Ozarks Technical 
Community College

This course provides a global look at hospitality from a management viewpoint with career opportunities in food service, hotels, clubs and related businesses such as hospitals and the military. The course pays special attention to current management issues, including diversity, retention, harassment, leadership and ethical challenges.

The intent of this course offering is the understanding of the overall concepts of purchasing and receiving practices in food operations and the impact of this function on the profitability of the operation. Emphasis is placed on strategic selection and procurement considerations based on item need, value, and supplier information. The purchasing targets are food, beverage, supplies, equipment, services, and furnishings. Particular attention will also be given to product identification and to the receiving, storing, and issuing sequence, as well as to the technological applications and concepts in purchasing.

This course is designed to give students an understanding of the specific marketing needs of the Hospitality industry. Students will analyze the the needs of the hospitality consumers, study the segmentation of identified markets and select the best marketing tools to reach individual consumers. Students will further learn how to apply key marketing methodologies through market research, sales, customer service, advertising, public relations, promotions, data base marketing, electronic marketing, packaging, collateral materials, rates and fares, pricing strategies and revenue maximization.

This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Front office procedures and management are placed within the context of the overall operation of a hotel.

This course is designed to provide students with the practical knowledge needed to responsibly manage a profitable bar or beverage operation. Course work will involve looking at and planning for business profitability. Menu design, bar layout and equipment, hiring and staffing for success, budgeting and purchasing and an in-depth look at responsible alcohol service will be discussed. In addition, the class will explore the relationships among beverages such as wine, beer, and coffee and various foods.

Professionals in the industry feel that many, if not all aspects of a restaurant operation success is determined by the design, management and analysis of the menu. This course is dedicated to the understanding of proper design of the menu as the central influence of this success for a restaurant. The class is focused on various aspects of this design and will include costing methods, pricing strategies, physical design of the menu, service styles, production of the menu, forecasting, purchasing and the marketing of the menu. Additional topics of discussion include: nutritional labeling and structuring menus to the meet Food Pyramid parameters, menu disclaimers, ethical leadership and use of various software applications.

Students receive instruction and practice in the basics of catering and banquet operations both on-premise and off-premise. This course covers menu making and food presentation, contract writing, function set-up and supervision. Students learn how to successfully balance a catering operation that will both satisfy their customers and attain a profitable bottom line.

This course encompasses a supervised work experience in the major field which provides the opportunity to make practical application of the knowledge and skills attained through coursework. An individualized instructional management plan will determine goals to be accomplished. Seminars may also be required. This course will serve as the Capstone course for Hospitality majors. Students must receive a Grade of "C" or better to pass the Capstone exam. Please see the department chair of the specific program area for application.

This course introduces students to the basic techniques of food preparation using a variety of cooking methods and products. Students learn the history and value of food in society and how it impacts food preparation today. The course includes recipe conversions, measuring techniques and operation of commercial food service equipment.

Instruction for this course includes career identification, self-assessment, resume’ development, preparation of cover letters, completion of applications for local jobs, learning the on-line employment application process, research of local companies, jobs available, and current salary ranges, job searching techniques and tools, interviewing skills, follow-up steps after the job interview and on-the-job performance expectations.