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Bucks County Community College

Catalog

  Catalog  —  Course Descriptions  —  Business, Innovation, and Legal Studies  —  Hospitality

Hospitality Management

Introduction to Hospitality Management

HOSP100

This course provides an overview of the tourism and hospitality industry. Students learn how technological changes and financing affect the industry. Other topics include trends, planning, design, location, and procedures, materials, equipment and supplies.

3 credits
Prerequisite: None
Corequisite: None

Safety and Sanitation

HOSP106

This course provides an overview of the emerging issues in governmental standards of food safety and sanitation. Specific topics include microorganisms, employee training, equipment purchasing, integrated pest management, cleaning and sanitizing, and other related subjects. Students prepare for and can earn ServSafe Food Protection Manager and ServSafe Allergens certifications.

2 credits
Prerequisite: None

Hospitality Financial Management

HOSP110

In this course, students examine the Uniform System of Accounts for Hotels and Restaurants. Other topics include special journals, transactions, monthly and annual reports, and accounting.

3 credits
Prerequisite: HOSP100 (C or better) or permission of the Department of Business, Innovation, and Legal Studies
Corequisite: None

Conference and Meeting Planning

HOSP111

This course is designed to develop skills necessary to plan and organize traditional and technological conferences, meetings, conventions, trade shows and expositions. The student will learn to systemize and assemble reservations for lodging, air and ground transportation, food and beverages, site selection, room design, and conference and meeting materials.

3 credits
Prerequisite: None
Corequisite: None

Hotel and Lodging Operations Management

HOSP200

In this course, students examine the responsibilities of front office staff in the hotel/tourism industries. Specific topics include public relations, sales promotions, cash control procedures, night audit and accounting techniques, checking guests in and out, handling mail and other guest information, and emergency procedures.

3 credits
Prerequisite: HOSP100 (C or better) or permission of the Department of Business, Innovation, and Legal Studies
Corequisite: None

Hospitality Internship

HOSP210

In this course, students engage in on-the-job training in supervised internships in hotels, motels, and restaurants. Industry principals and the Program Coordinator interview candidates to assist in their placement and provide follow-up assessment.

3 credits
Prerequisite: HOSP100 (C or better) or permission of the Department of Business, Innovation, and Legal Studies
Corequisite: None

Advanced Hospitality Management

HOSP215

This course focuses on the development of managerial and strategic skills used in the hospitality industry. Topics covered include leadership, strategic planning, organizational behavior, communication, ethics, and hospitality-specific marketing. Emphasis is placed on operational issues and guest service principles.

3 credits
Prerequisite: HOSP100 (C or better) or Permission of the Department of Business, Innovation, and Legal Studies
Corequisite: HOSP100 (C or better) or Permission of the Department of Business, Innovation, and Legal Studies

Food Purchasing and Cost Control

CULN202

This course focuses on the principles used in purchasing ingredients, supplies, and equipment for the hospitality industry. Specific topics include product cost analysis, selection, ordering, storing, and portioning. The impact of receiving, inventory control, and the use of standardized recipes on cost control are explored.

3 credits
Prerequisite: HOSP100 (C or better) or permission of the Department of Business, Innovation, and Legal Studies
Corequisite: None

Menu Planning/Costing/Design

CULN203

In this course, students examine the basic elements of menu planning. Topics include pricing, ordering, recipe conversion, and various types of menus and food preferences. Nutrition receives special emphasis. Other topics include marketing strategies, the life cycle of the menu, and cost-controls.

3 credits
Prerequisite: HOSP100 (C or better) or permission of the Department of Business, Innovation, and Legal Studies
Corequisite: None

Beverage Management

CULN205

This course focuses on the principles and practices of alcoholic beverage service. Topics include domestic and foreign wine characteristics, wine and food pairing, spirits, and beer production and styles. Legal considerations, social concerns and professional service of alcoholic beverages are also explored.

1 credits
Prerequisite: HOSP100 (C or better) or Permission of the Department of Business, Innovation, and Legal Studies
Corequisite: HOSP100 (C or better) or Permission of the Department of Business, Innovation, and Legal Studies

  • Accounting
  • Culinary Arts
  • Emergency Management
  • Fire Science
  • Hospitality
  • Paralegal/Legal Studies
  • Management
  • Marketing
  • Real Estate

Business, Innovation, and Legal Studies

215-968-8227 business@bucks.edu 401 Grupp

Business, Innovation, and Legal Studies

215-968-8227 business@bucks.edu 401 Grupp
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Newtown | 215-968-8000
275 Swamp Road, Newtown, PA 18940
Bristol | 267-685-4800
1304 Veterans Highway Bristol, PA 19007
Perkasie | 215-258-7700
One Hillendale Rd, Perkasie, PA 18944
Bucks Online | 215-968-8052
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