Hospitality and Tourism (HT)

HT105 Catering, Restaurant and Food Management: Concept to Customers

Credits 3Spring

Registration Requirement: RD090 and WR090, each with a grade of "C" or better; or placement above stated course levels.

This course introduces students to the art of managing catered events both off-premise and on premise banquets. Topics covered are catering and banquets in the hotel setting, and catering off-premise at sites such as convention centers, expo halls and meeting facilities. The course reviews contract catering for airlines, healthcare, colleges, military and casino operations. This would include learning the process from initial contact with the client to the planning and execution of the catered event. The course examines the importance of management of the many details and the wide array of artisan required to execute a successful event.

HT108 Introduction to the Hospitality and Tourism Industry (Course offered online)

Credits 4Fall

Registration Requirement: RD090 and WR090, each with a grade of "C" or better; or placement above stated course levels.

This course is a general survey class that examines the history, development and the composition of the various segments that comprise of the industry. The interrelationship and inter-dependency of the varied segments are featured. The course will focus on the organization of the industry, career opportunities, challenges, issues and trends. Hospitality businesses including hotels, cruises, resorts, restaurant and foodservice management, meeting and convention planning, recreation, gaming, clubs and event management will be examined. Future training needs and professional development activities within the industry are reviewed.

HT112 Essential Etiquette and Attire for Business

Credits 2Fall

Registration Requirement: RD090 and WR090, each with a grade of "C" or better; or placement above stated course levels.

The course enables students to develop the business and social skills necessary to succeed in the professional business environment. Topics covered are effective networking, importance of accurate communication and listening skills, how to present oneself professionally in the public and workplace arena. Students learn about proper attire, table manners, etiquette and how to entertain clients and serve as a business host. The course develops student skills for conducting successful business meetings and powerful presentations.

Additional Course Fee: $40.00

HT140 Travel and Tourism Geography Focus

Credits 3Winter - odd years

Registration Requirement: RD090 and WR090, each with a grade of "C" or better; or placement above stated course levels.

This course is an introduction to Western Hemisphere (Americas to the South Pacific) geography and how the climate, natural features and attractions affect the economy, travel and the tourism industry. Students evaluate how these features and attractions affect the development and growth of cities and countries, as well as how geographical, psychological and sociological factors affect travel, customs and health issues.

HT141 Customer Service Management

Credits 3Winter

Registration Requirement: RD090 and WR090, each with a grade of "C" or better; or placement above stated course levels.

This course provides a historical perspective of the customer service industry as it directly relates to the hospitality industry. The course will focus on developing excellent customer service skills, dealing with guest problems through service recovery actions and differentiating between technical job performance skills and service skills to complete tasks. A total quality management approach with a global perspective to customer service is employed. The importance of guest service as an essential ingredient in Hospitality is examined as it influences guest retention and business profitability.

HT206 Hotel and Resort Operations Management

Credits 3Spring

Registration Requirement: HT108; or instructor consent.

This course includes a more detailed presentation of hotel and motel operations and management in specific areas including front office operations, housekeeping and sanitation, food and beverage and facility operations, including risk management/security, accounting/financial operations and hospitality services. Students compare designed procedures of different types of operations and their usefulness in turning a profit.

HT229 Beverage Management: Alcoholic and Non-Alcoholic Beverages

Credits 3Spring - odd years

Registration Requirement: RD090 and WR090, each with a grade of "C" or better; or placement above stated course levels.

This course prepares the student for profitable beverage management operations in the hospitality industry. The course examines the history of beverages both alcoholic and non-alcoholic, their production and manufacture. The course will instruct the student in the writing of beverage lists, menus and pricing of beverages for hospitality operations. Methods for purchasing and storage are identified, and the key points of service and alcohol service controls. The student will demonstrate methods of cost management, marketing and merchandising. The role and purpose of alcohol regulations and policing to licensed establishments is examined.

HT233 Special Events and Attractions Management

Credits 3Spring - even years

Registration Requirement: RD090, WR090 and MTH020, each with a grade of "C" or better; or placement above stated course levels.

This course examines the development, promotion and management of special events and visitor attractions. This course presents the planning process, developmental strategies, marketing and sponsor acquisition techniques employed by nonprofits, city, state and country organizations to develop visitors and tourism. In addition to exploring career opportunities, this class discusses the economic and social impacts and benefits associated with events and attractions. Other management topics covered include revenue sources, finances, operations, programming, customer service, food service and staffing.

HT234 Sanitation and Safety

Credits 2Winter

Registration Requirement: RD090, WR090 and MTH020, each with a grade of "C" or better; or placement above stated course levels.

The focus of this course is on foodservice sanitation and foodservice safety. The student learns to avoid food problems that lead to foodborne illness of guests and employees. Topics covered are the various steps to take to react if, and when, an incident should occur and how to provide and cultivate a safe working environment for all employees and guests. As a student in this course, you will be trained to earn a nationally recognized achievement credential from the National Restaurant Association Food Manager Certification (NRA Certification), and to be trained to pass the Oregon Food Handler card requirement exam.

HT246 Travel Transportation: Air, Rail, Auto and Cruise

Credits 3Winter - even years

Registration Requirement: HT108. Basic computer and typing skills are recommended.

This course examines transportation systems within the travel and tourism industry. The class will explore the history of the airline system, look at contemporary air travel and review career opportunities. Students research the impact the 1978 deregulation legislation had on the airline business model in areas of customer service, pricing, and plane safety. The course examines other travel transportation methods such as cruise liners, rail (regular and high-speed), car and RV rental industry, tour buses and limousines and how the overall methods of travel transportation fit into the tourism industry.

HT249 Hospitality Issues and Trends

Credits 3Spring

Registration Requirement: HT105 and HT108. HT206 is recommended.

This course considers current issues and trends in the hospitality and tourism industry. The class will partake in research, share and analyze industry issues and trends to develop an understanding of how policies and standards have developed. The course will focus on past and current issues that created trends in hospitality that have become staples today and others that are trends that have come and gone. The research done and issues examined enable the student to determine the effect in the specific core areas of their interest as well as the industry as a whole. Discussion within the class looks at possible future issues or trends that may change the hospitality and tourism industry.

HT270 Food, Beverage and Labor Cost Control

Credits 3Spring

Registration Requirement: RD090, WR090 and MTH020, each with a grade of "C" or better, or placement above stated course levels.

This course covers the essentials of operational management and accounting controls as they relate to food and beverage outlets and labor scheduling in any department. Interrelationships between menus, pricing, purchasing, storing, receiving, preparation, service, cash receipt and billing are discussed. The course examines the relationship between managerial planning and control of the labor functions. Maximizing profit is the emphasis.

Course fees are subject to change. Additional section fees (web, hybrid, etc.) may apply.

Course offered online

Cultural Literacy course