Page 232 of Delgado Community College 2003-2004 Catalog by Delgado Community College New Orleans Louisiana

HORT 224 Horticultural Seminar 1-0-1 HORT 251 Horticultural Internship II 0-12-2 Community and Workforce Development Division HOST 101 Introduction to Hospitality Industry 3-0-3 HOST 103 Final course in Associate of Applied Science Introduction to Travel and HOST 191 Reservations and Ticketing 3-0-3 HOST 200 Hospitality Accounting 3-0-3 HOST 201 Hospitality Law 3-0-3 HOST 202 Hospitality Facilities 3-0-3 HOST 210 Hospitality Practicum II 0-16-3 Tourism 3-0-3 HOST 104 Hotel Systems and Operations Management 3-0-3 HOST 110 Hospitality Practicum I 0-16-3 HOST 211 Food and Beverage Management 3-0-3 HOST 212 Tour and Travel Management 3-0-3 HOST 213 Geographic Destinations 3-0-3 Degree Program. Research paper required in students area of interest. Corequisite: HORT 251. Internship program under direction of green industry supervisor and Horticulture Technology faculty. Practical experience in operations and management of horticultural enterprises. Prerequisite: HORT 151. Corequisite: HORT 221. HOSPITALITY Dr. Bartholomew, Interim Director Ms. Fransen, Instructor Overview of hospitality industry, concentrating on lodging and travel service. Includes career paths and future trends in hotel, restaurant, and convention businesses. Tourism as major worldwide social, cultural, and economic force. Examines history of travel, industry policy, travel marketing, and future trends in tourism. Front -of-the-house operations of hotel. Includes reservations guest reception, desk clerking, cashiering; computer simulation training on front-desk system software. Structured practicum under direction of cooperating hospitality industry supervisor and program faculty. Includes seminar of coordination and evaluation of field experience. Prerequisites: HOST 101 and HOST 103 or 104, or permission of program director. Concepts, procedures, and operation of simulated hospitality computer systems. Emphasizes preparation of domestic and worldwide itineraries with practice in scheduling air travel, specifying flight service features, arranging ground transportation, and calculating fares. Process and type of data used to produce financial statements in hospitality industry. Prerequisite: HOST 101. Laws and litigation pertaining to hospitality industry. Includes legal requirements for hotel/restaurant organization, government regulations, guest/innkeeper relationships, and rights and responsibilities of hospitality providers. Prerequisite: HOST 101. Facilities for various hospitality environments such as housekeeping, maintenance, and engineering. Management of these departments. Prerequisite: HOST 101. Structured advanced practicum under direction of cooperating hospitality industry supervisor and program faculty. Includes seminar for coordination and evaluation of field experience. Skills for effective management of food and beverage service. Includes operations, cost control related to purchasing, menu planning, and basic equipment and staffing. Prerequisite: HOST 101. Principles of travel and tourism management and operation of tourist-related services. Prerequisite: HOST 101. Geography, culture, climate, attractions, language, and physical features of world destinations. Prerequisite: HOST 101. 239

[close]