BUS102 — Introduction to Hospitality
This course designed to give the student a background of the scope, organizational structure, impact on the economy and tourism, and employment opportunities to aid the student in understanding the business concepts within the hospitality industry. Student will also learn the basic food service handling principles required to take the ServeSafe Food Handler Exam; to include basic food safety, personal hygiene, cross-contamination and allergens, time and temperature, and cleaning and sanitation. While giving students the fundamental insight; emphasis will be on organizational culture, and human resource management, hospitality law and liability, customer service, room operations, and dining room, food service operations, and food handling skills. Strong attention will be given to planning and time management, cost control, and customer satisfaction.
Prerequisites: BUS-108