Hospitality

Degrees and Certificates

Courses

HOSP/BUSN205 : Human Resources Management

Studies the internal problems of management related to the administration of staffing, interviewing, selection, labor relations, promotion and separation policies, and expatriate training, roles and responsibilities.

Credits

3

Prerequisites

BUSN222, formerly BUSN120 (may be taken concurrently), or with permission of instructor.

HOSP100 : Orientation to Hospitality and Tourism

Provides a basic overview of the hospitality and tourism industries. Hotels, restaurants, casinos, clubs, travel agencies and cruise ships will be discussed. Career opportunities within both industries will be explored.

Credits

3

HOSP132 : Food Service Sanitation

Examines the causes and prevention of foodborne illness outbreaks. Includes methods of safe food handling, receiving, preparation, service, food allergens and food safety regulations and standards. Students must complete the National Restaurant Association’s ServSafe Food Protection Manager Certification Examination.

Credits

1

HOSP134 : Restaurant Operations

Covers restaurant operations from concept to service delivery. Topics include site selection, kitchen design, purchasing, storage, menu design, food/labor costs and service standards.

Credits

3

Prerequisites

HOSP100, HOSP132, or permission of instructor.

HOSP135 : Food Fundamentals

Examines culinary operations as they relate to front-of-the-house personnel. Includes product identification, appropriate choice of cooking method, nutritional information and its application. Students will acquire skills in recipe writing, designing appropriate menu items and cultural associations with food. Focus is placed on kitchen organization and flow.

Credits

3

Prerequisites

Successful completion of sanitation certification or HOSP132 (may be taken concurrently)

HOSP200 : Hotel Operations

Covers hotel operations from a daily operation including the operational strategy to address guest needs. Yield management concepts, housekeeping and security measures are also discussed. All aspects of this course are supported by a computer-based property management system actually used in the industry. This course will be offered once per year.

Credits

4

Prerequisites

HOSP100 (may be taken concurrently) or permission of instructor.

HOSP215 : Beverage Operations: Wine, Beer and Spirits

Provides a basic understanding of the bar and beverage business. Focuses on the products, equipment, consumer preferences, and regulations for responsible alcohol service. Emphasizes pairing food and alcoholic beverages. Students must complete the TIPS (Training for Intervention Procedures.) Certification Examination.

Credits

3

HOSP225 : Hospitality Law

Rights and responsibilities that the law grants to, or imposes upon, the hotel industry and illustrates the possible consequences of failure to satisfy legal obligations. Court cases will be utilized. Casino and travel law and their effects on operations will be included. This course will be offered once per year.

Credits

3

Prerequisites

HOSP100 or permission of instructor.

HOSP250 : Catering and Events Planning

Examines the social and economic impact of catering and events planning, including trends and their effects. Styles of catering operations, event coordination, and quality service standards will be addressed. The importance of risk management and crisis management in catering and events planning will be emphasized.

Credits

3

HOSP265 (formerly, HOSP150) : Hospitality Sales and Marketing

Examines all aspects of hospitality sales and marketing techniques: developing a marketing plan, effective sales techniques, advertising and public relations efforts, and generational marketing trends as they pertain to the hospitality industry. The increased role of hospitality technology to improve hospitality sales will also be addressed. This course will be offered once per year.

Credits

3

Prerequisites

HOSP100 (may be taken concurrently) or permission of instructor.

HOSP295 : Internship in Hospitality Management

Designed to give students the opportunity to apply formal education to an actual work situation in the hospitality field under the supervision of the course instructor and the sponsoring Agency/Entity supervisor. In addition to the 135-hour field experience, students attend classroom sessions on a schedule determined by the course instructor.

Credits

4

Prerequisites

All required hospitality program courses must be completed.

HOSP299 : Seminar in Hospitality Management

Problem identification and development of solutions through group assignments and specific case studies of area hotels. Current industry trends will be highlighted by guest speakers. This course will be offered once a year.

Credits

3

Prerequisites

ENGL101, ENGL102, COMM120, HOSP100, HOSP132, HOSP134, HOSP200, HOSP205 and HOSP250 HOSP265; or permission of instructor.