An introductory course designed to provide a breadth of information on business fields within the hospitality industry. Students will become familiar with human resources management, applicable laws, accounting and finance theories, marketing concepts, and the automation of some hospitality processes.
An in-depth course that helps learners to acquire knowledge to develop a management system to prevent foodborne illnesses by actively controlling risks and hazards through the entire flow of food from purchasing, receiving, storing, preparing, cooling, holding, and serving.
This course delves further into strategies for creating and maintaining relationships with guests and other co-workers who work with guests. In an active learning environment, students will learn about greeting guests, checking guests out, satisfaction surveys, delivering messages to guests, actively listening, solving guest problems, providing feedback, training others, and interacting with colleagues.
This introductory course provides background on the hospitality fields of hotels, tourism, foodservice, and attractions. This course will cover the typical types of hospitality-related establishments in the US and in Wisconsin. Topics include the origin of the hospitality industry, proper protocols, productive communication strategies, professional attire and grooming, influence of social media, and career paths in the hospitality industry.
An introductory course designed to familiarize students to customer service expectations within hospitality. Specific topics include characteristics of excellent customer service, customer communication techniques, customer services expectations, and assessment of customer service interactions. Other topics include identifying potential or current customer issues and techniques for handling them.
In this course students will deepen their understanding of planning meetings and events. Students learn about event planning and budgeting, negation and contracts, income projections, food and beverage coordination, technology utilization, and logistics management.
In this course students study marketing as it applies to hospitality industries. They will develop theoretical and practical experience to create marketing plans for a variety of customers and establishments. Topics include the fundamentals of marketing principles, development of the marketing plan, sales promotion, marketing tactics and promotions, and special problems relating to this industry.
In this course students will master the key supervision skills needed in the hospitality fields. Topics broadly cover management skills of planning, organizing, staffing, and controlling. Specifically, students will examine service programs, marketing strategies, team building techniques, and training programs, commonly used within the hospitality industry.
This course integrates algebraic concepts, proportions, percents, simple interest, compound interest, annuities, and basic statistics with business/consumer scenarios. It also applies math concepts to the purchasing/buying and selling processes.
Develop documents and skills to seek, obtain, and retain employment. Strengthen your professional image by developing self-awareness of elements affecting interpersonal and work relationships. Guidelines for determining appropriate grooming, dress, and poise will be covered. Personal life management along with career/life goal setting will be reinforced. This class should be taken in the last semester of the program.
Improve intrapersonal and interpersonal skills in high demand by employers to enhance life-long learning both professionally and personally. Areas that are highlighted include providing excellent customer service in a diverse workplace, working ethically, improving motivation, applying critical thinking skills, and managing difficult situations.
This basic communication course focuses on effective listening, speaking, reading, and writing in life and at work. Students demonstrate their skills both individually and in groups. Students also produce such employment documents as a cover letter, a resume, and a preliminary job portfolio.
Total: 28 Credits
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