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| ACCT 100 - Accountiung Information and Management Decisions |
Accounting approach to measuring and reporting upon the economic activity, resources, and obligations of a business is studied. Also discussed is the accounting approach to the application of accounting information to performance evaluation and the decision making process. Basic accounting processes, evaluation of financial position earnings, measurement in retailing and manufacturing, basic cost accounting and budgeting are discussed.
Prerequisites: None
3 credits (3 lecture hours) fall or spring |
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| CAS 101 - Introduction to the Casino Industry |
This course surveys the history of gaming, casino regulations, and organizational structure within gaming, daily casino operations, various types of games, financing and the future development of the industry.
Prerequisites: None
3 credit hours, spring semester |
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| CAS 240 - Hospitality Sales & Marketing |
Marketing in the service industries and developing strategies/processes necessary for successful gaming and hospitality operations will be the focus of this course. Interventions that facilitate desirable excahanges and the achievement of financial objectives in the hospitality industry will be examined.
Prerequisite: Second year standing in the casino management program or permission of the instructor
3 credits (3 lecture hours), fall semester |
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| CAS 280 - Leadership Development Strategies for the Hospitality Industry |
This course focuses on leadership and developing strategies, which result in a healthy organizational climate and the achievement of objectives. Competencies of great leaders, ethical leadership and the leader’s role in addressing socio/cultural concerns will be studied along with Baldridge Award Criteria.
Prerequisite: second year standing in the casino management program, CAS 104, 230 or permission of the instructor
3 credits (3 lecture hours), spring semester |
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| FSAD 100 - Global and Ethnic Foods |
Presents food and cultural topic to Food majors and Travel and Tourism students. Lecture and laboratory sections will allow students to investigate sources of information and achieve hands-on experience with ethnic foods. Students will gain an appreciation of the importance of various foods in the tourism industry. $45.00 lab fee.
Prerequisites: None
3 credits (1 lecture hour/week, 4 lab hours/week), fall semester |
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| FSAD 101 - Quanitity Food Preparation and Service |
An introduction to basic procedures and techniques for quantity food preparation as well as institutional food service equipment (use and maintenance). Also includes sanitation and math competency.
Prerequisites: None
3 credits (1 lecture hour, 3 laboratory hours, 15 hours volume food service), fall semester |
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| FSAD 102 - Certification of Applied Food Service |
A comprehensive course in food service sanitation designed to lead to national certification as a food service handler by the Education Foundation of the National Restaurant Association.
Prerequisites: None
1 credit (15 lecture hours per semester), fall or spring semester |
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| FSAD 153 - Fundamentals of Hospitality Management |
Basic management theories and principles common to all types hospitality operations. Organization and management, the management process, leadership, objectives, policies and ethics, communications and discipline. Case studies and critical review of current management literature.
Prerequisites: None
3 credits (3 lecture hours), spring semester |
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| FSAD 154 -Equipment Selection and Layout |
Analysis of factors for selection of equipment according to type of food service, comparative evaluation of equipment, purchase specifications. Each student develops a prospectus for a given food service operation and makes a schematic layout.
Prerequisites: None
3 credits, spring semester |
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| FSAD 200 - Internship in Customer Service |
Customer service laboratory experience in conjunction with state or national hospitality operations. A field based experience providing food service administration, restaurant management, and travel/tourism majors with an opportunity to apply their knowledge in a customer service environment. Student experience supervised by faculty.
Prerequisites: None
3 credits, fall semester |
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| FSAD 201 - Summer Cooperative Employment |
Summer work in an approved job in the food service industry, preferably in the area of specialization. Comprehensive written report required at the end of the work period. The college and employers evaluate work.
Prerequisites: FSAD 101 and 154
2 credits, fall semester |
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| FSAD 205 - Food and Beverage Merchandising and Management |
Principles of motivating personnel, merchandising products and advertising of various types of food service units. Meal management techniques involving menu planning, recipe development, staffing, training, safety, purchasing and production. Student projects involve producing an actual menu form, which integrates knowledge in a laboratory setting.
Prerequisites: None
4 credits (1 lecture hour, 6 laboratory hours), fall semester |
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| FSAD 255 - Food Purchasing and Cost Control |
Instruction in determining food product specifications, understanding distribution systems, supplier selection, specifications, and product knowledge. Also includes purchasing and inventory principles, as well as cost control. This course leads to national certification by the National Restaurant Association.
Prerequisites: FSAD 101 or 105
4 credits (2 lecture hours, 2 hours recitation), fall semester |
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| FSAD 257 - Senior Seminar |
Preparation for entry into professional management. Resume construction, videotaped interviewing, discussion of technology and surveying strategies with experts from the industry. Analysis and discussion of current trends.
Prerequisites: None
1 credit (1 lecture hour), spring semester |
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| FSAD 258 - Restaurant Management and Operations |
A comprehensive course in restaurant management, designed to show the importance of an actual, operational food-service unit including organization, planning, leading, directing, (supervising) and measuring products and people, with applied emphasis on food purchasing, cost control, food preparation and customer service, merchandising, menu planning, advertising, and managerial decision making.
Prerequisites: FSAD 101, FSAD 202 or instructor’s permission
6 credits (1 lecture hour and 14 laboratory hours), spring semester |
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| NUTR 108 - Basic Nutrition |
Fundamentals of human nutrition including biological pathways of nutrients from digestion to metabolism. Computer analysis of personal nutrient intake. Emphasis on nutrition and consumer trends as well as personal wellness and fitness.
Prerequisites: None
3 credits (3 lecture hours), fall or spring semester |
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| OFFT 106 - Personal Computer Keyboarding I |
The module includes learning the keyboard by touch, learning the use of computer features, and developing proper stroking techniques. Basic letter and report formatting are included. This course is directed to non-office technology majors
Prerequisites: None
1 credit (2 lecture hours) fall or spring semester, eight weeks |
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| OFFT 111 - Keyboarding 1-A |
Development of basic keyboarding techniques on computers, including learning the keyboard by touch, learning the use of the computer with Word software, and developing proper techniques.
Prerequisites: None
1 credit (2 lecture hours), fall and spring, total of eight weeks |
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| TOUR 101 - Tourism and Geography |
This course approaches geography from a travel industry perspective. Basic geographic regions, country locations, and landmarks of significance to the travel industry are presented.
Prerequisites: None
3 credits (3 lecture hours), fall semester |
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| TOUR 106 - Introduction to the Travel-Tourism/Hospitality Industry |
This course is a basic introduction to the travel and tourism industry. The course explores the roles played by the various components of the industry including air transportation; maritime transportation, surface transportation, the hotel industry, the tourism industry wholesale and distribution companies and the food service segment. The course also explores potential career options available in the industry. The course focuses on team building.
Prerequisites: None
3 credits (3 lecture hours), fall semester |
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| TOUR 152 - Travel Industry Operations and Administration |
Provides students with a basic understanding of travel agency and airline operations and administration as well as the legal environment of the travel industry. Topics include the role of ARC and IATAN, travel agency location and staffing, travel sales techniques and customer service skills are emphasized.
Prerequisites: Tour 101 and Tour 106 or permission of instructor
3 credits (3 lecture hours), spring semester |
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| TOUR 153 - Hotel Operations |
This national certificate course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to checkout and settlement. The course examines the various elements of effective front office management, paying particular attention to the planning and evaluation of operations to human resource management. Front office procedures and management are placed within the context of the overall operation of a hotel. Certification by the American Hotel/Motel Association.
Prerequisites: Tour 106
3 credits (3 lecture hours), spring semester |
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| TOUR 252 - Meeting and Convention Services |
Introduction to convention and group planning as it relates to the Hospitality Industry. This certificate course includes marketing the facility for various meetings and conventions, catered events, planning, cost controls, special services, technology implications, and sales. National certification by the American Hotel/Motel Association.
Prerequisites: Tour 152, Tour 153, or permission of instructor
3 credits (3 lecture hours), spring semester |
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