Catalog of Programs 2006-2008, Volume 2

HIS3030 World War II Europe HRM211 Hotel and Convention Management This is a general course in the history of World War II. The war origins will be studied in some detail, moving from the reconstruction of Europe after World War I through the rise of fascist regimes which challenge the order. The factors of German expansionism will be explored, as will the political and social factors across the continent that limited resistance to that expansion. Attention will be focused on the political and social dynamics of the World War rather than the military struggle itself. Topics will include mentalities, the occupation, the resistance movement, propaganda, concentration camps and the Holocaust, diplomacy and the post-war settlement. The course will conclude with an analysis of the political and social implications of the war and the onset of the Cold War. Prerequisite: ENG1010, HIS1020 or HIS2510 course. 4 credits HIS3040 History of Sports in American Society Focuses on basic aspects and skills involved in planning and managing meetings and conventions. Emphasis will be on types of meetings and meeting markets. Course curriculum is based on 27 Meeting Management Functions as identified by the Convention Industry Council. Prerequisites: CUL212, HRM132. 3 credits HRM221 Hotel Front Office Management HRM232 Strategic Planning and Marketing This course is designed to examine the multidimensional functions of marketing common to the hospitality and tourism industry. It will build on student’s prior knowledge of the industry and components from other courses. Emphasis is placed on strategic planning in the hospitality and tourism organizations. Prerequisites: HRM131, HRM132. 3 credits HRM306 Private Club Management & Operations and Housekeeping Professional hotel and resort rooms management and relevant operational procedures. Emphasis on issues related to management of front office and housekeeping operations. Prerequisites: CUL212, HRM132. 3 credits HRM223 Recreation Facilities Management This course follows the development of sports in America from the colonial times to the recent past. Over the course of the quarter, the transition from folk games to the modern age of spectator sports will be examined. Important to this transformation will be the changes in society, technology, and business. The course will also explore the changing definition and purpose of sport, the symbolism of sport, the way in which sport can unify and divide people, and the interaction between sports as apart of culture and society and its relationship to national historical trends. Prerequisite: ENG1010, HIS1010 or HIS1020. 4 credits HRM131 Introduction to Tourism Management This course deals with the detailed skills and knowledge needed to administer programs, facilities, staff and recreation departments. Specifically, the course addresses issues in fiscal management, marketing management and management of daily operations. Topics studies include sources of revenue, budget process, liability, personnel practices, risk management, department organization, labor unions, pricing, public relations, marketing and theories of management. The planning, design, and operation of recreation facilities and adjoining areas. On-site visits supplement course principles. 3 credits HRM224 Global Tourism and the Hotel This course is designed to give students the basic understanding of the organization and management of various types of private clubs including city, country, and other recreational and social clubs. It will provide students with the unique sensitivities required in managing and operating the increasingly lucrative club management market. 3 credits HRM307 Trends in the Hospitality Industry This course will investigate the major trends in the hospitality and tourism industry while assisting the students with locating the tools to analyze and interpret those trends. Throughout the course, students will have the opportunity to identify trends, their timing, the effects they have on organizations/ communities, the probability of their occurrence, and the final impact of the trends. 3 credits HRM308 International Lodging and This course will introduce the student to the fundamentals and nature of the tourism industry, its problems, economics, and opportunity trends. Technological changes and planning including location, design, selection of material supplies, financing, essential forms and procedures. 3 credits HRM132 Hotel Operations and Management Resort Industry This course examines the components of the tourism industry: transportation, accommodation, food and beverage, and attractions. Other topics include the history, political, social and cultural impacts tourism has on a local, state and global environment. A section of this course is devoted to marketing, motivation, and other forces that draw guests to the region. Prerequisite: HRM131. 3 credits This course is designed to assist students in developing the ability to analyze and understand the inter-reliant environment of major departments within a hotel/resort operation. Students develop competency-based skills through analyses, written reports, and on-site learning opportunities in major departments of a hotel/resort including General and Administrative, Rooms Division, Food & Beverage, Sales & Marketing, and Sports & Activities. 3 credits HRM231 Introduction to Foods, Cooking Production and Preparation Techniques This course will provide the student with an understanding of the field of Culinary Arts. Special emphasis is given to the study of the history of food and the organization of the traditional and modern kitchens. Students will gain an understanding of the basic stations of the kitchen, their general functions and how they work in concert with each other. The fundamental concepts and techniques involved in basic cookery are covered in this course. Students will also gain an understanding of the terminology of common cooking methods, ingredients and procedures. 3 credits Development Management The course provides students with an introduction to the dimensions and nature of international hospitality operations. It is designed to create a sensitivity to and awareness of the differences in managing different cultures as well as to present a worldview of hospitality management. Topics covered include the global community, cultural dimensions of management, international management strategy, international marketing and international human resource management. 3 credits HRM309 Resort Management This course will introduce you to the exciting, challenging and demanding world of the resort industry. The scope of the industry will be discussed along with various industries concerning the successful marketing, management and development of a resort. 3 credits HRM311 History and Study of Cuisines This course explores the history, culture of regional American and International Cuisines and the use of indigenous ingredients in the preparation of contemporary and classical specialties of these regions. The concepts of mise en place, timelines, plate presentation and teamwork in a production setting are introduced and accentuated. Timing and organization skills are emphasized. 3 credits 66

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Catalog of Programs 2006-2008, Volume 2 Welcome Mission Statement Advertising Culinary Arts Digital Design Digital Media Production Entertainment Design Fashion & Retail Management Game Art & Design Graphic Design Hotel & Restaurant Management Industrial Design Interior Design Media Arts & Animation Photography Residential Planning Video Production Visual Effects & Motion Graphics Web Design Web Design & Interactive Media General Education Course Descriptions Faculty Biographies Program Advisory Committee Members Administration Licensing, Accreditation and Memberships Admissions Information 2007-2008 Scholarships General Information and Policies Academic Calendar Index

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