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This course provides an operational overview of the front office and rooms operations. Students learn management information systems(MIS) terminology and concepts and functions of the rooms division in relation to other key departments within the hotel.

This course provides an operational overview of the front office and rooms operations. Students learn management information systems(MIS) terminology and concepts and functions of the rooms division in relation to other key departments within the hotel.

An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the hospitality industry, basic terminology, management concepts, career path explorations and the department’s mission and culture.

An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the hospitality industry, basic terminology, management concepts, career path explorations and the department’s mission and culture.

This is a course in effective essay writing and basic research techniques, including the use of the library. College-level readings are assigned for classroom discussion and essay writing. In addition, we will utilize a new digital platform called OpenLab, which will help us to engage with each other’s writing and with the world outside of the classroom.

This is a course in effective essay writing and basic research techniques, including the use of the library. College-level readings are assigned for classroom discussion and essay writing. In addition, we will utilize a new digital platform called OpenLab, which will help us to engage with each other’s writing and with the world outside of the classroom.

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.