This certifi cate introduces specialized topics such as front offi ce
procedures, housekeeping/property management, human resources
management, and related computer applications. In addition to
the general academic requirements, it requires a minimum of 225
documented hours of hospitality-related internship experience.
Graduates may enter entry-level positions in the front offi ce area of
hotels, motels, resorts, or inns.
Goals & Outcomes
To prepare the students for entry-level positions in front office services in hotel and hospitality industry.
HT101 Intro to Hospitality Indus
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. See when this course is offered ...
HT105 Front Office Procedures
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. See when this course is offered ...
AC115 Financial Accounting
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. See when this course is offered ...
EN101 English 1: Composition
EN101 English 1: Composition C-3 Cr-3
This course focuses on several kinds of writing-self-expressive, informative, and argumentative/persuasive, and others. A minimum of five essay compositions are required. The course emphasizes the composition of clear, correct, and effective prose required in a variety of professions and occupations.Prerequisites: The required developmental reading (DS051 Essential Reading & Study Skills, 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.
Student Learning Outcomes:
1) Demonstrate the ability to communicate ideas in a clear and concise manner through informative, argumentative, formal and informal writing at a level suitable for successful college students.
2) Develop a practical and fundamental understanding of the relationship and interaction between the writer and the reader while exploring human knowledge, values, ethics, language, and social institutions.
3) Broaden the student’s intellectual autonomy and their ability to use language for the purposes of reading, writing, learning, communicating, and critical thinking.
4) Gain a practical understanding of primary and secondary sources and how to properly utilize and cite these sources.
5) Discuss the history and methodology of rhetoric and composition.
6) Exhibit clear concise writing skills in both professional and academic writing.
7) Achieve a level of writing fluency satisfactory for success in college courses.
8) Display a clear understanding of proper documentation procedures to avoid plagiarism.
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IS101 Computers and Society
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. See when this course is offered ...
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 six hours per week over fifteen weeks, or a total of 90 hours is required for successful completion. See when this course is offered ...
This course provides an overview of the role of human resources in the food service and lodging industries. Topics include employee job description, recruitment, orientation, training, performance appraisal, and compensation. Current federal legislation and labor relations are presented with emphasis on EEO laws, OSHA standards, and union negotiation and grievance processes. See when this course is offered ...
Restricted Program Elective - 3-4 Credits from list below
AC131 Business Law 1
This basic law 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, and the law of negotiable instruments. Lecture, class discussion, and case study comprise the primary methods of instruction In the effort to develop awareness of the logic and application of the law. See when this course is offered ...
EN150 Effective Speech
This course is an introduction to public speaking. It emphasizes the fundamentals of preparing, organizing, supporting, and delivering the speech based on factual material. It includes topic selection, audience analysis, fact vs. opinion, outlining, supporting material, and visual support. Informative, demonstrative, and persuasive speeches are presented. Elements of interpersonal communication, logic, and persuasion are discussed. Prerequisite: EN101 English 1: Composition or EN106 English 1: Composition and Reading. See when this course is offered ...
BM264 Professional Selling
This course covers the essential skills to sell a product, service, or idea. Activities include the writing and preparing of a detailed presentation plan as well as the expository delivery of the plan. See when this course is offered ...
BM120 Prin of Marketing
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. See when this course is offered ...
BM150 Principles of Entrepreneurship
This course is designed to provide a basic understanding of entrepreneurship and the challenges of starting and operating a small business. Emphasis is placed on creating and successfully leading a business entity by developing a sustainable competitive advantage. Topics include self-assessment, planning, decision-making, legal forms of business, identifying and leveraging business opportunities, capital formation, start-up issues, the need for social responsibility and ethics, and how to develop long-term relationships with customers, suppliers, and employers. A major course requirement is the presentation of a realistic business plan. See when this course is offered ...
BM250 Prin Management
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. See when this course is offered ...
HT211 Convention Servcs Mngmnt
This course introduces convention sales and marketing techniques. Topics include convention promotion, planning, and post convention evaluation. See when this course is offered ...
FS131 Food Bev & Labr Cost Cntrl
This course introduces the methods, tools, and procedures used
to control food, beverage, and labor costs in a food service organization. Emphasis is placed on each step in the flow of costs: purchasing, receiving, storage, issuing, preparation, portioning, service, and accounting for sales. Labor costs as they relate to the operation are discussed. Active problem solving and practical application are used to relate the principles learned to the food service industry.
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