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HOS: Course Descriptions

Hospitality & Tourism Management

HOS Courses

HOS 101 Introduction to Hospitality and Tourism
3 credits/3 contact hours
This survey course will provide an overview of the hospitality and tourism industry and industry career paths. The historical interactions with society as well as economic, legal and ethical challenges of the industry are explored. Topics discussed will include the food service operations, hotel and lodging operations, resort management and trends in tourism. The concepts of customer service, marketing, organization and personnel management will be introduced.

HOS 105 Topics in Hospitality and Tourism
3 credits/3 contact hours
This course investigates specialized topics in hospitality and tourism focused on any combination of the following: the application of different technologies, a geographical exploration of tourism models, and trends in the hospitality and tourism industry. Students will learn the fundamental principles of the topic area. Topics discussed will either be outside of those carried in the catalog on a regular basis or a more in depth treatment of a specialized topic. The course may be repeated for credit when the topic varies.
Prerequisites: HOS 101

HOS 120 Hotel and Lodging Operation
3 credit/3 contact hours
Students will explore the management of a lodging establishment. Topics discussed will be front office operations, reservations, registration, guest services, security and housekeeping. The forecasting of sales and occupancy trends with their operational implications will be examined. Included will be the application of technology to the hotel environment. Also introduced are accounting aspects including night auditing and revenue controls. Broader topics will also be introduced including planning for operations, sales and personnel management.
Prerequisites: HOS 101 & ACC 111

HOS 231 Food and Beverage Operations
3 credit/3 contact hours
This course is designed to instruct students in how to managing front-of-the-house operations in restaurants, hotels and resorts. Students will gain an understanding of food and beverage product management, as well as how to provide quality customer service. Topics include cost control, menu planning, sales forecasting, marketing, basic human resource management, and the role of technology in the industry. The sale and service of distilled beverages and wines will also be examined, in addition to the laws and procedures required for responsible alcohol service.
Prerequisite: HOS 101 and CUL 131

HOS 250 Conference and Event Planning
3 credits/3 contact hours
This course focuses on the hospitality sector of the convention, meeting, and event planning industries. Students will examine event planning models, and develop the skills and knowledge necessary to plan special events. Topics include event administration, budgeting, finance, staff management, advertising, promotion, and legal/regulatory compliance. Emphasis is on identifying the various types of personal, professional, cultural, and tourism related events, as well as selecting sites and themes, and delivering quality customer service.
Prerequisite: HOS 120

HOS 290 - Hospitality and Tourism Internship
3 credits/3 contact hours
The hospitality and tourism internship provides students with a hands-on learning experience in the hotels and dining rooms of area businesses. The internship will be under supervised conditions and is designed to give students practical experience in a working environment. The student will be required to complete 135 hours of supervised work experience in the industry and submit written assignments regarding the work experience.
Prerequisite: Cumulative GPA of 3.0 with at least 30 credits earned in the program of study, 6 credits of which are HOS courses, and permission of the Department Chair.