32 courses with the subject HSP, 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.
HSP 101Introduction to Hospitality and Tourism Management3
Spring This course introduces the key functions of management used by operators in the hospitality industry to manage restaurants, hotels, beverage operations, casinos, theme venues, entertainment centers, cruiseships, and other hospitality and tourism businesses. In addition to leading a large staff of employees, hospitality managers are responsible for managing complex facilities, supervising guest services, and coordinating events. How managers communicate effectively with others, make ethical decisions, motivate and lead employees, plan and organize work, and control service and staff will be covered. 3 credit hours
HSP 121Careers in the Hospitality and Tourism Industry3
Fall This course introduces students to the hospitality and tourism industry, providing a broad understanding of the various career fields available and the necessary skills to succeed in those fields. While providing an understanding of the scope and complexity of the industry, the course helps them better understand the work that professionals in each specialization perform, and asks them to explore the skill sets that are necessary for work within these fields. The course also helps students to plan for an initial summer work experience. 3 credit hours
Spring This course helps to prepare students for their upcoming summer experiential learning work experience. In this course, students will learn about methods for acquiring a worthwhile summer position, for succeeding in the sometimes stressful work environment of the hospitality industry, and for succeeding as a provider in this customer-focused service environment.
Summer This guided work experience, which requires at least 250-300 hours of work within a hospitality industry location approved by the faculty supervisor, helps students to gain hands-on knowledge of the hospitality industry. Students will work within point-of-service positions in resort, restaurant, hotel/motel, tourism, or related locations, applying classroom knowledge and professional traits to learn problem-solving, customer service, and other skills necessary for successful hospitality businesses. Students will reflect upon their experiences and provide reflective writing to their faculty supervisor throughout the experience. 1 credit hour
Spring An overview and analysis of hotel and facilities management. Hotels are complex facilities to build and operate. Course topics include hotel systems and maintenance, sustainability, hotel organizational structure, rooms management, key performance measures and analysis, and hotel safety and security. 3 credit hours
HSP 210Managerial Accounting for the Hospitality Industry3
Spring Managerial Accounting for the Hospitality Industry presents accounting concepts and explains how they apply to specific operations within the hospitality industry. Students will develop their skills in ratio analysis, cost concepts, forecasting, budgeting, cash management, internal control, capital budgeting and lease accounting. 3 credit hours
Spring This course overviews key areas of the law as it relates to the work of a Hospitality manager, and prepares students to observe how legal issues inform the decisions made by their on-site supervisor during the summer work experience. Students will learn about key areas of hospitality law as it relates to hotel/motel, restaurant, and tourism industries, and analyze the ways that these laws influence professional and ethical decision-making. 3 credit hours
Spring Utilizing a case study method, this course examines best practices in leadership in the hospitality and tourism industry. The goal of this class is to clearly establish the nexus between leadership theories and practice in world class hospitality organizations. 3 credit hours
Summer This guided work experience, which requires at least 250-300 hours of work within a hospitality industry location approved by the faculty supervisor, helps students to gain hands-on knowledge of the hospitality industry. Students will work within point-of-service positions in some aspect of hospitality, applying classroom knowledge and professional traits to learn how the professional standards of an organization comply with both best practices and legal obligations. Students will be expected to interact with supervisors to learn about the necessary skills for ethical, legal, and organization-based managerial decision-making. 1 credit hour
This course introduces the student to the business constructs, strategies, practices and processes pertinent to managing the functions of a private club. Students will develop an understanding of the uniform system of accounts, performance benchmarking systems, governance, membership marketing, golf, tennis and amenity management, control systems and management reports. 3 credit hours
Fall This course focuses on guidelines for making informed food choices as well as safe food handling and preparation techniques. For the first component, students will analyze nutritional claims and fads, will learn to interpret labels, and will explore the source, farming, and preservation methods of various foods. The second component of this course examines the practices and processes associated with preparing and serving food to reduce risk of contamination and illness. Students will learn how to control for common foodborne illness-causing pathogens. Focus will be given to federal, state, and municipal regulations for professional food service operations. Students must pass a National Sanitation Certification Examination to receive credit. 3 credit hours
HSP 320Human Resource Management in the Hospitality Industry3
Spring This course explores the concepts, theories, and applications of human resource management in hospitality industry contexts. The course focuses on developing the knowledge and skills in human resource planning, recruitment, selection, compensation, training, performance appraisals, labor relations, employment law and government relations. 3 credit hours
Spring The cuisine of a nation, region, or people is based in part on geography, trade, history, immigration, and the culture of a population. Cuisine, then, aids in defining a culture. This class gives the student the opportunity to learn and understand the cuisine and culture of a specific nation or region, and to compare that with their own. Students will develop cross-cultural awareness and a deeper understanding of similarities and differences between other cultures and their own, and how that leads to differing norms and expectations when it comes to offering hospitality. A cross-cultural competence is necessary for success after graduation in many majors across the curriculum, and is particularly important in the hospitality industry. Course includes a mandatory study abroad component.
HSP 480Hospitality and Tourism Project Based Learning3
Fall/Spring This course focuses on projects presented by hospitality and tourism organizations in York County. Students will work in teams to research projects and present solutions to business and industry clients. An interdisciplinary approach to project solutions will be emphasized. Projects will vary each term, depending on the needs of the client(s).
HSP 481Hospitality and Tourism Project Based Learning3
Fall/Spring This course focuses on projects presented by hospitality and tourism organizations in York County. Students will work in teams to research projects and present solutions to business and industry sponsors. An interdisciplinary approach to project solutions will be emphasized. Projects will vary each term, depending on the needs of the client(s).
HSP 482Hospitality and Tourism Project Based Learning3
This course focuses on projects presented by hospitality and tourism organizations in York County. Students will work in teams to research projects and present solutions to business and industry sponsors. An interdisciplinary approach to project solutions will be emphasized. Projects will vary each term, depending on the needs of the client(s).
Fall/Spring This course focuses on projects presented by hospitality and tourism organizations in York County. Students will work in teams to research projects and present solutions to business and industry sponsors. An interdisciplinary approach to project solutions will be emphasized. Projects will vary each term, depending on the needs of the client(s).
Fall/Spring Special topic courses in Hospitality Management provide students with an in-depth study of a current topic within the field. These courses will address current trends and issues that face managers within the industry and encourage students to find areas of specialty within the broader fields of resort management, restaurant management, and tourism.
HSP 498Independent Study in Hospitality Management1-3
Fall/Spring The Independent Study in Hospitality Management affords an opportunity for the qualified student who wishes to undertake a well-defined research project. While the student conducts his/her work under the guidance of a faculty member with expertise in the area, the project is carried out in an independent manner without regular class meetings. Effective independent study is characterized by a reduction in formal instruction and an increase in the student’s responsibility and initiative in the learning process.
Junior standing in Hospitality Management major. Students must have earned 60 or more credits and a minimum of 2.5 cumulative grade point average at the time of application. 1-3 credit hours
HSP 499Independent Study in Hospitality Management1-3
Fall/Spring The Independent Study in Hospitality Management affords an opportunity for the qualified student who wishes to undertake a well-defined research project. While the student conducts his/her work under the guidance of a faculty member with expertise in the area, the project is carried out in an independent manner without regular class meetings. Effective independent study is characterized by a reduction in formal instruction and an increase in the student’s responsibility and initiative in the learning process.
Junior standing in Hospitality Management major. Students must have earned 60 or more credits and a minimum of 2.5 cumulative grade point average at the time of application. 1-3 credit hours
Source: York College of Pennsylvania's catalog, linked per course · table learning_unit · CourseShelf publish 59
