OPTION 2: HOSPITALITY MANAGEMENT DEGREE - HOTEL OPERATIONS MANAGEMENT

Description: Emphasizes the writing of expository prose. Introduction to the critical reading of nonfiction prose. IAI C1 900

Prerequisite: ENG 096 with a grade of P or other placement options: english-placement-grid.php ESL students need one of the following options: ESL 073 and ESL 074 with grades of B or better; ESL 073 and ESL 086 with grades of B or better; ESL 073 and ESL 099 with grades of B or better; ESL 073 with required writing placement test score; or ESL 074 with required reading placement test score.

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 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: Studies menu planning theory and principles for various types of food service operations. Examines the relationship of menu planning to the functional areas within food facilities. Menu planning and its importance as a determination of food cost, selling price, and profitability is also emphasized.

Description: Investigates human and animal behavior with emphasis on the scientific nature of contemporary and classic psychological investigation. Emphasizes psychological theories, principles, and research applications. Introduces the divisions of the American Psychological Association. References biological processes, sensation, perception, learning, memory, thinking, emotional life, mental disorders, intelligence, aptitude, personality, development, daily life and everyday problems. IAI S6 900

Description: Teaches formal and psychological aspects of business correspondence. Introduction to various kinds of business letters, memoranda and reports. Improvement of grammar, spelling and word usage.

Prerequisite: ENG 096 with a grade of C or better, or other placement options. english-placement-grid.php

Description: Introduces basic cooking skills that can be developed to produce quality food products. Students will learn fundamentals of cooking and baking through daily assignments and production. All aspects of the industry will be covered including proper handling and storage, heating and holding, weights and measures, safety, sanitation, and personal hygiene.

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: Introduces the science of nutrition and its relationship to health and disease. Nutrients found in foods, their digestion, absorption and metabolism by the body; cultural, socioeconomic and psychological influences on food selection; and application of these concepts to promote good nutritional health and prevent disease will be covered.

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: 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: 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.

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.

Furnishes participation in a supervised cooperative work experience program in a College-approved hospitality operation. Enrollment is restricted to sophomores in the Hospitality Management program.

Prerequisite: FSM 212 with a grade of C or better.

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 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.