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This course will examine urban tourism as a vehicle of urban renewal and economic regeneration. The roles of government, business, and the community will be explored as well as issues of development, management, the environment and social equity. New York City and Brooklyn will be evaluated as models for the development, challenges and opportunities of urban tourism.

This course will examine urban tourism as a vehicle of urban renewal and economic regeneration. The roles of government, business, and the community will be explored as well as issues of development, management, the environment and social equity. New York City and Brooklyn will be evaluated as models for the development, challenges and opportunities of urban tourism.

An overview of the principles and techniques of market research as it applies to sales and customer relationship management, including marketing and sales strategy development and deployment, day-to-day sales activities, and ongoing customer relationship management. The relationships between advertising, public relations, publicity, and sales will be analyzed. The salesperson’s role, including establishing performance objectives, strategies, incentives, and evaluation of goal achievements, will be studied comprehensively. Prerequisites: AAS degree in Travel and Tourism or Hospitality Management

An overview of the principles and techniques of market research as it applies to sales and customer relationship management, including marketing and sales strategy development and deployment, day-to-day sales activities, and ongoing customer relationship management. The relationships between advertising, public relations, publicity, and sales will be analyzed. The salesperson’s role, including establishing performance objectives, strategies, incentives, and evaluation of goal achievements, will be studied comprehensively. Prerequisites: AAS degree in Travel and Tourism or Hospitality Management

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.

English Composition 1

English Composition 1

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.