Academics

    HOS

    HOS 130  Professional Etiquette and Manners  (3-0-3)
    Offered Fall and Spring Semesters
    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 food service industries.

    HOS 160  Purchasing for Hospitality  (2-3-3)
    Offered Fall, Spring, and Summer 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 and Spring Semesters
    Prerequisite:  HOS 160
    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, Spring, and Summer Semesters
    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 is 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 Fall and Spring Semesters
    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) (CAC activation)
    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.