21 courses with the subject HOSP, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
HOSP 100Introduction to Hospitality Management3
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.
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.
The primary emphasis of the course is on analytical and decision-making uses of big data - the exponential growth, availability of information, both structured and unstructured to develop a more granular understanding of customers behavior, needs, and expectations. This course teaches students how to use the right data in the right ways, including the use of social media, customer satisfaction surveys, financial information, and market trends to help drive greater customer and market understanding as well as improved pricing, ultimately leading towards higher growth in both revenue and profits
Principles of and procedures used in food production management including quality control, food costing, work methods, menu planning, sanitation, safety, and service.
Introduction to the meeting and convention industry, focusing on research, planning, supervision, and control guidelines used by the Meeting Professionals International. Emphasis is placed on strategies used for planning, developing, and marketing conventions, expositions, and trade shows, as well as the division of administrative responsibility within event planning and management.
The service is a core component of Hospitality Industry and makes managing the industry unique. The course will explore unique characteristics of service product as opposed to manufactured products and its implications in managing Hospitality operations.
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.
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 and require application of concepts covered in class.
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.
Introduction to the basics of revenue management practices in the hospitality industry. Focus areas include forecasting, pricing, market segmentation, cost controls, financial analysis, economic analysis, and applications as it emphasizes practical aspects of decision-making. Both tactical and strategic approaches will be discussed.
This course will review basic service management concepts and apply them in real life scenario using case studies of Hospitality firms and businesses. Students will analyze the nature of the issue, discover the connection of the unique service characteristics to the nature of the issue, and evaluate different strategies to address the issue while learning about a specific hospitality company in the case studies
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.
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.
Supervised employment within the students area of study. Minimum 100 hours for 1 credit. Students must submit acceptable report and receive adequate evaluations.
Supervised employment within the students area of study. Minimum 100 hours for 1 credit. Students must submit acceptable report and receive adequate evaluations.
Supervised employment within the students area of study. Minimum 100 hours for 1 credit. Students must submit acceptable report and receive adequate evaluations.
