Coping with Deadline Pressure

Classes Completed:

RHPM 180 - Leisure and Life: Orientation to leisure in terms of personal and social growth, leisure and recreational planning, leisure time management, fitness and health enhancement, stress management, constructive use of leisure, and the development of personal leisure values.

RHPM 200 - Foundations of RHPM: First professional preparation course for majors and minors. Prerequisite to all upper-division required recreation courses for majors and minors. Sociology and social psychology of leisure. History of leisure in Western cultures. Philosophical foundations of leisure studies. Introduction to the principal journals and professional literature. Ethics and foundations of professional practice. Introduction to the principal professional organizations. Career and course of study planning.

RHPM 250 - Hospitality and Tourism Industry Intro: Overview of the industry and its core businesses, including hotels and resorts, restaurants, clubs, theme parks, events, and cruise lines. Review of current issues and trends affecting various segments of the hospitality industry.

RHPM 270 - Food and Beverage Tourism: A cross-disciplinary exploration of the role of food and beverage in tourism, including motivation for food/culinary tourism; cultural aspects of food tourism; social/relationship, educational, and health/wellness benefits of tourism; and exploration of food and beverage attractions. Students investigate and critique culinary tourism offerings in the local area and other global regions.

RHPM 323 - Principles of Event Management: Introduction to event management fundamentals and overview of the event industry. Topics include strategic planning, logistics, operations, financial management, risk management, and sustainability in event operations.

RHPM 326W - Recreation Therapy and Inclusion (W): A study of the characteristics and needs of diverse populations, specifically related to the delivery of inclusive leisure services. In-depth discussion of personal and societal attitudes, stereotypes, cultural competencies, legislation, accessibility, and program modification. Learning experiences include volunteer work, guest speakers, and wheelchair experience. This course is applicable to all disciplines dealing with diverse populations.

RHPM 350 - Food and Beverage Management: Organization, administration, and management of food service in the Food Service/Hospitality industry.

RHPM 354 - Resort/Lodging Operations: Exploration of the internal operations of hotels and resorts, including the responsibilities and administration of hotel front office operations, night audit, housekeeping, etc. Topics also include service delivery, pricing, and inventory management in resort and lodging businesses. Some field trips may be required in this course.

RHPM 371 - Customer Service Management in RHPM: Comprehensive knowledge of managing customer service in recreation, park, hospitality, and tourism operations. Methods for identifying customer service expectations; developing a service culture; setting quality standards; developing policies, procedures, and systems to assure quality customer service; managing personnel for quality customer service; developing techniques service recovery; and measuring customer satisfaction.

RHPM 420 - Budgeting and Finance in RHPM: Management approaches to budget and finance in recreation, hospitality, and park agencies and businesses; spread sheet skills; budget preparations, forecasting, accounting techniques, pricing, financial analysis, and capital acquisition. Review of revenue sources, and capital funding.

RHPM 422 - Leisure Services Promotion: Introduction to marketing concepts; application of promotion in recreation, hospitality, and parks through the development of promotional materials for programs, organizations, and events. Creation of program, organization, and business promotional strategies, including message design, promotion creation, and evaluation.

RHPM 428 - Legal Principles of RHPM: Introduction to the study of law applicable to recreation, hospitality, and parks management. Examines general legal principles; organizational structure; contracts; and contracting for recreation, hospitality, and park settings. Introduces human resources law; liability and litigation; and special topics which apply to hotels, restaurants, events, recreation, and parks providers.

RHPM 470 - Meeting and Conference Planning: Overview of meetings and conferences and their major components. Topics include site selection, meeting design, financial management, marketing, operations, meeting technology, contracting and risk management, and sustainability with conferences and meetings.

RHPM 490W - Management of RHPM (W): Legalities, policies, practices, procedures, principles, and theory related to planning, organizing, staffing, training, motivating, controlling, evaluating, financing, and managing resources in parks, recreation, and hospitality environments.

RHPM 523 - Special Event Planning and Operations: Experiential course offering students hands-on experience with aspects of planning and implementation of an event, including design, marketing, staffing, operations, risk management, and evaluation.

RHPM 584 - Internship Preparation: Preparation for internship field assignment in ensuing semester: resume and job inquiry letter writing, community and agency traditions, mores, environments and expectations, interview methods, problem-solving, human relations, attitudes, communication skills, positive learning and contributing. Leads to and requires securing of an internship to complete course requirements.

RHPM 558 - Strategic Management in Hospitality: This is a capstone course which considers strategic management approaches to hospitality operations. This course draws on concepts in hospitality operations, such as lodging planning and design, event management, marketing, finance, security/risk management, problem solving in resort/lodging management, and management trends. Various case studies in hospitality are evaluated and discussed. Some field trips may be required.

Classes Planned/In-Progress:

RHPM 598 - Internship in RHPM: Supervised, full-time 14 weeks of practical work or leadership experience, including application of curricular knowledge and skills, study of agency applications and resources, and public and/or private service offerings. Internship field placement must be approved by faculty advisor. 36 hours supervision.

Professional Experience:

Hostess - Mimi's Bistro and Bakery: As a hostess I was responsible for seating guests in a timely manor. This included managing a waitlist and ensuring guests are seated in the estimated time frame they were given amongst their arrival to the restaurant.

eCart Clerk - Raley's Supermarket: As an eCart Clerk, I was responsible for ensuring orders were shopped, processed, and ready to be delivered to the client by the time the client had selected for pick-up. This meant beginning the day's orders as early as five in the morning to ensure the early morning pick-ups were ready on time. It also meant ensuring every team member was working together to complete all orders by their pick-up time.

Involvement Coordinator - Associated Students of California State University, Chico: As an involvement coordinator I was responsible for a variety of tasks. These tasks were assigned to me through ASANA by my supervisors. Asana assisted in ensuring all assigned tasks were completed by a certain date and time. These tasks could range from sending out e-birthday cards to hand making décor for an upcoming event and so much more.

Student Event Programmer - Associated Students of California State University, Chico: As a student event programmer I am responsible for meeting a variety of deadlines. Some of these deadlines include: ordering of rentals, placing of catering orders, booking of venue, creation of budget, scheduling of staff, etc. Ensuring I meet the deadline of each of these tasks is essential to the success of my events. I am able to track my progress and stay on schedule by using Asana, a work management platform. These tasks and due dates are assigned by my supervisors and myself to ensure we stay on track as a team for every event.