200

This course enables students to reflect on the knowledge and skills acquired during their industry placements and prepare themselves for studies of a more complex nature. Students describe in detail their internship sites from rudimentary organizational, product and service, operational, and financial viewpoints, analyze their own performance; and determine what attitudes and behaviors they should modify. Pre-requisite(s): HOS 125. Co- requisite(s): HOS 206. 2 quarter hours

This industry placement enables students to challenge, test, and hone the knowledge and skills they have acquired and developed in the classroom and to anticipate future areas of study. Through this experience, students become familiar with the culture of the hospitality industry, developing the values, attitudes, and behaviors that will make them successful in the workplace. Each student must complete this 400-hour supervised internship at an approved internship site. Prerequisites: HOS 195 and concurrent enrollment with HOS 207 NOTE: This course replaces HOS 206 in previous curricula

This course takes an experiential learning approach, using meetings and events at the college as laboratory exercises that allow students concentrating in Meeting, Incentive, Convention, and Expositions (MICE) to put basic planning theories and processes into practice in real time. Students participate from the beginning stages of planning through event execution, getting involved in goal setting, meeting design, logistics, site and food and beverage contracting, room set up, risk planning, marketing, and evaluation. Participants get a chance to build the teamwork, stakeholder communication, problem- solving skills, and professionalism needed to succeed in the industry. Prerequisite: HOS 190. 4 quarter hours

This course acquaints students with the managerial elements involved in rooms planning, preparing, sales, forecasting, and budgeting. The front office and housekeeping interface is examined with emphasis placed on housekeeping scheduling, organization, and quality control. Daily, 10-day, monthly, and annual control procedures and hotel analytics are examined in detail. Prerequisite: HOS 129. 4 quarter hours

The course highlights the strategic business value of sustainability, what it means to run a triple-bottom-line business, and the role of hospitality and tourism in the green economy. Topics include climate change, energy volatility, water scarcity, waste management, pollution prevention, and the impact of emerging technologies on decision-making. 4 quarter hours

This course applies marketing principles to the specialized world of hospitality. In today’s hospitality market, the paramount goal of the marketing department is to seek and retain customers to maintain a healthy bottom line. Some of the topics explored in this course include the marketing mix, positioning, branding, distribution, product and service mix, strategic marketing, and market segmentation. The course culminates with a focus on marketing research and marketing planning. 4 quarter hours

This course introduces the basic principles of accounting including transaction analysis and flow of data to the accounting statements under the Uniform System of Accounts. It also discusses the impact of depreciation on financial statements and treatments of stocks and bonds.

The traditional "sage from the stage" lecture format used in most meetings is no longer viewed as effective by meeting a ttendees and many meeting owners. This class positions students to understand how to engage adults to create a more immersive meeting experience. The course provides an overview of adult learning principles. It focuses on the design principles and logistical and strategic approaches that meeting planners can utilize to create higher-impact meetings and events. The course considers face-to-face meetings, virtual meetings , hybrid meetings, and other technologies to position Students to manage event content in a strategic manner. Prerequisite: HOS 190.