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 101Introduction to the Hospitality Industry
This introductory course provides an overview of the structure and scope of the hospitality industry and examines the many facets and multiple components of the industry: accommodations, food and beverages, meetings and events, casinos and attractions. Topics include career realities and opportunities within each sub-field, service quality, sustainability, innovation and trends, and global perspective.
This course details key hospitality industry organizations and their business, organizational, and management structures. Students will explore the basic operational principles specific to sub- 166
This course explores legal and ethical concepts in the hospitality industry, including the structure of the American legal system, contract law, discrimination, product and property liability, and torts. Laws specific to the hospitality industry are introduced. Ethical perspectives are identified and applied to hospitality operations, and administrative law and government regulation of hospitality are also discussed. Prerequisite: HOSP 101
HOSP 210Hospitality Finance and Revenue Management
This course encourages and enables students to think creatively and critically about the hospitality industry, including accounting and financial/data ratio analysis as a tool in hospitality decision making. Students’ knowledge of accounting concepts using the industry version of the Uniform System of Accounts will be expanded upon, including the importance in revenue recognition, expense classification, and matching of revenue and expenses for operational analysis purposes. Students will study payroll accounting, withholding and tax reporting requirements, and regulations specific to the hospitality industry, along with labor variances and their relevance to understanding operations and performance versus budgets. Prerequisite: HOSP 101 and FIN 201
This course examines technology and innovation strategies in the hospitality industry. Planning and investment is focused on as students learn what technological innovations exist and how to use them to succeed in the hospitality business. Course topics include technology trends, recent innovations, databases and data analytics, and global distribution systems.
This course examines the issues involved in designing, planning, and staging an event. Students are expected to design and present an event concept in their area of interest and will learn event theming and programming, venue management, production, and entertainment. Prerequisites: HOSP 101 or MKTG 102, MGT 121, or permission of instructor.
This course is a supervised and structured industry learning experience. It is designed for students to concurrently obtain practical experience and course credit through a formal internship in a functional department within a hospitality operation. The internship site is to be chosen in collaboration with faculty. Students must gain acceptance through an interview with a hospitality professional who will supervise the internship. Potential sites could include hotels, private clubs, convention centers, tourism offices, airports, airlines, spas, or restaurants. Students are required to work a minimum of 400 hours needed for completion. Prerequisite: HOSP 101, HOSP 201 and 60 or more credits completed.
