10 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 1500Introduction to the Hospitality Industry3
This course lays the groundwork for a basic understanding of the hospitality and food service industry by tracing the industry's growth and development regionally and nationally. Emphasis is on the organization of lodging, food and beverage operations, and current industry trends. The student will also explore the impacts of tourism and hospitality in different markets, future trends and resource needs, and the varied opportunities that exist in Wyoming's second-largest industry. (3 lect.)
This course introduces the student to the fundamentals of lodging operations by tracing the flow of activities, services, and functions performed in today's multitude of guest operations. The course will emphasize front desk procedures, guest services, and organization resources with a comparison of manual, machine-assisted, and computer-based methods for managing front office functions. The student will gain the understanding required to adapt to the specific needs of various lodging operations. (3 lect.)
This course is designed for the student wishing to explore a select skillset or special topic in a hospitality-related area. The course will be offered for one, two, or three credits depending on the topic and semester. Topics will be identified in the current schedule. This course may be repeated for a maximum of six credits applicable toward graduation. (1 lect., 2 lect., 3 lect.)(Max 6)
This course is a hands-on practicum experience that allows the student to apply skills and knowledge in a real-world environment. The student will follow set criteria and guidelines in a progressive learning structure to master general practices and skills in the hospitality and/or tourism industry including workplace behavior, marketing, logistics, and business procedures. (1 lect., 4 lab)
HOSP 2000Foundations of Customer Service and Hospitality3
This course provides the student with the basic concepts and current trends in the customer service industry. This course examines critical elements of excellent customer service in the hospitality and service industries. Areas of focus include problem-solving, development of a customer service strategy, creating customer service systems, coping with challenging customers, customer retention, and measuring satisfaction. The student will develop communication skills relating to customer service, self-presentation, and interpersonal interactions for many public-facing operations. Prerequisite: recommended completion of HOSP 1500 for a student interested in completing a Hospitality and/or Culinary certificate or AAS. (3 lect.)
This course explores production, people, and service management in the food and beverage industry. Areas of review include sanitation, menu planning, purchasing, storage, and product management. The course emphasizes service styles, industry trends, operational standards, vendor relation development, and personnel management. The student will prepare to adapt to the specific needs of many operations. Prerequisites: Completion of HOSP 1500. (3 lect.)
This course provides the student with an introduction to food services, serving techniques, and customer service operations. It offers a historical background of the development of food services, current operation standards, industry language and terminology, and hands-on best practices in customer service. Concepts including procurement, preparation, service and staffing, loss prevention, resources, and equipment needs are covered as well. The student will gain understanding and performance experience preparing them for many customer service operations in Food and Beverage. (1 lect., 2 lab)
HOSP 2625Introduction to Wine, Service, and Appreciation3
This is an introductory course describing the wine regions of the world, the primary characteristics and methods of identifying various wines, and the fundamental principles of tasting, pairing, and serving wines. The influence of a region's soil, weather, grape varietal, chemistry, and biology in producing wine is explored. Wine quality standards, processing, storage, and service are also covered. Emphasis is on providing the student with the basic knowledge necessary to encourage and promote a lifelong interest in wine that will benefit them both personally and professionally. (3 lect.)
This course introduces the student to the planning and design phase of events including demands of event delivery for a multitude of styles and audiences. The course addresses event planning and design, vendor development and coordination, and staffing. The student will learn techniques to meet demanding deadlines, develop aspects of contracts, practice professional communication skills, and resolve conflicts. The student will support the booking, planning, design, and execution of events utilizing industry tools and techniques in the direct execution and facilitation of planned experiences. (3 lect.)
This course is a hands-on practicum experience that allows the student to apply skills and knowledge in a real-world environment. The student follows set criteria and guidelines in a progressive learning structure to master general practices and skills in the hospitality and/or tourism industry, including workplace behavior, marketing, logistics, and small business procedures. (1 lect., 4 lab)
