MATC 2021-22 Catalog

HORT – HOTEL

DEGREE/DIPLOMA/CERTIFICATE COURSE DESCRIPTIONS

identi fi cation, cultural requirements, and uses in various landscape settings. Prerequisite(s): Complete HORT-114 or HORT-158. HORT-162 Credits: 3 herbaceous plants used in the landscape industry. Emphasis is on recognizing the attributes of new and less frequently used cultivars, their requirements, and their speci fi c utilization in the landscape are stressed. Prerequisite(s): Complete HORT-159. HORT-163 Credits: 3 Native Plants – Fall In this course, students identify the basic plant communities that are native to Wisconsin, especially to southeastern Wisconsin. Students become familiar with a selection of native plants that make each of these communities unique. Students also study how to cultivate these plants for use in ecologically based landscape design. HORT-171 Credits: 2 Exterior Plant Pests The animal, insect and disease pests and abiotic disorders of woody landscape plants are studied, along with control methods speci fi c to each. Emphasis is on correct diagnosis and use of plant health-care system of control. HORT-193 Credits: 3 Native Plants – Spring This course teaches landscaping with native plants through on-site observation of native plant communities. Students also learn basic preservation and restoration techniques for native plant communities. Landscape design principles will be observed and noted. HOTEL – Hospitality Management (Department: 109) HOTEL-105 Credits: 3 Hospitality Marketing, Sales and Revenue Strategy This course takes a practical perspective in introducing students to marketing, sales, and revenue management of hotels and restaurants. The course identi fi es trends, market segmentations in the industry, and the concept of revenue management. HOTEL-110 Credits: 3 Front Office Procedures and Management This course emphasizes front o ffi ce techniques and management principles for the organization and operation of the lodging facility. The human and public relations responsibilities of the front o ffi ce, as well as routine procedures, are an integral part of the course. HOTEL-112 Credits: 3 Front Office Computerized Procedures Provides an overview of the informational needs of lodging properties and food service Advanced Study of Herbaceous Plants This course expands on the study of

establishments; addresses essential aspects of computer systems, such as hardware, software and generic applications. The course focuses on computer-based property management systems for both front o ffi ce and back o ffi ce functions, and examines features of computerized restaurant management systems. Describes hotel sales computer applications, revenue management strategies and accounting applications. The course also focuses on managing information systems, and examines the impact of the internet and private intranets on the hospitality industry. Students also learn basic tasks on a mock reservation system such as making a reservation, group reservation, travel agent reservation and looking up availability. Students will learn the basic operation of Cvent and also become Cvent certi fi ed. HOTEL-120 Credits: 3 Building Operations and Security Technical information necessary to establish e ff ective maintenance and engineering functions is explored. An e ff ective energy management program is discussed. Common mechanical problems and the procedures to correct them are emphasized. Security management to protect guests is reviewed. HOTEL-122 Credits: 3 Basic Hospitality Accounting The basic structure of hospitality accounting is studied. The student will recognize the di ff erences in hotel/hospitality accounting. Emphasis is placed on analysis and interpretation, as well as recording, classifying and summarizing phases. HOTEL-124 Credits: 3 Managerial Accounting for the Hospitality Industry Accounting data is an aid to managerial decision-making. Emphasis is placed on the use of internal cost and segment data. Managerial accounting is an integral tool in planning and controlling operations. HOTEL-127 Credits: 3 Fundamentals of Meetings and Special Events This course provides the Hotel/Hospitality Management student with the overall concept of conventions, weddings, and catering sales and their contracts, including coordination of functions, to achieve the ultimate result – a satis fi ed customer. HOTEL-130 Credits: 1 Internship – Hotel/Meeting Management The internship a ff ords students the opportunity to experience employment while simultaneously having the advantage of being supervised by a program instructor/coordinator. Students complete a 16-week practical experience in an o ff - campus location. Prerequisite(s): Complete INTRN-796 with minimum grade of C.

HORT-140

Credits: 3

CAD Landscape Design 1 This course provides the horticulture student with the skills and knowledge to draw landscape plans with a computer-aided design (LandCAD) program. The concepts of the program will be discussed, and an understanding of the basic commands of AutoCAD and the site planning module of LandCAD will be covered. HORT-141 Credits: 3 CAD Landscape Design 2 Provides the horticulture student with the skills and knowledge to draw landscape plans with AutoCAD and Land F/X, computer-aided design (CAD) programs. The concepts of Land F/X will be discussed and an understanding of the landscape design- related commands of Land F/X will be covered. Prerequisite(s): Complete HORT-140. HORT-142 Credits: 2 Introduction to Organic Vegetables/Culinary Herbs Identi fi cation and cultural requirements of culinary herbs and cool- and warm-season vegetables suitable for growing in Wisconsin are studied. Attention is given to bed layout and preparation, propagation, planting techniques, maintenance and harvesting. Special consideration is given to urban agriculture including contained-space gardening containers, vertical cropping and rooftop gardens. HORT-152 Credits: 3 Greenhouse Production – Spring Students will grow spring greenhouse crops from propagation, transplanting, fertilization, to market. Cultural care for each crop will be done under greenhouse growing conditions. Schedules of crops and planning of greenhouse space will be covered. HORT-159 Credits: 2 Survey of Herbaceous Plants Commonly used herbaceous annuals, perennials and bulb plants are studied with an emphasis on identifying fl ower and foliage characteristics, and their use in the landscape. HORT-160 Credits: 2 Landscape Plants – Trees The study of landscape trees is broadened to include evergreen and deciduous tree cultivars (landscape zone fi ve and colder) used in the landscape industry. Emphasis is on identi fi cation, cultural requirements, and uses in various landscape settings. Prerequisite(s): Complete HORT-114 or HORT-158. HORT-161 Credits: 2 Landscape Plants – Shrubs The study of landscape shrubs is broadened to include evergreen and deciduous shrub cultivars (hardiness zone fi ve and colder) used in the landscape industry. Emphasis is on

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