Description: This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry.

Description: This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Front office procedures and management are placed within the context of the overall operation of a hotel.

Description: This course will give students a basic understanding of the roles destination management organizations (DMOs) and convention and visitors bureaus (CVBs) play in the tourism industry. All aspects of organization operations are covered, including service, research, product development, human resources, and financial management.

Description: This course provides a thorough look at training by addressing how to assess and analyze the training needs of new and established operations; look upon training and development as an investment; use training tools and techniques; train with technology; measure and evaluate training; and use different training techniques when training employees, supervisors, and managers.

Description: This course provides the background every hospitality student will need in today's rapidly changing global marketplace. It introduces students to issues involved in planning, developing, marketing, and managing hotels in the international arena. It also gives students a solid foundation for understanding and managing cultural diversity in the workplace, and underscores the importance of protocol in international interactions.

Description: This course is designed to provide students with the principles of housekeeping management as they apply specifically to the hospitality industry.

Description: Explains the issues surrounding the need for individualized security programs, examines a wide variety of security and safety equipment and procedures, discusses guest protection and internal security for asset protection, explores risk management and loss prevention issues, and outlines OSHA regulations that apply to lodging properties.

Description: Provides hospitality managers and students with information they need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department.

Description: This course presents a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices, as well as employment laws that have an impact on the way people are managed.

Description: This course will give students a basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances.

Description: This course is designed to provide students with a solid background in hospitality sales and marketing. The textbook's main focus is on practical sales techniques for selling to targeted markets.

Description: This course provides a basis for understanding hospitality accounting concepts and procedures, the processing of hospitality financial data, and the flow of financial information in the accounting cycle, which results in the production of financial statements.

Description: This course teaches students how to use the major new tools in social media and basic graphics to reach personal and professional goals. Upon completion of this course students will have a grasp of social media and be able to leverage those tools to advance their own goals. They will have an understanding of basic graphics that will be useful in many administrative positions within the hospitality industry.

Description: COM 200 introduces students to the most widely used office productivity software - Microsoft Office 2007. This course explores three of the four major components of Office. In this particular module students learn about: using Word to create, edit, format, and manipulate documents in a professional manner, using Excel to create spreadsheets, perform calculations and print results, and using PowerPoint to deliver demonstrations, training, and presentations in a professional manner.

Description: Through co-op, students integrate paid, relevant work experience with their academic programs. During the periods of work experience, students become full time employees that are actively engaged in productive work. The co-op program will provide students with coaching, work-site monitoring and employer evaluations. Students explore the different career opportunities and apply their classroom learning and gain a deeper understanding of the material. The purpose of this time is to apply the theory and skills learned throughout the program and observe professionals in practical situations. As well students will acquire situational-specific skills and identify areas that may need to be developed further. During this work term, the institution’s faculty conducts the work site visit and the employer evaluates the student’s performance. Employers will be requested to provide a written evaluation of student’s performance at the end of work term.