Nature of business enterprise; role of business in society; problems confronting business management; career opportunities in business. Open to non-business majors and business majors of freshman or sophomore standing only. Business majors are advised to register for the course their freshman year. Credit allowed for only one of BGEN 105S, MIS 100S, IS 100S, BADM 100S and BUS 103S.

Offered autumn. Management theory, research, and the practice of management. Topics covered include leadership styles and techniques, effective communication approaches, time management, decision making, delegation, and the basic functions of supervisory skills.

Offered spring. Designed to prepare employees and managers to meet customers’ expectations. Review of customer service philosophy and techniques. Services marketing, quality issues, service design and delivery, customer interaction systems, complaint handling and service recovery, customer relationships, loyalty management, and operations are addressed.

Offered every term. Preparation, presentation, and criticism of speeches. Emphasis on the development of public speaking techniques through constructive criticism. Credit not allowed for both COMM 111A and COM 160A.

Offered autumn and spring. Problem solving and data modeling using computer productivity software. Emphasis using spreadsheets and database for data analysis. Credit not allowed for CSCI 172, CRT 172, and CS 172.

Offered every term. Introduction to fundamentals in food handling practice, history, cooking methods, tool and equipment skills, safety and sanitation, recipe and menu development.

Offered autumn and summer. Introduction to fundamentals in safe and sanitary food handling practices. Emphasis on development of a well-designed food safety program centered on Hazard Analysis Critical Control Point (HACCP).

Offered autumn. Prereq., CULA 101 and CULA 105, M 095; or consent of instr. Principles of purchasing foods and materials based on needs, specifications, availability, and seasonality. Costs of doing business including products, labor, facilities, and preparing financial statements.

Offered spring. Prereq., CULA 270. Students must be enrolled in final semester of program and maintain a minimum “C” in all CULA courses, or recommendation of Culinary Program Director. Coordinates with computer applications course to create virtual food establishments.  Includes capstone experience integrating menu planning and design, facilities, publicity, labor, purchasing, and kitchen preparation culminating in a formal, multi-course dinner.

This course introduces students with an overview of the businesses in the hospitality industry, including hotel/lodging, restaurant, and travel/tourism. The course provides the history, present factors, and future trends that will affect the hospitality industry, as well as introductory practices in marketing, operations, economics, technology, and customer service.

This course introduces students to the different management responsibilities within hotel and lodging operations. Students receive instruction on the responsibilities and requirements of management in the areas of front desk management, security/maintenance, housekeeping, administration, and food/beverage.

This course provides students with the opportunity to gain practical experience in the hospitality industry. Students will secure a position in one of the areas of the hospitality industry and work at least 180 hours. Students will also gain knowledge in how to properly and effectively prepare a resume, cover letter, and for a job interview. The internship will culminate in a portfolio of their accomplishments as well as a paper detailing the knowledge gained from the experience in reference to their job outcomes and goals.

Offered every term. Prereq. M 090 with a grade of B- or better, or M 095, or ALEKS placement >= 3, or ACT score of 22, or SAT score of 520. Systems of linear equations and matrix algebra. Introduction to probability with emphasis on models and probabilistic reasoning. Examples of applications of the material in many fields.

Offered every term. Introduction to the scientific study of behavior in humans and other animals. Credit not allowed for both PSY 100S and PSYC 100S.

UM: Offered every term. Prereq., WRIT 095 or proof of passing score on writing diagnostic examination, referral by WRIT 095 instructor-SAT writing score at or above 440, MUSWA at or above 3.5, SAT/ACT essay score at or above 7, or ACT Combined English/Writing score at or above 18. Expository prose and research paper; emphasis on structure, argument, development of ideas, clarity, style, and diction. Students expected to write without major faults in grammar or usage. Credit not allowed for both WRIT 101 and COM 101. Grading A-F, or NC (no credit). MC: Offered every term. Prereq., WRIT 095 or proof of appropriate SAT/ACT essay, English/Writing, writing section scores, appropriate MUSWA scores, or proof of passing scores on Writing Placement Exam). Expository prose and research paper; emphasis on structure, argument, development of ideas, clarity, style, and diction. Students expected to write without major faults in grammar or usage. Grading A-F, or NC (no credit).