12 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 1135Introduction to Hospitality3
Describes different management perspectives within various hospitality organizational structures such as; hotels, restaurants, clubs, cruise ships, conference and convention centers, boutique venues, and casinos. Identifies the role of managers as they interact with the visitor’s bureau, chamber of commerce, and other sectors. Explore various job opportunities within the hospitality industry. Fall,
Discusses comprehension of food-borne illness, food preparation, equipment procedures, personal hygiene, and OSHA and HACCP regulations. Mandatory completion of certification is offered by the Educational Institute and the National Restaurant Foundation. Students must obtain a 75% or better to pass the SERV Safe exam. Fall, 2 hours lecture and discussion,
the importance of customer service in the hospitality industry through specific management training programs. Importance is placed on a revolutionary look at guest services as an art form and the financial impact within the industry. The goal is to incorporate a new way of thinking in the service industry, but not limited to, lodging and restaurants. 2 hours lecture and discussion,
Planning: Introduces the meeting and convention industry. Discusses both traditional and current trends within the industry. Instructs 232 Keystone College in the basic framework for planning a meeting, convention, or exposition. Students will assist in planning either one on-campus or off-campus event. Fall, 3 hours lecture and discussion,
Discusses the principles and techniques of purchasing both food and non-food supplies applicable to the hospitality industry. Discusses purchasing ethics and specifications for all items. Covers location and arrangement of equipment for efficient utilization of space and development of work flow patterns to meet operational requirements. Fall, 3 hours lecture and discussion,
Discusses the fundamentals of front office procedures including receiving guests, public relations, cash control and accounting techniques, night audit, mail handling, security, sales efforts, and emergency procedures. Spring, 3 hours lecture and discussion,
Sponsorship: Examines the proper steps needed to successfully procure event fundraising and sponsorships. Develops an event budget in Excel identifying revenues, expense, donations, etc. Students will obtain sponsorship criteria within a successful time line. Compare and contrast successfully sponsored events for non- for-profits and profits by viewing the marketing materials and sponsorship letters. This course is available through the traditional undergraduate campus and the Virtual Campus,
Evaluates operational developments in the food service management including manufacturing, production, food and equipment innovations, kitchen incubators and control measures. Students apply knowledge and skills gained through pervious courses and work experiences in a food service operations project. 3 hours lecture and discussion,
Develops specific marketing strategies to promote events and an event planning business. Gain a competitive edge by identifying specific new markets and increasing sales. Students will create an event marketing plan that will include steps offered by the SBDC and the SBA.gov.
Examines the responsibility of bar and beverage operations. Presents the management requirements for planning, leading, controlling, and overall operations of the bar and beverage industry. Explores various bar layouts, operations, trends and production selection. Students will receive PLCB-RAMP training. Spring, 3 hours lecture and discussion,
Explores the details it takes to prepare and serve mass groups. Appropriate for caterers and food service managers to understand the various methods for large food production, planning, selection, and preparing. 3 hours lecture and discussion,
