HTL 220* Food Production Principles (3) Explains the techniques
and procedures of quality and quantity food production, providing
the principles underlying the selection, composition, and preparation
of the major food products. Includes an extensive set of basic and
more complex recipes for practice purposes. Permission of coordinator.

HTL 240* Marketing of Hospitality Services (3) This course is
designed to provide students with basic knowledge and practical
experience which will enable them to develop strategic marketing
plans for hotel/motel properties.

HTL 246* Hospitality Purchasing and Cost Control (3) This course
describes how to develop and implement an effective purchasing
program. Focuses on issues pertaining to supplier relations and
selection, negotiation, and evaluation. It includes in-depth material
regarding major categories of purchases.

HTL 252* Hospitality Sales and Advertising (3) Provides students
with a background in hospitality sales, advertising, and marketing.
The course's main focus is on practical sales techniques for selling
to targeted markets.

HTL 255* Hospitality Industry Computer Systems (3) Provides an
overview of the information needs of lodging properties and food
service establishments; addresses essential aspects of computer
systems, such as hardware, software and generic applications;
focuses on computer-based property management systems and
restaurant management systems. Permission of coordinator. May
not be used toward degree requirements.

HTL 260* Catering Services (3) This course addresses the essentials
of catering management. It incorporates menu management,
marketing, pricing, and problems faced by the catering professional.
Also examined are cost control and management. The course will
also explore the creation of themed events and menu-design.

HTL 265* Meetings, Conventions, and Expositions (3) This course
explores the meeting and convention segment of the hospitality
industry. The course will focus on planning, coordinating, and
managing small, medium, and large group meetings, conventions,
and expositions. Emphasis will be placed on the activity required
from first guest contact to the completion of the event.

HTL 276T* Selected Topics in Hospitality (1-3) This course will
involve a specialized topical area related to Hospitality Management.
The course will involve 15 to 45 instructional hours. The course may
be repeated for credit as the topic changes from semester to semester.

HTL 290* Hospitality Cooperative Work Experience I (3) This
structured work experience requires a college-approved coordinated
work setting in the Hospitality Industry. The experience is designed
for students needing an initial work setting that focuses on operations
in the industry. A log of experiences, an oral and written report, and
periodic meetings with the coordinator are required. PREREQUISITE:
Permission of the coordinator.

HTL 291* Hospitality Cooperative Work Experience II (3) This
structured experience requires a college-approved work setting in
the Hospitality industry. The experience is designed for students
seeking additional responsibility in supervising, scheduling, or
operations management. A student log of experiences, an oral and
written report, and periodic meetings with the coordinator are
required. PREREQUISITE: HTL 290 or permission of the coordinator.

Humanities
HUM 1030 Introduction to Art and Music (3) A survey course
designed to acquaint students with both traditional and modern
painting, sculpture, and architecture, elements of music, musical
form, and European classical music. A lecture course illustrated with
slides, films, recordings, and videos; designed to encourage cultural
development and greater understanding of the visual and performing
arts. PREREQUISITE: DSPR 0800.

HUM 275 Leadership Development (2) A course designed to
provide students with the fundamental knowledge and skills required
of effective leaders. Experiential learning exercises, interactions with
peers and college and community leaders, and written assignments
are combined to illustrate the application of strategies required to
successfully communicate with others, facilitate group or
organizational activities, constructively resolve conflicts, and plan
and implement activities and programs. Issues of diversity, personal
growth and interpersonal relationships are explored within the
context of leadership development.

HUM 290 Leadership Practicum (1) A course designed to provide
students with practical experience in effective leadership. Students
will work in campus or community-based organizations applying the
principles and concepts learned in HUM 275. Work experiences will
be directed and monitored by course faculty with critiques and other
written assignments expected. PREREQUISITE: HUM 275.

Human Services

HSC 100 D* Introduction to Social Services (3) An introduction to
the various fields of social work and the roles and responsibilities of
human services professionals and volunteers. Includes study of the
history and structure of social welfare. A minimum of thirty hours of
volunteer work in an agency is required.(Same as SOCS 1010D*.)

HSC 110* Documentation (2) This course will develop competencies
in fundamental social service delivery to individuals, families and
groups. Experiences designed to aid child care professionals in the
area of social services.

HSC 115* Motivation (2) This course examines the nature of human
motivation; the extent to which motivation is influenced by both
external pressures and internal forces; and the relationships between