Hospitality

Name	Title	Credits	School
HOSP-101	Hospitality Management	3.0	Management
The basic principles of management and their relationship to the hospitality industry. The future of the restaurant industry, travel and tourism, hotel/motel operations, leadership and the directing function in hospitality management. Many other current topics will also be discussed. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-102	Front Office Management	3.0	Management
Develops an understanding of front office procedures with emphasis on new methods of group reception, registration and billings. Other areas that will be covered are the structure of front office management, credit and collection procedures. Prerequisite Course(s): HOSP-101 or CULY-100 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-104	Travel and Tourism	3.0	Management
Acquaints students with various principles, practices and philosophies of tourism. Areas of concentration include sociology and psychology of tourism, tourism demand development and research, and marketing tourism. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-154	Casino Management	3.0	Management
Operation of casinos from the hospitality management perspective. Topics include the theories of operation, games management, legal restrictions and service functions. Student will also learn loss control and rules of the most popular games in casinos. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-201	Convention and Meeting Planning	3.0	Management
Theory and operation of convention meeting planning for hotels and conference centers. Principles of bookkeeping, account processing, sales, banquet/catering management as they apply to these operations. Other related current topics will be covered. Prerequisite Course(s): HOSP-101 or CULY-100 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-202	Fundamentals of Purchasing	3.0	Management
Fundamental principles and purchasing techniques will be studied with a greater emphasis on product information needed to purchase in a special field. Areas of concentration include purchasing of vegetables, poultry, beef, fish, and alcoholic beverages. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-204	Food and Beverage Operations	3.0	Management
Comprehensive study of the control process in food and beverage operations, with a look at various alternatives and available solutions and methods. Areas of study include cash receipts, receiving, menu pricing and labor cost controls. Prerequisite Course(s): CULY-100 or HOSP-101 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-206	Principles of Beverage Management	3.0	Management
Detailed comprehensive study of the origins, production and characteristics of all types of alcoholic beverages. Other areas that will be explored include purchasing beverages, merchandising, and beverage control. Prerequisite Course(s): CULY-100 or HOSP-101 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-221	Travel Management	3.0	Management
Acquaints students with two major components of travel and tourism: hospitality (hotels, motor-inns, resorts, alternative accommodations and related occupations: bus operations, land arrangers and tour operators) and retail travel agency organization, operation, administration, personnel and sales. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-228	Touristic Geography	3.0	Management
A survey course of the field of geography as it relates to tourism planning. Two general areas will be surveyed: cities, land use and values, resource management, transportation patterns and tourism developments; and tourism destination planning including customs of areas, festivals, museums and historical sites related to travel/tourism. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-250	Housekeeping Management	3.0	Management
The functions of the housekeeping department, the most labor intensive department in most hotels, will be studied including personnel, sanitation, maintenance and materials as they relate to the management of the building and property. Prerequisite Course(s): CULY-100 or HOSP-101 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-251	Quantity Food Production	3.0	Management
Concepts and nature of food preparation in large quantities. A systematic presentation of all the phases in food service operations. Areas of nutrition, sanitation and equipment analysis will also be covered. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-301	Facilities Maintenance	3.0	Management
Introduction to maintenance and engineering principles required in today's lodging and food service operations including technical information necessary to establish effective preventive maintenance programs. Study includes engineering and maintenance department roles and responsibilities, blueprint reading, electric, plumbing, sewer, swimming pool, HVAC, elevator, acoustic and sound control and elimination of pollution problems. Prerequisite Course(s): CULY-100 or HOSP-101 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-302	Hospitality Managerial Accounting	3.0	Management
Application of practical accounting techniques relating to the hospitality industry with concentration in financial statements, internal control, payroll and cost accounting. Prerequisite Course(s): ACCT-101 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-306	Hospitality Industry Marketing	3.0	Management
Study of what marketing is, what it can accomplish for the organization, and how to establish and operate a marketing plan. Includes product development, personal selling, market planning and pricing. Prerequisite Course(s): HOSP-101 or CULY-100 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-308	Labor-Management Relations	3.0	Management
Analysis of labor-management relations in the hospitality industry through historical reference, case studies and on-the-job incidents. Includes material on contract provisions, negotiations and interpretation. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-350	Externship in Hospitality Management I	3.0	Management
Provides the student with an opportunity to apply skills learned in the classroom to an on-the-job situation. Jobs will be provided in hotels, motels, restaurants, country clubs and in the travel/leisure industry at large. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 Chairperson permission required
HOSP-351	Externship in Hospitality Management II	3.0	Management
A continuation of HOSP 350 wherein the student can apply classroom skills and knowledge to on-the-job situations. Prerequisite Course(s): HOSP-350 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-352	Externship in Hospitality Management III	3.0	Management
Upper level course which acts as a continuation of HOSP 350 and HOSP 351. Prerequisite Course(s): HOSP-350 and HOSP-351 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-375	Theory Winemaking	3.0	Management
Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-377	Wine Types Eval	3.0	Management
Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-401	Seminar in Hotel/Restaurant Administration	3.0	Management
This is the senior capstone course calling for a broad range of skills and knowledge learned both in the major and in the college. The class is divided into teams each of which prepares one or more solution(s) to a given large problem in the Hotel Restaurant Institutional industry. Coursework will involve information gathering, methods of presentation to a jury and actual peer jury presentations. A key element is the presentation of solutions to faculty and to the major. The presentations mandate appropriate oral, written, visual and numerical aspects demonstrating communication skills, integration of knowledge, application of computer skills, teamwork skills and job readiness through the panel critique. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-404	Facilities Layout and Design II	3.0	Management
Individual student effort in the development of a restaurant from concept to operation. A major project will include blueprints for dining rooms, bars and kitchens developed after the concept and menu have been established. Prior industry experience or 30 credits in culinary arts, food service or restaurant courses are recommended as a prerequisite to this course. Prerequisite Course(s): HOSP-410 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-406	Financial Management	3.0	Management
Comprehensive study on the different objectives in financial management. Deciding on company goals, ways of obtaining the funds to meet these goals and effective uses of the funds. Ratio analysis working capital and long term financing will also be included. Prerequisite Course(s): Take ACCT-101 and one course in this group: CULY-100 or HOSP-101 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-408	Law for the Hospitality Industry	3.0	Management
The legal aspects of running a hotel. Designed to give a basic understanding of preventative tactics and what must be done to avoid lawsuits. Also includes legal research, licensing and hotel keepers obligations. Prerequisite Course(s): LLAW-101 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3
HOSP-410	Menu Design and Planning	3.0	Management
Comprehensive study of all phases of menu preparation. The menu is broken down into several different elements such as art and design layout, copy and others. Each is analyzed as it applies to food service operations, nutritional requirements and balanced presentation. Term project: preparation of a menu. Prerequisite Course(s): Take HOSP-204 and one course in this group: CULY-105 or HOSP-202 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3