100

This course explores the web of interconnected goods and services that make up the global hospitality industry, including hotel/lodging, food and beverages, cruise lines, tour operators, airlines, attractions, clubs, gaming, tourism, meetings, conventions and expositions as well as event planning. Guest speakers and field trips expose students to the philosophical, historic and economic and management foundations of the tourism/hospitality industries. The course spotlights the diversity of job opportunities and career pathways within the hospitality management discipline. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

This course gives students the opportunity to practice customer service in an on-site, fine-dining classroom. Students prepare the restaurant prior to guest arrival and work throughout the class to provide high-quality service. This experience introduces the students to the "front of house" management tasks such as reservations, seating, interaction with kitchen staff, timely delivery of food and beverage, point-of-sale and credit card systems, and sanitation. Attendance during the first day of class (training day) is mandatory or the student may be withdrawn from the class. Prerequisite: BASSET certificate prior to the start of the class*Course fee applies.

This combined classroom and laboratory course familiarizes students with the basic principles and practices of food preparation through lectures, demonstrations, and hands-on food preparation in all areas of a large professional kitchen. The course is intended to give students a basis in culinary arts allowing the future manager to work closely with kitchen chefs in developing menus, ensuring proper controls, and maximizing productivity. 2 quarter hours

This intensive classroom and laboratory module provides students with an overview of the essentials of baking and pastry through classroom presentation, demonstration, and actual experience.

Managing a hospitality business presents unique challenges in the areas of leadership, motivation, teamwork, culture and communication. This course provides insight into the principles behind running a successful hospitality operation. There will be an emphasis on the importance of aligning staffing, processes, systems, technologies and facilities with customer needs and the impact of management decisions on financial viability. Guest speakers and site visits connect classroom content with real world experience. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

The dining experience is characterized by many qualities which enhance the central food and beverage consumables. This course provides students with an overview of the many tangible and intangible elements that combine to produce a superb dining experience. China, glass, silver, linen, uniforms, floral options, tabletop and other design features are explored, as well as lighting and background music. Specialty service elements and tableside preparation techniques are also incorporated. We will also discuss the etiquette of dining during business meetings, interviews, high tea, and other environments. The class will discuss how dining service affects the service experience and how to design better service systems and culture to fit the concept. *Course fee applies.

This course guides students through the guest cycle clarifying the key opperational issues involved in achieving guest satisfaction. Students conduct role-play exercises in the fundamental practices of the hotel front office that emphasize both technical and service issues.

Students are exposed to the basic and advanced functions of a property management system (PMS). This intensive 2-week module places emphasis on understanding the workings of a PMS as the basis for applying and critiquing computer solutions to hospitality operations.

This intensive 1-week module utilizes Kendall’s unique Hyatt Hotel teaching suite to give actual experience in the basics of hotel housekeeping. Although basic cleaning techniques are put into practice, the emphasis of the course is on developing the managerial eye for detail necessary to conduct on successful room or public-area inspection.

This meetings, conventions, and events survey course is intended for students who have chosen not to specialize in the meetings, operations, and events management concentrations. As meetings have evolved into the third leg of the hospitality industry, alongside lodging and foodservice, a general understanding of meeting management is essential for future hospitality managers regardless of their specific area of interest. 3 quarter hours. 

This course introduces students to the world of professional meeting and event management, one of the nation’s fast growing job categories. Students gain exposure to the strategic, creative, logistical, and communications skills involved in successful event planning. Special emphasis is placed on acquanting students with the latest trends, tools, and technologies shaping the field. Students also have opportunities to learn about different kinds of meetings and events taking place on campus and in the community, including business meetings, conventions, special events, and public festivals, in rough field trips and volunteering.

Students learn techniques to identify appropriate career options and paths, conduct an effective job search, evaluate potential employment opportunities, and network. Pre-requisite(s): BEV 207 and HOS 125. 2 quarter hours

The focus of this course is on crafting and delivering a strategic organization-wide service philosophy that can result in an extraordinary guest experience. Students will gain an appreciation of the strategic and tactical problems associated with the complex service environment. They will learn how to assess guest needs and expectations, interpret feedback and devise integrative solutions that offer high value and high return for both customers and employees. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

This course is part of a multi-session series geared towards hospitality students. The purpose of this course is to build upon the knowledge throughout the program curriculum. Topics include goal setting, professional communications, and development of critical thinking skills while spending most learning sessions in the field experiencing multiple types of hospitality businesses of potential interest to the students. This course assists students in preparing for the Sophomore Internship and their hospitality career. This course also reviews internship preparation, placement and internship requirements. Pre-requisite(s): None. Co-requisite(s): None. 1 quarter hour