HOSP100 Introduction to Hospitality Management (3 semester hours)
Hospitality Management is the largest service industry in the world. This course is an overview of the basis dimensions of professionalism, customer service, and sustainability to the major areas of hospitality management, and segments of travel and tourism. The background and historical development of the hospitality industry and its component areas are presented; employment opportunities and trends in each area are discussed.
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HOSP101 Foodservice Sanitation (3 semester hours)
An examination of topics related to food borne diseases and how to control them, importance of employee personal hygiene and habits, and appropriate procedures for handling utensils and equipment. Key terms and real-world food safety case studies are reviewed. (Prerequisite: HOSP100)
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HOSP110 Practical Food Safety and Awareness (3 semester hours)
In a developed country, one can often take for granted the safety of the food supply. 1 in 6 Americans get sick from foodborne illness annually, with an estimated 128,000 requiring hospitalization and resulting in approximately 3,000 deaths annually. Practical knowledge in safe food sourcing, storage, preparation and serving is addressed along with providing tips for practical awareness of techniques for staying safe. In a global society, food safety is not just a local issue, and everyone should have a working knowledge of food safety and what to look for to remain free of foodborne illness. In this course, students will learn general techniques for preparing and consuming food that is free from harmful pathogens, incorporating the flow of food from purchasing through storage and preparation to serving. Students will explore contemporary and cross cultural issues surrounding food safety in a global society. Practical knowledge about preparing safe food and red flags to watch for when dining out will be explored. Students will learn where to find information on health inspection reports, foodborne illness outbreaks and recall alerts, and will know where to report any suspected foodborne illness or suspicious activity related to the food and water supply.
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HOSP200 Food and Beverage Management (3 semester hours)
Introduction to the principles of the food and beverage management; attention is focused on major industry segments, business practices and trends. Subsequently, detailed consideration is given to the components of the foodservice system: marketing, menu planning, logistical support, production, service, controls, and quality assurance. Product and systems differentiation in various industry segments are emphasized throughout.
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HOSP202 Quantity Food Preparation (3 semester hours)
A study of established standards, techniques, and practices in large quantity food production, to include sales, production, and service of meals in varied environments - fine dining, casual table service, and catering, among others. (Prerequisite: HOSP100)
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HOSP203 Hotel and Restaurant Purchasing (3 semester hours)
A study of the principles and techniques of purchasing both food and non-food supplies applicable to the food industry. Purchasing ethics are discussed in additions to specifications for all items.
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HOSP204 Introduction to Hotel and Restaurant Law (3 semester hours)
A study of the legal rights and liabilities of travel and tourism personnel, hotel and restaurant operators, including innkeeper and guest, landlord and tenant, liquor, sanitation, labor and other laws applicable to hotel and restaurant operations; insurance coverage for the protection of the hotel and restaurant operators from the various liabilities inherent to these types of operations; safety measures necessary to protect guests and employees from legal harm.
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HOSP207 Principles of Cost Control in Foodservice Operations (3 semester hours)
This course covers the necessary principles to keep food, beverage and labor costs under control, helping to contribute to the success of the operation. Students will apply the terminology and calculations involved in cost control systems and analysis. The course will examine cost control techniques for food, beverage and labor. Menu engineering and analysis will be introduced along with development of cost reduction methods through management policy.
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HOSP212 Fundamentals of Tourism Management (3 semester hours)
A comprehensive look at the output, employment, exports, investments and taxation emanating from the immediate providers of travel and tourism products and services.
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HOSP221 Hospitality Marketing (3 semester hours)
An introduction to the marketing of hotels, restaurants and clubs. Information on market segmentation, marketing research, public relations, promotions, packaging, pricing strategies and the future of hospitality marketing.
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HOSP295 Restaurant Operations Seminar (3 semester hours)
This course is a culminating course for the Associate of Arts in Hospitality Management, Restaurant Operations concentration and the AAS in Culinary and Foodservice Management. It is designed to allow the student to review, analyze and integrate the work the student has completed toward a degree in Hospitality Management. The student will participate in simulated exercises that provide practical exercise enabling the student to demonstrate a grasp of hospitality management study. This is a culminating course to be taken after all other Associate of Arts in Hospitality Management and Associate of Applied Science in Culinary and Foodservice Management courses have been satisfactorily completed. Student must have SOPHOMORE standing to register. This course is to be taken as the LAST course in the A.A. in Hospitality Management and AAS in Culinary and Foodservice Management programs.
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HOSP300 Managerial Accounting for the Hospitality Industry (3 semester hours)
Key accounting concepts and the selective application of their most effective strategies and tactics are mission critical factors for most hospitality operations. Students complete financial statements and analysis using sound accounting principles, preparing them for real-world, hands-on managerial accounting in a hospitality setting. Revenue management and dynamic pricing, accounting for hospitality operations, and profitability indexes are introduced.
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HOSP302 Hospitality Law (3 semester hours)
Focus is on fundamental laws, rules, and regulations applicable to the hospitality industry regarding rights and liabilities of innkeepers and restaurant operators. Case studies will be used to provide additional learning opportunities specific to hospitality.
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HOSP304 Nutrition in the Food Service Industry (3 semester hours)
An introduction to basic nutrition concepts and concerns in relation to food preparation and service in the hospitality industry. Students are introduced to nutrition and dietary guidelines and the connection to healthy life styles and prevention of health issues.
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HOSP308 Meeting and Convention Planning (3 semester hours)
A thorough explanation of the lucrative meeting and convention industry and its function in the travel and tourism sector. An overview of the meeting, exposition, and convention businesses, that covers the history of these businesses and the economic value they represent to a destination. Course will include a broad brush of the organizations that support this segment, such as convention bureaus, destination management companies and meeting planners.
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HOSP309 Convention Sales and Services (3 semester hours)
A practical insight into servicing different kinds of meetings and conventions, the types of organizations that stage such events, and the people who hold the key to site selection, and implementation is the focus. Convention management is presented in a way that prepares the student for real-world experiences in planning, selling and servicing meetings and conventions.
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HOSP310 Management of Lodging Operations (3 semester hours)
Focuses on the understanding of how hotels are managed from the rooms’ perspective. Managerial aspects of the front of the house departments/divisions and the back of the house departments/divisions are to ensure efficient lodging operations; topics include the overview of the lodging industry, housekeeping, front office, PBX, reservations, revenue management, forecasting, budgeting, inventory management, service, ethics, and technology.
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HOSP316 History and Culture of Wine (3 semester hours)
Study of wine manufacturing, quality criteria, and sensory standards for both U.S. and international wines; topics include history of wine in society, selection of wine for specific meals, and wine variations. Opportunities for students to purchase different types of wine and participate in evaluative tasting techniques are presented; however, alternatives are available for students that choose not to, or may not legally, consume alcoholic beverages.
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HOSP320 Business and Conference Hospitality Mgmt (3 semester hours)
A study of business travel and conference management in the multi-billion dollar industry is covered from the international down to the local level. Discussions focus on best practices, strategies, and customer perspectives that differ for business vs. leisure travel, leading organizations in the business and conference hospitality industry, issues of liability and insurance, and other factors implicit in effectively managing and providing services to be competitive in this industry.
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HOSP321 Marketing and the Hospitality Industry (3 semester hours)
A comprehensive review of marketing in the hospitality industry; restaurants, hotels, planned play, theme parks and convention centers, based upon customer satisfaction and the customer’s perspective. Students will identify best practices in marketing, analyze the market, and assess consumer behavior, offerings, price, and promotion strategies.
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HOSP325 Revenue Management for the Hospitality Industry (3 semester hours)
An independent area of study of the legal and ethical rights from a variety of hospitality segments where yield management directly affects the prices charged and the selling methods of the industry.
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HOSP335 Leadership and Management in Hospitality (3 semester hours)
Focus is on the leadership role, people management, interpersonal skills and attention to quality in hospitality organizations.
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HOSP350 Managing Technology in the Hospitality Industry (3 semester hours)
Focuses on identifying and evaluating technology by type and utility to assess how technology influences the guest experience and operations management. Interconnected components of a system, data gathering and analysis, utility, and ease of use are examined though class reading, group discussion, and assessments.
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HOSP400 Quality Service Management (3 semester hours)
The focus is on service delivery and methods for implementation and improvements within the service delivery process. Special emphasis will be placed on management and supervision techniques in service quality along with steps in critical evaluating and implementing a quality service plan within hospitality based organizations.
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HOSP410 Advanced Tourism and Hospitality Management (3 semester hours)
Focus is on advanced techniques and skills for Hospitality Management Professionals to ensure effective and efficient management within the Tourism and Hospitality Management industries. Standards and expectations for restaurant owners, hotel and tourism managers and meeting and event planners are addressed. Price points, product development, tips and marketing techniques that restaurants, hotels, tourism organizations and event planners employ to enhance the customers’ experience are addressed.(Prerequisite: HOSP100)
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HOSP413 Meeting and Event Risk Management (3 semester hours)
This course introduces procedures to manage facilities and risks specific to the events industry. Current knowledge in risk management is needed to protect guests from safety hazards and firms from loss of profits specific to this unique sector of hospitality. Topics covered include: health and safety, loss prevention and security, emergency preparedness and safeguards, program design and site management. (Prerequisite: HOSP 100)
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HOSP415 Destinations and Cultures (3 semester hours)
Introduces tourism development as a process with its own organizational structures and its own responses to the economic cycle of supply and demand. Cultural environments and their influence are discussed.
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HOSP495 Senior Seminar in Hospitality Management (3 semester hours)
The 16-week Senior Seminar is the final course for the BA in Hospitality Management. Students fulfill the requirements by obtaining an internship in their selected concentration. Students obtain an internship that consists of 80 hours of work over the 16 weeks in a self-selected and instructor approved hospitality environment (hotel, restaurant, convention center, etc.). Students will apply insights and learning from the classes and obtain real-time work experience. Students are required to keep a journal or log during the internship capturing questions, insights, and learning from the experience. Upon completion of the practicum students will write a final 10 page integrative paper drawing upon literature and insights to support and enhance their practicum experience. For those students who do not obtain an internship, they can fulfill the requirements by writing a 30-page, instructor-approved, research paper that is connected to a real organizational issue. See syllabus for further information. (Prerequisite: Completion of a minimum of 105 hours towards your program)
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