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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 109 Hospitality Internship I

6 credits/6 contact hours

This first year internship will familiarize students with the operation of a hotel. Students will be required to pass an interview and gain employment at a host property. Working with faculty and their on-site mentor they will progress through the various operations at the hotel gaining valuable on-the-job training and experience. The student will be required to complete 270 hours of supervised work experience in the industry and submit written assignments regarding the work experience. Students will receive a letter grade (A-F) for this class. Prerequisite: Acceptance into the Hospitality Management degree or certificate program is required.

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 190 Personnel Management in the Hospitality Industry
3 credits/3 contact hours

In this course students will learn the intricacies of managing personnel in the hospitality industry. Topics covered will include motivational theory, hiring, review, discipline and dismissal practices. Also discussed will be the labor and immigration laws with regard to discrimination as well as employment of minors and foreign workers. Attention will also be paid to standards and resolution regarding employee-guest incidents.

HOS 209 Hospitality Internship II
6 credits/6 contact hours
This second year internship will give students and in-depth knowledge of the managerial aspects of the Hospitality industry. Students will be exposed to the financial aspects of lodging and food & beverage operations. They will learn through on-the-job experience how to conduct night audits, manage room sales an oversee food operations. Students will also receive an introduction to sales and marketing in a hotel setting. The student will be required to complete 270 hours of supervised work experience in the industry and submit written assignment regarding the work experience. Students will receive a letter grade (A-F) for this class. Prerequisite: HOS 109 Hospitality Internship I

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 Internship III
6 credits/6 contact hours

This third year internship focuses on the supervisory and leadership skills necessary to be an effective manager in the Hospitality industry. It also stresses the customer service/guest experience aspect vital to successful operations. Students will learn to supervise and work with employees and anticipate customer needs to meet and surpass expectations. The student will be required to complete 270 hours of supervised work experience in the industry and submit written assignments regarding the work experience. Students will receive a letter grade (A-F) for this class. Prerequisite: Completion of HOS 209 Hospitality Internship II.