• FSHM 2540: BAR AND BEVERAGE CONTROL

  2.00 Credits

  Northern Wyoming Community College District

  
  This course is a basic course giving students the ability to function as the operator/management of the beverage area of the hospitality industry business. Procurement, preparation, and service to final accountability of sales and commodities are covered. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• FSHM 2550: HOSPITALITY LAW

  3.00 Credits

  Northern Wyoming Community College District

  
  This course provides the most thorough and current information on hospitality law available. Legal subjects are simplified by the use of non- technical terms and illustrations of case examples. Students will learn how to use law as a management tool, and how to develop management strategies to prevent expensive legal problems. (3 lect hrs/week) Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• FSHM 2560: MANAGING FRONT OFFICE OPER

  3.00 Credits

  Northern Wyoming Community College District

  
  This course is designed to prepare students to perform and manage front office functions and show how these functions affect the overall operation of a hotel/motel. The course illustrates how guest concerns shape management strategies and front office procedures. All facets of administration, sales and marketing through effective administration are brought together. (3 lect hrs/week) Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• FSHM 2600: DINING ROOM MANAGEMENT

  2.00 Credits

  Northern Wyoming Community College District

  
  This course provides students with the principles and intricacies of managing dining room functions specific to the hospitality industry. Students learn about properly setting tables, scheduling, service styles, training, organizing, planning, booking functions as well as other tasks relative to the Hospitality Industry. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• FSHM 2610: BANQUET MANAGEMENT

  2.00 Credits

  Northern Wyoming Community College District

  
  This course introduces students to the principles and intricacies of banquet management as it applies specifically to the hospitality industry. Students study banquet and catered functions, banquet event order, how to book a function and how to manage a function from inception to completion. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• FSHM 2700: FOOD AND BEVERAGE SERVICES

  3.00 Credits

  Northern Wyoming Community College District

  
  This course introduces students to sustainability and green thinking. Students evaluate the environmental impact across the food service life cycle. Analyze management of pre- and post-consumer food waste. Conduct a waste audit. Evaluate staff training for waste management. Examine energy and water use. Illustrate tracking, reporting, and marketing sustainability efforts. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• FSHM 2900: HOSPITALITY CORNERSTONE

  3.00 Credits

  Northern Wyoming Community College District

  
  This course introduces students to the demands and rewards of college education and helps them prepare to get the most from it. The cornerstone helps students see the goals of hospitality education and how they fit into your college experience. It gives students the chance to explore moral and ethical value of a diverse society such as 21st century America. Students will learn how to form values, how to express those values, and analyze arguments. The subject of the course is a contemporary look at the issues that the hospitality faces and that requires students to think about it from different points of view. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• FSHM 2970: HOSPITALITY INTERNSHIP

  9.00 Credits

  Northern Wyoming Community College District

  
  This internship provides a training period where students work as employees in participating businesses. It is a period of observing, learning and practicing. The partnership of students, employers and educational institutions sets out specific responsibilities for each party. In addition, it includes provision for the employer and the college to evaluate the quality and relevance of the work experience and the curriculum. (4 internship hrs/cred hr) Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• FSHM 2971: HOSPITALITY PRACTICUM III

  1.00 Credits

  Northern Wyoming Community College District

  
  This course is the third of the four hands-on practicum classes which allows students to practice the skills and knowledge taught in the classroom in a real-world environment. Students follow set criteria and guidelines in a progressive learning structure to master general practices in the hospitality industry including workplace behavior, marketing, banquet logistics, and small business procedures. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• FSHM 2972: HOSPITALITY PRACTICUM IV

  1.00 Credits

  Northern Wyoming Community College District

  
  This course is the last of the four hands-on practicum classes which allows students to practice the skills and knowledge taught in the classroom in a real-world environment. Students follow set criteria and guidelines in a progressive learning structure to master general practices in the hospitality industry including workplace behavior, marketing, banquet logistics, and small business procedures. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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