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Gives students the experience in developing an event, meeting, and/or conference program. Students will go through the step-by-step process of pre-planning, budget/agenda preparation, and marketing the event. Other topics include sales, negotiations, and contracts. Students will complete a portfolio to include an agenda, floor plan, budget, and brochure.

Provides an introduction to the planning and management of weddings. Students will examine all aspects of wedding planning from event coordination to design and planning of weddings, including destination weddings. Key content to be studied includes culture, contracts, timelines, budgets, venues, food and beverage management, ceremonies, music, and correlated issues. Time management skills are key to success in this course.

Focuses on the hospitality markets and products. The student will analyze the organization of the hotel sales and marketing department by looking at the importance of increasing revenue through special market segment, planning itineraries with tour operators, brochure design, and advertisement.

The first half of the class is devoted to planning, guiding, and escorting tours. Students will develop a tour, budget, and marketing plan. Additional areas covered are group behavior, ethics, and dealing with unexpected disasters. The second half will focus on the cruise industry. Knowledge of cruise lines, destination, amenities, and marketing/sales is examined. Students’ understanding of the relationship geography has to identification of cruise ports is also studied. Sales skills and qualifying the client in selecting of cruise is reviewed.

Students will examine the financial relationship of the food and beverage aspect of the hotel industry. Topics covered are marketing, food purchase controls, production, service, management of bar and beverage, sales techniques, and sanitation.

Food service can determine the success or failure of any event. This course examines how a conference/event planner designs and implements the food service needs of the event. Students will review menu planning and design, software programs, beverage operations service, and standards training.

Addresses current issues in the hospitality and tourism industry through discussion, reports (oral and written), and reading professional literature. Students will examine business ethics and professional development through the use of the case studies. Additional topics include resume preparation and interviewing techniques. Students will complete a capstone project related to their interest in the hospitality and tourism industry.

Identifies the programs and activities of social and human service. Focuses on the practical problems facing the human service/mental health worker and examines the attitudes and objectives to be attained.

The student will work in an approved human service setting under the supervision of an approved professional. Periodic conferences between the supervisor and practicum coordinator are planned to evaluate the student’s progress. At the close of the semester, the student will submit documentation of the practicum activities/experience and demonstrate the ability to relate theory to practice in the chosen field of experience. The student will complete a total of 125 hours of field experience.

The student will examine and explore a variety of social and professional issues in today’s society relating to the helping field. Skill- and knowledge-based topics necessary for the success of the student’s career in today’s workplace may include basic human needs in homelessness, poverty, advocacy work, grant writing/proposals/funding, culturally competent counselor standards, and community mental health delivery systems, as well as professional issues and skills that face today’s helping professional.