400

This course prepares students for their senior internship and ultimately career placement. It must be taken in their junior or senior year prior to the senior internship. The course uses career-focused workshops and guest speakers to address topics such as goal setting, marketing yourself, LinkedIn, negotiations, interviewing, management and assessment skills. Additionally, the course reviews internship Pre-requisite(s): None. Co-requisite(s): None. 2 quarter hours

The opportunity to extend internship courses by 3 months is available upon approval, and students must communicate their intention for extension during registration. All students who register a 300 hour senior internship extension must have a grade logged for at least the practical component by the time coursework begins for the quarter following internship. Students that complete a 3-month internship after completion of all curriculum required courses will not be eligible for a break, or period of non-enrollment, prior to internship extension (if approved). Pre-requisite(s): None. Co-requisite(s): None. 4 quarter hours

Students with senior status, typically at the end of their program, are required to complete an internship of 300 – 350 hours over one quarter. During the internship, students are required to participate in discussions and completed a structured reflection on their internship experience and performance, facilitated by faculty online. They also receive a performance evaluation completed by the employer which informs their self-assessment. All students must be in good academic and financial standing when they go out on internship. Students who go onto Academic Warning or Probation the quarter before their internship are required to delay internship and take coursework to improve their GPA until they are back in good standing with the college. 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 409. Co-requisite(s): None. 6 quarter hours

In this course, students are introduced to yield and revenue management as a method for maximizing profitability by balancing product availability, length of stay, pricing and marketing activities based on dynamic market forces. The course examines these techniques in the context of guest rooms, food and beverages, and other departments within a hotel or restaurant. Students learn how to apply hotel and restaurant analytics, historic operating results, competitor performance data, industry benchmarking data, and pricing tools. Guest speakers and site visits enhance the learning experience. Application to other tourism businesses (airlines, ride-sharing, and attractions) will also be discussed. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

In this course, students will gain a foundational understand of the legal rights and responsibilities of owners, operators, employers, and managers who need the knowledge and understanding of hospitality law to make day-to-day operational decisions. The course covers areas such as: civil rights, contracts, negligence, regulatory compliance, the innkeeper's and guest’s rights, employment and labor issues, liability for food and beverage service. The focus is on risk management and preventative methods necessary to avoid, or at least minimize, legal actions against the business. Students learn through many interactive exercises and real world cases that focus on the practical application of hospitality laws. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

The use of technology has become integral to operations, service delivery and guest experience in hospitality. In this course students will examine the legal, social and corporate responsibilities of owners, operators, employers, and managers related to technology. The course covers contracts, privacy law, employment law, negligence, regulatory compliance, cyber security, and liability associated with technology use. Students learn through research and interactive exercises with real world examples focusing on the practical application of hospitality laws, avoidance of liability and risk, and enforcement of compliance. Pre-requisite(s): HOS 419. Co-requisite(s): None. 2 quarter hours

The nature of tourism is evolving and new forms constantly emerge, including food and wine tourism, adventure and sports tourism, educational tourism, eco-tourism and nature tourism, volunteer tourism, medical tourism, cultural and heritage tourism, creative tourism, and many others. This course is a classroom exploration of current trends and examines tourism growth models and markets along with future innovations. HOS 436 Tourism Immersion is a continuation of this course and involves a tourism immersion experience, led by a faculty expert. See catalog description for HOS 436 for more details. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

This course is a continuation of HOS 435 Tourism Trends and Innovation and involves a tourism immersion experience, led by a faculty expert. Students have the option of completing this part of the course locally or participating in a domestic or international excursion. There may be additional travel costs; scholarships may become available. Pre-requisite(s): HOS 435. Co-requisite(s): None. 2 quarter hours

This course examines how hospitality businesses use "big data" to make smart management decisions. Students get a look inside various hospitality information systems and explore the processes for compiling, analyzing and applying data to solve day-to-day problems. Students learn how to select and maintain information systems and work knowledgeably with outside vendors. System security, database management, and guest room technologies also are discussed. Technology trends and terminology within the hospitality industry are highlighted throughout the course. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

People often dream of starting a restaurant, bar, catering or other food service business. This course covers the realities from beginning to end, including conceptualization, feasibility, financing, staffing and structure, opening the business and ongoing operations and marketing. Students will learn about food and beverage trends, site analysis, competitive positioning, marketing and other essential factors in food service business success. Guest speakers will share case studies and experts on various aspects of entrepreneurship and business start-ups will be involved. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

Large events and conventions often include exhibitions, adding a special level of complexity for planners. This course explores best practices in production of complex events and takes students behind the scenes of major exhibitions in the Chicago area. Topics include exhibitor recruitment and management, site selection, registration and credentialing, lighting and audio/visual production, event technology, vendor selection ,sponsorship and risk management Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

Students enrolled in the HOS 474 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 third 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

This culminating 10-week course gives senior students an opportunity to demonstrate knowledge, competencies and values developed in prior coursework by completing a complex project on a topic of personal interest. Students can work individually or in small teams, guided by faculty, to develop an innovative hospitality business concept, solve a problem for an existing hospitality business, conduct action research, or implement a meaningful service project for the industry. Projects may align with the student’s major, concentration and/or minor. Topics must be of sufficient scope and depth to integrate critical thinking, problem-solving, and practical business skills with demonstrated hospitality industry knowledge. Pre-requisite(s): HOS 375 (no credit). Must be of junior or senior status. Co-requisite(s): None. 5 quarter hours