MATC 2022-23 Catalog

HORT – HOTEL

DEGREE/DIPLOMA/CERTIFICATE COURSE DESCRIPTIONS

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-153 Credits: 3 Advanced Woody Plants The study of woody landscape plants is broadened to include evergreen and deciduous tree and shrub cultivars (landscape zone 5 and colder) as well as woody vines. Emphasis is on cultural requirements, uses in various landscape settings, and identi fi cation. HORT-159 Credits: 2 perennials, and bulb plants are studied with an emphasis on identifying fl ower and foliage characteristics and their use in the landscape. 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-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 O ffi ce Procedures and Management This course emphasizes front o ffi ce techniques and management principles for the organization and operation of the Survey of Herbaceous Plants Commonly used herbaceous annuals,

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 O ffi ce Computerized Procedures Provides an overview of the informational needs of lodging properties and food service 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-117 Credits: 3 Hospitality Law and Liability This course provides a study of the nature and function of our legal system as applied to hospitality, restaurant and travel operations. Operator/guest relationships, contracts, torts, civil rights, and insurable risks are emphasized. 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.

HORT-132

Credits: 2

Communications and Marketing The course discusses communication and marketing skills, techniques, and strategies as they apply to the horticulture profession. Students will learn and practice interpersonal skills as they relate to customers, co-workers, employees, and employers. HORT-133 Credits: 3 Turf Management and Related Equipment The description and identi fi cation of turf grasses used in the landscape industry are studied. Emphasis is on cultural requirements, pest problems, and equipment used in establishing and maintaining turf. HORT-134 Credits: 3 Greenhouse Production Fall Crops This course provides an overview of greenhouse production of crops grown in fall and winter. Planning and growing of the crops is the main focus. HORT-135 Credits: 3 Herbaceous Plants This course will study herbaceous annuals and perennials, as well as ornamental grasses, herbs, bulb plants, and groundcovers. Recognizing the attributes of the commonly used species, as well as the new and less frequently used cultivars, is stressed. Emphasis is on identifying the fl ower and foliage characteristics, the use of these plants in the landscape, and the culture and care needed to encourage plant health. HORT-136 Credits: 3 Landscape Design III This course brie fl y reviews outdoor rooms and planting design. Actual situations with clients are used. Projects include study and design of vehicular circulation, steps and walls, a community project, and a specialty project. There will be class collaboration and class presentations to clients. Students are encouraged to review each other’s work. Color projects are also encouraged. HORT-139 Credits: 3 CAD for Landscape Design This course will introduce students to computer design software used to create landscape designs. The students will learn basic commands for setting properties, drawing graphic elements, dimensioning, labeling, and plotting. The class will focus on the use of AutoCAD, but other industry design programs will be discussed and practiced. 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,

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