Hotel and Restaurant Management

109-100 Intro to Hospitality Industry

Identify line and management positions, and analyze the types of people who are employed in the food service, lodging and tourism industries. Explore the relationship between professionals and the customers they serve.

Prerequisites: COMPASS-Writing Skills or COMPASS/ESL - Grammar or ACT-English or College Proficiency - Writing or ASSET-Writing Skills or Accuplacer Sentence Skills or TABE Advanced Language or Completed Intro College Wrtg or 831-103 Intro to College Writing (or concurrent) or 801-195 Written Communication (or concurrent) or 801-136 English Composition 1 (or concurrent) or 851-771 Writing-Program Readiness; and COMPASS-Reading Skills or TABE Advanced Reading or Accuplacer Reading Comprehensi or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading or 838-105 Intro Reading & Study Skills (or concurrent) or 858-775 Reading - Program Readiness

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.

Prerequisites: 109-100 Intro to Hospitality Industry (or concurrent) and COMPASS-Writing Skills or COMPASS/ESL - Grammar or College Proficiency - Writing or ACT-English or ASSET-Writing Skills or Accuplacer Sentence Skills or TABE Advanced Language or Completed Intro College Wrtg or 831-103 Intro to College Writing or 801-195 Written Communication or 801-136 English Composition 1 or 851-771 Writing-Program Readiness; and COMPASS-Reading Skills or TABE Advanced Reading or Accuplacer Reading Comprehensi or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading or 838-105 Intro Reading & Study Skills or 858-775 Reading - Program Readiness

109-165 Study of Hospitality Operatns

Observe actual working conditions in food, beverage and lodging establishments. Apply learned principles of management.

Prerequisites: 109-100 Intro to Hospitality Industry (or concurrent) and COMPASS-Writing Skills or COMPASS/ESL - Grammar or ACT-English or College Proficiency - Writing or ASSET-Writing Skills or Accuplacer Sentence Skills or TABE Advanced Language or Completed Intro College Wrtg or 831-103 Intro to College Writing (or concurrent) or 801-195 Written Communication (or concurrent) or 801-136 English Composition 1 or 851-771 Writing-Program Readiness; and COMPASS-Reading Skills or TABE Advanced Reading or Accuplacer Reading Comprehensi or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading or 838-105 Intro Reading & Study Skills (or concurrent) or 858-775 Reading - Program Readiness

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.

Prerequisites: COMPASS-Writing Skills or COMPASS/ESL - Grammar or ACT-English or ASSET-Writing Skills or Accuplacer Sentence Skills or TABE Advanced Language or Completed Intro College Wrtg or 831-103 Intro to College Writing; and COMPASS-Reading Skills or ASSET-Reading Skills or Accuplacer Reading Comprehensi or ACT-Reading or TABE Advanced Reading or COMPASS/ESL - Reading or College Proficiency - Reading or 838-105 Intro Reading & Study Skills (or concurrent)

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.

Prerequisites: College Proficiency - Math or COMPASS-Pre-Algebra or ACT-Math or ASSET-Numerical Skills or Accuplacer Arithmetic or 804-169A Fundamentals of Mathematics

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.

Prerequisites: COMPASS-Reading Skills or 858-775 Reading - Program Readiness or 838-105 Intro Reading & Study Skills or TABE Advanced Reading or Accuplacer Reading Comprehensi or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading

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.

Prerequisites: COMPASS-Writing SkillsCOMPASS/ESL - Grammar or ACT-English or College Proficiency - Writing or ASSET-Writing Skills or Accuplacer Sentence Skills or TABE Advanced Language or Completed Intro College Wrtg or 831-103 Intro to College Writing or 801-195 Written Communication or 801-136 English Composition 1 or 851-771 Writing-Program Readiness; and COMPASS-Reading Skills or TABE Advanced Reading or Accuplacer Reading Comprehensi or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading or 838-105 Intro Reading & Study Skills or 858-775 Reading - Program Readiness

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.

Prerequisites: 109-105 Prchsng for Hspitality Indstry (or concurrent) and 804-123 Math w Business Apps

196-104 Leadership Skills

Get to know what motivates people, and learn how to plan, manage, and communicate effectively. Develop a consistent personal leadership style that fits the work environment.

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.

Prerequisites: COMPASS-Reading Skills or 858-775 Reading - Program Readiness or 838-105 Intro Reading & Study Skills or TABE Advanced Reading or Accuplacer Reading Comprehensi or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading

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.

Prerequisites: COMPASS-Reading Skills or 858-775 Reading - Program Readiness or 838-105 Intro Reading & Study Skills or TABE Advanced Reading or Accuplacer Reading Comprehensi or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading

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

109-151 Internship - Hospitality Mgmt

Gain work experience designed to help students develop technical competencies and interpersonal relationships. Discuss workplace situations and problems during weekly seminars.

Prerequisites: Approval of Co-op Ed Office

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.

Prerequisites: 109-105 Prchsng for Hspitality Indstry

109-125 Hospitality Law & Liability

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

Prerequisites: COMPASS-Writing Skills or COMPASS/ESL - Grammar or ACT-English or College Proficiency - Writing or ASSET-Writing Skills or Accuplacer Sentence Skills or TABE Advanced Language or Completed Intro College Wrtg or 831-103 Intro to College Writing or 801-195 Written Communication or 801-136 English Composition 1 or 851-771 Writing-Program Readiness; and COMPASS-Reading Skills or TABE Advanced Reading or Accuplacer Reading Comprehensi or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading or 838-105 Intro Reading & Study Skills or 858-775 Reading - Program Readiness

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.

Prerequisites: COMPASS-Writing Skills or COMPASS/ESL - Grammar or ACT-English or College Proficiency - Writing or ASSET-Writing Skills or Accuplacer Sentence Skills or TABE Advanced Language or Completed Intro College Wrtg or 831-103 Intro to College Writing or 801-195 Written Communication or 801-136 English Composition 1 or 851-771 Writing-Program Readiness; and COMPASS-Reading Skills or TABE Advanced Reading or Accuplacer Reading Comprehensi or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading or 838-105 Intro Reading & Study Skills or 858-775 Reading - Program Readiness

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.

Prerequisites: COMPASS-Writing Skills or COMPASS/ESL - Grammar or ACT-English or College Proficiency - Writing or ASSET-Writing Skills or Accuplacer Sentence Skills or TABE Advanced Language or Completed Intro College Wrtg or 831-103 Intro to College Writing or 801-195 Written Communication or 801-136 English Composition 1 or 851-771 Writing-Program Readiness; and COMPASS-Reading Skills or TABE Advanced Reading or Accuplacer Reading Comprehensi or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading or 838-105 Intro Reading & Study Skills or 858-775 Reading - Program Readiness

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.

Prerequisites: COMPASS-Reading Skills or 858-775 Reading - Program Readiness or 838-105 Intro Reading & Study Skills or TABE Advanced Reading or Accuplacer Reading Comprehensi or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading Approved Substitutes: 809-172 Intro to Diversity Studies

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.

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.

Prerequisites: COMPASS-Writing Skills or COMPASS/ESL - Grammar or ACT-English or College Proficiency - Writing or ASSET-Writing Skills or Accuplacer Sentence Skills or TABE Advanced Language or Completed Intro College Wrtg or 831-103 Intro to College Writing or 801-195 Written Communication or 801-136 English Composition 1 or 851-771 Writing-Program Readiness; and COMPASS-Reading Skills or TABE Advanced Reading or Accuplacer Reading Comprehensi or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading or 838-105 Intro Reading & Study Skills or 858-775 Reading - Program Readiness

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.

Prerequisites: COMPASS-Writing Skills or COMPASS/ESL - Grammar or ACT-English or College Proficiency - Writing or ASSET-Writing Skills or Accuplacer Sentence Skills or TABE Advanced Language or Completed Intro College Wrtg or 831-103 Intro to College Writing or 801-195 Written Communication or 801-136 English Composition 1 or 851-771 Writing-Program Readiness; and COMPASS-Reading Skills or TABE Advanced Reading or Accuplacer Reading Comprehensi or College Proficiency - Reading or ASSET-Reading Skills or COMPASS/ESL - Reading or ACT-Reading or 838-105 Intro Reading & Study Skills or 858-775 Reading - Program Readiness

802-167 Span for Hospitality Industry

Explore the language skills of general communication in Spanish within a context of diversity and cultural awareness during this course for those in the Hospitality industry. Develop a Spanish vocabulary applicable to front desk work, and basic tourism questions.

316-106 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.

Prerequisites: 109-105 Prchsng for Hspitality Indstry or 109-121 Restaurant Operations Mgmt and 109-150 Mktg & Sales for Hspitality (or concurrent) and 109-135 Food/Bvrage/Labor Cost Control (or concurrent) Approved Substitutes: 316-100 Principles of Food Preparation

Bill Griesemer

Phone: 262.691.5575

Education

• BS, Hotel and Restaurant Management, University of Wisconsin – Stout
• MS, Education, University of Wisconsin–Whitewater

Certifications

• Certified Hotel Administrator, American Hotel and Lodging Association

Teaching Philosophy

"My goal is to teach people current business practices to make them employable and successful in today’s competitive business world."

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."