HOS - Hospitality

HOS 130  Professional Etiquette and Manners  (3-0-3)  

Offered Fall Semester

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.

HOS 140  The Hospitality Industry  (3-0-3)  

Offered Fall, Spring and Summer Semesters

Prerequisite: RDG 100 or satisfactory placement

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

HOS 160  Purchasing for Hospitality  (2-3-3)  

Offered Fall and Spring Semesters

Pre- or co-requisite: CUL 155 (required)

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.

HOS 171  Food and Beverage Controls  (3-0-3)  

Offered Fall Semester

Pre- or co-requisite: HOS 160 (required)

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.

HOS 245  Hospitality Marketing  (3-0-3)  

Offered Fall Semester

Prerequisite: RDG 100 or satisfactory placement

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.

HOS 256  Hospitality Management Concepts  (3-0-3)  

Offered Fall, Spring and Summer Semesters

Prerequisite: RDG 100 or satisfactory placement

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

HOS 264  Food and Beverage Pairing  (3-0-3)  

Offered Spring Semester

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.

HOS 265  Hotel, Restaurant and Travel Law  (3-0-3)  

Offered Spring Semester

Prerequisite: RDG 100 or satisfactory placement

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

HOS 299  Special Topics in Culinary Studies  (2-3-3)  

Offered Summer Semester

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.