• FSHM 1530: BASIC COST CONTROL

  3.00 Credits

  Northern Wyoming Community College District

  
  This course teaches students how to maximize food service profitability by controlling production cost. Utilizing practical and technologically sound methods for successful food, beverage, and labor cost controls, students explore all other factors influencing operating cost, meeting performance standards, and in-house training.
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• FSHM 1540: MANAGING CUSTOMER SERVICE

  3.00 Credits

  Northern Wyoming Community College District

  
  This course provides students with the basic concepts and current trends in the customer service industry. Special areas of emphasis include problem solving, development of a customer service strategy, creating customer service systems, coping with challenging customers, customer retention, and measuring satisfaction.
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• FSHM 1971: HOSPITALITY PRACTICUM I

  1.00 Credits

  Northern Wyoming Community College District

  
  This course is the first of the four hands-on practicum classes which allows students to practice the skills and knowledge taught in the classroom in a real-world environment. Students follow set criteria and guidelines in a progressive learning structure to master general practices in the hospitality industry including workplace behavior, marketing, banquet logistics, and small business procedures.
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• FSHM 1972: HOSPITALITY PRACTICUM II

  1.00 Credits

  Northern Wyoming Community College District

  
  This course is the second of four hands-on practicum courses that allows students to apply skills and knowledge in a real-world environment. Students follow set criteria and guidelines in a progressive learning structure to master general practices in the hospitality industry including workplace behavior, marketing, banquet logistics, and small business procedures.
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• FSHM 2500: HOSPITALITY SUPERVISION

  3.00 Credits

  Northern Wyoming Community College District

  
  This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry. Students will learn how to utilize a company's greatest asset, human resources. (3 lect hrs/week)
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• FSHM 2510: HOSPITALITY MARKETING

  3.00 Credits

  Northern Wyoming Community College District

  
  This course addresses the need to better understand hospitality consumers in an increasingly competitive marketplace. Students study how to verify the needs and wants of consumers, tailor the product-service mix to satisfy those needs and wants, and promote the mix to maximize income. Key marketing strategies are addressed, as well as the interrelationships between marketing, sales, advertising and their significance on consumers.
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• FSHM 2520: SECURITY AND LOSS PREVENTION

  3.00 Credits

  Northern Wyoming Community College District

  
  This course reviews issues surrounding the need for individualized security programs. Students examine a variety of security and safety equipment, procedures, guest protection and internal security for asset protection. Students are introduced to OSHA regulations that apply to lodging properties.
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• FSHM 2530: PURCHASING MANAGEMENT

  3.00 Credits

  Northern Wyoming Community College District

  
  This course has students examine activities from a food service manager's perspective. Channels of distribution, buying techniques, specification writing, product information and principles needed to perform the activity are covered. Future managers learn how to get the most from money and resources and how to make sound purchasing decisions.
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• FSHM 2540: BAR AND BEVERAGE CONTROL

  2.00 Credits

  Northern Wyoming Community College District

  
  This course is a basic course giving students the ability to function as the operator/management of the beverage area of the hospitality industry business. Procurement, preparation, and service to final accountability of sales and commodities are covered.
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• FSHM 2550: HOSPITALITY LAW

  3.00 Credits

  Northern Wyoming Community College District

  
  This course provides the most thorough and current information on hospitality law available. Legal subjects are simplified by the use of non- technical terms and illustrations of case examples. Students will learn how to use law as a management tool, and how to develop management strategies to prevent expensive legal problems. (3 lect hrs/week)
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