Prerequisite: HOS 256

This course is the study of the theories and concepts of management with an emphasis on human relations skills and managerial techniques as applied to chefs and kitchen managers. Legal aspects of the industry are introduced as part of human resources and executive team responsibilities.

This course is a study of etiquette and manners in social and business settings. Special attention is given to proper dining skills with a dining tutorial dinner for practicing the skills learned. The course also focuses on international protocol and business etiquette.

This course is a survey of the hospitality industry and the principles of operations of both lodging and foodservice industries.

Prerequisite: HOS 256

This course covers the management of the lodging phase of the hospitality industry, including front office, housekeeping, and engineering.

This course provides training intervention procedures to support the responsible service of alcohol. Emphasis is placed on the consequences and legal liabilities of failure to serve alcohol in a responsible manner.

This course is a comprehensive study of the principles and techniques required to provide exceptional service in the hospitality industry. Emphasis is placed on the service environment from the customer's perspective and the behavioral component of service.

This course covers financial accounting concepts and their application to the hospitality industry. Included are the major hospitality classifications of accounts and computerized hospitality financial applications.

Pre- or co-requisite: CUL 155

This course is a study of a systematic approach to principles of effective control and procurement of food products, beverages and equipment. Emphasis is placed on practical applications of facilities design, food cost reporting and inventory accountability functions.

This course provides an introduction to the event management industry. Topics include planning, implementation and evaluation of special events and festivals.

This course is a study of the housekeeping functions and management in the hospitality industry. Emphasis is placed on the training of housekeepers and assistants. Staffing, scheduling, and laundry operations are covered in the course.

This course covers the history, development, concepts, and principles of the travel and tourism industry.

This course is a study of the total hotel organization as it relates to the front office management. The course covers methods of statistical analysis as applied to price structure, occupancy patterns, and computer management.

Pre- or co-requisite: HOS 160

This course covers the principles and procedures involved in an effective food and beverage control system, including standards determination, operating budgets, cost-volume-profit analysis, income and cost control, menu pricing, labor cost control and computer applications related to these concepts.

This course is a study of fundamental marketing strategies that are specific to the hospitality industry. Emphasis is placed on how marketing strategies target customer needs and wants.

This course is a study of the theory and principles of management as applied to the hospitality industry.

This course is a study of the total hotel organization as it relates to the front office management. The course covers methods of statistical analysis as applied to price structure, occupancy patterns, and computer management.

This course focuses on the concepts of food and beverage pairing and the influence of ingredient selection, preparation techniques and presentation on sales, service and profitability. Wine tasting and proper mixing of spirits are part of this class. Students must present proper ID and be over 21 years of age to take this course.

This course covers legal foresight for hospitality management. Topics include litigation involving innkeepers and legal responsibilities of the innkeeper.

This course will focus on a special topic in culinary or baking and pastry arts such as regional world cuisines, food history, or current trends.