Course Course Summary Section 1 Content Section 1 Content Left Section 1 Content Right Credit Type: Course ACE ID: SDCM-0092 Organization's ID: Hospitality 101 Organization: Study.com, LLC Location: Online Length: Self-paced, 20 weeks (39 hours) Dates Offered: 6/1/2023 - 5/31/2026 11/1/2020 - 5/31/2023 10/1/2017 - 10/31/2020 12/1/2016 - 9/30/2017 Credit Recommendation & Competencies Section 2 Content Section 2 Content Left Section 2 Content Right Level Credits (SH) Subject Lower-Division Baccalaureate 3 Introduction to Hospitality Description Section 3 Content Section 3 Content Left Section 3 Content Right Objective: The course objective is to examine the roles of management, communication, control systems and customer service in the hospitality industry. Learning Outcomes: Summarize aspects of the background of the hospitality industry, including history, growth, statistics, sectors and corporate philosophies Discuss key management functions including project management, revenue management, accounting, risk management, strategic management, human resources management and waste management Understand planning and organizing as they relate to the hospitality industry, including aspects such as business strategies, operational plans and structure, teams and organizational change Explore types of control issues in the hospitality industry, including internal controls, financial controls, budget controls and inventory control Evaluate the economic impact of tourism, ecotourism, recreation, leisure and wellness Compare and contrast leading versus managing in the hospitality industry Describe the basic skills needed in the hospitality industry, such as communication and decision making Identify hotel classifications and development including various hotel types and operations Recommend how to run a successful restaurant General Topics: : hospitality industry overview Leadership and management in the hospitality industry Key management functions in the hospitality industry Communication and decision-making in the hospitality industry Improving service in the hospitality industry Planning and organizing in the hospitality industry Control systems and issues in the hospitality industry Hotel classifications and operations Food, beverage and alcohol operations Restaurant organization and operations overview Tourism and recreation Gaming industry overview Meetings, conventions, expositions and special events Instruction & Assessment Section 4 Content Section 4 Content Left Section 4 Content Right Instructional Strategies: Audio Visual Materials Methods of Assessment: Examinations Quizzes Minimum Passing Score: 70% Supplemental Materials Section 5 Content Section 5 Content Left Section 5 Content Right Section 6 Content Section 6 Content Left Section 6 Content Right Button Content Rail Content 1 Other offerings from Study.com, LLC Accounting 101: Financial Accounting (SDCM-0075) Accounting 102: Introduction to Managerial Accounting (SDCM-0076) Accounting 201: Intermediate Financial Accounting I (SDCM-0124) Accounting 202: Intermediate Accounting II (SDCM-0152) Accounting 301: Applied Managerial Accounting (SDCM-0077) Accounting 302: Advanced Accounting (SDCM-0078) Accounting 303: Cost Accounting (SDCM-0105) Analytics 103: Intro to Relational Databases & SQL (SDCM-0240) Art 103: History of Western Art I (SDCM-0167) Art 104: History of Western Art II (SDCM-0168) View All Courses Page Content