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This course is designed to help adult learners beginning their university studies to achieve academic success. Students will explore learning theories, communication strategies, and personal management skills. Adult learners will develop strategies for achieving success in school and work. Students will also be introduced to the University's institutional outcomes and learning resources.

This course presents adult development theory and links theoretical concepts of life and learning through a process of psychometric assessment and reflection. Both classical and contemporary adult development theories are examined. These theories then provide the paradigm for self-analysis and life learning, including a plan for personal, professional and academic learning.

This course presents an introduction to management theory and practice, including the inter-relatedness that the planning, organizing, leading, and controlling functions play in the multicultural, technology-driven and global organizations of the 21st century. The emphasis is on the application of management theory to real-life situations in the workplace.

A study of managing people in the workplace, focusing on the important policies and processes associated with recruiting, hiring, training, and evaluating personnel in order to achieve strategic organizational goals.

This course involves the study of contemporary issues of business law. The class will focus on how these legal issues influence traditional business operations, e-commerce and information technology. The course will address such topics as: business ethics, online commerce, contracts, business organizations, employment law and international law.

Introduction to the principles and procedures of general financial accounting with an emphasis on reporting to individuals outside the organization. Development of accounting reports on an accrual basis.

Primarily covers the principles of managerial accounting. Emphasis on reporting to individuals inside the organization. Major concepts include job order costing, process costing, budgets and standards, and statement analysis.

Introduction to the theory of consumer equilibrium, market structure, and wage determination.

This course introduces management in the 'intangible industries' organization and addresses the central challenges presented by services organizations. The course also addresses the need for value creation through customers, the role of organizational leadership, and the role of services in modern society.

This course is an introduction to service-related operations in a variety of business sectors and is studied through the shared aspect of their service elements, drawing upon service management theory to provide the academic framework. Students are introduced to operations management principles, and study the role of the operations manager within service organizations.

This course is designed to provide an introduction to the general principles of marketing and an in-depth study of services marketing theory. The concepts the student learns will enable students to develop the skills appropriate in an emerging service economy. The student will be exposed to the relationship between services marketing and the consumer experience. There will be opportunities for the student to apply services marketing theory in non-profit, mass-market retail, hospitality, and restaurant enterprise environments.

Basic corporate finance is presented with the emphasis on risk and return, bond and equity markets, valuation of bonds and equities, present value analysis, internal rate of return analysis, and project analysis using the weighted average cost of capital.

A case-based course that discusses the set of managerial decisions and actions that determines the long-run performance of a company. The course includes environmental scanning, strategy formulation, strategy implementation, and evaluation and control.

Identifies the crucial elements involved in the successful operation of a restaurant and how they interrelate. Students are taken through the process of creating a concept, developing a menu, budgeting and controlling costs, staffing the restaurant, purchasing food and equipment, bar and beverage management, daily operations, and developing a restaurant marketing plan.

This course introduces the student to public health problems that relate to the hospitality industry. Topics include disease transmission through improper food handling and cooking, major types of micro-organisms, environmental conditions which encourage bacterial growth, fire prevention methods and safety, and sanitation rules and practices.

This course includes food service design concept including the menu, the location, and the type of clientele expected. Students will also demonstrate an understanding of menu layout, including selection, development, price structure, and restaurant style.

This course is a study of the systems and techniques appropriate to manage food, beverage, and labor costs in restaurant and catering operations. Topics addressed include management, marketing, menu development, costs and pricing, quality assurance, production, and operational analysis.

This course addresses the issues of motivation, leadership, and communications. Included are negotiation, conflict resolution, and teambuilding. 4 quarter hours

The South University Master Of Business Administration (mba) Program Is Designed To Provide Students With A Process Based Curriculum Versus The Standard Functional Based Curriculum. The Foundation Provides A Firm Grounding In Economics, Decision-making, Behavioral Sciences, And Strategic Environment. The Core Presents A Functional Approach To The Long Run And Short Run Decisions That Must Be Made To Deliver Goods And Services To Constituents. Students May Choose One Of Eight Specializations Or Mix Courses For A General Mba.

The South University Master Of Business Administration (mba) Program Is Designed To Provide Students With A Process Based Curriculum Versus The Standard Functional Based Curriculum. The Foundation Provides A Firm Grounding In Economics, Decision-making, Behavioral Sciences, And Strategic Environment. The Core Presents A Functional Approach To The Long Run And Short Run Decisions That Must Be Made To Deliver Goods And Services To Constituents. Students May Choose One Of Eight Specializations Or Mix Courses For A General Mba.

The South University Master Of Business Administration (mba) Program Is Designed To Provide Students With A Process Based Curriculum Versus The Standard Functional Based Curriculum. The Foundation Provides A Firm Grounding In Economics, Decision-making, Behavioral Sciences, And Strategic Environment. The Core Presents A Functional Approach To The Long Run And Short Run Decisions That Must Be Made To Deliver Goods And Services To Constituents. Students May Choose One Of Eight Specializations Or Mix Courses For A General Mba.

The South University Master Of Business Administration (mba) Program Is Designed To Provide Students With A Process Based Curriculum Versus The Standard Functional Based Curriculum. The Foundation Provides A Firm Grounding In Economics, Decision-making, Behavioral Sciences, And Strategic Environment. The Core Presents A Functional Approach To The Long Run And Short Run Decisions That Must Be Made To Deliver Goods And Services To Constituents. Students May Choose One Of Eight Specializations Or Mix Courses For A General Mba.

The South University Master Of Business Administration (mba) Program Is Designed To Provide Students With A Process Based Curriculum Versus The Standard Functional Based Curriculum. The Foundation Provides A Firm Grounding In Economics, Decision-making, Behavioral Sciences, And Strategic Environment. The Core Presents A Functional Approach To The Long Run And Short Run Decisions That Must Be Made To Deliver Goods And Services To Constituents. Students May Choose One Of Eight Specializations Or Mix Courses For A General Mba.

This course provides an overview of microeconomic concepts and their application to common business problems. Topics include supply and demand analysis, cost analysis, economies of scale, basic market types and their characteristics, pricing, risk analysis, and the government's role in economic affairs.

Students work with basic and more advanced features of Microsoft Outlook to manage messages for efficient communication, maintain personal and business contacts, and organize appointments and tasks

This course offers a case-oriented approach to Windows. Students will explore the fundamentals of Windows to develop the skills necessary to work effectively within this operating system.

Students practice basic touch-typing techniques to develop skills in using the keyboard correctly

This course offers a case-oriented, problem-solving approach for learning Microsoft Word. Students work with both basic and advanced features while creating a variety of documents such as letters, memos, forms, and reports.

This course offers a case-oriented, problem-solving approach for learning Microsoft Excel. Students explore both basic and advanced features while creating a variety of documents such as budgets, marketing and sales reports, forecasts, and statistical tables.

This course offers a case-oriented, problem-solving approach for learning Microsoft Access. Students explore basic and more advanced features of this powerful database management system.

Students will explore both basic and more advanced features of Microsoft PowerPoint while creating visually attractive and effective presentations.

Business Essentials provides an overview of business management today, including forms of ownership and the ways managers carry out their basic management functions in a skillful and inventive way.

Employees are the most valuable asset of a business and all aspects from hiring to performance appraisal are examined utilizing the case study approach.

Marketing and sales are the key elements in the success of a business. This course provides an overview of the many elements of marketing, including developing, pricing, promoting, selling, and distributing various types of goods and services nationally and internationally

Emphasis is placed on analyzing and recording business transactions using the rules of double-entry bookkeeping. In addition, adjusting journal entries and everyday transactions for both service and retail businesses are recorded coupled with the preparation of basic financial statements.

This introductory law course will provide the students with an over view of business law and how it applies to business. It will also enhance some of the topics covered in courses such as entrepreneurship, where they learn about different types of companies and how to decide what best suits their needs. Most importantly students learn about their legal obligations and the obligations of firms and directors as they prepare to embark on a business career

An introduction to the fundamental principles and concepts of business mathematics. Students will be shown how to apply these principles and concepts to solve practical business problems in regards to marketing and finance.

Major economic variables affecting a business including interest rates, GDP growth, and forces of supply and demand are examined

Project management is of paramount importance to all organizations to improve effectiveness and efficiency. This course utilizes the popular Microsoft Project applications program with realistic case studies and step-by-step guidance.

The workplace of the twenty-first century demands excellent communications skills. The focus of this course is on learning writing techniques that ensure effective business communication.

This course is designed to equip students with the skills necessary for dealing effectively with both customers and colleagues in the business world. Using a variety of instructional methods including role-plays, case studies, group exercises, simulated situations, and discussion, students learn and practice the customer service and interpersonal skills necessary for success in today’s business environment.

his course looks at the planning, preparation, execution, and follow-up stages of an interview.

This course will introduce students to skills and concepts that will help them achieve personal, academic, and career success.

This program includes a practicum component consisting of a specified number of weeks of work at a job site. This practicum work experience is a mandatory diploma requirement and the business organization does not pay for the services of the student during the practicum. The number of practicum hours varies between programs. To learn more about the specific practicum hours for a specific program, speak with an Admissions Representative.

This course builds on the conventions and techniques of composition through critical reading requirements and longer, more sophisticated reports, including a documented library research paper. Assignments require revising and editing for an intended audience. Students are also taught search strategies for accessing a variety of print and electronic resources.

Students apply composition principles to develop common report formats, including formal lab reports and common types of applied writing. Audience analysis, development of effective technical style, organization methods and graphic aids are emphasized. Classroom activities include planning, reviewing and revising writing.

This course enhances students’ writing and presentation skills for academic applications and professional communication in the workplace. Students analyze the needs of divergent audiences, and craft messages using technology tools and media appropriate for distance and group communication. An emphasis on collaborative work further prepares students for the contemporary work environment.

This course introduces the dramatic genre and enables students to analyze and evaluate both written plays and live performances. Through reading plays and critical texts from various historical periods and writing critical papers, students learn to assess formal elements of dramatic writing together with thematic content and historical context. Students watch live or filmed performances, extending their ability to develop critical understanding of theater as a social and artistic phenomenon. Prerequisite: ENGL-135

Through study of the world’s major and minor religions, indigenous religions and cults, this course helps students understand the varieties and commonalities of human religious experience, with emphasis on both individual and group phenomena. Students compare the core elements of religion through analysis of religious belief in practice, and as they are depicted in philosophy, theology and the social sciences. Students also learn to formulate their own views on the role of religion in human affairs. Prerequisite: ENGL-135

In this capstone course, the relationship between society and technology is investigated through reading, reflection, research and reports. The course identifies conditions that have promoted technological development and assesses the social, political, environmental, cultural and economic effects of current technology. Issues of control and ethical considerations in the use of technology are primary. Discussion and oral and written reports draw together students’ prior learning in specialty and general education courses. This course must be taken at DeVry. Prerequisites: Senior status, and successful completion of all General Education requirements except courses with the prefix CARD

Students In This Course Explore Ways In Which Individuals Think About, Influence, Are Influenced By And Otherwise Relate To People. Individual Behavior In The Context Of Social Groups And Forces Is Emphasized. Coursework Provides A Basis For Scientifically Addressing Key Issues Of This Field. Prerequisite: Psyc-110, Socs-185, Socs-187 Or Socs-190

Students in this course explore contemporary ethical and regulatory issues within professions through evaluation of ethical and legal principles and their application to particular fields of endeavor. Concepts of professionalism and of values related to professional practice are addressed through a variety of methods, including case studies and analyses. A critical look at organizational and professional codes of ethics is included. Prerequisite: ENGL-135

This course provides tools used for statistical analysis and decision-making in business. The course includes both descriptive statistics and inferential concepts used to draw conclusions about a population. Research techniques such as sampling and experiment design are included for both single and multiple sample groups. Prerequisite: MATH-114

In This Course Students Apply Principles And Strategies For Marketing Products And Services To Industrial, Commercial And Governmental Entities. Topics Include Ways In Which Market Information And Product Life Cycle Affect Product And Production Design; Forecasting Techniques; Interdependencies Between Marketing And Operations Functions; And Selling Skills. Prerequisites: Busn-115 And Math-114

This course introduces corporate financial structure and covers basic capital budgeting techniques, including discounted cash flow analysis. Funds sources and financial resource allocation are analyzed. Spreadsheet software packages are used to analyze data and solve case-based problems. Prerequisite: ACCT-212

This course introduces basic concepts and issues in microeconomics, macroeconomics and international trade. Microeconomic concepts, such as supply and demand and the theory of the firm, serve as foundations for analyzing macroeconomic issues. Macroeconomic topics include gross domestic product (GDP), and fiscal and monetary policy, as well as international topics such as trade and exchange rates. The course stresses analyzing and applying economic variables of real-world issues.

This course examines fundamental management theories and traditional managerial responsibilities in formal and informal organizational structures. Planning, organizing, directing, controlling and staffing are explored. Prerequisite: BUSN-115

This course introduces how managers use accounting information in business decision-making. Topics include standard cost systems, budgeting, break-even analysis, relevant cost issues, and the effect of state and federal taxes on decision-making. These principles apply to all types of businesses, including the service industry, manufacturing and merchandising. Students use spreadsheet applications to analyze and provide solutions to challenges faced by management in today’s business environment. Prerequisite: ACCT-212

This course provides an in-depth overview of the issues, technology and environment of electronic commerce. Knowledge gained facilitates more comprehensive and contemporary exploration of future coursework in marketing, operations, finance, business law, and database and website management. Challenges and opportunities of electronic business are discussed. Prerequisite: BUSN-115

This course addresses the special tax issues of corporations, partnerships, S corporations, gift taxes, estates and trusts. Tax forms, tax software, the Internet, spreadsheets and word processing programs are used to research, solve and analyze tax problems relating to corporate and partnership income taxes. Prerequisite: ACCT-324

This Course Enhances Students’ Ability To Function In A Project Leadership Role. While Exploring The Project Life Cycle, They Gain Experience In Budget And Timeline Management. Project Management Software Is Used To Design Project Schedules Using Methods Such As Bar Charts, Program Evaluation Review Technique (pert) And Critical Path Method (cpm) To Produce Project Plans To Apply To The Solution Of Case Studies. Prerequisites: Math-221 Or Math-233, And Upper-term Status

This alternative to ENGL-112 is offered in a workshop setting. Students explore modes of written self-expression, including poetry, fiction and drama, to experience various literary genres and produce short creative works. They also learn to apply constructive feedback to the rewrite process. A student writing anthology is produced, and the course culminates in a study of the literary marketplace. Prerequisite: Permission from the academic administrator / 4-4

This course builds on the conventions and techniques of composition through critical reading requirements and longer, more sophisticated reports, including a documented library research paper. Assignments require revising and editing for an intended audience. Students are also taught search strategies for accessing a variety of print and electronic resources. Prerequisite: ENGL-112 / 4-4

This course explores the role of culture in social organizations. Social institutions, and the issues of race and gender within social structures, are analyzed in the context of multicultural societies and increasing global interaction. Basic sociological principles and research findings are used to support analysis of cultural and social issues. / 3-3

Career planning strategies and resources are explored to prepare students for a successful job search and to maximize potential for advancement and long-term professional growth. Students perform self-assessment and goal-setting activities, and apply research and evaluation skills to execute job search and career advancement strategies. Each student assembles a professional portfolio highlighting achievements, goals and concrete plans. This course must be taken at DeVry. Prerequisite: Upper-term status / 2-2

This course focuses on identifying and articulating skills needed for academic and professional success. Coursework provides instruction and practice in critical thinking and problem-solving through analysis of critical reading and reasoning, as well as through examination of problem-solving methodologies. Students learn to work in teams, to identify and resolve problems, and to use research effectively to gather and evaluate relevant and useful information. / 3-3

This Course Focuses On Systems Of Linear Equations; Radical And Rational Expressions; And Functions Where Linear, Quadratic, Exponential And Logarithmic Functions Are Emphasized Using Application Problems And Modeling. The Minimum Requirement To Pass This Course Is 80 Percent, And Grades Of C And D Are Not Assigned. Eligibility To Enroll In The Course Is Based On Placement Results, Or Successful Completion Of Math-092 Or Math-102. / 4-4

This course provides a “road map” perspective of human body structure and function. Topics include cell structure and function, and a survey of all major systems of the human body. The connections and inter-working relationships among systems are introduced. Lab work includes computer exercises and simulation activities, as well as observation related to topics covered. / 5-4

This Course Focuses On Ways In Which Financial Statements Reflect Business Operations And Emphasizes Use Of Financial Statements In The Decision-making Process. The Course Encompasses All Business Forms And Various Sectors Such As Merchandising, Manufacturing And Services. Students Make Extensive Use Of Spreadsheet Applications To Analyze Accounting Records And Financial Statements. Prerequisites: Comp-100 And Math-114 / 4-4

This course focuses on analyzing business situations using current spreadsheet software. Using data derived from real-world business situations, students learn to use appropriate spreadsheet software features to organize, analyze and present data, as well as to make business decisions. Through personal database technology such as Access, the course also introduces basic database concepts. Prerequisite: COMP-100 / 4-3

This course introduces business and the environments in which businesses operate. Students examine the roles of major functional areas of business and interrelationships among them. Organizational theories and techniques are examined, and economic, cultural, political and technological factors affecting business organizations are evaluated. / 3-3

This course introduces basic concepts and principles underlying personal productivity tools widely used in business such as word processors, spreadsheets, email and web browsers. Students also learn basic computer terminology and concepts. Hands-on exercises provide students with experience in use of PCs and current personal productivity tools. / 3-2

Students in this course learn to design relational databases and to build database applications, including tables, queries, forms, reports and macros. Also addressed is implementation of basic database security, backup and recovery procedures. Generating reports and meeting business requirements are emphasized. Prerequisite: BIS-155 / 5-4

This course introduces the major fields within the hospitality industry: lodging, meetings/events, restaurants, casinos and tourism. Operations and management are covered in the context of history, society and leadership.

This course examines the lodging industry – from its traditional roots to contemporary structures – and addresses management, economics and measurement of hotel operations. Reservation systems, staffing, housekeeping, security and facility maintenance operations are examined and related to management responsibilities.

This course introduces event, meeting and convention management – one of the fastest growing segments of the hospitality industry. Coursework addresses the diverse demands of multiple stakeholders who plan, organize, lead and control organized functions. Models of events are introduced, enabling students to explore issues related to sponsorship, venues, staffing, finance, exhibit coordination, contracted services, legal implications, marketing and convention bureaus.

This course introduces operational and management practices of both startup and established restaurants. Concepts related to mission, marketing strategy and menu are addressed. Financial management of restaurants is examined, including pricing, budgets, cost control, payroll, fixed assets, leasing, and cash and revenue control, as are service and customer relations challenges.

This course covers fundamental aspects of food safety, sanitation and food service operations. Coursework is based on the 2001 FDA Food Code and focuses on management of sanitation, factors contributing to unsafe food, food-borne illnesses, food production flow, the Hazard Analysis Critical Control Point system, accident and crisis management, employee training, food safety regulations, and facilities and equipment cleaning and sanitation.

This course introduces the many interdisciplinary aspects of the growing tourism industry, with emphasis on managerial challenges and responsibilities. The structure and function of major tourism delivery systems are covered, as are social and behavioral aspects of tourism. Additionally, supply and demand for products and services are analyzed, and forecasting demand, revenue and yield management approaches are explored.

This course introduces operating conditions and management responsibilities in casinos, and related properties and services. Gaming history and regulations are covered, as are modern gaming laws, controls, taxes, accounting, reporting, marketing, and the mathematics and statistics of games and casinos.

Origins and history of the hotel/restaurant business; job opportunities in the front and back office, and in restaurant and banquet services. PREREQ: None

Fundamentals of catering; fees; types of events; starting your own business; the caterer’s kitchen; storing staples. PREREQ: None

Function of the engineering and maintenance departments; electrical, plumbing, heating, refrigeration and ventilation systems; the housekeeping department; sanitation. PREREQ: None

The digestive process; essential nutrient groups and their sources; providing healthy daily menus. PREREQ: None

Legal control of alcohol; types of wine and wine service; types of malt beverages and distilled spirits; purchase, storage, and control of alcoholic beverages. PREREQ: None

Buyers and their functions; the purchasing process; evaluating merchandise; storage areas for food and nonfood items; use and manufacture of storage areas. PREREQ: None

Management principles and procedures; facilities; tools and equipment; menus and recipes; purchasing and storage; sanitation and safety; preparation and service of food. PREREQ: None

The balance sheet; income statement; recording transactions; trial balance; journal entries; cash versus accrual method of accounting; the work sheet; the accounting cycle; procedures for a merchandising business; special journals; payroll accounting. PREREQ: None

Law as it applies to the hospitality industry; contract law, bankruptcy and commercial paper; legal responsibilities of hotel personnel; basic insurance principles. PREREQ: None

Techniques of advertising; function of advertising in marketing area; role of advertising in marketplace; marketing and advertising applications in hospitality. PREREQ: None

Learning Strategies Identifying and implementing a successful study method; planning when, where, and how you'll study; creating effective and efficient study tools; using study tools to improve chances for success. The Hospitality Industry Origin and history; industry profile; job opportunities.

Marketing and Sales Dressing professionally; building a support network; developing skills and a career portfolio. Managing People Theories and styles of management; motivating and communicating; planning and control; staff selection. The Front Office Levels of service; chain affiliation; staffing and scheduling; the guest process; forecasting; night audit.

Housekeeping The cleaning process; the linen room and storage; Right-to-Know. Engineering and Maintenance Department functions; engineering systems: electricity, heating, ventilation, air conditioning, refrigeration.

Hospitality Accounting Terminology; accounting elements and methods; financial statements; computers. Legal Aspects and Insurance Legal responsibilities of personnel and guests; labor relations; insurance principles and types; selecting an insurer. Cost Controls Cost control for lodging and food service businesses; implementation of cost control strategies.

Restaurant and Banquet Service Food service set-ups; effective management; elements of dining service; banquet and buffet catering. Menu Planning Clientele and customer preference; types of menus and menu items; personnel and kitchen facilities; nutritional and pricing considerations; Truth-in-Menu; menu design and layout. Food Preparation Kitchen contents; recipes and measurement; cooking processes; kitchen tools and equipment; flavorings and seasonings; non-alcoholic beverages; presentation.

Purchasing and Storage Cost factors; government regulations; yield testing; purchase of perishable items; the "bidding" procedure; receiving operation; storage needs and guidelines; inventory control. Food Service Sanitation Bacteria; other infections and contaminants; personal hygiene; sanitary storage; cleansing and sanitation of equipment; rodent and insect control. Alcoholic Beverages Society and alcohol; effects of alcohol; alcohol and the law; the beverage operation; marketing beverages; controlling profit. Work Experience Option (available online) Learning Aid : "Food Service Sanitation" DVD

Evolution of the hospitality industry; the service culture; counting and measuring occupancy and sales; perishability; location; seasonality; classifying by size, type, and number of employees; rating systems; extended-stay hotels; resorts; European, American, and Continental plans; inns; bed-and-breakfasts.

Trends; marketing strategies; package plans including travel, events, and tourist activities; trade shows; guest profiles; group plans; marketing to individuals, families, and businesses; global operations; condominiums and time-sharing; seasonality; chains; franchises; referral systems; all-suite hotels; budget hotels; casinos; conference centers; amenities.

A typical hotel's organizational chart; the general manager and general staff; food and beverage staff; front office; front desk; reservations; cashiers; concierge; housekeeping; uniformed services; telephone services; security and safety; retail, concession, business, and athletic services; special and VIP services; lobby, building, and room design; scheduling work shifts.

The components of a reservation; special requests; entering, acknowledging, storing, and altering the reservation; cancellations; denying reservations; the price-occupancy mix; yield management; sales and marketing tools; working with travel agencies; in-house vs. consolidated reservations systems; last room availability; independent reservation services; computer and voice recognition systems; guest history databases; group bookings; conventions, trade shows, and tour groups; handling overflow.

Knowing room count and availability; traditional and contemporary tracking systems; automated/computerized systems; adjusted room count; stayovers; under- and over-stays; no-shows; periodic recounts; resolving overbooking problems; legislative implications; deposits; guarantees.

How to be more productive and efficient as a student now—and in your career later.

Concepts in quality management; guest expectations; leadership style; empowering the staff; employee relations; setting realistic house regulations; measures of guest service; quality control techniques; guarantees; working with the Americans With Disabilities Act; handling complaints; comment cards; anticipating and preventing problems.

First impressions; valet parking; door staff; registration; blocking rooms; early registrations; the registration card; collecting guest information; promoting hotel activities; liability; assigning rooms; upgrades; VIPs; arranging payment; establishing credit; bell department; luggage; room inspection.

Rack rate; discounting; daily, weekly, seasonal, commercial, corporate, senior, and complimentary rates; weather factors; single and double occupancy; setting arrival and departure times; the American Plan Resort; the Hubbard Room Rate Formula; square foot calculations; the Building Cost Formula; the Ideal Average Room Rate; up-selling.

Receivables; ledgers; transient ledger; city ledger; what is and isn't included in the bill; recording charges; preparing, updating, and storing the folio; master accounts; split billing; casino accounts; preferred guest programs; the billing procedure; presenting the bill; taxes; allowances; transferring funds; cash transactions; advance payments; refunds; cashier procedures; foreign currency; checks; minimizing fraud.

Understanding the city ledger; accepting credit cards; master accounts; groups; packages; travel agencies; late charges; delinquent accounts; executive accounts; due bills; banquet charges; managing, extending, and monitoring credit; credit alerts; transferring funds from travel agencies; frequent guest programs; electronic drafts; handling bad debt.

Hiring night auditors; night audit duties; reconciling receivables; closing out; posting charges; anticipating errors; the transcript; proving room charges; housekeeper's report; balancing the math; reporting exceptions, credit, reservations, rooms management, room status, and receivables.

Customer service for today and tomorrow; "management by wandering around"; the effect of poor service; the psychology of service; being ubiquitous; the nine "musts" of good service; monitoring cleanliness; handling and storing dinnerware and utensils; the Hazard Analysis Critical Control Point.

Establishing service standards; French, American, and Russian service models; table setting layouts; placemats; tablecloths; banquets; buffets; loading, lifting, carrying, delivering, and unloading food and trays; serving order and techniques; clearing food.

Individual servers; team servers; the captain method; basics of waiting; wine stewards; bus personnel; establishing wait stations; room layout and mixing table sizes; preparing food at the table; ensuring staff competency; taking care of many tables at once; seniority; side duties for wait staff.

Preparing for guests; taking the order; serving; learning the menu; working with the room layout; substitutions; cooking methods and times; serving alcohol; suggestive selling; dessert tables; where to stand; avoiding "who's the beef and who's the shrimp"; guest checks; coding; giving the order to the kitchen; timing and serving sequence; computerized systems.

The host; attentiveness; courtesy; dependability; knowledge; sensitivity; skill; tact; productivity; persuasiveness; organizing the dining room; forecasting; scheduling; work shifts; menus and checks; accepting vs. not accepting reservations; blocking space; special events; call-ahead or priority seating; alleviating no-shows.

The seven deadly sins of dining service: apathy, the brush-off, coldness, condescension, robotism, "rule book excuses", and the runaround; greeting guests; assigning tables; reservations list; turnsheet; table check; waiting list; leading and seating guests; reciting specials; accommodating disabled customers; the log book; the perfect host.

Personal and business banquets; catering vs. banquets; staffing; manager qualifications; weddings; banquet styles; function room setup; table shapes and layouts; meetings; cocktail parties; podiums, lecterns, and microphones; advance booking tips; deposits; guarantees.

The banquet sheet: key to success; getting the right information; communicating policies; understanding the function; menu planning; detail planning; types of meals; special menus; beverage service; open bar; cash bar; á la carte drinks; guarantee and set; confirming the schedule and arrangements; distributing the sheet and meeting with staff; preparing the kitchen; checking details; seating arrangements.

Arranging staff, equipment, and duties; planning place settings; the station, follow-up, and combination methods; cocktail parties; serving and clearing; preparing the chef; choosing entrees; buffets; traffic control; chafing dishes; keeping food hot; checkbacks; presenting the bill.

Helpful techniques for pursuing careers in the carpentry field.