Name of Course

80 hrs/ course

1

The Lodging and Food Service Industry

This course  offers a historical perspective of the hospitality industry and covers all hotel operating areas to provide an understanding of each department and how it operates.

2

Supervision in the Hospitality Industry

This course develops the practical skills and knowledge necessary for effectively supervising hospitality workers at all levels of an organization.

3

Convention Management and Service

This course enables students and hospitality professionals alike to stay up-to-date in the ever-changing meetings and conventions industry.

4

Leadership and Management in the Hospitality Industry Management

With this course, students will learn how to improve their leadership abilities and develop an understanding of high-performance teams and employee empowerment.

5

Managing Front Office Operations

This 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 account settlement.

6

Managing Housekeeping Operations  

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

7

Managing Hospitality Human Resources

Students will learn the skills required by hospitality professionals starting with employment laws and applications, job analysis and job design, recruiting and selection and on managing and retaining qualified employees.

8

Hospitality sales and marketing

This course is designed to provide students with accurate and authoritative information as well as a basic understanding of sales and marketing in the hospitality industry.

9

Revenue Management

This course will give students a basic understanding of the revenue management process.

10

Security and Loss Prevention Management

This course examines the issues surrounding the need for individualized hotel 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.

11

Managing Service in Food and Beverage Operations

This course prepares students with the knowledge to oversee the provision of quality dining service and to meet the challenges facing professional managers.

12

Hotel and Restaurant Accounting

This course is designed to provide students with a clear view of the major changes taking place in the processing of financial information that characterizes 21^st century accounting.  Students will learn the professional business vocabulary and financial skills required in the hospitality industry.