COURSE NAME: Hospitality Management (BUS 153 - NCCC)

SCHOOL DISTRICT: Minerva

INSTRUCTOR: TBD

HALF YEAR

COURSE PREREQUISITES: None

BRIEF COURSE DESCRIPTION / OUTLINE: Emphasis on managing people and places in all phases of
hospitality management: resorts, hotels, motels, inns, and restaurants. Special attention is paid to
the problems faced by proprietors operating in a seasonal resort area.

Course Objectives:
An introduction to hospitality management for the student who has no prior experience in the discipline,
this course will acquaint the student with the study of the basic tenets of hospitality, business
principles necessary to successfully manage a facility, and provide case students designed to
demonstrate the many difficulties that one encounters when operating an establishment in a seasonal
resort area.

The course will examine the most basic hospitality problem: how to give guests (customers) a thoroughly
delightful experience and keep them coming back.

The student will become aware of many hospitality problems, commonly proposed solutions, and the
intuitive and analytic tools used by proprietors and managers to address these problems. The student
will develop a basic understanding of hospitality management the innkeeper's way of thinking.

Course Content:
The student will acquire a basic knowledge of:
A. The vocabulary of the hospitality industry
B. The business tools used by the proprietor
C. The American hospitality system and major comparative systems
D. Restaurants - fast food, leisurely dining, and haute cuisine
E. Resorts, hotels, motels, inns and beds and breakfasts
F. Leadership and employee motivation
G. Marketing the establishment
H. Accounting and controls.

OTHER NOTES / MISCELLANEOUS: Students can earn 3 college credits through NCCC.

4/23/09