ST Program Course Descriptions (Fall 2013)
Accounting Courses - ACC 130, ACC 124, or ACC 201 (3 credits)
See individual courses for pre-requisites
BUS 120 Principles of Business (3) Surveys the fundamentals of American business enterprise. Treats the foundations and responsibilities of business, management, finance, and marketing; and the legal, government, and social environment. Â Pre-Req: ENG 21 or placement in ENG 102; and ENG 22 or ESL 15 or placement in ENG 100.
Computer Literacy â€“ ICS 100, ICS 101, BUSN 150 (3)
See individual courses for pre-requisites
ENG 100 Expository Writing or higher level (3) Instruction and practice in writing clear, effective university-level prose. Attention to all stages of the process â€“ generating ideas, drafting, revising, and editing. PreReq: Eng 21 or â€˜Bâ€™ or better in Eng 51 or placement in Eng 102; and â€˜Câ€™or better in Eng 22/ESL 15 or placement in Eng 100
Hawaiian Studies - Any HWST Course 100 level or higher (3) See individual course for pre-requisites
HOST 100 Career and Customer Service Skills (3) focuses on the strategies and skills related to career success and customer satisfaction in the Hospitality and Tourism Industry. No pre-requisites
HOST 101 Introduction to Hospitality and Tourism (3) Provides an overview of the travel industry and related major business components.Â Analysis of links between hotel, food, transportation, recreation, and other industries comprising tourism. Pre-req: None
HOST 150 Housekeeping Operations (3) Studies the professional management of housekeeping operations including the planning, organizing, staffing and control techniques required to assure quality service. Prereq: HOST 101 or concurrent enrollment, or consent
HOST 152 Front Desk Operations (3) Studies the philosophy, theory, equipment, and current operating procedures of a hotel front office. Concentrates on the human relation skills necessary for effective guest and employee relations and the technical skills necessary to operate a manual, mechanical, or computerized front office operation. Â PreReq. None
HOST 154 Food and Beverage Operations (3) introduces students to the principles of marketing, menu planning, service styles, nutrition, sanitation and safety, purchasing, and control systems as they apply to food and beverage management in an operational setting. Food and Beverage Operations includes the study and practical application of food and beverage management techniques to effectively manage resources: money, personnel, food and beverage products, and time. No pre-requisites
HOST 258 Hospitality Marketing (3) is a study of modern marketing techniques and concepts for the hospitality industry, including human factors, consumer demand, and planning. HOST 101 pre-requisite
HOST 260 Hospitality Law (3) Introduces a basic understanding of the potential legal problems and pitfalls related to the Hospitality Industry.Â Explores and examines the legal basis, responsibility, and legislation that influence the relationships and practices of hospitality businesses in a variety of settings. Â Prereq:Â HOST 101 with at least a â€˜Câ€™, and ENG 22 or 55 or ESL 15 with at least a â€˜Câ€™, or placement at ENG 100, or consent.
HOST 261 Meeting and Convention Management (3) prepares students to plan and administer successful meetings and conventions. Students explore topics such as: marketing, sales and service, channels of distribution, organization as well as catering and meeting technology. HOST 101 pre-requisite
HOST 265 Tourism and Destination Development and Planning (3) exposes students to planning, developing, implementing and managing tourism within a destination. This course presents tourism development as a process with its own organizational structures and its own responses to the economic cycle of supply and demand. Students study various destinations in order to analyze and identify the components of successful tourism programs. HOST 101 pre-requisite
HOST 290 Hospitality Management (3) is the study of the management process in hospitality operations, focusing on the managerial functions of planning, organizing, coordinating, staffing, directing, controlling and evaluating to bring about organizational effectiveness. Scenarios, case studies and role playing exercises typical of the hospitality industry have been developed to reinforce principles. HOST 101 pre-requisite
HOST 295 Hospitality Capstone (3) Integrates all the course work required for the HOST degree program. Explores a work-related management issue or operational problem in the hospitality industry.Â Analyzes, researches, and develops an in-depth strategy to resolve the issue or problem. HOST 101, HOST 258, HOST 265 and HOST 290 prerequisites
HOST 193V Cooperative Education (3) Students study and practice in a hotel or resort environment basic entry-level skills in housekeeping, front desk, facilities maintenance, food service, purchasing, human resources or guest services.Â Students will be evaluated by supervisory employees in the industry based on performance standards and learning goals. (150 lab. hr.) Pre-requisites: HOST 101, 150, or 152
HOST 293V Cooperative Education (3) Students study and practice in a hotel or resort environment supervisory management level skills in housekeeping, front desk, facilities maintenance, food service, purchasing, human resources or guest services.Â Students will be evaluated by supervisory employees in the industry based on performance standards and learning goals. (150 lab. hr.) Pre-requisite: HOST 297v
MATH 100 Survey of Mathematics or higher level (3) Designed to acquaint non-science majors with mathematical reasoning and problem solving, and to expose the students to the power and utility of mathematics through its relationship to the world. PreReq: placement in Math 100, andÂ Eng 100 or Eng 102.
Natural and Social Environment electives 100 level or higher (6)
SpCom 151 Introduction to Speech and Communication (3) Principles, theories, and practices in one-to-one, small group, and one-to-many communication situations through participation in structured activities. PreReq: â€˜Câ€™ or better in Eng22/ESL 15 or placement in Eng 100