300

This course provides students with tools to achieve the expected standards in lodging and food establishments. Topics such as the role of housekeeping, planning, and organizing, managing human resources, management responsibilities and the details of housekeeping tasks will be covered. In particular, students learn how this department works in tandem with engineering, the front office and reservations.

Students are introduced to the role of the menu in the restaurant facility. Emphasis placed upon cost and portion control, wording and descriptions, pricing, and layout/design. Students also learn how to analyze consumer trends and modify the menu in response to them.

This course provides an overview of the operations of the front office including the reception desk, concierge, reservations, and bell and door staff. Included in this course are issues related to staffing, guest service, room inventory, and night auditing/accounting. Students learn about property management software and how to apply it in a real environment.

Students learn how the catering function and banquet outlets contribute to the facility's revenues. Emphasis placed on seasonality, types of functions, function design considerations and marketing. Additionally, students learn of a hotel's reliance on convention space and activities by examining the economics of tourism and the residual spending incurred by convention guests.

This course provides students with a thorough understanding of the issues and challenges of planning for sustainable tourism at the local and regional levels. The course examines the basic aspects of planning and developing tourism infrastructure, products, attractions and services. It exposes students to planning principles, procedures, and case studies.

This course covers the development of the tourism industry in the Caribbean. It provides students with a foundational knowledge of the industry and examines the challenges faced by the region in its efforts to move from an agricultural economy to tourism. It also examines the opportunity for growth and alliances in the region.

Students study the organization and management that are specific to private clubs including city, country, and other recreational and social clubs. The course explains the strategy, marketing, membership, human resources, and operations that are specific to the private club segment of the hospitality industry. Field trip may be required.

This course exposes students to the development of sports tourism, including the challenges of developing and operating sports events and venues for mega events. This course emphasizes the financial, facility, environmental, and planning aspects of large-scale events; volunteer management; and the economic and socio-cultural impacts of sport tourism. Field trip may be required.

This course examines all of the operational areas of lodging, food and beverage, and the kitchen from a sales and marketing perspective. Building on the fundamentals learned in prior hospitality coursework, students focus on the means by which they can position, price, and promote their operations. The purpose of the course is to better prepare students to enter sales and marketing or to manage a sales team of a hotel or restaurant. Through a variety of case studies, students are exposed to many situations that they will face in the future in order to address them responsibly.

This course explores sustainable business practices across all facets of the global hospitality industry including lodging, food and beverage, meetings and events, and tourism. This course focuses on the social, environmental, and economic principles of sustainable operations, as well as corporate social responsibility. Students develop their critical thinking and decision-making skills while gaining new perspectives on the advances, innovations, and challenges of sustainable hospitality operations.

This course examines all of the operational areas of lodging, food and beverage, and the kitchen from a financial perspective. Building upon the fundamentals learned in AC-161 Principles of Accounting I combined with prior hospitality coursework, students focus on Accounting Fundamentals, Financial Statements, Management of Revenue and Expense and Accounting Information for Planning. This class focuses on the significance of using financial statements to make crucial management decisions. Through a variety of case studies, students are exposed to many situations which they will likely face in the future and be more ready to address responsibly.

This course provides an understanding of the substantive law, procedural law, principles of the law of contracts, legality and public policy, and consumer protection in regard to the hospitality industry. Particular attention is paid to the issue of liability. Cases are studied and presented for discussion.

This course explores the skills and techniques needed to create a variety of cake styles from advanced layer cakes to complex occasion cakes designed for the high-end consumer. The skill set includes working with a variety of media including rolled fondant, royal icing, and modeling chocolate. Single tier and multi-tiered cakes are assembled and decorated.

This course provides students with the opportunity to apply classroom theory in actual work settings in paid and un-paid supervised positions in the hospitality industry. Requires a minimum of 10 hours per week of work (a total of 160 hours) plus tutorial sessions that include job-related topics discussions and career exploration. Students are ideally placed within a specific sector of the industry in which they have a professional interest. Extensive use of New York City and Westchester operations are made.

This course provides students with the opportunity to apply classroom theory in actual work settings in paid and un-paid supervised positions in the hospitality industry. Requires a minimum of 10 hours per week of work (a total of 160 hours) plus tutorial sessions that include job-related topics discussions and career exploration. Students are ideally placed within a specific sector of the industry in which they have a professional interest. Extensive use of New York City and Westchester operations are made.

This course provides students with the opportunity to apply the skills learned in the classroom to a corporate experience. Students prepare for their professional career, gaining practical experience while being immersed in a corporate setting. Students are required to complete 320 hours at the Corporate Internship setting.