Courses

HOST 100 Career and Customer Service Skills (3 credits)

2 hours lecture, 2 hours lecture/lab per week.
Recommended Preparation: ENG 100 or ESL 100.
Comment: Effective Fall 2019 HOST 100 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
HOST 100 focuses on the strategies and skills related to career success and customer satisfaction in the Hospitality and Tourism industry.
Upon successful completion of HOST 100, the student should be able to:
1. Create a career path to meet individual goals.
2. Apply job search strategies and techniques applicable to the hospitality and tourism industry and other related pathways.
3. Develop strategies that enhance guest satisfaction, exceed expectations, win loyalty and address service recovery in the hospitality and tourism industry.
4. Demonstrate professionalism, business etiquette, ethical and value-based behaviors.

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HOST 101 Introduction to Hospitality and Tourism (3 credits)

3 hours lecture per week.
Comment: Effective Fall 2019 HOST 101 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
HOST 101 provides an overview of the travel industry and related major business components. Students will analyze the links between travel, lodging, food, recreation, and other tourism-related industries.
Upon successful completion of HOST 101, the student should be able to:
1. Distinguish the organizations, operational characteristics and interrelationships of the sectors of the hospitality and tourism industry (travel/tourism, lodging, food/beverage, recreation, and events).
2. Explain historical events, current trends and sustainable practices (social, economic, cultural, and/or environment) in the hospitality and tourism industry.
3. Identify the career opportunities, job qualifications, and benefits provided by the various sectors of the hospitality and tourism industry.
4. Differentiate the products, services, and systems that influence leisure and business travel to a destination.

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HOST 150 Housekeeping Operations (3 credits)

3 hours lecture per week.
Recommended Preparation: HOST 101.
Comment: Effective Fall 2019 HOST 150 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
HOST 150 studies the professional management of housekeeping operations including practical applications and management skills required to ensure quality service and effective performance.
Upon successful completion of HOST 150, the student should be able to:
1. Identify and critique the responsibilities and functions of housekeeping operations and analyze the importance of inter/intra departmental relationships and Hawaiian/host culture values.
2. Develop and demonstrate safe, effective, efficient and sustainable practices related to various housekeeping tasks and operational responsibilities.
3. Analyze the management functions of housekeeping operations including planning, organizing, staffing, controlling and evaluating techniques required to ensure quality service, efficient productivity and effective performance.

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HOST 154 Food and Beverage Operations (3 credits)

3 hours lecture per week.
Recommended Preparation: HOST 101.
Comment: Effective Fall 2019 HOST 154 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
HOST 154 introduces the basic principles of marketing, menu planning, service styles, nutrition, sanitation and safety, purchasing, and control systems as they apply to food and beverage management in an operational setting. Provides practical applications for effectively managing resources for food and beverage industry operations.
Upon successful completion of HOST 154, the student should be able to:
1. Recognize the responsibilities involved in successfully managing and marketing various food and beverage operations.
2. Evaluate effective practices and trends as they relate to nutrition, menu planning, purchasing, pricing, preparation, and production.
3. Demonstrate applicable service, sanitation, and safety skills to improve employee performance and enhance guest satisfaction.
4. Determine the components involved in the financial management of food and beverage operations to promote fiscal success.

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HOST 156 Front Office Management (4 credits)

3 hours lecture, 2 hours lecture/lab per week.
Comment: Effective Fall 2019 HOST 156 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
HOST 156 is the study of the philosophy, theory, 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. Focuses on managerial analysis of processes, outcomes and efficiencies.
Upon successful completion of HOST 156, the student should be able to:
1. Distinguish and connect the various classifications of lodging operations to work effectively in a front office environment.
2. Perform each of the major front office functions following industry regulations to facilitate transition into a lodging front office environment.
3. Interpret statistical information that affects lodging operations.
4. Identify the personal attitudes, characteristics, and work practices essential in providing excellence in front office guest service.
5. Demonstrate effective guest service and complaint handling techniques.
6. Demonstrate computer proficiency in reservations, check-in, posting, and check-out functions of the Front Office.
7. Demonstrate accurate application of guest accounting procedures.
8. Produce and analyze management reports.
9. Analyze managerial responses to a variety of guest situations.
10. Perform a managerial review and audit of operational functions.

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HOST 168 Tour Operations Management (3 credits)

3 hours lecture per week.
Comment: Effective Fall 2019 HOST 168 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
HOST 168 is designed to prepare students for a career in tour operations. This course will expose the students to the operational aspects of a tour company and the skills that enable students to create, market, sell and guide a tour. Students will deliver sight specific information in an accurate and engaging fashion using Hawai`i as a destination and the foundation of this course.
Upon successful completion of HOST 168, the student should be able to:
1. Apply the traits and skills needed to be a successful tour leader.
2. Analyze the importance of the various components of a tour to assure that guest expectations and reservation arrangements are met.
3. Provide interesting and accurate information about the language, history, culture and sites of Hawai`i.
4. Demonstrate the ability to conduct walking and bus tours.
5. Describe the importance of the sustainability of culture to a destination and the tourism industry.
6. Create, market and sell a guided tour.
7. Discuss the operational aspects of a successful tour company.

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HOST 170 Selling Destinations (3 credits)

3 hours lecture per week.
Comment: Effective Fall 2019 HOST 170 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
HOST 170 is designed to familiarize students with major worldwide tourist destinations with added emphasis on Hawai'i as a destination.
Upon successful completion of HOST 170, the student should be able to:
1. Discuss the factors that motivate travelers to visit major travel destinations worldwide, and be able to describe their uniqueness when selling travel.
2. Describe Hawai'i's uniqueness and recommend the latest and greatest events and attractions of each of the Islands.
3. Identify the capitals, major tourist attractions, major cities, airports, major airlines, methods of transportation, weather patterns, currency, lodging options and history of many counties.
4. Interpret the cultural patterns unique to Hawai‘i and other major destinations.
5. Demonstrate the importance of ecotourism, especially in caring for all natural and cultural tourism attractions of the world.
6. Analyze the economic impact of the tourism industry to many worldwide destinations.

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HOST 171 Airline Reservations and Pricing (4 credits)

3 hours lecture, 2 hours lecture/lab per week.
Comment: Effective Fall 2019 HOST 171 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
HOST 171 is designed to prepare students with the knowledge and skills needed to create domestic and international air itineraries in a Global Distribution System (GDS). Students will build Passenger Name Records (PNR), price itineraries, interpret tariff rules, and create advanced passenger needs requests, in the "live" Travel Port System.
Upon successful completion of HOST 171, the student should be able to:
1. Define and create types of air journeys (one-way, round trip, circle trip, and open jaw) and types of flight services (direct, non-stop, connecting) to create travel itineraries.
2. Evaluate fare basis codes and fare rules, including international fares based on neutral units of construction principles.
3. Identify and construct airline reservations using the mandatory fields of the Passenger Name Records (PNR).
4. Critique how the United States Airline Industry compares to the International Air Transportation Association regulations.
5. Research visa and health requirements using TIMATIC (an electronic version of the Travel Information Manual).
6. Create advanced request to a PNR to better meet passenger needs and special requests.

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HOST 256 Hospitality Accounting (3 credits)

3 hours lecture per week.
Comment: Effective Fall 2019 HOST 256 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
HOST 256 is an introduction to basic accounting and finance principles and the budgeting function as applied to hospitality operations. This course includes accounting for expenses, purchasing, inventory, sales, and the preparation and analysis of financial statements and management reports.
Upon successful completion of HOST 256, the student should be able to:
1. Define basic accounting principles, terminology and concepts.
2. Analyze the various forms of business formation.
3. Prepare and analyze financial statements.
4. Create a Business Plan for an operating hospitality department.
5. Identify expense accounting and controls used in travel/hospitality/food and beverage operations.
6. Develop an operations budget for a housekeeping operating department.
7. Analyze controls procedures and activities for labor, supplies, materials, inventory.
8. Describe the accounting procedures for the various profit and support centers of a hospitality operation.
9. Synthesize budget preparation using zero-based and incremental techniques, and value analyses.
10. Justify cost variances for environmentally friendly products and activities.

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HOST 259 Tourism Marketing (4 credits)

3 hours lecture, 2 hours lecture/lab per week.
Prerequisite(s): A grade of "C" or higher in HOST 101.
Recommended Preparation: A grade of "C" or higher in four Hospitality major courses.
Comment: Effective Fall 2019 HOST 259 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
HOST 259 is a study of modern marketing techniques and concepts for the tourism industry that focuses on the unique challenges inherent in the production and marketing of intangible products and services. Tourism Marketing will explore each phase of a marketing plan to involve students in the application of topics such as: macro-environmental trends, consumer behavior, brand development, pricing approaches, and promotional strategies.
Upon successful completion of HOST 259, the student should be able to:
1. Explain what marketing is and why marketing should be viewed as a philosophy not just a business function.
2. Differentiate the uniqueness and challenges of producing service as a product within the hospitality and tourism industry.
3. Select relevant trends in the macro-environments that are influencing the strategic directions of organizations within hospitality and tourism and present on how they are reacting to the trends.
4. Design market research survey including the objective and methodology.
5. Distinguish the major characteristics affecting consumer behavior, and the specific cultural, social, personal, and psychological factors that influence consumers in promotional initiatives.
6. Distinguish the major group markets that comprise the hospitality and tourism industry and assess the positive attributes of each market.
7. Differentiate the various strategies used to segment markets; select specific markets based on the appraisal of the appropriate targeting strategies; and apply the best positioning strategy that would provide a competitive advantage.
8. Separate the various product levels (core, facilitating, supporting, and augmented) that combine to deliver the holistic experience of the product to the guest.
9. Detect the key aspects and conditions that define successful hospitality and tourism brands.
10. Calculate the price elasticity of demand and assess the level of quality and brand strength associated with the various services and products in the hospitality and tourism industry.
11. Calculate pricing for services and products in hospitality and tourism based on generally accepted industry pricing approaches.
12. Illustrate examples of advertising and assess effectiveness.
13. Illustrate examples of public relations activities including sponsorships, special events, corporate communications, and lobbying, and assess effectiveness as it relates to brand identity.
14. Identify the various effective sales tactics and strategies.
15. Illustrate examples of e-marketing and assess effectiveness as it relates to brand identity.
16. Illustrate how hospitality and tourism enterprises develop the organization of their sales efforts based on functions, markets, and tasks.

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HOST 261 Events Management (3 credits)

3 hours lecture per week.
Prerequisite(s): A grade of "C" or higher in HOST 101.
Recommended Preparation: Qualification for ENG 100 or qualification for ESL 100.
Comment: Effective Fall 2019 HOST 261 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
HOST 261 prepares students to plan and administer successful functions, special events, meetings, and conventions. Students explore topics such as venue selection, event goals and assessment, catering needs, sales, service, technology, programming and event staffing.
Upon successful completion of HOST 261, the student should be able to:
1. Assess the various career opportunities in events management.
2. Examine the various segments of the industry including meetings, conventions, incentives, exhibitions and events.
3. Synthesize all components of event planning by proposing a special event.
4. Evaluate sustainable practices in the events management industry.
5. Assess various components needed to execute a successful event through event volunteering.

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HOST 265 Tourism Development and Management (3 credits)

3 hours lecture per week.
Prerequisite(s): A grade of "C" or higher in HOST 101.
Recommended Preparation: Qualification for ENG 100 or qualification for ESL 100.
Comment: Effective Fall 2019 HOST 265 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
HOST 265 exposes students to planning, developing, implementing and managing tourism within a destination. This course presents tourism development as a process with its own organizational structures and its own responses to the economic cycle of supply and demand. Students study various destinations in order to analyze and identify the components of successful tourism programs.
Upon successful completion of HOST 265, the student should be able to:
1. Compare and contrast the costs and benefits of tourism, economically, environmentally, and socially/culturally in context of the various stakeholders (residents, visitors, owners/operators and government) of tourism.
2. Assess the multiplier factor and economic impact of tourism for various destinations.
3. Distinguish the various factors that contribute to the motivation and propensity of individuals to travel.
4. Describe the various associations and organizations that comprise the development and management of tourism internationally, nationally, regionally, and locally and explain the mission, goals and activities of each.
5. Distinguish the key aspects that define the structure, elements and processes of developing policies that guide tourism.
6. Using a regression formula, and applying the appropriate factors, assess the strength of the correlation of the dependent variables to forecast demand for travel.
7. Propose the principles, components and approaches that go into the development of resorts.
8. Distinguish the concepts and principles of sustainability (economic, environmental, and social/cultural) and appraise the best practices of destinations, resorts, and tourism operations.3 hours lecture per week.

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HOST270

HOST 270 Tourism Security and Safety (3 credits)

3 hours lecture per week.
Prerequisite(s): A grade of "C" or higher in HOST 101.
Comment: Effective Fall 2019 HOST 270 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
HOST 270 covers the security and safety concerns in society in general and the travel and hospitality industry in particular, with a special focus on strategies for effectively managing travel risks and safety. Students will learn about all aspects of security in preparation for dealing with these concerns in their daily lives and in their future careers in hospitality and tourism.
Upon successful completion of HOST 270, the student should be able to:
1. Explain the social and economic significance of tourism and the detrimental impact terrorism or a disaster can have on a destination.
2. Evaluate elements of a safety/security plan that synthesizes government (e.g. TSA, Police and Fire, Hawai‘i Tourism Authority) and private organizations for the protection of both residents and guests.
3. Discuss the legal issues relevant to travel and tourism operations.
4. Evaluate procedures used by travel and tourism operations to manage risk crisis communications, property protection, and limit loss of revenue.
5. Explain current issues and trends related to cybercrimes and identify methods for the protection of data and guest information.

HOST 280 Hospitality Management (3 credits)

3 hours lecture per week.
Prerequisite(s): A grade of "C" or higher in HOST 101 or a grade of "C" or higher in CULN 111.
Recommended Preparation: Qualification for ENG 100 or qualification for ESL 100.
Comment: Effective Fall 2019 HOST 280 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
HOST 280 examines the key principles and processes of management in the hospitality industry that are essential for organizational effectiveness. Focuses on leadership skill building, decision-making processes, and human relations management.
Upon successful completion of HOST 280, the student should be able to:
1. Apply leadership skills that impact hospitality organizational effectiveness.
2. Demonstrate decision-making skills by applying key management concepts and principles.
3. Relate Hawaiian values to value-centered management.

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HOST 293 Hospitality and Tourism Internship (3 credits)

2 hours seminar, 15 hours fieldwork per week (A total of 225 hours internship per semester).
Prerequisite(s): A grade of "C" or higher in HOST 100 or a grade of "C" or higher in CULN 111; and acceptance into the Associate in Science degree in Hospitality and Tourism program or acceptance into the Associate in Science degree in Culinary Arts program; and consent of the Department.
Comment: Effective Fall 2019 HOST 293 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
HOST 293 is a supervised field experience that is related to the student's major or career goals. The experience will enable the student to apply knowledge and skills learned in coursework to the work environment.
Upon successful completion of HOST 293, the student should be able to:
1. Apply job readiness skills to obtain and complete an internship in the hospitality industry.
2. Perform duties at the internship site applying industry standards and skills, and classroom knowledge.
3. Analyze and propose solutions for improvement of the technical and human skills, work habits, inter-relationships, operational measures of success, quality assurance methods and sustainability practices in the workplace.
4. Evaluate one's career goals, accomplishments, achievements, and activities during the academic journey.

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Advanced Professional Certificate -

Hospitality Operations Management (18 credits)

The Advanced Professional Certificate in Hospitality Operations Management is an 18 credit advanced certificate of study that is designed to provide students with enhanced knowledge and skills beyond the current two-year Associate in Science degree and can lead to a Bachelor of Applied Science (BAS) in Hospitality Operations Management at the University of Hawai‘i–West O‘ahu (UHWO). The Advanced Professional Certificate in Hospitality Operations Management is designed for students and industry professionals who are committed to a professional career in the hospitality sector and wish to deepen their knowledge and credential their experience. Courses in the program are reflective of contemporary trends that are emerging in reaction to the evolving landscape of hospitality operations: new priorities to understand real estate, asset and revenue management; the rapid growth of timeshare/vacation ownership and; reshaped management and brand/franchise agreements creating new partnerships and alliances.

APC

HOST 320 Vacation and Condominium Hospitality Operations (3 credits)

3 hours lecture per week.
Prerequisite(s): Satisfactory completion of the Associate in Science degree in Hospitality and Tourism with a concentration in Hospitality Operations Management program or satisfactory completion of the Associate in Science degree in Hospitality and Tourism with a concentration in Travel and Tourism Operations Management program or consent of instructor.
HOST 320 is the study of vacation ownership in timeshare, condominium, fractional, private residence clubs, destination clubs and second homes. The course will explore the growth of vacation and condominium hospitality operations with an emphasis on the unique aspects of project financing, marketing, real estate contracts, exchange programs, and resort operations.
Upon successful completion of HOST 320, the student should be able to:
1. Describe the history and growth of the vacation ownership sector of the hospitality industry.
2. Identify the unique services, amenities, and operational requirements of vacation ownership.
3. Compare the return on investment structure of vacation ownership from the perspective of a developer in contrast to the development of a traditional hotel.
4. Compare the operational financial accounting of vacation ownership from the perspective of an operator in contrast to the operation of a traditional hotel.
5. Assess the advantages of vacation ownership from the perspective of the guest/owner.
6. Develop a complete marketing plan for a timeshare operation.
7. Explain the financing, contract and legal considerations of the real estate purchase involved in vacation ownership.
8. Summarize the procedures, policies and legal principles of working with owner associations and boards.
9. Identify the unique services, amenities and operational requirements of residential condominium operations.

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HOST 330 Sustainable Hospitality Facility Design and Operations (3 credits)

3 hours lecture per week.
Prerequisite(s): Satisfactory completion of the Associate in Science degree in Hospitality and Tourism with a concentration in Hospitality Operations Management program or satisfactory completion of the Associate in Science degree in Hospitality and Tourism with a concentration in Travel and Tourism Operations Management program or consent of instructor.
Comment: Effective Fall 2019 HOST 330 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
HOST 330 is the study of the pillars of hospitality business management that incorporates planet, people, profit, and ethics. The course establishes a broad foundation in sustainability providing students with local, regional, and global perspectives on current and pressing issues and problems related to the hospitality industry.
Upon successful completion of HOST 330, the student should be able to:
1. Describe the evolution of sustainable development in the hotel industry and trends in sustainable regulations.
2. Explain the importance of the development of sustainable standards and certification (e.g. LEEDs Certification).
3. Identify trends in guest expectations of hospitality organizations to develop and practice sustainable design and operations.
4. Demonstrate how to implement Carbon Neutral Policies.
5. Construct a Cost/Benefit Analysis of sustainable hospitality development from a return on investment (ROI) perspective.
6. Conduct a sustainability/energy audit of a hospitality operation and apply the appropriate benchmarks for measuring sustainability.
7. Synthesize the various concepts of the Triple Bottom Line by holistically examining the best practices of hospitality operations.
8. Illustrate the required elements to plan and deliver sustainable meetings and events.

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HOST 340 Lodging Industry Analytics and Revenue Management (3 credits)

3 hours lecture per week.
Prerequisite(s): Satisfactory completion of the Associate in Science degree in Hospitality and Tourism with a concentration in Hospitality Operations Management program or satisfactory completion of the Associate in Science degree in Hospitality and Tourism with a concentration in Travel and Tourism Operations Management program or consent of instructor.
Comment: Effective Fall 2019 HOST 340 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
HOST 340 will provide students with an appreciation of the current landscape of the global lodging industry with a focus of relevant current events and trends that are shaping the accommodations sector of the industry. Students will gain a thorough knowledge of the foundational metrics, concepts, and definitions that are used today to define the performance and success of the lodging industry. Students will gain the ability to analyze various types of industry data and make strategic inferences based on industry defined approaches to analysis. HOST 340 is also the study of the effective practices of revenue management with an emphasis on insightful forecasting to effectively manage rates and maximize profits in periods of both high and low demand.
Upon successful completion of HOST 340, the student should be able to:
1. Classify the key brands, corporations, affiliations, franchises, management companies, and owners of the lodging industry based on geographic and non-geographic categories.
2. Based on industry defined guidelines, create a competitive set.
3. Calculate relevant statistics and metrics used by the lodging industry.
4. Conduct property level benchmarking utilizing STAR reports.
5. Discover key lodging trends through the interpretation of essential performance reports.
6. Apply the correct methodology to determine key metrics contributing to lodging profitability.
7. Define what is a Destination Report, who uses them, how and when they are created, and how to determine comparable markets.
8. Describe and be able to indicate the appropriate utilization of various revenue management tactics, e.g. forecasting, rate management, duration control, capacity management, and displacement analysis.
9. Describe and be able to indicate the appropriate utilization of various revenue management strategies, e.g. demand generation, marketing strategies, strategic pricing, managing revenue streams, strategic packaging, and distribution channel management.
10. Develop a business plan for a Waikiki hotel that synthesizes current macro trends and strategic directions of the tourism industry in Hawaii.

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HOST 350 Strategic Hospitality Leadership (3 credits)

3 hours lecture per week.
Prerequisite(s): Satisfactory completion of the Associate in Science degree in Hospitality and Tourism with a concentration in Hospitality Operations Management program or satisfactory completion of the Associate in Science degree in Hospitality and Tourism with a concentration in Travel and Tourism Operations Management program or consent of instructor.
Comment: Effective Fall 2019 HOST 350 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
HOST 350 is a study of the rapidly changing and dynamic hospitality industry where leaders need to be informed and ready to react to macro trends such as labor availability, evolutionary technologies, economic volatilities, terrorism, political stability, and globalization. Major contemporary leadership approaches such as strategy selection, brand positioning, business development, values based leadership, and the strategic planning process will be examined with an emphasis on case examples of best practices of leading hospitality organizations.
Upon successful completion of HOST 350, the student should be able to:
1. Describe the evolution of the significant leadership theories and be able to select the appropriate approaches for the hospitality industry.
2. Identify the macro-environmental forces that have had, and will continue to have, an impact on the hospitality industry in the 21st century.
3. Analyze the key strategies and techniques and define their application towards successful business expansion in the hospitality industry.
4. Demonstrate the relationship between financial strategy selection and return on investment.
5. Evaluate the relationship of brand and positioning strategies to organizational success.
6. Discuss the strategic marketing leadership process upon which hospitality approaches are based on.
7. Distinguish best practices of hospitality organizations that have successfully sustained strategies of superior guest service.
8. Appraise contemporary and innovative human resources leadership practices and philosophies prevalent in the hospitality industry today.
9. Explain the driving forces behind the ever-increasing demand for technological applications in the hospitality industry.
10. Illustrate successful strategies to manage crisis situations and mitigate risk in hospitality organizations.
11. Compose a strategic plan synthesizing the best practices utilized by leaders of successful hospitality organizations.

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CULN 310 Current Trends in the Culinary Industry (3 credits)

3 hours lecture per week.
Prerequisite(s): Satisfactory completion of the Associate in Science degree in Culinary Arts with a specialization in Culinary Arts program or consent of instructor.
Comment: Effective Fall 2019 CULN 310 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
CULN 310 focuses on current trends in the culinary industry that impact Hawai`i's cultural, social, environmental, and economic viability in the global marketplace. Students examine hospitality and culinary managerial issues that affect business strategies on a macro and/or micro level. Course content includes eco-sustainability, market stability, labor development workforce, cultural values, and national and international culinary trends that affect Hawai‘i's food service and tourism industries.
Upon successful completion of CULN 310, the student should be able to:
1. Evaluate ethical, social, environmental, legal and economic issues that impact the quality of the industry's human resources.
2. Analyze local, national and international safety and sanitation issues such as irradiation, genetic engineering, bio waste and safe practices in farming and processing activities.
3. Formulate a list of challenges faced by suppliers that support Hawai`i's food business and visit farms, seafood suppliers, and other food service businesses and organizations that have an overall effect on the food service business in Hawai`i and internationally.
4. Propose a plan that demonstrates a proactive approach to environmental issues such as waste recycling, energy conservation, or other industry practices.
5. Evaluate new business opportunities in culinology, personal and private chef services, research & development, and health care.
6. Assess the challenges in providing services to a global culinary market.
7. Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professionals.

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CULN 360 Beverage Service Management (3 credits)

3 hours lecture per week.
Prerequisite(s): Satisfactory completion of the Associate in Science degree in Culinary Arts with a specialization in Culinary Arts program or consent of instructor.
Comment: Effective Fall 2019 CULN 360 has been approved for use as an elective for the Associate in Arts degree in Liberal Arts and the various AA Liberal Arts concentrations, as well as the Associate in Arts degree in Hawaiian Studies.
CULN 360 evaluates quality service and management of both alcoholic and non-alcoholic beverages to include: product information, food pairings, purchasing, controlling, storing, pricing, marketing, selling and serving of a restaurant's beverage menu. Beverage laws and regulations will also be covered in this class. Class projects include the design of a beverage menu and layout of a beverage program for a typical business. This course prepares students to take a National Certification Exam in Alcohol Awareness.
Upon successful completion of CULN 360, the student should be able to:
1. Integrate the knowledge, skills and attitudes in all areas of advanced culinary arts necessary to prepare qualified students for professional level careers in the contemporary culinary industry.
2. Synthesize the conceptual, managerial and technical skills necessary to achieve a successful career in the culinary/food service industry.
3. Incorporate within their work ethic the standards in attendance, behavior, grooming and dress that reflect the mature work attitude expected of industry professionals.

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