15 courses with the subject HOSP, 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.
to Hospitality and Tourism Management (3CR) (3L) Overview of the components of the hospitality and tourism industry from a historical, social, philosophical, and organizational perspective. Includes the study of the industry from regional, state, national and international perspectives for those who want to pursue a career in the industry and for those who want to develop their job skills.
A hands-on practicum experience that allows students to apply skills and knowledge in a real-world environment. Students follow set criteria and guidelines in a progressive learning structure to master general practices in the hospitality and/or tourism industry including workplace behavior, marketing, logistics, and small business procedures.
Beverage Services (3CR) (3L) Provides students with practical skills and knowledge for effective management of food and beverage services in outlets ranging from cafeteria and coffee shops to room service, banquet areas, and high check average dining room. Presents basic service principles while emphasizing the special needs of guests.
Hospitality Services (3CR) (3L) This course teaches how to use proven marketing techniques to improve business, and how to discover, identify and reach the desired customer by using marketing tactics specific to hospitality services.
and Tourism Planning and Development (3CR) (3L) Investigates the policy, planning, development, and management practices related to recreation; outdoor conservation practices; state and national park regulations; and other tourism opportunities. 232
Management (3CR) (3L) Explores major concepts in tourism and how tourism is an important factor in economic development on the local, state. regional, national and global stages. Provides an overview of the principles, practices, and philosophies that affect the cultural, social, economic, psychological, and marketing aspects of human travel and the tourism industry.
and Control for Food and
and Management in the Hospitality Industry (3CR) (3L) This course explores quality and leadership issues in today's hospitality industry. Topics include power and empowerment; communication; goal setting; high-performance teams; diversity; managing
Source: Casper College's catalog, linked per course · table learning_unit · CourseShelf publish 59
