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 115Introduction to the Hospitality Industry3
This course provides an overview of the history, growth and development of the hospitality industry emphasizing its major objectives and diverse career opportunities. It also introduces foundational topics that will be explored in greater depth in subsequent coursework and includes preparation for the ServSafe Food Handler course and exam.
College Math-Ready or enrolled in MATH 117 - College Quantitative Reasoning and MATH 99 - Quantitative Reasoning Studio ; ENG 101-Ready or enrolled in ENG 101 - Writing and Research with ENG 99 - Writing Studio
HOSP 123Quantity Calculations and Food Safety3
This course introduces the principles and practices of quantity food production, emphasizing hospitality-related mathematical concepts applied to menu and recipes planning for large-scale preparation. Students apply the principles of sanitation and safety in quantity of food production through Serve Safe coursework and exam certification.
CULIN 124 - Quantity of Food Production Lab Pre or
HOSP 126Menu Planning and Marketing3
This course covers the principles of planning and evaluating a variety of menu styles and designs across all types of hospitality operations, emphasizing the menu’s role in the Marketing Function. Topics include: classical and contemporary menu patterns, menu formats, the menu’s relationship to overall food and beverage operations, pricing strategies, and the planning, development, implementation, evaluation and assessment of menus as part of the marketing strategy.
CULIN 113 - Introduction to Food Preparation , HOSP 115 - Introduction to the Hospitality Industry
HOSP 127Beverage Management and Services (Lecture and Lab)3
This course introduces the principles of preparing, serving, and managing alcoholic and non-alcoholic beverages. The concepts of planning, equipping, staffing, marketing, legal requirements and controlling costs in a beverage program are covered as well as the practical skills needed to prepare and serve a variety of hot and cold beverages.
HOSP 115 - Introduction to the Hospitality Industry or CULIN 113 - Introduction to Food Preparation
HOSP 218Hospitality Operations Management3
Principles of planning, organizing, staffing, directing, and controlling the management of a variety of hospitality operations; levels of management in the industry, tools of management, personnel management, and governmental legislation and regulations.
CULIN 113 - Introduction to Food Preparation or HOSP 115 - Introduction to the Hospitality Industry Pre or
Corequisite
MATH 117 - College Quantitative Reasoning or higher
HOSP 220Food and Beverage Purchasing and Cost Control3
Analysis of the responsibilities and ethics of the hospitality industry buyer. Instruction in the overall procurement process including forecasting, the development and importance of specifications, vendor relations, methods of controlling costs and quality standards.
CULIN 113 - Introduction to Food Preparation or HOSP 115 - Introduction to the Hospitality Industry Pre or
Corequisite
MATH 117 - College Quantitative Reasoning
HOSP 224Hospitality Human Resources Seminar3
This course examines the training and responsibilities of Human Resources professionals in the hospitality industry. Emphasis is placed on current regulations, requirements, laws, policies, and procedures affecting employment and workplace operations. Learning is enhanced through assigned readings, presentations by guest lecturers, as well as from students’ experiences from their required work placements in the hospitality field. A written report following specified guidelines serves as a key component of the course assessment.
