• HOSP 1530: LOSS PREVENTION

  2.00 Credits

  Northern Wyoming Community College District

  
  This course reviews issues surrounding the need for individualized security programs. Students examine a variety of security and safety equipment, procedures, guest protection and internal security for asset protection. Students are introduced to OSHA regulations that apply to lodging properties and shortage control (loss prevention). The course will examine how to recognize and deal with shoplifting; vandalism; the importance of accurate inventories and shortage paperwork; reducing facility theft; and workplace safety. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• HOSP 1600: CAREERS IN HOSPITALITY AND TOURISM

  1.00 Credits

  Northern Wyoming Community College District

  
  This course will review the history of the hospitality industry while allowing students to explore the latest trends across the hospitality segments, from traditional realms of tourism and hotels to growth areas such as event management and agri-tourism. The student is exposed to current issues facing the industry and to future challenges, and to career opportunities in the field. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• HOSP 1700: LEADERSHIP AND SUPERVISION

  2.00 Credits

  Northern Wyoming Community College District

  
  This course is designed to provide students with the principles of leadership and supervision as they apply to the hospitality and tourism industries. This course will teach students how to utilize a company's greatest asset, human resources. Additional topics will include the importance of branding and creating company culture and core values used to empower teams. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• HOSP 1970: HOSPITALITY AND TOURISM PRACTICUM

  1.00 Credits

  Northern Wyoming Community College District

  
  This course is 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. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• HOSP 2000: FOUNDATIONS OF CUSTOMER SERVICE AND HOSPITALITY

  3.00 Credits

  Northern Wyoming Community College District

  
  This course provides students with the basic concepts and current trends in the customer service industry.? Customer service and hospitality are fundamentals to providing high-quality services.? This course examines critical elements of excellent customer service in the tourism industry.? Special areas of emphasis include problem solving, development of a customer service strategy, creating customer service systems, coping with challenging customers, customer retention, and measuring satisfaction.? Students develop communication skills relating to customer service, self-presentation, and interpersonal interactions. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• HOSP 2325: FOOD SERVICES OPERATIONS

  2.00 Credits

  Northern Wyoming Community College District

  
  This course provides students with an introduction to food services and operations.? It offers a historical background of the development of food services, their operations and management phases (including procurement, preparation, service and staffing, loss prevention, and equipment needs), and performance. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• HOSP 2540: BEVERAGE SERVICE OPERATIONS

  2.00 Credits

  Northern Wyoming Community College District

  
  This course provides students with the basic skills to function as the operator/manager of the beverage area of a hospitality/tourist related business.? An introduction to beverage services and operations provides a historical background of the development of beverage services, their operations and management phases (including procurement, preparation, service and staffing, loss prevention, and equipment needs), and performance.? Students are provided the opportunity to obtain TIPS training and online certification addressing concerns specific to bars, restaurants, nightclubs, private parties, hotels, and other on-premises locations where alcohol is served by drink.? TIPS certification is designed to teach students to prevent intoxication, drunk driving, and underage drinking among people whom they sell or serve alcohol. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• HOSP 2580: REVENUE MANAGEMENT AND BUDGETING

  3.00 Credits

  Northern Wyoming Community College District

  
  This course exposes students to the latest revenue management strategies, tactics and trend concerned with optimizing financial results, especially prevalent in industries like?hospitality and tourism, which must contend with high fixed costs and a perishable inventory. Students will be introduced to budgeting processes from revenue forecasting to cash flow. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• HOSP 2700: EVENT CATERING OPERATIONS

  3.00 Credits

  Northern Wyoming Community College District

  
  This course is an event planner's guide to the management of catered events. Food and beverage are the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This course helps event, meeting, and convention planners save money, negotiate contracts, manage catering personnel, and successfully manage the food and beverage aspects of their event.? This course will cover a broad expanse of topics from styles of service, to on premise and off premise considerations, to food and beverage contract negotiations.? Students will design a catered event and learn how to book and manage a function from inception to completion. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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• HOSP 2710: EVENT PLANNING, DESIGN, AND DELIVERY

  4.00 Credits

  Northern Wyoming Community College District

  
  This course introduces students to the planning phase of event delivery to diverse and inclusive audiences. Students will utilize tools, analytics, and techniques in both the direct supply and facilitation of a planned experience. An event is all about people - people coming together to create, operate, and participate in an experience. In that vein, the course explores the supplier solicitation and selection process, as well as vendor relations, and discusses human resources management issues as they relate to staffing, volunteers, and participants. Finally, it examines the performance reviews, evaluation techniques, and knowledge management strategies that help the professional event coordinator to continually improve his or her own performance. Techniques to assist students with meeting demanding deadlines and resolving conflicts will be discussed. Students will practice vendor coordination skills, while reviewing important aspects of contracts. Students will design an event and learn how to book and manage a function from inception to completion. Prerequisite:    Currently Not Available Corequisite:    Currently Not Available
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