200

This foundational course navigates the student through an intriguing journey of the vast world of beverages while examining their history, methods of production, styles and merchandising techniques. It explores the essential technical and management aspects of drink while providing the necessary knowledge on building and sustaining a profitable beverage program. Students learn to appreciate beverages through the application of a methodical sensory approach that analyzes and assesses the characteristics of each drink. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

The opportunity to extend internship courses to 3 months is available upon approval, and students must communicate their intention for extension during All students who register for a 300 hour sophomore internship extension must have a grade logged for at least the practical component by the time coursework begins for the quarter following internship. Pre-requisite(s): None. Co-requiste(s): None. 3 semester hours

This course introduces students to the multifaceted events industry and the role events play in achieving business, educational, and social goals. There is an emphasis on the use of experiential marketing as a way to encourage engagement among younger audiences. The different types of events and presenting organizations are profiled, along with job opportunities in the field. The use of technology, green events, international events and other industry trends will be discussed. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

Students may elect to fulfill work experience requirements by completing a sophomore internship. Registration for this option takes place in the same quarter in which the student is participating in the internship. Incoming transfer students and others who previously completed an internship through another credible program may place out of HOS 213 with appropriate documentation and approval. Credit for Prior Learning (CPL 400) is a means of fulfilling work experience requirements for students who already have 300+ hours of paid employment in hospitality or a related area. Students enrolled in an internship course will be asked to work 30 hours a week to meet internship requirements in an approved site. Students enrolling in 20 hours of work or less per week on internship, must enroll in additional courses to meet full time status. Students enrolling in additional courses are approved to take online courses concurrently with their internship course to meet 12 total quarter hour credits. Students enrolled in more than 12 total quarter hours concurrently in an internship term must receive dean approval. Pre-requisite(s): HOS 197. Co-requisite(s): None. 6 quarter hours

This course introduces students to tourism as a driver of local, regional and national economic development. Students will explore how tourism plans are developed, financed and managed, with an emphasis on the use of research and data to set strategy and measure impact. The course will focus on the important role elected officials and government agencies play in tourism development at the local, state and national levels. The course will also touch on the management and operational skills needed to run a successful tourism program, along with the growing importance of ethical and sustainable tourism that respects the needs of local communities. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

Sustainability is an integral part of hospitality and tourism management. This is an introductory course on sustainable hospitality that covers the global environmental, social and economic challenges facing the industry, and changing expectations of tourists, guests and other stakeholders. The use of emerging technologies used to mitigate impacts and increase operational efficiency are also explored and connected to its strategic value and market benefits. Students who take this course should consider taking HOS 237 Advanced Sustainable Hospitality and Tourism to further explore the measurement, financing and implementation of these strategies. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

This advanced course examines implementation of sustainability strategies in multiple levels of hospitality and tourism organizations including destinations, hotels, resorts, food service enterprises, and special events. This advanced course examines how businesses measure sustainability performance to establish environmental management systems and attain third-party recognition. Environmental accounting methods and supporting financial resources are identified as well as principles of responsible governance and marketing. Pre-requisite(s): HOS 235. Co-requisite(s): None. 2 quarter hours

This course will help students understand, organize, and perform critical front office functions to facilitate room sales the economic engine of the hotel. Students examine the complex relationships between housekeeping, security, maintenance, human resources, reservations, and sales/marketing, and learn how each department interacts with the front office to meet guest needs. Topics also include registration, front office accounting, check-out/settlement and the front office audit. The course emphasizes acquiring a service ethic that includes communication with guests and team members. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

Students enrolled in the HOS 274 Hospitality Co-Op Practicum earn credit for working full-time at a contracted hospitality partner business, earning 5 credits per quarter for 4 quarters for a total of 20 credits in the first year of the 3-year program. While enrolled in the practicum, students also participate in a seminar that involves periodic face-to-face and online check-ins with designated faculty. Required activities include quarterly evaluations by site supervisors; student evaluations of the site and program experience; attendance at periodic faculty- -led face-to-face seminars at Kendall’s campus; and online check-ins. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours