Hospitality Management Courses

HOSP 300. Introduction to the Hospitality Industry. 3 crs. A survey of the history, direction, and organizational structure of the hospitality industry and the place of the hotel, motel, and restaurant in the local and national economy. 

HOSP 301. Hotel/Motel/Restaurant Management. 3 crs. Application of management tools, techniques and concepts to hotels, motels, restaurants, resorts, clubs and their various departments. Prereqs.: MGMT 301 and FINA 311. 

HOSP 303. Food Service Management. 3 crs. Involves the basics of commercial food preparation, product identification, menu planning, sanitation, scheduling, staffing, and merchandising. Prereqs.: ACCT 201, MGMT 301, and HOSP 301. 

HOSP 305. Hospitality Financial Management. 3 crs. Emphasizes the financial practices and systems used in hotels, motels, and restaurants. Involves the interpretation of financial statements, cash forecasting, taxes, and cash flow analysis. Prereqs.: HOSP 301. 

HOSP 307. Lodging/Property Management. 3 crs. Deals with the management of hospitality property in terms of its physical aspects, capital investment, layout and designs, building renovation, maintenance of facilities and equipment, and building systems. Prereq.: HOSP 301. 

HOSP 309. Hotel and Restaurant Law. 3 crs. Examines the legal dimensions of hotels, motels, restaurants, resorts, and associated businesses, including the duties, rights and liabilities of the innkeeper-host and guests. Prereqs.: HOSP 300 and BLAW 305. 

HOSP 311. Hospitality Marketing. 3 crs. Deals with the development, use and evaluation of effective merchandising, advertising and public relations techniques in the hospitality industry. Prereq.: HOSP 300 and MKTG 311. 

HOSP 312. Club/Institutional Management. 3 crs. Treats the overall operation of private clubs, including food service, private group arrangements, recreational facilities, staffing, etc. Prereq.: HOSP 301. 

HOSP 313. Management of Tourism. 3 crs. Deals with the travel industry and operations of enterprises in the industry. Highlights trends, travel modes, economic impact on destination areas, tourism development, and marketing. Prereq.: HOSP 301. 

HOSP 315. Food, Beverage, and Labor Cost Controls. 3 crs. Examines forecasting, selecting purveyors, ordering, receiving, storing, merchandising, controlling inventory, and issuing. Labor, preparation, pre-control methods, comparison of actual and standard costs, scope of the menu, and customers’ expectations are also discussed. Prereq.: HOSP 300. HOSP 317. Convention/Meeting Planning, 3 crs. Organizing and operating conventions, trade shows, concessions, and recreational facilities. Emphasis on sales methods, booking, and the administrative aspects of operations. Prereq.: HOSP 300.