Hospitality Management (HOSP)

HOSP 1101 Research Hosp & Tourism (A, SP, SU)

2 credits

A comprehensive look at the fascinating and challenging related fields in the hospitality industry: travel and tourism, lodging, food service, meetings, conventions and expositions, leisure and recreation. Customer service is emphasized, while guests speakers, field trips, and study of trade publications and extensive research provide information on industry trends and career opportunities.

Lecture: 2 hours

HOSP 1107 Food Principles & Purchasing (A, SP)

4 credits

A course in basic food preparation including the terminology and definitions used and the scientific principles involved in procuring, preparing and record keeping (utilizing manual methods and computer applications) food, equipment and non-food supplies and products. Emphasis is given to a detailed study of the principles of preparation and selection criteria for all categories of foods served in food service operations including the writing of specifications, determining order quantities, evaluating product quality, and selecting suppliers. Field trips allow the student to see food processing operations and wholesale food markets.

Lecture: 3 hours
Lab: 2 hours
Prerequisite: Placement into MATH 1010
Lab fee: $5.00

HOSP 1109 Basic Food Production (A, SP)

4 credits

A course in which students will learn to operate, clean and describe preventive maintenance of commercial foodservice equipment and apply that knowledge in a laboratory setting in which students will produce and serve marketable food products according to standardized recipes in a commercial kitchen environment. Basic knife skills and cooking techniques, following sanitation and safety guidelines, will be practiced. Appropriate uses for equipment and general equipment layout for safety, sanitation and efficiency will be discussed. The products will be served in a dining room setting.

Lecture: 2 hours
Lab: 6 hours
Corequisites: HOSP 1122, HOSP 1107
Lab fee: $117.00

HOSP 1110 Baking Principles (A, SU)

2 credits

A course in the fundamentals of baking terminology, baking principles, the characteristics and functions of the main ingredients used in bakery production, and an introduction to recipe adjustments and recipe costing.

Lecture: 2 hours
Prerequisite: Placement into MATH 1010

HOSP 1112 Breads (A, SP)

4 credits

This laboratory course builds on the baking terminology, baking science and theory of HOSP 1110. Bread-making processes and techniques, such as scaling, mixing and leavening methods, shaping, proofing, scoring, and baking are studied and practiced for skill development. A broad range of consumer baked goods such as yeast-raised breads, quickbreads, complex whole grain and other artisan breads are produced. Industry standard products for commercial production will be introduced. Within the study of the various baking topics, ingredient selection considerations, conversions, recipe adjustments and recipe costing will be studied and incorporated. Principles of food safety and proper facilities and equipment safety will be emphasized.

Lecture: 1 hour – Lab: 9 hours
Prerequisites: HOSP 1122, HOSP 1110
Lab fee: $100.00

HOSP 1113 Pastries I (A, SU)

4 credits

A laboratory course which builds on the baking terminology, baking science and theory of HOSP 1110. A broad range of consumer baked goods such as specialty cakes and cookies, pies, tarts, and fundamental pastry elements such as choux paste, meringues, custards, creams and sauces are studied and produced. Both scratch and industry standard convenience products will be utilized in the production of restaurant and specialty desserts. Within the study of the various topics, ingredient selection considerations, baking calculations, conversions, recipe adjustment and recipe costing are studied and incorporated. Principles of food safety and proper facilities and equipment safety will be emphasized.

Lecture: 2 hours
Lab: 6 hours
Prerequisites: HOSP 1110, HOSP 1122
Lab fee: $80.00

HOSP 1122 Hospitality Facilities & Sanitation (A, SP, SU)

2 credits

A detailed study of the HACCP (Hazard Analysis Control Points) procedures which include the control of bacteria, materials handling and safety practices to maintain a safe and healthy environment for the consumer in the food and lodging industry. Examination of laws and regulations related to safety, fire, and sanitation. Students must pass the Applied Foodservice Sanitation examination from the Educational Foundation of the National Restaurant Association (ServSafe), Students will receive certificates from the Educational Foundation and from the Ohio Dept. of Health. To receive credit for this course, students must pass the ServSafe examination. The course also includes an emphasis on the importance of and concepts related to facility planning, design, and maintenance.

Lecture: 1 hour
Lab: 2 hours
Lab fee: $10.00

HOSP 1143 Hospitality & Tourism Law (A, SU)

2 credits

Provides a general knowledge of the law as it applies to the hospitality and tourism industry.

Lecture: 2 hours

HOSP 1145 Lodging Operations (A, SP)

3 credits

This Course provides the student with a basic understanding of the lodging industry. It covers the activities of various hotel operating departments: front office, housekeeping, food & beverage, hotel purchasing, marketing, yield management, engineering, security and accounting, Emphasis will be placed on handling guest needs.

Lecture: 2 hours
Lab: 2 hours

HOSP 1153 Nutrition for a Healthy Lifestyle (A, SP, SU)

3 credits

A study of the role of nutrition in establishing, promoting and maintaining good health. The composition and functions of foods, nutrition needs throughout the life cycle, and contemporary nutrition concerns are included in the course. The science of bioenergetics and current recommendations specific to human performance are also reviewed in this course.

Lecture: 3 hours
Prerequisites: Placement into ENGL 1100, MATH 1010

HOSP 1154 Tourism Geography (A, SP, SU)

3 credits

Geographical and cultural study of all major regions of the world with emphasis on the most popular travel destinations. Includes lodging, points of interest, customer profile and transportation types for each destination.

Lecture: 2 hours
Lab: 2 hours

HOSP 1155 Tourism Operations (A, SP)

4 credits

This course provides students with a basic understanding of the travel and tourism industry. Travel agency operations are covered, with students using a variety of reference material to develop air and rail itineraries, reserve cars and hotels, calculate fares, and create tours and cruises. Government agencies and organizations that affect the industry are described. Also included is a framework for the development of tourism in the community and region. This course is designed to combine student-reading materials with hands-on computer experience in a simulated travel agency setting. The state-of-the-art CBL VIASINC GDS Training System APOLLO will be used to develop student skills in the utilization of the Global Distribution System. Working in the networked Windows environment, students will learn how to search for travel information, make airline reservations and issue tickets.

Lecture: 3 hours
Lab: 2 hours
Prerequisite: HOSP 1154
Lab fee: $60.00

HOSP 2114 Pastries II (A)

4 credits

A laboratory course which builds on the baking terminology, baking science and theory and skill development of HOSP1113. A broad range of advanced topics in Pastry Arts such as restaurant style plated desserts and presentation components, classic European-style tortes and petits fours, specialty cakes, fillings, frostings, and decorative elements are studied and produced. Both scratch and industry standard convenience products will be studied and utilized. Within the study of the various topics, ingredient selection considerations, baking calculations, conversions, recipe adjustment and recipe costing are studied and incorporated. Principles of food safety and proper facilities and equipment safety will be emphasized.

Lecture: 2 hours
Lab: 6 hours
Prerequisite: HOSP 1113
Lab fee: $80.00

HOSP 2207 Hospitality Financial Analysis (A, SP, SU)

3 credits

This course looks at accounting theory and use of the Uniform System of Accounting as applied to the hospitality & restaurant industry. It emphasizes development and use of financial statements and provides an overview and understanding of the need for budgets and budgeting. This course covers the principles and procedures involved in an effective system of food, beverage, labor and sales control. This course emphasizes the development and use of standards and calculations of actual costs.

Lecture: 2 hours
Lab: 2 hours
Prerequisite: MATH 1010

HOSP 2214 International Cuisine (SU)

2 credits

This course focuses on the cuisines of the world. Students will research diverse countries and regions and prepare and present a written report on a specific country. Students will prepare foods using recipes that represent a variety of cultures, native ingredients, seasonings, and flavors. Instructor’s consent required

Lecture: 1 hour
Lab: 2 hours
Prerequisites: ENGL 1100, HOSP 2216
Lab fee: $100.00

HOSP 2216 Food Lab & Menu Management (SP)

4 credits

This is a laboratory course to follow (HOSP 1109) Basic Food Production. Proper roasting, grilling, poaching, sautéing and braising of meats, seafood and poultry with appropriate sauces. Classical preparation of consommé, bisque and cream soups. Starch and vegetable preparation. Plated desserts. Principles of menu planning for a variety of food service operations, which includes layout and design, and pricing strategies. Consideration is given to food selection; nutritional requirements; food, labor, and other costs; equipment utilization. Students will research and develop recipes and prepare and serve four course menus in the required amount of time.

Lecture: 3 hours
Lab: 3 hours
Prerequisites: HOSP 1107, HOSP 1109, HOSP 1122
Lab fee: $135.00

HOSP 2217 Garde Manger (SP)

3 credits

A laboratory course including preparation of cold food items commonly produced in a garde manger station. Students will prepare garnitures, appetizers, salads, sandwiches, marinades, relishes, cold sauces and forcemeat items. Ice carving is introduced. Students will acquire knowledge and develop competency skills in the preparation and artistic presentation of savory mousses, terrines, pates, galantines, and ballotines. The standards used in this regard are those specified in the Garde Manger section of the Training Log of the National Apprenticeship Training Log of the National Apprenticeship Training Program for Cooks, published by the American Culinary Federation. Buffet presentation, including platters, bowls and plates, and culinary show guidelines and practices are covered.

Lecture: 1 hour
Lab: 4 hours
Instructor permission required
Prerequisite: HOSP 1122
Lab fee: $125.00

HOSP 2218 Baking Fundamentals (SU)

2 credits

Includes the fundamentals of baking and function of ingredients with production of baked goods and dessert specialties. Proper use and care of equipment and hygienic work habits are emphasized.

Lecture: 1 hour
Lab: 2 hours
Instructor permission required
Prerequisite: HOSP 1122
Lab fee: $60.00

HOSP 2219 Food Production Menu Management (SP)

5 credits

A capstone laboratory course in which application of foodservice management will occur in a simulated restaurant. Principles of menu planning for a variety of food service operations, which includes layout and design, and pricing strategies. Consideration is given to food selection; nutritional requirements; food, labor, and other costs; equipment utilization. Students will plan menus, prepare food items, and serve the public to gain experience in various managerial positions in the front and back of the house. A grade of "C" or higher is required for graduation.

Lecture: 3 hours – Lab: 6 hours
Instructor permission required
Lab fee: $100.00

HOSP 2224 Hospitality Supervision and Quality Management (A, SP)

3 credits

This course applies supervisory skills and quality management principles to the hospitality/tourism industry and includes the study of organization structures, performance standards, employee selection and retention processes, orientation and training programs, employee appraisal and performance improvement, and quality improvement techniques. A grade of “C” or higher is required for graduation.

Lecture: 3 hours
Instructor permission required

HOSP 2226 Event Menu Planning (A)

2 credits

A study of the role of nutrition in promoting good health. The composition and functions of foods, and a variety of nutrition concerns and restrictions are incorporated into the course. Principles of menu planning for a variety of events are reviewed. Includes factors that impact menu item selection, merchandising techniques, layout and design and pricing strategies. Consideration is given to nutritional requirements, food, labor and other factors in menu design.

Lecture: 2 hours

HOSP 2246 Hospitality Sales/Marketing (A, SP)

3 credits

This course covers selling theory, including all phases of the selling process, from initial contact to closing the sale in a variety of hospitality and tourism settings. This course provides students with an overview of the marketing function associated with business organizations. This course will focus on the fundamental elements of the services marketing mix which includes the product, promotion, price and place (distribution). An extension of the traditional marketing mix known as the Extended Marketing Mix, includes People, Process, and Physical Evidence will be discussed. The concepts of effective marketing, total quality management, relationship marketing, and competitive strategy are explored in this course. Students will be presented with the basic knowledge and skills necessary to work within the marketing plan of a hospitality or tourism organization.

Lecture: 3 hours

HOSP 2271 Catering & Event Services (A, SP)

3 credits

Principles of and practice experiences in meeting planning and catered functions. Students will plan, organize, execute, and evaluate meeting and catering functions to meet the needs of clients and guests. Emphasis is placed on how customer service is measured. This course explores the classification, history and control of beer, wines and spirits. Students will examine Ohio liquor and legal regulations, inventory control, liquor dispensing systems, cash control, drink merchandising and alcohol responsibility. The art of mixology and wine and food affinity.

Lecture: 2 hours – Lab: 2 hours
Prerequisite: HOSP 1122
Lab fee: $25.00

HOSP 2273 Casino & Gaming Operation (SP, SU)

2 credits

Covers the history of the gaming industry from its beginning to today. Familiarize student with gaming trends. Emphasize the operation and management of the gaming and casino industry. Upon completion of this course, the student should see the intricate workings of all departments necessary in a casino organization to include marketing, accounting and finance, and customers relations.

Lecture: 2 hours

HOSP 2285 Baking Pastry Final Project (On Demand)

2 credits

Capstone course in Baking and Pastry Arts required for students registered in the Foodservice/Restaurant Management: Baking and Pastry Arts Track program. Practice & review preparation of baking and pastry arts skills learned in previous courses, and guided practice of selected baking and pastry arts skills including chocolate & sugar artistry. Culminating evaluation of baking and pastry skills based on standards established by the American Culinary Federation and current industry standards demonstrated with completion of special project. Students will be provided with the opportunity to complete the ACF Certification exams, both written and practical for Certified Pastry Culinarian (CPC).

Lecture: 1 hour
Lab: 2 hours
Instructor permission required
Lab fee: $80.00

HOSP 2286 Apprenticeship Final Project (SP)

2 credits

A capstone course required for students registered in the two year American Culinary Federation (ACF) National Apprenticeship Training Program. Preparation for and completion of national practical and written examinations. Evaluation of 4,000 hours on-the-job training and documentation of completion of all required training objectives.

Lecture: 2 hours
Instructor permission required
Lab fee: $150.00

HOSP 2294 Special Topics: Hospitality Management (On Demand)

2 credits

This course provides students an opportunity for an introduction and exploration of emerging trends in the hospitality and tourism industry. Students will examine current topics in areas such as tourism, restaurants, event/meeting planning, lodging, and casino management sectors of the industry.

Lecture: 2 hours

HOSP 2901 Hospitality Co-Operative Work Experience (A, SP, SU)

3 credits

A minimum of 300 hours will be spent in cooperative work experience, with one classroom hour per week in an on-line seminar.

Lecture: 1 hour
Practicum: 20 hours
Instructor permission required

HOSP 2902 Hospitality Co-Operative Work Experience II (A, SP, SU)

3 credits

Work experience in the hospitality/tourism industry. A minimum of 300 hours will be spent in cooperative work experience, with one classroom hour per week in an on-campus seminar.

Lecture: 1 hour
Practicum: 20 hours
Instructor permission required
Lab fee: $205.00

HOSP 2903 Hospitality Co-Operative Work Experience III (SP)

3 credits

A continuation of HOSP 2902 and required for second year chef apprentices. On-the-job training in the foodservice industry following guidelines of American Culinary Federation (ACF) National Apprenticeship Training Program for Cooks. The equivalent of one classroom hour per week will be spent in an on-campus seminar related to the culinary profession. Students will maintain membership in the ACF as “Student Members”.

Lecture: 1 hour – Practicum: 20 hours
Prerequisite: HOSP 2902
Lab fee: $100.00

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A, Autumn
W, Winter
SP, Spring
SU, Summer

DL, Distance Learning