Hospitality

To provide students with an understanding of hospitality practices and procedures.

• Students will demonstrate the need for a successful hospitality environment and instill a strong personal commitment to the maintenance of such an environment.
• Students will explain and demonstrate front office management procedures.
• Students will design, implement, and manage a successful front office, housekeeping and human resources management operation.

To provide opportunities for students to experience interactions that reflect informed understanding of social organization and institutions and of ongoing issues in relationships between individuals, groups, and societies

• Students will interact with others in groups or teams in ways that contribute to effective working relationships and the achievement of common goals.
• Students will demonstrate informed understanding of social trends, social change, and social problems and contemporary issues and implications for social and personal response.

To provide students the opportunity to apply front office management and housekeeping management related mathematical formulas.

• Students will demonstrate accuracy in apply common managerial mathematical formulas used in front office operations and housekeeping operations.

To provide training in front office functions for hotel, resort or other areas of the hospitality industry.

• Students will apply techniques and skills required to perform efficiently in front office positions.
• Students will understand the guest cycle and be able to use the information emphasizing the importance of front desk sequencing during a guests stay.
• Students will complete a guest´s reservation, check in and check out procedure and guest folio transactions.

To demonstrate proper food safety practices, procedures, and sanitation management.

• Students will demonstrate the need for a safe sanitary food service environment and instill a strong personal commitment to the maintenance of such an environment.
• Students will explain and demonstrate proper washing and sanitizing procedures.
• Students will manage a formal program of sanitation within a food service operation.
• Students will communicate with the State Health Department.

To prepare students to demonstrate information literacy.

• Students will use traditional and contemporary information technology.
• Students will identify, access, and appropriately use authoritative sources of information.

This course develops the skills necessary to improve success in college. It covers general College procedures, time management and study skills, and specific student responsibilities. Collaborative projects are included. Corequisites: This course must be taken in the student’s first fifteen hours of study.

This course focuses on self-expressive, informative, and argumentative/persuasive writing. Emphasis is placed on the composition of clear, correct, and effective prose required in a variety of professions and occupations. Prerequisites: The required developmental reading (DS050 Developmental Reading, DS051 Essential Reading & Study Skills, or DS080 Study Reading), or SL115 ESL4: Advanced Reading, and/or writing courses (EN099 Introduction to College English or SL116 ESL4: Advanced Composition) or permission of the instructor or designee.

This course focuses on self-expressive, informative, and argumentative/persuasive writing. Emphasis is placed on the composition of clear, correct, and effective prose required in a variety of professions and occupations. Prerequisites: The required developmental reading (DS050 Developmental Reading, DS051 Essential Reading & Study Skills, or DS080 Study Reading), or SL115 ESL4: Advanced Reading, and/or writing courses (EN099 Introduction to College English or SL116 ESL4: Advanced Composition) or permission of the instructor or designee.

This course provides an overview of the organizational structure of hotels, restaurants, and clubs from a management perspective. Topics include analysis of the hospitality industry, career opportunities, management theory, practical management techniques, and social responsibility of the industry.

This course introduces the fundamentals of commercial food preparation,with an emphasis on the use and care of tools and equipment. Proper cooking methods including sautéing, frying, roasting, grilling, braising, broiling, poaching, stir frying and simmering are covered. Preparations include stocks, soups, sauces, vegetables, salads, starches, garnishes, sandwiches and pasta. Applied problems from the areas of food preparation, including weights, measures, portions and conversions are incorporated. This course introduces the fundamentals of commercial food preparation,with an emphasis on the use and care of tools and equipment. Proper cooking methods including sauting, frying, roasting, grilling, braising, broiling, poaching, stir frying and simmering are covered. Preparations include stocks, soups, sauces, vegetables, salads, starches, garnishes, sandwiches and pasta. Applied problems from the areas of food preparation, including weights, measures, portions and conversions are incorporated. Corequisites: An appropriate mathematics placement test result, or MA045 Basic Math Skills, or MA050 Introductory Mathematics; and FS150 Safety & Sanitation.

This course introduces the correct procedures for food handling and the hygienic basis for these practices.General kitchen and bakery safety, pest management, and crisis management are discussed. Proper clothing, personal hygiene, fire safety regulations, and state and federal laws pertaining to the hospitality industry are stressed. This course includes a certification exam provided by the National Restaurant Association.

A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance.

This course encourages a deeper understanding of human nature and the human condition through the study of ideas and values expressed in imaginative literature and a full-length book of nonfiction. Emphasis is placed on the use and development of critical thinking and language skills. Library-oriented research is required. Prerequisites: EN101 English 1: Composition.

This course emphasizes the basic practices, concepts, and activities involved in developing a successful marketing program. Topics include buyer behavior, market identification, product development, distribution, promotion, pricing, and the uncontrollable factors (economic, social, political, legal and technological) involved in the changing marketing environment of today.

This course provides an overview of hotel operations beginning with the front office guest cycle. Information on front office computer technology, yield management, and reservation systems are presented. Emphasis is placed on the responsibilities and tasks of front office personnel. Prerequisite:HT101 Introduction to the Hospitality Industry.

This course is the first of a sequence that explores fundamental accounting principles, concepts, and practices as a basis for the preparation, understanding, and interpretation of accounting information. It covers the complete accounting cycle for service and merchandising businesses through the adjustment and closing of the books and the preparation of the income statement, the statement of owner equity, and the balance sheet.The details of accounting for cash, receivables, inventory, long-lived assets, and current liabilities are investigated.

A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance.

This course emphasizes the preparation of written reports, focusing on organization, format, language, and purpose. Reports based on the types written in the fields of business, industry, and science are prepared. Prerequisite: EN110 Oral &Written Communication.

This course develops an understanding of the basic functions of management as well as the social and economic responsibilities of those people engaged in management. Emphasis is placed on the problem of decision-making under conditions of uncertainty.

This course investigates the application of law to societal and business relationships through a study of the concept of commercial law and its sources, the law of contracts, the law of sales, the law of agency, negotiable instruments, and secured transactions. Lecture, discussion, and case study help to develop awareness of the logic and application of the law.

This course provides knowledge of relevant computer skills and a solid foundation in the terminology and concepts of computer technology. Experience is provided with a variety of microcomputer software applications, including word processing, electronic spreadsheets, graphics, file management, and integrated software. Concepts and terms focus on preparing for a technologically oriented society and using the computer as a tool for productivity, research, and communication.

A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance.

This internship provides a variety of practical experiences such as hotel front office procedures, telecommunications, guest reception, cash handling and control, housekeeping, and convention sales and services. Field supervisors and MVCC program coordinators evaluate student performance. A minimum of fifteen hours per week over fifteen weeks, or a total of 225 hours is required for successful completion.

Elective to be chosen in consultation with academic advisor.

A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance.