Hospitality Management (HOSP)

Courses

HOSP 16003. Introduction to Hospitality Management. 3 Hours.

Study of the hospitality industry from a global perspective. Emphasizes an introduction to the different sectors of the hospitality industry: food service, lodging, travel & tourism, and marketing of the sectors. Exposes students to experienced practitioners who provide real life case studies and perspectives on management in the hospitality environment. Provides career development perspectives and instruction as well as management roles and techniques. (Typically offered: Fall and Spring)

HOSP 25002. Essentials of Food Preparation. 2 Hours.

This course provides students with fundamental knowledge and hands-on experience in basic food preparation techniques essential for the hospitality and foodservice industries. Emphasis is placed on knife skills, cooking methods, ingredient selection, recipe execution, and kitchen safety and sanitation. Prerequisite: HOSP 16003, HOSP 26102, and HOSP majors only. (Typically offered: Fall and Spring)

HOSP 25103. Foundations of Beverage Management. 3 Hours.

This course offers an immersive exploration of beverage culture within the hospitality industry, blending history, craftsmanship, and service artistry. Students will dive into the rich traditions and cultural significance of wines, spirits, beers, and non-alcoholic beverages from around the world. Emphasis is placed on understanding how beverages shape guest experiences, storytelling in service, and the role of beverages in global hospitality traditions. Prerequisite: HOSP 16003, and students must be Hospitality (HOSP) majors or EVMG minors. (Typically offered: Fall)

HOSP 251H3. Honors Foundations of Beverage Management. 3 Hours.

This course offers an immersive exploration of beverage culture within the hospitality industry, blending history, craftsmanship, and service artistry. Students will dive into the rich traditions and cultural significance of wines, spirits, beers, and non-alcoholic beverages from around the world. Emphasis is placed on understanding how beverages shape guest experiences, storytelling in service, and the role of beverages in global hospitality traditions. Prerequisite: HOSP 16003, students must be Hospitality (HOSP) majors or EVMG minors, and Honors standing. (Typically offered: Fall)

HOSP 25303. Hospitality Marketing Principles. 3 Hours.

This course provides an engaging introduction to the fundamental principles of marketing within the dynamic hospitality industry. Students will explore key concepts such as consumer behavior, branding, digital marketing, social media strategies, and market segmentation, all tailored to the unique needs of hotels, restaurants, events venues, and tourism businesses. Prerequisite: HOSP 16003. (Typically offered: Fall)

HOSP 26102. Foodservice Sanitation. 2 Hours.

This course explores the principles and theory of food safety and sanitation in the hospitality and foodservice industries, with a focus on preventing foodborne illnesses and ensuring public health and consumer safety. The course includes preparation for and completion of the ServSafe Certification Exam and ServSafe Alcohol Certification, equipping students with the credentials necessary for professional success in foodservice and hospitality management. Prerequisite: HNAD, FNAH, or HOSP major, NUTR minor, CATEBS-FCSE or Pre-CATE students. (Typically offered: Fall and Spring)

HOSP 26303. Lodging Operations. 3 Hours.

This course provides a comprehensive overview of lodging organization, management, and operations, focusing on key divisions that drive success in the hospitality industry. Topics include the rooms division, front office management, housekeeping, revenue management, and guest services. Pre- or Corequisite: HOSP 16003. (Typically offered: Fall and Spring)

HOSP 26403. Intro to Casino Management. 3 Hours.

This course provides an overview of casino operations including the economics of the casino and its interface with hotels and other organizations and the practices and problems associated with the casino management such as staffing, security, controls, taxation and entertainment. Prerequisite: HOSP 16003 and (Hospitality Management Bachelor of Science (HOSPBS) or Hospitality Management Minor (HOSP-M) or Event Management Minor (EVMG-M) students). (Typically offered: Spring)

HOSP 26503. Introduction to Cost Control. 3 Hours.

Focuses on accounting principles, procedures, and transactions are essential for effective cost control and financial management in the hospitality industry. Emphasizes budgeting, expense tracking, revenue analysis, and financial reporting to optimize profitability and operational efficiency in hospitality businesses. Prerequisite: HOSP 16003. (Typically offered: Fall and Spring)

HOSP 33001. Hospitality Pre-Internship. 1 Hour.

A study of job descriptions, responsibilities at the management level, structural operations, work procedures, job performance evaluations, job application, the resume and portfolio development in preparation for HOSP 46903 Hospitality Management Internship. Prerequisite: HOSP 16003, HOSP majors only, and junior standing. (Typically offered: Fall and Spring)

HOSP 35203. Hospitality Leadership and Team Dynamics. 3 Hours.

This course takes a reflective approach to leadership, guiding students through self-exploration to develop their unique leadership style within the hospitality industry. Emphasis is placed on emotional intelligence, personal values, and the impact of leadership on team dynamics and guest experiences. Through interactive discussions, self-assessments, and real-world applications, students will explore key skills such as communication, decision-making, and ethical leadership. The course also examines the challenges of leading diverse teams and fostering a positive service culture. By the end of the course, students will have a deeper understanding of their leadership strengths and areas for growth, equipping them to inspire and motivate others in hospitality settings. Prerequisite: HOSP 16003, HOSP 26503, and HOSP majors only. (Typically offered: Fall)

HOSP 352H3. Honors Hospitality Leadership and Team Dynamics. 3 Hours.

This course takes a reflective approach to leadership, guiding students through self-exploration to develop their unique leadership style within the hospitality industry. Emphasis is placed on emotional intelligence, personal values, and the impact of leadership on team dynamics and guest experiences. Through interactive discussions, self-assessments, and real-world applications, students will explore key skills such as communication, decision-making, and ethical leadership. The course also examines the challenges of leading diverse teams and fostering a positive service culture. By the end of the course, students will have a deeper understanding of their leadership strengths and areas for growth, equipping them to inspire and motivate others in hospitality settings. Prerequisite: Honors standing, HOSP 16003, HOSP 26503, and HOSP majors only. (Typically offered: Fall)

HOSP 36203. Meetings and Events Management. 3 Hours.

Focus on the planning and management of meetings and events in the hospitality industry. Includes developing event goals and objectives, site planning and management, event set up, risk management, food and beverage planning and management, budgeting, working with event services vendors, and marketing and promotion of events and meetings. Prerequisite: HOSP 16003 and Junior Standing (Hospitality majors (HOSPBS), Event Management Minor (EVMG-M) students or IDSTBA majors with EVMG track). (Typically offered: Fall)

HOSP 36503. Hospitality, Dietetic Management and Human Resources. 3 Hours.

Function and methods of management as related to the hospitality, nutrition and dietetic industries. Topics include: recruitment, placement, talent management, training and development, and compensation. Prerequisite: HOSP 16003 or NUTR 12001, and junior standing. (Typically offered: Fall, Spring and Summer)

HOSP 36703. Event Safety and Venue Management. 3 Hours.

This course will provide students with the information, skills, and tools necessary to help provide a safe environment, reduce liability, and guide individual and group behavior at events. Students will learn how to develop a risk management and safety plan for an event and/or venue, how to identify and plan to avoid potential problems, and how to implement safety and crowd management plans to ensure a safe event. The primary focus of the course will be on live event and venue safety planning. Prerequisite: HOSP 16003, HOSP 36203 and (Event Management Minor (EVMG-M) students or IDST major with EVMG track). (Typically offered: Spring)

HOSP 45003. Hospitality Experience Management & Service Culture. 3 Hours.

This course explores the principles of exceptional hospitality service, emphasizing strategies for conflict resolution, service recovery, and creating a guest-centric service culture. Students will examine how employee engagement, communication skills, and management influence the overall guest experience. The course covers proactive problem-solving, de-escalation techniques, and effective recovery strategies that turn service failures into opportunities for brand loyalty. Special attention is given to fostering a positive workplace culture, empowering employees to handle challenges, and developing policies that enhance both guest satisfaction and operational success in hospitality settings. Prerequisite: HOSP 16003, HOSP 36503, HOSP 35203, and HOSP majors only. (Typically offered: Spring)

HOSP 45103. Hospitality Finance and Profit Optimization. 3 Hours.

This course provides an in-depth understanding of financial management principles and profit optimization strategies in the hospitality industry, with a strong emphasis on technology and data visualization. Students will explore key financial concepts, including budgeting, forecasting, cost control, revenue management, and financial statement analysis. Students will develop the skills to transform financial data into actionable insights for maximizing profitability in hospitality businesses. Prerequisite: HOSP 16003, 26503 and HOSP majors only. (Typically offered: Spring)

HOSP 45403. Beverage Production, Service and Management. 3 Hours.

This course explores the world of beverages as an essential and profitable component of the food and hospitality industry. Students will gain comprehensive knowledge of beverage production, service, and management, covering wines, beers, and distilled spirits. Emphasis is on industry standards, tasting techniques, sales strategies, vendor relations, and distribution channels, providing insights into procurement, pricing, and inventory management. Students will learn how to build supplier partnerships, navigate beverage marketing, and optimize sales to enhance profitability in hospitality operations. Prerequisite: HOSP 16003, HOSP 26102, HOSP 26503, must be 21 years of age at the start of the term, junior standing, and HOSP Majors only. (Typically offered: Spring)

HOSP 454H3. Honors Beverage Production, Service and Management. 3 Hours.

This course explores the world of beverages as an essential and profitable component of the food and hospitality industry. Students will gain comprehensive knowledge of beverage production, service, and management, covering wines, beers, and distilled spirits. Emphasis is on industry standards, tasting techniques, sales strategies, vendor relations, and distribution channels, providing insights into procurement, pricing, and inventory management. Students will learn how to build supplier partnerships, navigate beverage marketing, and optimize sales to enhance profitability in hospitality operations. Prerequisites: HOSP 16003, HOSP 26102, HOSP 26503, must be 21 years of age at the start of the term, junior standing, HOSP Majors only, and Honors Standing. (Typically offered: Spring)

HOSP 46002. Culture and Cuisines of the World Practicum. 2 Hours.

Development of service management skills for the hospitality industry through preparation and service of food, staffing, professionalism, recipe standardization, menu planning, cost control, sanitation, safety, and overall quality assurance. Instruction for planning food flow from receiving to service of meals, including choosing proper equipment for the flow plan and service items. Student must have a current Food Managers Certificate which is achieved upon successful completion of HOSP 26102. Laboratory 7 hrs per week. Pre- or Corequisite: HOSP 46033. Prerequisite: HOSP 26102, Junior standing, Hospitality Management Bachelor of Science in Human Environmental Science (HOSPBS) majors only, and instructor consent required. (Typically offered: Fall and Spring)

HOSP 46033. Culture and Cuisines of the World. 3 Hours.

Explores foods and food ways of various cultural/ethnic groups. Considers origin and migration of foods and customs throughout the world. Studies food's relationship to cultural groups, geographical location, social practices and economic well-being. Analyzes impact of multiple cultures on foods, food preparation, and food ways in the U.S. Students must have a current Food Managers Certification, which is achieved upon successful completion of HOSP 26102. Pre- or corequisite: HOSP 46002. Prerequisite: HOSP 16003, HOSP 26102, Junior standing, HOSP majors only and instructor consent required. (Typically offered: Fall and Spring)

HOSP 46103. Festival Management and Analysis. 3 Hours.

This course provides students both knowledge and practical experiences of festival management and analysis. Lectures based on the selected textbook will systematically offer students the understanding of multiple aspects of a festival, such as alignment with the target attendees, connect to community and place, festival media platforms, and monitoring and evaluating festivals. Prerequisite: HOSP 16003, and HOSP 36203. (Typically offered: Fall)

HOSP 46403. Capstone: Event Experience Management. 3 Hours.

Hands-on study of special events. Planning activities include conception, planning, implementation, execution of the hospitality program's annual fundraising event and evaluation. The interaction between staff, customers, guests, vendors, and others necessary to implement a successful special event. Topics including marketing, public relations and volunteer coordination are implemented. Additional focus on catering through hotels, restaurants, and private companies. Prerequisite: HOSP 16003, HOSP 36203, junior standing and HOSP majors only. (Typically offered: Spring)

HOSP 464H3. Honors Capstone: Event Experiences Management. 3 Hours.

Hands-on study of special events. Planning activities include conception, planning, implementation, execution of the hospitality program's annual fundraising event and evaluation. The interaction between staff, customers, guests, vendors, and others necessary to implement a successful special event. Topics including marketing, public relations and volunteer coordination are implemented. Additional focus on catering through hotels, restaurants, and private companies. Prerequisite: HOSP 16003, HOSP 36203, Junior standing, HOSP majors only, and Honors standing. (Typically offered: Spring)

HOSP 46903. Hospitality Management Internship. 3 Hours.

Supervised experience in an instructor approved work/learning situation relating to the hospitality industry in multiple aspects of a hospitality organization. Emphasis on application of knowledge and skills to actual job roles and responsibilities related to a future career in the hospitality industry. Requires employment in a hospitality setting for a minimum of 250 clock hours that must be completed in the semester of enrollment. Prerequisite: HOSP 33001, HOSP 26102, HOSP 26503, HOSP 36203, HOSP 36503, Junior standing, restricted to HOSP students, 500 hours of documented work-related hospitality industry experience and instructor consent. (Typically offered: Fall, Spring and Summer) May be repeated for up to 6 hours of degree credit.

HOSP 56503. Global Travel and Tourism Management. 3 Hours.

The course recounts the history of travel, explores the future, and discusses the components of tourism from a global perspective. (Typically offered: Spring)

HOSP 56603. Critical Issues and Trends in Hospitality and Tourism. 3 Hours.

The hospitality industry is arguably one of the most important sources of income and foreign exchange and is growing rapidly. However, national and international crises have huge negative economic consequences. This course explores change in the world and applies this to forecasting change in the hospitality and tourism industries. This course examines the current state of the industry and makes educated predictions to the future of the lodging, cruise, restaurant, technology, and travel and tourism industries. (Typically offered: Spring)

HOSP 56703. Destination Marketing and Operations. 3 Hours.

This course is designed to provide students with a basic understanding of the tasks and processes involved in running a successful destination of management organization (DMO). This course places heavy emphasis on destination marketing. Prerequisite: HOSP 16003. (Typically offered: Fall)

HOSP 56903. Hospitality Management Internship. 3 Hours.