| CC 101 - Accounting Principles |
| The course is designed to provide students with a broad understanding of the total accounting process, from bookkeeping to preparing basic financial statements. Students will study the role of accounting in processing company data and controlling company assets. |
| CC 130 - Organizational Behavior |
| This course presents the study of factors that either influence or are influenced by people at work. The course will include macro factors such as organizational structure, technology and environment; group factors such as group dynamics, leadership, conflict, change and decision making; and micro or individual factors such as personality, attitudes, perception, motivation and the ethical and social responsibility dimensions of management. |
| CC 140 - Business Communication |
| This course provides students with knowledge and understanding of current communication theory and principles, understanding of how communication functions in the workplace and an awareness of how communication is influenced by emerging technology. |
| CC 141 - Marketing Principles |
| This course provides the student with an overview of the marketing concept and how it can be applied to any type of organization or service. Students also learn how key marketing concepts, principles, and theories can help marketers make effective decisions. Specifically the knowledge and understanding which are needed to assess product, price, promotion and distribution options, and to make marketing mix recommendations for specific target markets. |
| CC 241 - Management of Food & Beverage Operations |
| This course will give students a basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances. |
| CC 245 - Food Safety |
| This course presents a systems approach to food safety that answers public health concerns, reduces sanitation risks, and ensures satisfaction for food establishment guests, staff members, and owners. Explains how to define and implement sanitation quality, cost control, and risk reduction standards in a food service operation. |
| CC 250 - Supervision in the Hospitality Industry |
| This Supervision in the Hospitality Industry course is designed to introduce students to the proper understanding of effective communication, supervisory responsibilities, orientation and training, managing productivity and controlling labor costs, evaluating and coaching, discipline, special supervisory concern, team-building , motivation through leadership, managing conflict, time management and managing change |
| CC 280 - Career Preparation & PLA Portfolio |
| This final term course is designed to prepare students for both further academic and future career placement. Students will integrate the diverse skills and accomplishments from the program to develop job targeted CV’s. They will also work with program directors to develop a Prior Learning Assessment portfolio aimed at transferring course credits for further academic studies. |
| CC 285 - Co-op (52 weeks) |
| This 52-week Co-op will provide students the opportunity to apply their diverse skills in real world situations. Students will be assessed and interviewed so that they will be placed in a suitable company according to their interests and future goals. Students will report to the college once a month to work on their PLAR as well as problem solve any issues with college staff. The Co-op supervisor will also make routine visits to the place of employment to stay ‘on top’ of the student’s performance. Upon completion of the Co-op term, the student shall return to campus for their final evaluation by the employer, their Co-op supervisor as well as to complete their PLAR and present a term project tailor made for each student. |
| CC 323 - Destination Management & Marketing |
| AH&LA course: This course will give students a basic understanding of the roles destination management organizations (DMOs) and convention and visitors bureaus (CVBs) play in the tourism industry. All aspects of organization operations are covered, including service, research, product development, human resources, and financial management. |
| CC 333 - Managing Front Office Operations |
| AH&LA course: This course reflects the increased role of technology in front office operations, including e-commerce The course also outlines strategies and action steps for what to do when technology fails and you have to fall back on manual operations. |
| CC 349 - Service Management |
| AH&LA course: This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests. |
| CC 428 - International Hotel Management |
| AH&LA course: This course provides the background every graduate will need in today's rapidly changing global marketplace. It prepares students to plan, develop, market and manage hotels in the international arena. It gives students a solid foundation for understanding and managing cultural diversity in the workplace and emphasizes the importance of protocol in international interactions. |
| CC 445 - Purchasing: Food & Beverage Operations |
| AH&LA course: This course will give students a basic understanding of the purchasing function in the food service sectors. Students will learn about the ways in which value can be added by members of the food service distribution channel, the necessary elements of purchase specifications, and how to select and evaluate distributor partners. The course also covers ethics, group purchasing, electronic purchasing methods, and food safety and defense issues. |
| CC 464 - Planning & Control: Food & Beverage Operations |
| AH&LA course: Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and computer applications. |
| CC 468 - Managing Technology in the Hospitality Industry |
| AH&LA course: This Managing Technology in the hospitality industry course is designed to introduce students to the proper understanding of the rapid advancement in technology in regards to the hospitality industry. Students will cover reservation systems and how they are intertwined with all the departments in a specific property. |
| CC 472 - Hospitality Sales & Marketing |
| AH&LA course: In today's highly competitive hospitality market, it is essential to have an understanding of marketing and sales. This course is designed to provide students with a solid background in hospitality sales and marketing. The textbook’s main focus is on practical sales techniques for selling to targeted markets. |
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