Hospitality Management

This course provides a comprehensive overview of the hospitality and tourism industry.  Operations, management functions, career opportunities and emerging trends are explored.  An overview of the various industry segments including lodging, food service, tourism, and event management are studied.

This course provides the future hospitality manager with certification in Applied Foodservice Sanitation from the National Institute for the foodservice industry. A state-mandated certificate is awarded at the successful completion of the National Foodservice exam.

Successful leaders in the hospitality, tourism, and recreation industry will share their experiences with industry related topics, career development, local workforce needs and forecasts during this five-week speaker series. Students will explore how the interdependence of the hospitality, tourism and recreation industry and the Blue Economy contribute to the economic growth and development in the Cape and Islands coastal region.

This course provides students with an introduction and overview of strategies to utilize and incorporate technology in the hospitality and tourism industry. The competitive advantages of hospitality information systems are analyzed, including their role as a revenue source, management tool, and link to building business partnerships and improving guest satisfaction. This course prepares students to evaluate, implement, monitor, and purchase hospitality technology systems. Technology strategies for hotels, restaurants, destinations, meetings, and events are studied.

The HIFIA course introduces students to the terminology, formulas and metrics used by the lodging industry. Participants learn hotel and tourism basics and data analysis, as well as popular benchmarking and performance reports that are used by the industry. This course prepares students for the HIFIA certification exam offered in partnership with STR (Smith Travel Research), the global source for benchmarking and forecasting data.

This course covers the essentials and current trends of food and beverage controls. An awareness of management objectives is developed through the examination of organizational structures of food service. Students study specific topics such as menu pricing, purchasing, production, service, safety and sanitation, human resources, and financial management (break-even-analysis, and cost-volume-profit theory). Emphasis is placed on forecasting and achieving profitability.

This course is designed to introduce the operational aspects of hotels, resorts, and specialty lodging. Current trends of the lodging industry, hotel organization, reservations, registration guest services and communications, hotel security, front office accounting, housekeeping, night audit, sales, marketing, revenue management, and human resources management are examined. 

This course offers an introduction to the researching, planning, coordinating, marketing, management, implementation, and evaluation of special events. Through the study of relevant communication and management theory, as well as practical hands on experience, students will learn about the wide range of components that go into the execution of events of all sizes. Specific areas of study include food and beverage service, laws and permits, security, advertising and promotion, and logistics. Students may not earn credit for COM216.

This course focuses on increasing revenue and market share for hospitality industry segments including lodging, foodservice, tourism, and event venues. Marketing and sales concepts are applied to the hospitality and tourism industries with an emphasis on competitive and brand analysis, segmentation, revenue management, customer relationship management, customer loyalty, traditional and contemporary promotional strategies, and sales. Students learn how to develop a strategic marketing plan integrating key elements of market segmentation, targeting, and branding.

As the capstone course for HRM students, the focal point of this course is the planning, organizing and execution of special events that include a theme, specialized menu, entertainment, dining room decorations, and uniforms reflected in the actualities of the hospitality industry. Beyond food purchasing, production and services, students will be responsible for revenue control and analysis. Group work, as a class and in individual specialized groups, emphasizes completing assigned tasks. Students will serve meals prepared in a restaurant setting during the course of the semester. (2 class hours/2 laboratory hours) Limited to HRM students.

The student works in the hospitality/tourism environment for 150 hours to gain practical training as a capstone experience. This course may be repeated once for credit. Limited to students enrolled in a Hospitality/Tourism certificate or the A.S. Business Administration: Hospitality and Tourism Management concentration degree. Student should have already completed at least 9 credits of CUL/HRM courses.