Hospitality Management

In this course, students explore the Gateway Technical College community. They examine college resources and services, investigate skills that lead to academic success, and identify strategies for achieving educational and personal goals.

This course explains financial statements as they apply to the hospitality industry. Students will learn how to interpret, analyze, and use these statements. Ratios and comparison techniques will be explored. Students will create budgets using generally accepted principles.

Study marketing as it applies to hospitality industries. Develop theoretical and practical experience to create marketing plans for a variety of customers and establishments. Topics include the fundamentals of marketing principles, development of the marketing plan, sales promotion, marketing tactics and promotions, and special problems relating to this industry.

This introductory course tours the related hospitality fields of hotels, tourism, foodservice, and attractions with an emphasis on customer service. The course will cover the typical types of establishments found in the US and Wisconsin. Students will be introduced to common job titles, organizational structures, career opportunities, and trends in this field.

This course is intended to develop analytic reasoning and the ability to solve quantitative problems. Topics to be covered may include: construction & interpretation of graphs; descriptive statistics; geometry & spatial visualizations; math of finance; functions and modeling; probability; and logic. Appropriate use of units and dimensions, estimates, mathematical notation, and available technology will be emphasized throughout the course.

Discusses customer service in the hospitality field, how it is the backbone of this industry. Students will learn how to identify good and not so good service as well as how correct service evolved and the reasons for its existence. Students will learn how to deal with upset customers and gain basic dispute management skills.

This class focuses on the systematic structures needed to provide exceptional customer service including hiring, training, work organization, quality management and quality assurances. Students will explore how change affects customer perceptions and expectations.

This course is designed for learners to develop knowledge and skills in all aspects of the writing process. Planning, organizing, writing, editing and revising are applied through a variety of activities. Students will analyze audience and purpose, use elements of research, and format documents using standard guidelines. Individuals will develop critical reading skills through analysis of various written documents.

In Leadership Development, the learner applies the skills and tools necessary to fulfill his/her role as a modern leader. Each learner will demonstrate the application of: evaluating leadership effectiveness and organization requirements, using individual and group motivation strategies, implementing mission and goals, observing ethical behavior, developing personal leadership style and adaptation, understanding the impact of power, facilitating employee development, coaching, managing change, and resolving conflict effectively.

Students will master the key supervision skills needed in the hospitality fields. Topics will include planning, organizing, staffing, controlling, leadership, team management, staffing, and training.

Race, Ethnic, and Diversity Studies is a course that draws from several disciplines to reaffirm the basic American values of justice and equality by teaching a basic vocabulary, a basic history of immigration and conquest, principles of transcultural communication, legal liability, and the value of aesthetic production to increase the probability of respectful encounters among people. In addition to an analysis of majority/minority relations in a multicultural context, the topics of ageism, sexism, gender differences, sexual orientation, people with disabilities, and the Americans with Disabilities Act (ADA) are explored. Ethnic relations are studied in global and comparative perspectives.

This hands on course focuses on work experience at the entry level in the Hospitality Industry.

This hands on course focuses on work experience at the supervisory level in the Hospitality Industry.

This course introduces students to the use of a PC. Through hands-on practice, students will manage files, communicate using e-mail, and use the Internet, word processing, spreadsheet, and presentation software. Students must use the version of Microsoft Office software in use at Gateway Technical College. Basic keyboarding skills are recommended.

This course provides a basic understanding of the theoretical foundations of ethical thought. Diverse ethical perspectives will be used to analyze and compare relevant issues. Students will critically evaluate individual, social, and/or professional standards of behavior and apply a systematic decision-making process to these situations.

This course focuses on the management of the property including design and renovation considerations. The class will also identify security and risk management issues especially as related to customer service standards. This class will also discuss the facility operations of alternative hotels including historic, B&B, spas, resorts, etc.

This course covers the historical development of hotels with a discussion of the modern day types of properties. Students will learn the guest cycle with a focus on customer service and will explore the interrelations of the different departments in a hotel or resort.

This course introduces students to some of the major theories and topics of psychology, including the physiological basis of behavior, personality and learning theories, memory, states of consciousness, stress, research methods, intelligence, human development, psychopathology, and social behavior.

In this course, students explore the fundamentals of managing food operations in a lodging or tourism setting. They examine front-of-the-house foodservice operations and beverage service which includes wine, spirits, beer, mixology, and non-alcoholic beverages. Students analyze the sequence of service, job descriptions, and menu applications. They identify bar and kitchen equipment and how to create menus to match customer needs and available resources. Upon completion of the course, students will be able to oversee the food operations in a hotel or tourism attraction.

This course readies the student for employment in the hospitality field.

This capstone course focuses on the strategic management of a hotel property. Student will master cost controls, yield management, and revenue strategies as it relates to lodging properties. Students will be able to articulate how their decisions affect the marketing, financial, and customer service standards of a hotel.

This class will highlight the operations of the Rooms Division of a hotel including Reservations, Front Desk, Night Audit, Bell Staff, Housekeeping, and Laundry. The goal is understand the relationship between the departments and how they support the Guest Cycle.

This course explores the fundamentals of effective oral presentation to small and large groups. Topic selection, audience analysis, methods of organization, research, structuring evidence and support, delivery techniques, and other essential elements of speaking successfully, including the listening process, form the basis of the course.