Hospitality Management Programs Courses

HOS 101: INTRODUCTION TO FOOD 3 CREDITS
LEC 2 hrs. LAB 2 hrs. LAB FEE $60
The modern kitchen offers a multitude of opportunities to explore the world of food. From the equipment available to the bounty of fresh and processed foods that can be obtained and prepared by both the novice and the more experienced cook this course pres¬ents an introduction to the culinary arts. While the topics are basic the course is also a foundation to more advanced studies in food.

HOS 102: FOOD MANAGEMENT 3 CREDITS
LEC 3 hrs. LAB 0 hrs.
The management of food and related costs in the professional environment is an underlying factor throughout the Hospitality Industry. This course provides the framework from which to exam¬ine any organization and understand the principles by which they operate and manage food production. Included in the course is the opportunity to receive two NRAEF Certificates (Hospitality and Restaurant Management & Managerial Accounting) towards the ManageFirst Certification

HOS 103: FOOD PRODUCTION 3 CREDITS
Prerequisites: HOS 101 or equivalent
LEC 2 hrs. LAB 2 hrs. LAB FEE $60
The production of food in the professional environment is a demanding and time consuming process which requires great skill. This course provides the framework from which to examine any organization and understand the principles and processes by which they prepare and manage food production. Included in the course is the opportunity to receive one NRAEF Certificate in Food Production towards the ManageFirst Certification.

HOS 104: FOOD SAFETY AND NUTRITION 3 CREDITS
LEC 3 hrs. LAB 0 hrs.

The safe and nutritious management of food in a production environment is of the utmost importance in the Restaurant and Hospitality Industry. This course provides the benchmarks to begin a safe food production environment and then continue the process with nutritious and healthy offerings to guests and cus¬tomers. Included in the course is the opportunity to receive two NRAEF Certificates (ServSafe & Nutrition) towards the ManageFirst Certification.

HOS 110: DINING ROOM SERVICE 4 Credits
LEC 3 hrs., LAB 2 hrs. Course Fee $60
This course provides introductory training in the operations and practices of the Hospitality Industry in relation to food and bever¬age service. Students will study the techniques needed to work and succeed in a professional environment. Included in the course is the opportunity to receive two NRAEF Certificates (ServSafe Alcohol & Customer Service) towards the ManageFirst Certification.

HOS 117: INTRODUCTION TO BAKING 4 credits
LEC 2 hrs., LAB 2 hrs., Course fee $60
This is an introductory course in baking. This class introduces the student to the fundamental principles within a bakeshop and pastry kitchen. The student will learn the basic baking ingredients, how they are used; weights, measurements, equipment and impor¬tance of accuracy; basic procedure common to bakery formulas. Student will create and bake breads, quick breads, muffins and assorted pies.

HOS 118: INTRODUCTION TO THE HOSPITALITY INDUSTRY 3
LEC 3 hrs., LAB 0 hrs.
A survey course of the hospitality industry which provides students with an overview of the role of management within the profes¬sion. Fundamentals of lodging management including luxury, convention, all-suite, gaming, and resort hotels, and food service management, including restaurants, catering, and institutional and business food service are studied. In addition, travel and tourism, recreation and leisure management (theme parks, clubs, and public parks), meeting and event sales, planning, and management, senior living services and support infrastructure and casino and gaming management as the balance of the eight areas which comprise the main business segments of the hospitality industry are studied. Basic concepts of ownership, franchising, management, human resources, marketing, cost control, facilities management, service, and career opportunities are examined.

HOS 119: DESSERTS AND PASTRIES 4
LEC 3 hrs., LAB 2 hrs., Course fee $60
This course is a continuation of the baking methods and formulas introduced in Introduction to Baking. Students receive compre¬hensive instruction regarding the preparation of creams, custards, puddings and related sauces. Students prepare a variety of cakes and icings and learn to apply a variety of decorating styles and techniques. Selection and proper use and handling of various chocolates used in baking and decorating is covered. In addition, students will create advanced yeast bread, pies, tarts, mousses, pate choux, and laminated pastries. Emphasis is also placed on dessert plating and presentation.

HOS 120: HOTEL/HOSPITALITY MANAGEMENT 3
LEC 3 hrs., LAB 0 hrs.
This course provides Hospitality Management students and aspir¬ing hotel management professionals within the industry strong conceptional management underpinnings while addressing the unique requirements of lodging managers. Students are taken on a department-by-department tour of a full service hotel. The orga¬nization and operation of lodging properties are analyzed from the perspective of the General Manager and the senior managers comprising the hotel’s Executive Operating Committee. This course combines discussions of hotel departmental managerial respon¬sibilities, roles and practice with information directly relevant to careers in lodging management. Students learn about the proce¬0dures effective managers use to ensure their hotels’ and thus their own ultimate success.

HOS 122: WORLD CUISINES 4 Credits
LEC 3 hrs., LAB 2 hrs. Course Fee $60
This course will help students gain a broader knowledge of what people eat around the world and how to prepare diverse ethnic foods that have become common here in America. The centuries of geographic, historical, cultural, religious and economic factors that shaped our modern global cuisine are fascinating and wide-ranging study of both practice and theory.

HOS 126: AMERICAN REGIONAL CUISINE 1 CREDIT
LEC 0 hrs. LAB 2 hrs. LAB FEE $60
American Regional Cuisine celebrates the diversity, distinction, and delectable essences of American cooking. Organized by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style.

HOS 127: ITALIAN CUISINE 1 CREDIT
LEC 0 hrs. LAB 2 hrs. LAB FEE $60
From savory soups to sweet desserts, the students will study Italian cooking in the same manner as a typical menu. Recipes will be drawn from every part of the meal and offer a wide range of culi¬1nary styles. The course provides a fascinating introduction to the widely diverse cuisine of Italy.

HOS 128: CHINESE CUISINE 1 CREDIT
LEC 0 hrs.LAB 2 hrs. LAB FEE $60
Chinese cooking is one of the world’s oldest continuous culinary traditions, developed over the course of four thousand years. A subject of profound importance for countless generations of Chinese philosophers, scholars, poets, and ordinary people, the selection, preparation, and consumption of food is much more than a matter of sustenance in Chinese tradition. This course will examine several of these factors while preparing and sampling tra¬2ditional Chinese dishes.

HOS 201: MARKETING EVENT PLANNING 3 CREDITS
LEC 3 HRS. LAB 0 HRS.
The field of Event Planning is one of the most exciting and dynam¬3ic aspects of the Hospitality Industry. In order to be successful the marketing of not just the business but the individual is of primary importance. This course offers the opportunity to experience actual event planning while also studying menu, restaurant and personal marketing in relation to the Hospitality Industry. The course also offers potential certification in two NRAEF ManageFirst Certificates (Restaurant Marketing and Menu Marketing).

HOS 209: FOODSERVICE SANITATION, SAFETY, AND REGULATORY ISSUES 3 CREDITS
LEC 3 hrs., LAB 0 hrs.
This course provides students with an in-depth study of food microbiology, significant food-borne diseases, environmental health; sanitary codes enforced by regulatory agencies, and applied measures for the prevention of food-borne diseases and other microbiological problems. This course includes NRAEF ServSafe.

HOS 211: HUMAN RESOURCES IN THE HOSPITALITY INDUSTRY 3 CREDIT
LEC 3 HRS. LAB 0 HRS.
This course applies human resource management principles to the hotel and restaurant industry. Topics covered include recruitment, training, motivation, job descriptions, and alternative person¬4nel policies. An additional module on Spanish in the Hospitality Industry will emphasize the vital role of diversity within the Industry. Included in the course is the opportunity to receive one NRAEF Certificate in Human Resources towards the ManageFirst Certification

HOS 213: FOOD AND BEVERAGE PURCHASING COST CONTROLS 3 CREDITS
LEC 3 hrs. LAB 0 hrs.
A more advanced course dealing with the concepts of selection and procurement in the hospitality industry. Special emphasis will be given to food cost, the purchasing function, procurement and inventory controls. In addition forecasting, budgeting, cash management and profit and loss statements will also be studied. Included in the course is the opportunity to receive two NRAEF Certificates (Inventory and Purchasing & Controlling Foodservice Costs) towards the ManageFirst Certification.

HOS 215: FOOD AND BEVERAGE SERVICE MANAGEMENT 3 CREDITS
LEC 3 hrs., LAB 0 hrs.
A comprehensive study of food and beverage managerial prin¬5ciples, with an emphasis on alcoholic beverages. The manufacture, distribution, control procedures, legal aspects, integrity issues, and the responsible service of alcoholic beverages are studied. An integral part of the course is the Training Intervention Procedures for Servers of Alcohol Certification Seminar in which each student participates. Students gain product knowledge of distilled spirits, wines, and beers, including an examination of contemporary non-alcoholic beverage alternatives.

HOS 223: COOPERATIVE WORK EXPERIENCE - HOSPITALITY MANAGEMENT 3 CREDITS
Prerequisite: Permission of the department/completion of first-year of program
Corequisite: HOS 224
LEC 3 hrs., LAB 0 hrs.
This one-semester experiential learning course, in an approved hospitality organization, reinforces classroom and textbook theory with practical hospitality operations experience.

HOS 224: COOPERATIVE WORK EXPERIENCE – HOSPITALITY MANAGEMENT – RELATED CLASS 1
Prerequisite: Permission of the department/completion of first-year of program
Corequisite: HOS 223
LEC 1 hr., LAB 0 hrs.
This course supplements the practical hospitality operations expe¬6rience, HOS 223. The student is provided with a framework for approaching career management. The appropriate decision-making ability to achieve success and satisfaction by actively and intelligent¬7ly directing individual employment decisions is emphasized as a vehicle for students to direct professional careers over their life cycle.

NATIONAL RESTAURANT ASSOCIATION ManageFirst TM COURSE
HOS 232: PRINCIPLES OF TRAVEL AND TOURISM 3 CREDITS 
LEC 3 hrs., LAB 0 hrs.
Principles of travel and tourism offer hospitality management majors, other students, and aspiring travel and tourism profes¬8sionals a comprehensive overview of the principles, practices, and philosophies of this interdisciplinary segment of the Hospitality Industry. Major concepts, including the economics, history, career opportunities, global perspective, worldwide organizations, modes of travel and related services, providers, and destination pursuits are studied.