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Learn­ing Com­mu­nity: To­gether we will de­velop an un­der­stand­ing of what it means to be an in­no­va­tor in the hos­pi­tal­ity in­dus­try. Using re­flec­tion to bet­ter iden­tify what is im­por­tant to the in­di­vid­ual and the com­mu­nity, stu­dents will in­cor­po­rate the prin­ci­ples dis­cov­ered into an ex­plo­ration of ca­reer op­por­tu­ni­ties. Mod­els of val­ues and ethics will be con­sid­ered, and hands on learn­ing will be prac­ticed in the learn­ing en­vi­ron­ment.

Learning Community: Together we will develop an understanding of what it means to be an innovator in the hospitality industry. Using reflection to better identify what is important to the individual and the community, students will incorporate the principles discovered into an exploration of career opportunities. Models of values and ethics will be considered, and hands on learning will be practiced in the learning environment.

Dept. of Hos­pi­tal­ity Man­age­ment

Dept. of Hospitality Management

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.

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.

Course De­scrip­tion His­tor­i­cal in­tro­duc­tion to fer­mented bev­er­ages through­out the world. Study of bev­er­age mak­ing and tast­ing pro­ce­dures, in­clud­ing jar­gon par­tic­u­lar to the bev­er­age trade. Basic un­der­stand­ing of ge­o­graphic, his­toric, eco­nomic and cul­tural as­pects of bev­er­ages. Wines – still, sparkling and for­ti­fied – are the focus of study. Beers, sake and spir­its are in­tro­duced. Re­in­force­ment of cost con­trols and legal re­spon­si­bil­i­ties.

Course Description Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures, including jargon particular to the beverage trade. Basic understanding of geographic, historic, economic and cultural aspects of beverages. Wines – still, sparkling and fortified – are the focus of study. Beers, sake and spirits are introduced. Reinforcement of cost controls and legal responsibilities.