Hospitality

For non-native speakers of English to develop fluency and confidence in writing by extensive practice in the narrative, descriptive, and expository modes of discourse. Satisfies the English 101 requirement for international students. Not intended for native speakers of English. No duplicate credit for ENG 101

Equations and inequalities; relations and functions; linear, quadratic, polynomial, exponential, and logarithm functions; systems of linear equations and inequalities; matrices; sequences and series; binomial theorem.

Introduction to the relationship of humans and the environment. Selected aspects of current thinking and research concerning the impact of industrialization and urbanization on environmental quality, including the population explosion; the potential decline of the affluent society by the depletion of natural resources; the pollution of air, land surface and water; the public agencies and policies designated to solve environmental problems.

Survey of the history, likely direction, and dynamics of the hospitality industry from the perspective of the global economy, with emphasis on the wide variety of career opportunities.

Basic principles of food service sanitation and safety. Meets standards for National Sanitation Certification.

Theory and performance work in extemporaneous speaking and related speaking experiences. Emphasis placed on developing skills necessary for effective public speaking.

Provides students with skills, information, and experiences to improve their academic performance, assist in adapting to life’s vicissitudes, and help in the development of realistic academic and career planning. Major areas of focus include time management, study and learning skills, career and decision making.

Continuation of ENG 113 with emphasis on critical thinking and practice in persuasive discourse, as applied to selected literary texts.

Descriptive and inferential statistics for prediction and decision making, with managerial and economic applications. Includes probability theory and distributions, hypothesis testing, and regression analysis. 

Hospitality accounting principles and practices pursuant to the industry’s uniform systems of accounts. 

Recruitment, selection, compensation, training, and performance appraisal of employees and managers in the hospitality industry’s culturally diverse work place. 

Basic principles of food service production and service. Primary focus on culinary techniques and service management.

Prepares students for fulfilling balanced careers as hospitality professionals. Takes a strategic orientation to career planning (3 to 5 years) by facilitating students developing a personal mission statement and relevant strategies for designing and living a satisfying whole life.

Introduction to the analysis and evaluation of actual arguments, to the practice of constructing logically sound arguments, and to logic as the theory of argument. Emphasizes arguments of current or general interest.

Application of various systems, procedures, and controls associated with a modern hotel or hospital housekeeping department. Emphasis on management delegation, scheduling systems, routines, and equipment requirements. Laundry operations and hotel recreation departments also reviewed.

Study of front-office procedures from reservations through check-out including the night audit and the property management system and their impacts on other lodging operations. Special emphasis placed on guest-employee relations.

Survey of computer applications, issues, and trends in the hospital industry. Emphasis placed on the role of technology in operations and management of technology as a strategy.

NA

Designed to create, particularly for the non-major, an awareness of the ideas, individuals, and social forces that have shaped history. Sources include art, biography, drama, fiction, and film.

A survey of American national, state and local governments; includes review of Nevada’s constitution, government and contemporary issues.

Introduces students to world masterworks from antiquity through the mid-seventeenth century.

Organization of hospitality marketing functions: Primary focus on marketing programs and their role in the management of successful hospitality organizations.

Analysis of departmental operating statements for use by department heads and general management.

NA

Explores the engineering and maintenance requirements peculiar to the hospitality industry. Special emphasis on environmental issues, modernization, building operating systems, and resource management.

Legal aspects of the owner/customer relationship with particular attention to personal and property liability in the hospitality industry.

Duties and responsibilities of the manager for budgeting and forecasting, cost, and developing and maintaining controls in restaurant, catering and all types of food and beverage operations.

Covers all significant state and federal laws applicable to employment relationships found in hospitality businesses and studies effective methods of managing hospitality employees in compliance with applicable employment laws. Students learn to effectively identify, evaluate and resolve employment law issues and liabilities commonly encountered by hospitality businesses.

Introduces students to the financial management function in the hospitality organization. Focuses on the process of value creation. Other topics include financial markets, valuation criteria and hospitality feasibility and appraisal.

Focuses on developing management skills through the study and application of theories of human behavior, particularly in service organizations. Areas addressed include: working with/through others, communication, coaching and counseling, providing feedback, goal setting, stress management, creative problem solving, motivation, power, conflict management, and group dynamics and developing effective teams.

Organization and operation of hotels/hotel companies, emphasizing the techniques and tools of strategic management. Introduces models, methods, and techniques which can be used to identify strategic issues, generate future-oriented action plans to address those issues, and implement change. Explores the manager’s role as a strategic thinker and leader of change.

Application of established standards, techniques, and practices of large quantity food production. Students participate in the sales, prodcution, and service of meals in varied environments including fine dining, casual table service, and catering.

Offers improved understanding and ability to effectively manage a diverse hospitality/service industry workforce. Dimensions of diversity presented and discussed from historical, psychological, and sociological perspectives to provide a depth of understanding and appreciation of difference and its impact on society and work.

Explores foods and food ways of various cultural/ethnic groups. Considers origin and migration of foods and customs throughout the world. Studies food’s relationship to cultural groups, geographical location, social practices and economic well-being. Analyzes impact of multiple cultures on foods, food preparation, and food ways in the U.S.

Study of Asian travel and tourism industries. Focuses on China, Korea, Japan, and several Pacific Rim countries on their sustainable tourism development. Students research and study issues in the regions, such as travel safety, terrorism, eco-tourism, and cultural considerations in tourism development and management. Note: this course is offered as a distance education course.

Study of international travel and tourism. Focuses on the economic, social, political, and environmental considerations of international tourism management and development.

Study of Asian travel and tourism industries. Focuses on China, Korea, Japan, and several Pacific Rim countries on their sustainable tourism development. Students research and study issues in the regions, such as travel safety, terrorism, eco-tourism, and cultural considerations in tourism development and management. Note: this course is offered as a distance education course.

Differences in multicultural customs and behaviors in the hospitality industry. Focuses on cultural differences and the needs of international tourists. Differences in age, gender, social rank, religious requirements, and attitudes towards people with disabilities.

NA

Internships that either rotate through various hotel departments or focus on specific areas such as human resources, facility management, and gaming. Seminars and reports required.

Required 1,000 hours of approved Hospitality industry-related work experience.

Legend
SC: Singapore Citizens
SPR: Singapore Permanent Residents
IS: International Students
NA: Not Applicable

This degree programme is opened to all diploma holders.

^Equivalent to 59 credit units. The graduation requirements remain unchanged at 128 credit units. 

For students admitted to SIT in AY2011/12, the annual tuition fee is fixed at the AY2011/12 rate for the duration of their degree programme.

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