Spring 2010

HOSP310 – Hospitality for Human Resources II

                   Wednesday 6:00 pm to 8:45, Room 121-A

                Instructor – William Chernish

Course Description:  This course is designed to develop critical-thinking, analysis, decision-making, and management skills related to hospitality human resources management. The case study method, collaborative learning and hands-on projects are the primary vehicles for instruction.

Prerequisites: HOSP 205 and HOSP 210, or permission of the instructor. TC3 prerequisite equivalent:  .  Text: Walker, Supervision in the Hospitality Industry, 6^th Wiley, 2010.

 BUSI 310 – Strategic Management

                Tuesday  3:00 pm to 5:45  Room 121-A

                Instructor – Stephen Moore

Course Description: This course is developed around the managerial functions of planning, organizing, directing, and controlling. Communications, motivation, leadership, and decision making are included.  Prerequisites: ACCT 115, ECON 100 or ECON 110. TC3 prerequisite equivalent: Acct 101, ECON 101 or 102 .  Text: Gamble and Thompson, Essentials of Strategic Management

 COMM 300 – Organizational Communication

                OnLine

                Instructor: Robert Braathe

Course Description This course is a comprehensive introduction to the principles and practices of organizational communication and effective public relations. Prerequisites: ENGL 100 or ENGL 200 -and-COMM 100 or DSNY 120 or BUSI 120. TC3 prerequisite equivalent: ENGL 100, BUAD 101.  Text: Hamilton, Communicating for Results,

335 – Purchasing

                OnLine

                Instructor: Michael Barnes

Course Description: This course expands the concepts of the purchasing function and supply management for hospitality operations. Emphasis is placed on quality and quantity standards while maintaining strict cost control systems throughout the procurement chain. This advanced course builds on the basics attained in a variety of hospitality courses and requires product research and analysis within the industry. The material is divided into three principal categories: the purchasing function, including accountability, distribution network, purchase options, legal/ethical issues, exterior and interior controls, and industry trends; identification, quality and control of the major food groups and beverages, including yield analysis; and specification and selection of the non-food commodities of equipment, furniture, linens, carpets, chemicals, paper products, and services. Prerequisites: HOSP 120, HOSP 125, and HOSP 130, or permission of the instructor TC3 prerequisite equivalent:  HRMG 100.  Text: Feinstein, Purchasing: Selection and Procurement

 HTEL 165 – Lodging Accommodation

                OnLine

                Instructor: Lee Herron

Course Description: Students learn to appreciate the key role housekeeping plays in the operation of a successful hotel. The course covers the care of guest rooms and public areas, as well as purchasing, storage, and procedures used by hotel housekeeping departments to assure a safe, comfortable stay for guests. Prerequisite: None.  Text: Nitshke, Managing Housekeeping Operations