HOTEL MANAGEMENT

Description: This course is only offered in the spring term.

Establishes a systematic approach to front office operations detailing the flow of business through the hotel from reservations to checkout. Front office management is placed within the context of the overall operation of the hotel. Methods of handling guest folios, reservations systems, property management systems, and cash controls are discussed.

Description: This course is only offered in the fall term.

Focuses on the organization, duties, and administration of a restaurant and lodging facility maintenance department. Discusses purchasing, furniture, carpeting, linens, and supplies. Identifies and evaluates care and maintenance techniques of the areas serviced by a facility maintenance department.

Description: This course is only offered in the fall term.

Studies the theory and techniques of supervision as related to the hospitality industry.

Description: This course is only offered in the fall term.

Provides Hospitality Management majors with a solid background in hospitality promotions. Focuses on promoting highly perishable, people-intensive intangibles in a highly competitive environment.

Description: This course is only offered in the spring term.

Surveys our legal system as applied to the hospitality industry. Examines contracts, torts and various labor laws pertinent to the industry. Analyzes insurance costs, including fire, accident, worker's compensation and employee liability and their effect on various types of facilities.

Description: Provides students with an introduction to computers in society and digital literacy. Includes computer hardware and operating systems, word processing, spreadsheets, presentation software, networking, Internet usage, communication and collaboration, computer safety and ethics. This course is not intended for computer information system majors.

Description: Orients students to the hospitality industry, its organizational structure and integration of the modern industry components. Operational considerations are discussed. Career opportunities are explored.

Description: Introduces theory and practice of quantity food serving including practical experience in dining rooms and catering services. Involves set-up, tableside preparation and presentation of food and beverage. Examines various roles of dining room personnel.

Description: Introduces safe food handling practices and discusses the standardized procedures involved in the procurement, storage, preparation, holding, and service of safe food. Prepares students for the State of Illinois-approved Food Service Sanitation Manager’s Certification test.

Description: This course is only offered in the spring term.

Standards and identification of quality meats, dairy products, produce, groceries, frozen foods and supplies. Methods of purchasing, purveyor relations, and proper storage techniques and purchase standards for convenience foods.

Description: This course is only offered in the spring term.

Provides practical application of operational analysis used by food, lodging and travel-related fields. Use of ledgers, automated information systems and basic financial statements are discussed.

Description: This course is only offered in the fall term.

Studies alcoholic beverage classifications, alcoholic beverage laws, wine regions, purchasing and control, promotion and service. Beverage management principles and theories are presented which support and reinforce the practical aspects. Students 18 years of age may register for the class according to State Law 235 ILCS 5/Article 6-1.

Prerequisite: Students 18 and over may enroll in this class.