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
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
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
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
Corequisite: HOSP100 (C or better) or Permission of the Department of Business + Innovation
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
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
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
Corequisite: HOSP100 (C or better) or Permission of the Department of Business + Innovation