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HOSP 100 Introduction to Hospitality Management (2)

An overview of the hospitality industry with an emphasis on career opportunities, customer service, and personal success strategies. Brief history, description and interrelationships of key industry segments emphasizing customer relations, ethics, leadership, critical thinking, and service standards for the restaurant, hotel, and travel-related businesses. Prerequisite: None.

HOSP 101 Principles of Food Preparation (3)

Fundamental concepts, skills and techniques involved in basic cookery are covered in this course. Special emphasis is given to the study of ingredients, cooking theories and preparation of stocks, broths, glazes, soups, thickening agents, grand sauces and emulsion sauces. Lectures and demonstrations teach organizational skills in the kitchen, work coordination and knife skills. The basics of vegetable cookery, starch cookery and meat, fish, and poultry cookery are covered, as well as basic cooking techniques such as sautéing, roasting, poaching, braising and frying. Students must successfully pass a practical cooking examination covering a variety of cooking techniques. Prerequisite: HOSP 120 or concurrent registration in HOSP 120.

HOSP 120 Food Sanitation and Safety (2)

Students will explore food sanitation and safety procedures affecting the individual, the operation, and the facility. This course provides the opportunity for the student to earn the National Restaurant Association ServSafe certificate. Prerequisite: HOSP 100 or concurrent enrollment in HOSP 100.

HOSP 200 Foundations of Lodging Management (3)

Students will be introduced to the scope of the hotel industry in addition to introducing them to the organizational structure and operational mechanics of how the departments of an individual hotel and resort operate. It studies both the front-of-house and back-of-house systems, procedures and controls associated with a modern hotel and resort. Students will know how work is performed and how activities are coordinated within and between the departments. Students will have a basic understanding of facilities management, learning how to manage the physical plant of a hotel, resort or restaurant and work effectively with the engineering and maintenance department. Prerequisite: HOSP 100.

HOSP 205 HOSP Purchasing (3)

Procurement procedures with emphasis on orientation to the market place, specification writing, and evaluation of products. Prerequisite: HOSP 100.

HOSP 230 Rooms Division (3)

Examines the techniques, issues, and problems of rooms division management systems. Incorporates the examination of the major departments which traditionally report to the Rooms Division including: the front office, housekeeping, engineering, and security. Prerequisite: HOSP 200.

HOSP 301 Restaurant Food Operations (3)

Application of full service restaurant food production and management techniques in the student operated restaurant. Students will be expected to apply production, costing, menu planning, and merchandising knowledge taught in required prerequisites courses. Prerequisite: HOSP 205.

HOSP 315 Food, Beverage, & Labor Cost Control (3)

Analyzing food, beverage and labor cost controls. Problem solving and solution techniques are applied by students in realistic operational situations. Areas covered include: cost, volume, profit relationships; food cost determination; standard costs; forecasting; sales control and menu pricing; beverage control; and labor control. Prerequisite: HOSP 101 and HOSP 120.

HOSP 320 Hospitality Law (3)

This is an introductory course with emphasis placed on hotel and restaurant issues. Topics include: sources of law, court systems, jurisdiction, contracts, negligence, the innkeeper-guest relationship, and liability arising from the service of food and alcoholic beverages. Prerequisite: HOSP 100.

HOSP 325 Menu Design & Service Management (3)

Design principles and the application of menu engineering techniques producing high quality, profitable menus for foodservice operations. Planning, production, service, and evaluation of the dining experience. Prerequisite: HOSP 101 and HOSP 120.

HOSP 330 Lodging Service Management (3)

Covers aspects of the relationship between guest service departments in a hotel and the housekeeping department in maintaining positive guest relations. Principles and practices along with the functions and responsibilities of departments will be examined as they relate to guest services. Prerequisite: HOSP 230.

HOSP 340 Hospitality Property Layout and Design (3)

Evaluation of work analysis, design procedures, human engineering, and activity analysis. Project-based course analyzing and developing solutions to layout and design facilities for hospitality properties that address employee needs, productivity, and the guests’ needs and comfort. Prerequisite: HOSP 230 or HOSP 301.

HOSP 360 Ethics in Hospitality (3)

Ethics are the rules of conduct we decide to live by. The application of ethics and its influence on hospitality employees, companies, the industry as a whole, and the ethical health of society at large will be examined by case studies. Students learn about life skills such as civility, courtesy, problem solving, acceptance of diversity, communications, stress management, delegation, time management, and humility. Students will also learn to analyze their decision options and their consequences. Prerequisite: HOSP 100.

HOSP 380 Restaurant Concepts (3)

All facets of the restaurant business is explored, including, but not limited to, fast food, fast casual, fine dining, midscale, home replacement, catering, and takeout. Students will do comparisons of chain versus independent and franchise versus non-franchise restaurants. Prerequisite: HOSP 301 and HOSP 340.

HOSP 400 Sales & Convention Management (3)

Analysis of methods used by sales and service departments in hospitality and tourism. Emphasis on selling, planning for, and servicing all aspects of meeting and convention business. Prerequisite: HOSP 200.

HOSP 401 Advanced Culinary Techniques (3)

Creative experiences with U.S. regional and international foods appropriate for fine dining. Application of management principles in food preparation and service in fine dining operation. Exploration of the historical and cultural development of the world cuisine. Prerequisite: HOSP 301, HOSP 315, and HOSP 325.

HOSP 405 Catering/Banquet Management (3)

This course explores the dynamics of on and off- premise catering, from the nuts and bolts of developing the contract to making the sale and appropriately costing the entire banquet menu. Proper purchasing techniques for food and wine as well as non-food items are studied. Students work on projects that engage their critical thinking skills while setting up mock and real banquet and catering events. Prerequisite: HOSP 301, HOSP 315, and HOSP 325.

HOSP 410 Beverage Management (3)

Planning, organizing and analysis of a beverage facility. Problem solving methods and solution techniques are applied through written projects. Topics include alcoholic beverage control regulations, examination of product, service methods and computerized control systems. Minimum age of student must be 21 years. Prerequisite: HOSP 301, HOSP 315, and HOSP 325.

HOSP 430 Hotel/Resort Management Seminar (3)

Analysis and simulation of a hotel/resort operation. Competency-based skills developed by student analysis, written reports, and on-site learning opportunities in major departments of a hotel/resort including: General and Administrative, Rooms Division, Food and Beverage, Sales and Marketing, and Sports and Activities. The focus of this course is on analysis and understanding of the interdependent nature of major departments within a hotel/resort operation. Prerequisite: HOSP 330.

HOSP 440 Club Management (3)

Provides the student with an understanding of the general operational and administrative procedures in private clubs. It will provide the hospitality student with the unique sensitivities required in managing and operating in the increasingly lucrative club management market. Prerequisite: HOSP 330.

HOSP 460 Hospitality Operations and Policy (3)

A capstone course to integrate various disciplines within the hospitality industry and utilize conceptual, analytical, and problem solving skills. Problem identification, data collection, data analysis, and generation of viable solutions are emphasized. Prerequisite: Senior Standing.

HOSP 499 HOSP Internship (3)

This course culminates at the end of the program and allows the student to add an experiential component to their development as a professional in the foodservice industry. Students will work in a hospitality facility that provides a continuation of the skills learned while in school. They can do this in any number of establishments found throughout the state. Students will also be required to keep a log and develop specific learning outcomes. Prerequisite: Junior Standing.

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