8 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 210Introduction to Hospitality and Customer Service1.5
This course introduces students to the art of food and beverage service. Students will learn about equipment and use of equipment related to several styles of service, proper dress and sanitation, organization, and responsibilities within the dining room. They also receive an introduction to the Micros point of sale system used in all of the public restaurants at The Culinary Institute of America. The course provides students with a quality level of understanding and skill with respect to service techniques, effective merchandising, guest relations, and sales management.
An exploration of the roles that wines play as quality beverages in professional foodservice operations. The course will review styles of wine from around the world, the theory and practice of matching wine with food, tasting wines, and organizing wine service. Subjects to be explored include wines of the New World (Northern and Southern Hemispheres) and the Old World (Europe) as well as purchasing, storing, marketing, and serving wines in a restaurant environment.
HOSP 310Contemporary Hospitality and Service Management3
An exploration of table service principles and skills with an emphasis on customer service in a public restaurant. The focus will be placed on wine, beer, coffee, tea, and non-alcoholic beverage service. Topics include guest relations, professional communications, order taking in an a la carte environment, service sequence, point of sale systems, cash handling, beginning merchandising, table skills, and dining room preparation.
HOSP 320Formal Hospitality and Service Management3
This course will expand upon information that students have learned in previous hospitality and service management classes. Concentrating on the application of service principles of fine dining and hospitality in an à la carte restaurant open to the public, the course will emphasize customer service, restaurant operations, sales, and beer, wine, and spirits. Students will study and engage in critical-thinking topics that are relevant to providing high-quality formal table service and customer service.
HOSP 350AHospitality, Service, and Restaurant Management - American Bounty6
Within Hyde Park's American Bounty restaurant students will study, participate, and engage in critical-thinking topics including the fundamentals of reservation and point-of-sale systems, beverage management and cocktails, merchandising products and services, controlling inventory, managing costs, and assuring high-quality service to all customers. Student will apply and evaluate systems that are relevant to providing high-quality table service and hospitality.
HOSP 350BHospitality, Service, and Restaurant Management - Bocuse6
Within Hyde Park's Bocuse restaurant students will study, participate, and engage in critical-thinking topics including the fundamentals of reservation and point-of-sale systems, beverage management and cocktails, merchandising products and services, controlling inventory, managing costs, and assuring high-quality service to all customers. Student will apply and evaluate systems that are relevant to providing high-quality table service and hospitality.
HOSP 350CHospitality, Service, and Restaurant Management - Caterina6
Within Hyde Park's Ristorante Caterina de' Medici students will study, participate, and engage in critical-thinking topics including the fundamentals of reservation and point-of-sale systems, beverage management and cocktails, merchandising products and services, controlling inventory, managing costs, and assuring high-quality service to all customers. Student will apply and evaluate systems that are relevant to providing high-quality table service and hospitality.
Students will gain the knowledge and confidence to discuss various wines' primary characteristics and the factors that shape their style. Using a structured approach to tasting will reveal the key components and attributes of dry, sweet, sparkling, and fortified wines and how viticulture and vinification impact both components and styles. Special attention will be given to developing a reasoned approach to pairing food and wine, identifying key principles, and applying those to create successful combinations. Students will also learn basic label terminology, how those terms were created, and how to apply those for success in the restaurant environment.
