Northern Wyoming Community College District · Courses

HOSP

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 0000Any course from the HOSP department.

Choose any course from the HOSP department.

Subject: HOSP
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu

HOSP 1501Front Office Procedures3

This course presents a systematic approach to front office management and procedures by detailing the flow of management from the reservations process to check out and settlement. This course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Front office procedures and management are placed within the context of overall hospitality and tourism operations. Minimum

Subject: HOSP
Credits (min): 3
Credits (max): 3
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu

HOSP 1520Intro to Hospitality Management and Tourism3

This course is designed to provide beginning students with a thorough overview of the tourism and hospitality industry, including critical management principles that underlie the smooth performance of these operations. Tourism and Hospitality represent broad subject areas. This course will assist students with understanding the different market segments and varied opportunities that exist in Wyoming’s 2nd largest industry. Minimum

Subject: HOSP
Credits (min): 3
Credits (max): 3
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu

HOSP 1530Loss Prevention2

This course reviews issues surrounding the need for individualized security programs. Students examine a variety of security and safety equipment, procedures, guest protection and internal security for asset protection. Students are introduced to OSHA regulations that apply to lodging properties and shortage control (loss prevention). The course will examine how to recognize and deal with shoplifting; vandalism; the importance of accurate inventories and shortage paperwork; reducing facility theft; and workplace safety. Minimum

Subject: HOSP
Credits (min): 2
Credits (max): 2
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu

HOSP 1600Careers in Hospitality and Tourism1

This course will review the history of the hospitality industry while allowing students to explore the latest trends across the hospitality segments, from traditional realms of tourism and hotels to growth areas such as event management and agri-tourism. The student is exposed to current issues facing the industry and to future challenges, and to career opportunities in the field. Minimum

Subject: HOSP
Credits (min): 1
Credits (max): 1
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu

HOSP 1970Hospitality and Tourism Practicum1

This course is a hands-on practicum experience that allows students to apply skills and knowledge in a real-world environment. Students follow set criteria and guidelines in a progressive learning structure to master general practices in the hospitality and/or tourism industry including workplace behavior, marketing, logistics, and small business procedures. Minimum

Subject: HOSP
Credits (min): 1
Credits (max): 1
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu

HOSP 2000Foundations of Customer Service3

This course provides students with the basic concepts and current trends in the customer service industry. Customer service and hospitality are fundamentals to providing high-quality services. This course examines critical elements of excellent customer service in the tourism industry. Special areas of emphasis include problem solving, development of a customer service strategy, creating customer service systems, coping with challenging customers, customer retention, and measuring satisfaction. Students develop communication skills relating to customer service, self-presentation, and interpersonal interactions. Minimum

Subject: HOSP
Credits (min): 3
Credits (max): 3
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu

HOSP 2325Food Services Operations2

This course provides students with an introduction to food services and operations. It offers a historical background of the development of food services, their operations and management phases (including procurement, preparation, service and staffing, loss prevention, and equipment needs), and performance. Minimum

Subject: HOSP
Credits (min): 2
Credits (max): 2
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu

HOSP 2540Beverage Service Operations2

This course provides students with the basic skills to function as the operator/manager of the beverage area of a hospitality/tourist related business. An introduction to beverage services and operations provides a historical background of the development of beverage services, their operations and management phases (including procurement, preparation, service and staffing, loss prevention, and equipment needs), and performance. Students are provided the opportunity to obtain TIPS training and online certification addressing concerns specific to bars, restaurants, nightclubs, private parties, hotels, and other on-premises locations where alcohol is served by drink. TIPS certification is designed to teach students to prevent intoxication, drunk driving, and underage drinking among people whom they sell or serve alcohol. Minimum

Subject: HOSP
Credits (min): 2
Credits (max): 2
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu

HOSP 2580Revenue Management and Budgeting3

This course exposes students to the latest revenue management strategies, tactics and trend concerned with optimizing financial results, especially prevalent in industries like hospitality and tourism, which must contend with high fixed costs and a perishable inventory. Students will be introduced to budgeting processes from revenue forecasting to cash flow.

Subject: HOSP
Credits (min): 3
Credits (max): 3
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu
Prerequisite: Completion or concurrent enrollment in MATH 1000 Problem Solving, MATH 1500 Applied Math, BADM 1005 Business Math or higher Basic or Math Reasoning course with a “C” or better or instructor consent. Minimum Credits: 3 Grading: Letter

HOSP 2700Event Catering Operations3

This course is an event planner’s guide to the management of catered events. Food and beverage are the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This course helps event, meeting, and convention planners save money, negotiate contracts, manage catering personnel, and successfully manage the food and beverage aspects of their event. This course will cover a broad expanse of topics from styles of service, to on premise and off premise considerations, to food and beverage contract negotiations. Students will design a catered event and learn how to book and manage a function from inception to completion.

Subject: HOSP
Credits (min): 3
Credits (max): 3
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu
Prerequisite: Completion of HOSP 1530 Loss Prevention and HOSP 2000 Foundations of Customer Service with a “C” or better or instructor consent. Minimum Credits: 3 Grading: Letter

HOSP 2710Event Planning, Design, and Delivery4

This course introduces students to the planning phase of event delivery to diverse and inclusive audiences. Students will utilize tools, analytics, and techniques in both the direct supply and facilitation of a planned experience. An event is all about people - people coming together to create, operate, and participate in an experience. In that vein, the course explores the supplier solicitation and selection process, as well as vendor relations, and discusses human resources management issues as they relate to staffing, volunteers, and participants. Finally, it examines the performance reviews, evaluation techniques, and knowledge management strategies that help the professional event coordinator to continually improve his or her own performance. Techniques to assist students with meeting demanding deadlines and resolving conflicts will be discussed. Students will practice vendor coordination skills, while reviewing important aspects of contracts. Students will design an event and learn how to book and manage a function from inception to completion.

Subject: HOSP
Credits (min): 4
Credits (max): 4
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu
Prerequisite: Completion of HOSP 1530 Loss Prevention and HOSP 2000 Foundations of Customer Service with a “C” or better or instructor consent. Minimum Credits: 4 Grading: Letter

Source: Northern Wyoming Community College District's catalog, linked per course · table learning_unit · CourseShelf publish 59