Students who demonstrate adequate academic skill to succeed in the occupational content courses of the program will be given a "S" grade for BT 100 and will not be required to attend the initial session. Based on your keyboarding skills you may be required to take a 1 credit Keyboarding class (RELT 103) in order to meet the competencies of the program.
BT 100 Academic Skill Development 8 credits. A review of the mathematical skills of fractions, decimals, percents and proportions. Study of written communication.
BT 105 Occupational Mathematics 3 credits. Review of basic mathematics with emphasis on application of basic mathematic models to assist in business decision making.
BT 120 Professional Written Communications 3 credits. The purpose of this course is to provide practical experiences for the student to apply the principles and to practice the kind of writing required as part of professional work.
BT 125 Professional Speaking 3 credits. Exploration of verbal and non-verbal communications, small group interaction, interpersonal relationships and formal presentations.
BT 140 Interpersonal Relations 3 credits. Study of the motivation and behavior of people. Case problems and student experiences are discussed, alternatives are considered and probable outcomes are determined.
BT 155 Introduction to Computers 3 credits. The student will be learning the fundamentals of microcomputers. The student will have hands-on experience on a microcomputer and receive instructions for using software packages such as: electronic spreadsheets, word processing, databases and DOS.
BT 160 Concepts of Accounting 3 credits. Covers the accounting cycle including journalizing, posting, financial statements, and closing procedures. The use of financial records as a decision making tool is stressed.
BT 165 Economic Concepts 3 credits. Exploration and examination of macro and micro economic systems, study of business cycles, supply and demand, fiscal and monetary policy, the banking system, and their effects on the individual as well as the business world.
BT 190 Professional Development I 1 credit.
BT 191 Professional Development II 1 credit.
BT 290 Professional Development III 1 credit.
BT 291 Professional Development IV 1 credit. A four part series of timely business topics provided to enhance the students personal and professional development. Topics may include customer service, business etiquette, leadership development, time management, job seeking skills, critical thinking, as well as, other topics that reflect the changing needs of business.
BT 299 Special Topics (variable) 1-8 credits. This course is designed to address the specific needs of individuals. It will enable the students to upgrade their technical skills through part-time enrollment in units of instruction that are currently available through the program's full-time preemployment curriculum. Permission of the instructor is required.
HOST 105 Introduction to Hospitality 3 Credits. This course provides a basic understanding of the lodging and food service industries by tracing their growth and development, reviewing the organization of hotel and food and beverage operations, and by focusing on industry opportunities and future trends.
HOST 210 Food and Beverage Management 3 credits. Provides a basis for understanding the various challenges and responsibilities involved in managing a food and beverage operation. Forty hours of school-sponsored and supervised internship, in a food and beverage operation, is required to provide the student with industry exposure.
HOST 215 Hospitality Industry Training 3 credits. This course provides a thorough look at training by addressing how to assess and analyze training needs for new and established operations; how to design, implement, and evaluate training programs for nonmanagement and management employees; and how to manage the basic training functions.
HOST 220 Tourism 3 credits. This course is designed to provide students with a basic knowledge of tourism-related concepts and with the kind of practical experience which will enable them to effectively apply those concepts to the hospitality industry.
HOST 225 Hospitality Facilities Management 2 credits. An introduction to the physical maintenance and sanitation required in the upkeep of any hospitality facility. Methods and skills involved in planning and controlling maintenance functions are studied.
HOST 230 Hospitality Housekeeping Management 2 credits. This course presents a systematic approach to managing housekeeping operations in the hospitality industry. Thirty hours of school-sponsored and supervised internship, in a housekeeping department of a lodging operation, is required to provide the student with industry exposure.
HOST 235 Front Office Management 2 credits. This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel beginning with the reservation process and ending with check-out and settlement. The course also examines the various elements of effective front office management, paying particular attention to planning and evaluating front office operations and to personnel management. Front office procedures and management are placed within the context of the overall operation of a hotel. Thirty hours of school-sponsored and supervised internship, in a front office department of a lodging operation, is required to provide the student with industry exposure.
HOST 240 Convention Planning and Management 2 credits. The purpose of this course is to define the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs, and explains techniques to meet those needs as part of meeting and convention service.
HOST 245 Bar and Beverage Management 2 credits. This course covers all facets of bar and beverage management, including how to balance marketing and control objectives, plan the business, select and train employees, and establish and maintain control systems. Thirty hours of school-sponsored and supervised internship, in a bar and beverage operation, is required to provide the student with industry exposure.
HOST 250 Hospitality Computer Applications 2 credits. This course provides the student with up-to-date computer applications for all hospitality functional areas. Sections on reservations, sales and catering, special computer applications in human resources functions and preventive maintenance, and the management of information systems are included. A review of the basics of computer systems for various property types and the "nuts and bolts" of hardware and software is also included.
HOST 255 Hospitality Strategic Marketing 2 credits. This course is designed to provide students with the basic knowledge and practical experience which will enable them to develop strategic marketing plans for hospitality operations big and small.
MANT 105 Concepts of Business 3 Credits. This is an introductory course in business. The principal objective of the course is to expose the student to basic business concepts and terms.
MANT 110 Essentials of Management 3 Credits. This is an introductory course in management theory and practice. Management is presented as a discipline as well as a process. Major topic areas will include the evolution and scope of management, decision making, planing, organizing, leading, and controlling. The international aspects of management will also be considered.
MART 105 Essentials of Marketing 3 Credits. Designed to provide a basic overview of models, concepts, and techniques that are effective in the design and implementation of marketing programs.
RELT 103 Keyboarding 1 Credit. The course enables the development of basic touch keyboarding skill in a minimum of time. Completion should prepare students to (a) input alphabetic, numeric, and symbol information quickly and accurately and (b) understand basic vocabulary and concepts used in keyboarding operations when entering and retrieving information.