15 courses with the subject HTE, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
HTE 101Introduction to Hospitality, Tourism and Event Planning Industry3
3 Lecture Hours Description In this course students are introducted to many entities that make up the foodservice, lodging, tourism, event and recreation management industry. The industry’s growth and development, industry segments and their distinguishing characteristics, trends and current concerns are discussed. Students explore career opportunities and the employability skills needed to succeed in specific fields. Learning Outcomes
HTE 105Hospitality Human Resources and Public Relations3
3 Lecture Hours Description Students in this course explore human resource functions in hospitality settings focusing on development of knowledge and skills needed by managers. Supervisory roles within organizations are analyzed with emphasis on recruitment, selection, staff training and development, legal issues, performance appraisal, motivational strategies, public relations and maintenance of effective environments. Learning Outcomes
3 Lecture Hours Description In this course, students become knowledgeable about facets of the club and casino gaming industry within the hospitality industry. Students learn the history of gaming and an overview of games of chance. Economic, sociological, and cultural impact of casinos and clubs and future of the industry are discussed. The management and operations of private city, country, military, yacht and athletic clubs are explored. Emphasis is placed on the casino hotels, food and beverage operations and the differentiation of various gaming entities. Learning Outcomes
3 Lecture Hours Description In this course, students are introduced to management of hotels and lodging properties including departments, examination of organizational structures and interdependent relationship among departments. Current trends of the lodging industry, hotel organization, reservations, registration, guest services, front office operations and housekeeping are discussed. Learning Outcomes
3 Lecture Hours Description This course introduces students to the operations and management of retail and institutional food and beverage service. Emphasis is placed on service concepts and systems. Segments of the industry including quick service, limited service, casual theme, fine dining, institutional, school, healthcare and specialty foodservice are discussed. Menu development, alcoholic and non-alcoholic beverages, place settings and the importance of guest satisfaction are discussed. Learning Outcomes
3 Lecture Hours Description In this course, students are introduced to the application of law in lodging, foodservice, tourism and event planning industries. Emphasis is placed on types of law, judicial structure and trial procedures, legal duties of innkeepers and guests, negligence and other torts, contract law, civil rights and public accommodations, employment law and food and alcohol service liability. Learning Outcomes
HTE 125Professional Development in the Hospitality Industry3
3 Lecture Hours Description In this course, students enhance career and professional development skills to become competitive in the tourism, hospitality and event industries. Reflective, reflexive and critical analysis of personal, academic and professional development are included. Students develop skills, attributes and prospects for employment in these competitive industries. Emphasis is placed on employer needs in tourism, hospitality and events sectors. Learning Outcomes
3 Lecture Hours Description In this course, students are introduced to concepts and skills for providing outstanding guest relations. This includes building problem solving skills, effective communications, dealing with challenging guests and cultural components of guest interactions and service excellence. Guest relations goals, importance of guest relations to business success and current trends and practices in hospitality, tourism and event planning are included. Learning Outcomes
3 Lecture Hours Description This course introduces students to concepts related to the planning and operation of events within the hospitality industry including conventions, trade shows, professional meetings and foodservice events. Emphasis is placed on methods of marketing, selling, organizing and producing conventions, events and trade shows that increase financial and environmental value. Upon completion, student are able to demonstrate an understanding of management principles for multi-function, multi-day conferences and events. Learning Outcomes
3 Lecture Hours Description In this course students explore worldwide tourism destinations and examine principles of geography and how they relate to tourist demand, supply and transportation. Market categories of tourism and demand are discussed, including physical attractions and various types of destinations. Students examine the organization of tourism and the tourist area life cycle. Learning Outcomes
3 Lecture Hours Description This courses encompasses the management, marketing and operations of restaurants and other foodservices, lodging, attractions, recreation events and travel-related services. Students apply marketing principles, theories and concepts in developing marketing strategies for hospitality and tourism organizations. Emphasis is placed on marketing mix, market segmentation and analysis, sales planning and public relations Learning Outcomes
3 Lecture Hours Description This course introduces students to the concept of sustainability and its relevance to contemporary society within the tourism, hospitality and event sectors. Students examine the potential positive and negative impacts of tourism, hospitality and events on communities, economies and the environment. Students explore strategies based on the principles of sustainable development. Learning Outcomes
3 Lecture Hours Description This course introduces students to the scope and characteristics of the management aspects and trends of the commercial recreation and tourism industry. Students explore the implications of leisure values in society. The role that various organizations have played in the tourism, recreation, sport and park industries are discussed. Entrepreneurial strategies for business start-ups such as the steps of the feasibility study, operations management and specific types of programs in commercial recreation and tourism are also explored. Learning Outcomes
HTE 241Contemporary Travel and Tourism Management3
3 Lecture Hours Description In this course, students explore tourism as a global industry that drives economic, social and environmental change. Tourism and its various sectors such as accommodation, attractions, activities and events are discussed. The history of tourism, key tourism drivers, the industry’s organizational structure and sustainable tourism are examined. Students investigate visitor segments, categories of travel, niche tourism and the importance of visitor experiences. Learning Outcomes
HTE 256PHospitality, Tourism and Event Planning Practicum4
3 Lecture Hours 150 Practicum Hours Description This course provides students with an opportunity to fine-tune skill sets learned in academic coursework. Workplace skills are enhanced as students participate in practical experiences related to individual career objectives. Students are required to complete 150 hours of work experience in a segment of the hospitality, tourism or event planning industry specific to their area of concentration. Learning Outcomes
