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NECC
 NECC
 
Last updated on: Sunday, November 22, 2009 at 05:00:00 pm

HST104

Introduction to Hospitality & Tourism
3 Credit Hours, 3 Lecture Hours
Electives:
Business, Open/Free, Reading Content
Prerequisites/
Proficiencies:
Course Description
This course will introduce the student to the global environment in which business is transacted within the hospitality services industry. The course is organized around four major topics: food service, lodging, tourism and management. The major functional areas of business are addressed with focus placed upon the timely issues, diversity, and business challenges within the hospitality industry.

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HST209

Meeting, Event & Conference Management
3 Credit Hours, 3 Lecture Hours
Electives:
Business, Open/Free, Reading Content
Prerequisites/
Proficiencies:
Course Description
This course provides a solid foundation for meeting, event, and convention management. The course of study includes an overview of the industry, convention and meeting planning processes, the details essential to successful conventions and meetings, and techniques for reaching target markets. The culmination of the course is the planning, design, and execution of a special event.

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HST214

Hotel Operations & Organizational Management
3 Credit Hours, 3 Lecture Hours
Electives:
Business, Open/Free, Reading Content
Prerequisites/
Proficiencies:
Course Description
Through an examination of the various operational divisions within the lodging industry the student is given a comprehensive organizational overview of the property. All major operational departments will be covered such as rooms, food and beverage management, sales and marketing, housekeeping, engineering, personnel, and convention services.

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HST215

Food & Beverage Management
3 Credit Hours, 3 Lecture Hours
Electives:
Business, Open/Free, Reading Content
Prerequisites/
Proficiencies:
Course Description
This management course is designed to introduce the student to standards and procedures that increase the profitability of food and beverage operations in any industry setting through controlling cost and maximizing sales. Emphasis is placed on operating cycle of control, forecasting and budgeting.

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HST216

Front Office Procedures
3 Credit Hours, 3 Lecture Hours
Electives:
Business, Open/Free, Reading Content
Prerequisites/
Proficiencies:
Course Description
This course familiarizes students with the front office department of the lodging industry. Emphasis is placed on: guestroom availability, reservation processing, guest registration, night audit and checkout procedures through a computerized property management system. The student will focus on all aspects of the unique relationship between the front office and other departments in the hotel.

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HST250

Seminars & Work Experience in Hospitality
3 Credit Hours, 2 Lecture Hours
Electives:
Business, Open/Free, Reading Content
Course Description
This course combines practical work experience in the student's chosen hospitality specialty along with weekly hospitality seminars with professional speakers from all areas of the vast hospitality industry. A representative of speakers include practitioners in hotel management, food service management, small business food supplier management, travel agency management, event management, banquet management, human resource management, and the North of Boston Convention and Visitors Bureau and New Hampshire Tourism Bureau. Topics may include: sanitation, hospitality law, hospitality accounting, interpersonal communications, hospitality management, hiring and firing practices, entrepreneurship, current trends in hospitality and the new antiterrorism mandates and how they impact the hospitality industry. The student will also be enrolled in an internship four hours a week in their hospitality specialty.

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