CAREER ELECTIVE FOOD AND HOSPITALITY SERVICE SKILLS III

DESCRIPTION:
This course addresses skill sets critical to effective personal management, life, and career skills. This course discusses the ability to effectively deal with balancing life and work, managing time, and working with people. The course is presented in two semesters.

Semester 1 focuses on self-management skills, including saving and credit, accountability, organization, and balancing work and life.

Semester 2 focuses on managing time and working with others. Some topics include time management, personal productivity, handling information overload, tolerance, respect, and giving and receiving feedback.

CREDITS:
1 Credit

PREREQUISITES:
Food and Hospitality Service Skills I
Food and Hospitality Service Skills II

Food and Hospitality Service Skills III: Semester 1

  • Food and Hospitality Service Skills III: Semester 1 Pretest
  • Budgeting
  • Saving
  • Credit
  • Healthy Lifestyle Choices
  • Personal Wellness
  • Self-Awareness
  • Positive Self Talk
  • Accountability
  • Self-Management
  • Tips & Tricks for Smooth Living
  • Crisis Management
  • Using Critical Thinking in Work and Life
  • Lifelong Learning
  • Balancing Work and Life
  • Pros and Cons of Social Media
  • Basic Professionalism
  • Food and Hospitality Service Skills III: Semester 1 End of Semester Exam

Food and Hospitality Service Skills III: Semester 2

  • Food and Hospitality Service Skills III: Semester 2 Pretest
  • Introduction to Time Management
  • Time Management Types and Styles
  • Procrastination
  • Time Management Antagonists
  • Time Management Strategies
  • Personal Productivity
  • Handling Information Overload
  • Setting Priorities
  • Diversity in the Workplace
  • Tolerance and Respect
  • Respect and Employment
  • Becoming the Go-to Person
  • Advancing in a Job
  • Cooperation and Compromise
  • Influencing and Persuading
  • Giving and Receiving Feedback and Criticism
  • Food and Hospitality Service Skills III: Semester 2 End of Semester Exam