Associate in Applied Science
Hospitality
Degrees and Certificates
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Hospitality Management, -
Hospitality Management, Certificate
Courses
BUSN/HOSP205: Human Resources Management
Credits 3Studies the internal problems of management related to the administration of staffing, interviewing, selection, labor relations, promotion and separation policies, and expatriate training, roles and responsibilities.
HOSP100: Orientation to Hospitality and Tourism
Credits 3Provides a basic overview of the hospitality and tourism industries. Hotels, restaurants, casinos, clubs, travel agencies and cruise ships will be discussed. Career opportunities within both industries will be explored.
HOSP132: Food Service Sanitation
Credits 1Examines the causes and prevention of foodborne illness outbreaks. Includes methods of safe food handling, receiving, preparation, service, food allergens and food safety regulations and standards. Students must complete the National Restaurant Association’s ServSafe Food Protection Manager Certification Examination.
HOSP134: Restaurant Operations
Credits 3Covers restaurant operations from concept to service delivery. Topics include site selection, kitchen design, purchasing, storage, menu design, food/labor costs and service standards.
HOSP135: Food Fundamentals
Credits 3Examines culinary operations as they relate to front-of-the-house personnel. Includes product identification, appropriate choice of cooking method, nutritional information and its application. Students will acquire skills in recipe writing, designing appropriate menu items and cultural associations with food. Focus is placed on kitchen organization and flow.
HOSP200: Hotel Operations
Credits 4Covers hotel operations from a daily operation including the operational strategy to address guest needs. Yield management concepts, housekeeping and security measures are also discussed. All aspects of this course are supported by a computer-based property management system actually used in the industry. This course will be offered once per year.
HOSP215: Beverage Operations: Wine, Beer and Spirits
Credits 3Provides a basic understanding of the bar and beverage business. Focuses on the products, equipment, consumer preferences, and regulations for responsible alcohol service. Emphasizes pairing food and alcoholic beverages. Students must complete the TIPS (Training for Intervention Procedures.) Certification Examination.
HOSP225: Hospitality Law
Credits 3Rights and responsibilities that the law grants to, or imposes upon, the hotel industry and illustrates the possible consequences of failure to satisfy legal obligations. Court cases will be utilized. Casino and travel law and their effects on operations will be included. This course will be offered once per year.
HOSP250: Catering and Events Planning
Credits 3Examines the social and economic impact of catering and events planning, including trends and their effects. Styles of catering operations, event coordination, and quality service standards will be addressed. The importance of risk management and crisis management in catering and events planning will be emphasized.
HOSP265: Hospitality Sales and Marketing
Credits 3Examines all aspects of hospitality sales and marketing techniques: developing a marketing plan, effective sales techniques, advertising and public relations efforts, and generational marketing trends as they pertain to the hospitality industry. The increased role of hospitality technology to improve hospitality sales will also be addressed. This course will be offered once per year.
HOSP295: Internship in Hospitality Management
Credits 4Designed to give students the opportunity to apply formal education to an actual work situation in the hospitality field under the supervision of the course instructor and the sponsoring Agency/Entity supervisor. In addition to the 135-hour field experience, students attend classroom sessions on a schedule determined by the course instructor.
HOSP299: Seminar in Hospitality Management
Credits 3Problem identification and development of solutions through group assignments and specific case studies of area hotels. Current industry trends will be highlighted by guest speakers. This course will be offered once a year.