HOSP220 H/M/R/I Seminar
Department of Business, Innovation, and Legal Studies: Business Studies Department Archive
- I. Course Number and Title
- HOSP220 H/M/R/I Seminar Course No Longer Offered
- II. Number of Credits
- 3 credits
- III. Number of Instructional Minutes
- 2250 minutes
- IV. Prerequisites
- HOSP210 (C or better) or HOSP280 (C or better) or Permission of the Department of Business Studies
- Corequisites
- None
- V. Other Pertinent Information
- Course No Longer Offered. Contact the Business Studies Department for information on course substitutions.
- VI. Catalog Course Description
- In this writing intensive course, students analyze problems and solutions in the hospitality industry. Students learn about employee-employer, and management relationships in the tourism and hospitality industry. Other topics include food service equipment, kitchen design, and ethical decision making within the industry.
- VII. Required Course Content and Direction
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Course Learning Goals
Students will:
- Analyze problems and solutions in the hospitality industry;
- Understand and discuss employee-employer, and management relationships within the tourism and hospitality industry;
- Use and apply understanding of the tourism and hospitality industry make informed ethical decisions; and
- Assess other concepts, including food-service equipment and facility planning within the context of hypothetical scenarios.
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Planned Sequence of Topics and/or Learning Activities
The following topics are presented:
- Current topics in hospitality development
- Employee, employer, and management relationships
- Hospitality management theory
- Food service equipment
- Facility planning and equipment
- Industry ethics
Assessment Methods for Course Learning Goals
Exams, quizzes, classroom exercises, class or online participation, and/or projects as specified by the area faculty and described in the individual instructor's syllabus are utilized.Reference, Resource, or Learning Materials to be used by Student:
See course syllabus. -
Review/Approval Date - 4/99; Revised 3/05; Revised 12/18/2015; Deactivated 9/2018