109-104 Hospitality Security

An overview of safety and security systems within the hospitality industry including: Facilities, Guests and Guests Property, Invitees, Licensees, Trespassers, and Employees. Topics include Security Systems and procedures, personnel (HR), active shooter training, property access, Federal State and Local Codes, OSHA, insurance and other regulatory agencies.

Approved Substitutes: 196-104 Leadership Skills

109-101 Study of Hospitality

The course combines objectives of other courses required in the Hotel and Restaurant Management Program. The goal is to observe industry businesses utilizing related course content. Students will study actual working conditions and observe various styles of management while broadening their knowledge of the various types of food, beverage, lodging and tourism-related businesses.

Approved Substitutes: 109-165 Study of Hospitality Operatns; or 109-100 Intro to Hospitality Industry

801-136 English Composition 1

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.

801-198 Speech

Explores the fundamentals of effective oral presentation to small and large groups. Topic selection, audience analysis, structuring evidence and support, delivery techniques, and other essential elements of speaking successfully, included in the course.

Approved Substitutes: 801-196 Oral/Interpersonal Comm

804-123 Math w Business Apps

Cover real numbers, basic operations, linear equations, proportions with one variable, percents, simple interest, compound interest and annuities. Apply math concepts to the purchasing/buying and selling process, and use basic statistics with business/consumer applications.

Approved Substitutes: 804-107 College Mathematics; or 804-115 College Technical Math 1; or 804-116 College Technical Math 2; or 804-118 Interm Algebra w Apps; or 804-195 College Algebra w Apps; or 804-198 Calculus 1

809-196 Intro to Sociology

Understand the basic concepts of sociology, including culture, socialization, social stratification and multiculturalism, along with the five institutions: family, government, economics, religion and education. Other topics include demography, deviance, technology, environment, social issues, social change, social organization and workplace issues.

Approved Substitutes: 809-197 Contemporary Amer Society

109-105 Prchsng for Hspitality Indstry

Explore the decision-making process used in purchasing goods and services, and explore the formulation of product specifications and standards.

109-115 Rooms Division Management

Study guest needs, reservation systems, housekeeping procedures and front office operations while learning how to organize, operate and manage a hotel/motel rooms division.

109-135 Food/Bvrage/Labor Cost Control

Study the financial systems and controls required to efficiently operate a hospitality facility and to handle product and labor costs. Analyze operating costs and their relationship to different types of services.

109-170 Bar Management

Develop knowledge and mechanical ability in the area of beverage service and management. Marketing, serving mechanics; pricing psychology; inventory control and purchasing; equipment; wine, beer and spirit knowledge; accounting systems and legal regulations; staff and customer relations area also covered.

890-108 Employment Success

Students in this course will focus on skills that enable them to transition to professional life. As a result of participation, students will be able to develop a resume, prepare to interview effectively and present themselves in a professional manner in person and online. Strengths and personality assessments, practice interviews, keeping a job and career management are included in the curriculum.

809-195 Economics

Discuss the major institutions and principles that underlie the contemporary American economic system, and consider topics such as the free enterprise system, supply and demand, circular flow, government involvement, the Federal Reserve System, economic growth and development, the effects of international trade, comparative economic systems and global economics.

Approved Substitutes: 809-143 Microeconomics

809-199 Psychology of Human Relations

Examine the principles of interaction as applied to human relations at home and on the job. Explore topics such as self-concept, personality development, learning, motivation, emotions, stress, human relations processes and special relationships.

Approved Substitutes: 809-198 Intro to Psychology

109-157 Hospitality Mgt Internship

The Hospitality Internship experience provides valuable work experience specific to the Hospitality student major. Our primary focus is to give students a broader educational experience through work. The WCTC instructor/coordinator will work closely with the work site supervisor toward common educational objectives and goals. This course is specifically geared towards student success in the Hospitality career fields. To complete an internship, WCTC must first verify that students have met the prerequisites. Please contact the Career Connections Department at 262.695.7848 or internshipdepartment@wctc.edu for assistance.

Approved Substitutes: 109-151 Internship - Hospitality Mgmt

109-121 Restaurant Operations Mgmt

Apply and examine management principles while operating an on-campus dining room and bar. In particular, explore those concepts related to planning, service, menu design and cost control.

109-140 Facility Maintenance Mgmt

Explore the organization and management of facilities by studying personal planning, work scheduling and preventive maintenance. Gain a basic knowledge of heating and air conditioning, and learn to troubleshoot problems in equipment found in the food service and lodging industries.

109-155 Customer & Employee Relations

Examine the relationships that an employer has with employees and customers. Define the setting in which these relationships exist by understanding the concept of total quality management (TQM). Discuss what employers can do to cause a positive effect on these relationships and how to measure the success of these efforts.

Approved Substitutes: 317-101 Culinary Suprvision/Leadership

109-125 Hospitality Law & Liability

Analyze the laws applicable to the ownership and operation of lodging, food service, beverage or other establishments in hospitality.

Approved Substitutes: 102-160 Business Law

809-166 Intro to Ethics: Theory & App

Gain a basic understanding of the theoretical foundations of ethical thought. Diverse ethical, scientific and biopsychosocial perspectives will be used to analyze and compare relevant issues. Critically evaluate individual and professional standards of behavior, and apply a systematic decision-making process to these situations.

Approved Substitutes: 809-172 Intro to Diversity Studies

109-150 Mktg & Sales for Hspitality

Analyze the theories, principles and techniques of hospitality marketing and sales and their applications within the industry. Explore the coordination of all hospitality departments to assure successful marketing.

109-160 Catering Operations

Learn to plan entire events, and explore different methods of performing food service in various situations. Study all aspects of event planning, including menus, booking, contracts and personnel. Demonstrate knowledge while planning and serving a special event.

802-182 Hospitality Industry Spanish

Develop skills in the Spanish language to be utilized in the field of the Hospitality Industry. This interactive class will focus on communication within a context of diversity and cultural awareness. Students will acquire pertinent vocabulary for front desk work and basic tourism questions.

316-108 Kitchen Operations

Learn the basics of using standard kitchen equipment, cooking methods and sanitation practices. Take part in planning and preparing a banquet, including making decisions about marketing, costing, purchasing and service.

Approved Substitutes: 314-131 Culinary for Bakers; and 316-110 Applied Food Service Sanitatn; or 316-100 Principles of Food Preparation

101-105 Accounting Fundamentals

Use a survey approach to learn the accounting process and to gain a general knowledge of the accounting principles and financial accounting procedures applied to business budgeting. This course is for non-accountants.

Approved Substitutes: 101-111 Accounting I - Principles

Randy Grippe

Phone: 262.691.5587

Education

• BA, Political Science, University of Wisconsin–Milwaukee
• MA, Administrative Leadership, University of Wisconsin–Milwaukee

Certifications

• Wisconsin Leadership Development Institute

Teaching Philosophy

"I create a learning environment where each student is challenged and empowered to develop life and technical skills necessary to be successful in their endeavors."