ACC 130 Hospitality Accounting I (3)

Provides a basis for understanding hospitality accounting procedures, the processing of hospitality financial data and the flow of financial information in the accounting cycle that results in the production of financial statements. Students receiving 69% or better on the final examination will be issued a certificate from the Education Institute of the American Hotel and Motel Association. Offered On Line (3 lec. hr.) PreReq: ‘C’ or better in ENG 21 or placement in ENG 102 or ‘C’ or better in ACC 20

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. (3 lec. hrs.) Pre-Req: ENG 21 or placement in ENG 102; and ENG 22 or ESL 15 or placement in ENG 100.

CULN 112 Sanitation and Safety (2)

Sanitation, safety and health principals relating to personal hygiene, accident prevention, fire hazards. Study of work habits, which contribute to reduction of food borne disease/improvement of food quality. (2 lec. hr.) Co-Requisite: CULN 120, 170.

CULN 120 Fundamentals of Cookery (6)

Basic cooking principles and techniques, knife skills, equipment and small tool usage. Competency gained in identification, handling, cooking and serving methods for soups, sauces, meats, poultry, seafood, vegetables/salads, starches, fruits, desserts, for a quality product. (3 lec. hr., 9 lab hr.) Co-Requisite: CULN 112, 170

CULN 170 Food and Beverage Purchasing (3)

Storeroom operations in a hotel or food service establishment. Includes receiving, storing, distributing and controlling foods, supplies and equipment. Stewarding functions of larger properties reviewed. (1 lec. hr., 6 lab hr.) Co-Requisite: CULN 112, 120.

CULN 185 Nutrition (3)

Biological concepts that form scientific framework of human nutrition; study of characteristics of major nutrient groups and relationship to diet and health. Designed primarily as CULN Natural Environment elective, but open to all students. (3 lec. hr.) PreReq: None

ENG 100 Expository Writing (3)

Instruction and practice in writing clear, effective university-level prose. Attention to all stages of the process – generating ideas, drafting, revising, and editing. (3 lec. hr.) PreReq: Eng 21 or ‘B’ or better in Eng 51 or placement in Eng 102; and ‘C’or better in Eng 22/ESL 15 or placement in Eng 100

HAWST 231 Hawaiian Culture I (3)

A survey of native Hawaiian culture and its place in Pacific Island societies, studied through its literature, language, values and religion. Some contrasts with modern Hawaiian society. (3 lec. hr.)  PreReq. None

HOST 101 Introduction to Hospitality and Tourism (3)

Provides an overview of the travel industry and related major business components.  Analysis of links between hotel, food, transportation, recreation, and other industries comprising tourism. (3 lecture hours) Prereq: None

HOST 25 Guest Service Procedures (3)

Familiarizes the student with professional standards, communication skills and attitudes essential for successful workers in the hospitality industry. Examines the origin, relevance and application of emerging service concepts as they relate to Hawaii’s travel industry. Integrates Hawaiian hospitality values in guest services. Explores concepts, ideals, and conditioning exercises vital in the formulation of outstanding service attitudes. (3 lec. hr.) PreReq: 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. (3 lecture hours) Prereq: HOST 101 or concurrent enrollment, or consent

HOST 44 Basic Principles of Hotel Management (3)

Introduces, examines, and explains the basic principles of supervision and management. Focuses on the elemental roles, functions, and responsibilities shared by both supervisors and managers, and the rudimental skills and techniques that must be employed in the day-to-day work setting to achieve positive, productive results. (3 lec. hr.) Prereq: HOST 101 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. (3 lecture hours)PreReq. None

HOST 47 Marketing Hospitality (3)

Introduces basic marketing principles including marketing environments, the marketing mix, segmentation, pricing, consumer behavior, marketing functions and organization, and promotional activities. Studies hotel-motel marketing techniques. Examines the relationship and coordination of hotel marketing activities in the community and marketplace. (3 lec. hr.) Prereq: HOST 101 with at least a ‘C’, and ENG 22 or 55 or ESL 15 with at least a ‘C’, or placement at ENG 100, or consent.

HOST 197V 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. Students will be evaluated by supervisory employees in the industry based on performance standards and learning goals. (150 lab. hr.) Prereq: HOST 101, 150, 152, or 25

HOST 297V 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. Students will be evaluated by supervisory employees in the industry based on performance standards and learning goals. (150 lab. hr.) Prereq: HOST 297v, MGT 20

HOST 260 Hospitality Law (3)

Introduces a basic understanding of the potential legal problems and pitfalls related to the Hospitality Industry. Explores and examines the legal basis, responsibility, and legislation that influence the relationships and practices of hospitality businesses in a variety of settings. (3 lec. hr.) Prereq: HOST 101 with at least a ‘C’, and ENG 22 or 55 or ESL 15 with at least a ‘C’, or placement at ENG 100, or consent.

ICS 100 Computing Literacy and Applications (4)

An introduction to computer science including computer history, concepts, and technological developments. Hands-on use of a current PC operating system, business uses of word processing and spreadsheet programs, and a very brief introduction to computer programming and hardware operation. (3 lec. hr., 2 lec/lab hr.) PreReq: ESL 9 or Eng 20r or Eng 51 or placement in Eng 21; and Math 50 or Math 24x or placement in Math 26

MGT 20 Introduction to Management (3)

An introduction to the management process. Principal functions of planning, organizing, directing, and controlling are integrated with behavioral concepts. (3 lec. hr.) PreReq: ESL 9 or Eng 20r or Eng 51 or placement in Eng 21

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. (3 lec. hr.) PreReq: ‘C’ or better in Eng22/ESL 15 or placement in Eng 100