Orientation to the university and hospitality administration as a profession. Exploration of successful student and career paths.

This course provides knowledge of food safety in the areas of food service and storage. The student will gain knowledge on safe food handling; receiving and storage through preparing and serving. This course will also analyze ethical considerations with regards to food and serving. ServSafe certification from the National Restaurant Association will result from successful completion of standardized exam. This course is graded Pass/Fail.

The history and development of the hospitality industry which comprises food, lodging, and tourism management; an introduction to management principles; characteristics of hospitality industry, concepts used in the service industry, and career opportunities in the field.

This course will develop student skills necessary to lead and manage hospitality organizations in an ethically, environmentally, economically, and socially acceptable manner. It will include analysis of organizational work environments and critical situations. Students will explore their existing leadership styles, build foundational principles, and commit to their own moral compass in relation to the codes of conduct, core values, and best practices relative to the professional world.

A survey of the lodging industry to include its history, growth and development, and future direction. Emphasis on front office procedures and interpersonal dynamics from reservations through the night audit.

Placement in selected hospitality settings as a student worker under professional guidance of both agency and faculty. Students are given the opportunity to take part in meaningful work experiences in actual work situations and managerial observation. Minimum of 200 clock hours of work experience.

The analysis and development of guest relation skills including guest service, leadership, communication, training, problem solving, etiquette, and other aspects of guest relations. Lecture two (2) hours, lab minimum of four (4) hours.

This course will offer an introduction to the principles of event management. The student will learn how to formulate event strategies across diverse contexts. The planning, development, management and implementation of events will be the focus of study. Opportunities for participation in on and off campus events will be an element of the course.

The introduction to travel and tourism, its components and relationship to the recreation and hospitality industry. The course will explore the current and future trends in travel and tourism and the effects on the economy, as well as the social and political impacts of travel and tourism.

Expanding casinos will create many jobs and provide millions of dollars in capital investment across Arkansas. This course is designed to introduce students to the fascinating and challenging fields of casinos and the impacts of tourism within the state, with an emphasis on Arkansas casinos. Students will explore career opportunities, trends, issues, and challenges facing the tourism, hospitality, and casino industries, as well as the impact of casinos.

Study of the relationship between nutrition and health as a basis for food choices of all ages; the application of nutrient functions in human life processes and cycles; how balanced eating promotes healthy lifestyles. Current concepts and controversies are highlighted.

Investigative studies and special problems and topics related to hospitality administration.

Investigative studies and special problems and topics related to hospitality administration.

Investigative studies and special problems and topics related to hospitality administration.

Casino Operations focuses primarily on the operation and ownership of US commercial casinos, and the hotels attached to them as well as Native American gambling. A review of the historical development of gaming in America will be explored as well as how the industry has evolved to it's present form. Topics covered include organizational structure of a casino hotel, how it operates and how it makes a profit, an understanding of the different companies involved in owning casino hotels and the current issues facing these companies. In addition, a review of casino marketing strategies and player rating systems. Students will build on their food and beverage and hotel knowledge to better understand the specific challenges facing casino hotel operations.

Upon completion of this course the student should be able to demonstrate skills in basic cooking techniques and methods, recipe conversion, and professional food preparation and handling. Additionally, the student should be able to recognize and safely operate common foodservice equipment used in commercial kitchens and demonstrate proficient culinary knife skills. Lecture two (2) hours, lab minimum of four (4) hours.

Investigative studies and special problems and topics related to hospitality administration.

Investigative studies and special problems and topics related to hospitality administration.

Investigative studies and special problems and topics related to hospitality administration.

This course provides the opportunity for students to be involved in the marketing and promotion of tourism. Application and case study opportunities provides students with a thorough understanding of marketing concepts and theories.

This course provides a strategic and tactical approach to staffing, recruiting, selection, placement, onboarding, and employee development within the tourism industry.

This course evaluates the role of housekeeping, the planning and organization of various organizing tasks, and the importance of maintaining and training quality housekeeping staff. This course will evaluate managing inventories, controlling expenses and monitoring safety and security functions. Lecture three (3) hours, additionally students will be required to have a minimum of 15 lab hours during the semester.

This course provides a foundation in information technology (IT) and how it relates to everyday business computing in the hospitality industry. Topics include: fundamental IT concepts; understanding the issues related to systems selection, standardization and efficiency; integration or applications; and recognizing the importance of management information systems such as PMS and POS.

Topics include product costing, budgeting, management decision making, and statement analysis.

This course will focus on-site and off-site catering for social and business functions and event management for large-scale events, such as sporting events, festivals, and conferences. Topics to be discussed include organizational structure, product and service development, event planning and execution, staff and volunteer recruitment/training, and post-event analysis.

Preparation for the internship experience. This course is graded Pass/Fail.

The fundamental principles of facilities planning, facilities management, and maintenance for all segments of the hospitality industry. Application principles in the preparation of a typical layout and design.

This course provides a comprehensive overview of laws and regulations governing the tourism industry. Areas of emphasis include government regulations, employment, contractual agreements, insurance, property, safety and security, food and beverage management, and guest liability.

Planning, managing, amd execution of multiple events required. CVENT Certification will result upon successful completion of standardized exam.

Selection, storage, and service of beverages with emphasis on controls, merchandising, pricing, history, social and legal concerns. Successful completion of standardized exam results in Serv Safe Alcohol certification from the National Restaurant Association Educational Foundation. Lecture two hours, lab two hours.

Accounting principles and procedures for the Hospitality Industry as an aid in management planning, decision making and control, financial statements, statement analysis, flow of funds, cash analysis, accounting concepts, cost accounting budgets, capital expenditures, and pricing decisions.

An in-depth study of resorts and clubs with respect to their planning, development, organization, management, marketing, visitor characteristics, and environmental consequences.

Placement in selected agency settings as a student intern under professional guidance of both agency supervisor and faculty. Emphasis will be placed on application of classroom theory to agency requirements which fulfill student's individual career interest. No prior experience credit will be granted. Minimum of 400 clock hours during a minimum of 10 weeks of supervised internship is required. Student cannot document more than 40 hours of work experience per week. A written report is required within one week of internship completion.

This course focuses on analyzing, evaluating, and developing strategies internally and externally using a case-based approach. Strategic management draws upon all previously completed hospitality administration courses including: marketing, accounting, operations management, human resources, and technology.

The analysis of competitive strategies, leadership styles, teamwork, technology and creativity in the hotel and lodging industry.

Investigative studies and special problems and topics related to hospitality administration.

Investigative studies and special problems and topics related to hospitality administration.

Investigative studies and special problems and topics related to hospitality administration.

Advanced students carry out independent research activity relating to a significant problem in a major field of study. Supervised by faculty member. Formal report and presentation required. One to four credits depending on problem selected and effort made.

Advanced students carry out independent research activity relating to a significant problem in a major field of study. Supervised by faculty member. Formal report and presentation required. One to four credits depending on problem selected and effort made.

Advanced students carry out independent research activity relating to a significant problem in a major field of study. Supervised by faculty member. Formal report and presentation required. One to four credits depending on problem selected and effort made.

Advanced students carry out independent research activity relating to a significant problem in a major field of study. Supervised by faculty member. Formal report and presentation required. One to four credits depending on problem selected and effort made.

This course provides for development and implementation of an effective food and non-food purchasing program and focuses on product identification, supplier selection, ordering, receiving, storing and issuing processes. Also, this course is designed to build knowledge and experience in quantity food production in a foodservice operation. Student should be able to demonstrate advanced level cooking techniques, recipe conversion, menu planning, professional food preparation and handling as well as managerial competencies. This course is one hour and 20 minutes of purchasing lecture, 50 minutes of advanced food production lecture and a minimum of six hour lab.

Investigative studies and special problems and topics related to hospitality administration.

Investigative studies and special problems and topics related to hospitality administration.

Investigative studies and special problems and topics related to hospitality administration.