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SLCC Catalog

   
2017-2018 SLCC General Catalog
Salt Lake Community College
   
 
  Dec 15, 2017
 
2017-2018 SLCC General Catalog 
  
2017-2018 SLCC General Catalog

Course Descriptions

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Course Numbering Information:
Courses at SLCC are identified by an alphabetic prefix (two to four letters) followed by a four-digit number. Numbers beginning with a “1” generally indicate a course designed primarily for freshmen (such as ENGL 1010 ); numbers beginning with a “2” generally indicate courses designed primarily for sophomores (such as MATH 2010 ); numbers beginning with a “0” generally indicate preparatory courses that are non-transferable (such as WRTG 0990 ).

 

Hospitality Management

  
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    HOSP 1200 - Food & Beverage Management

    Credits: 3
    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.

    Prerequisite: CHEF 1120  & CHEF 1320  
    Semester: Fall & Spring


    Click here for searchable class schedule

  
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    HOSP 2000 - Hospitality Management Co-Op

    Credits: 3
    Cooperative education permits the students to gain college credit for the hours spent on the job. Advanced registration and agreement signed between employer, student, and the College must be in place before the semester begins.

    Prerequisite: CHEF 1120 HOSP 1200  and Advanced Registration and Agreement signed by employer, student, college.
    Semester: All


    Click here for searchable class schedule

  
  •  

    HOSP 2400 - Event Planning & Management

    Credits: 3
    Students will become acquainted with the burgeoning field of event planning. This course is designed to provide students with an introduction to the MEEC (Meetings, Events, Expositions and Conventions) Industry. A comprehensive overview of all aspects of the MEEC industry.

    Prerequisite: CHEF 1120  & HOSP 1200  
    Semester: Fall


    Click here for searchable class schedule

  
  •  

    HOSP 2500 - Hotel Operations Management

    Credits: 3
    This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Front office procedures and management are placed within the context of the overall operation of a hotel.

    Prerequisite: CHEF 1120 , HOSP 1200 , & MGT 1600  
    Semester: Spring


    Click here for searchable class schedule

 


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