Hospitality Management (HOSP) 

HOSP 101 Researching the Hospitality and Tourism Industry (A, W, SP, SU)

3 credits
HOSP 101 offers 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 guest speakers, field trips, and study of trade publications provide information on industry trends and career opportunities.
Lecture: 3 hours

HOSP 102 Foodservice Equipment (A, W, SP, SU)

2 credits
In this course, students will learn to operate, clean and describe preventive maintenance of commercial foodservice equipment and apply that knowledge in a laboratory setting. 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.
Lecture: 1 hour – Lab: 2 hours
Lab fee: $17.00

HOSP 106 Food Laboratory I (W, SU)

3 credits
This is a laboratory course for registered Chef Apprentices. The course includes preparation of stocks, soups, sauces, entrees, starches, vegetables, fruits and breakfast items. Also includes butchery, fish filleting and poultry de-boning. Students will develop and cost recipes, plan menus, requisition food, and prepare menu items.
Lecture: 1 hour – Lab: 4 hours
Prerequisites: HOSP 102, HOSP 122, and HOSP 107
Lab fee: $100.00

HOSP 107 Food Principles (A, W, SP)

5 credits
This is a course in basic food preparation, including the terminology and definitions used and the scientific principles involved in preparing food products. The course includes a detailed study of the principles of preparation and selection criteria for all categories of foods served in foodservice operations.
Lecture: 5 hours
Lab fee: $5.00

HOSP 109 Food Production (W)

3 credits
A laboratory course in which students will produce and serve marketable food products according to standardized recipes using food production equipment in a commercial kitchen environment. The products will be served in a dining room setting, with emphasis on customer service. The principles of safety and sanitation will be applied.
Lecture: 1 hour – Lab: 7 hours
Prerequisites: HOSP 102, HOSP 122
Corequisite: HOSP 107
Lab fee: $100.00

HOSP 110 Baking Principles (A)

3 credits
HOSP 110 is a course in the fundamentals of baking terminology, principles of baking, the characteristics and functions of the main ingredients used in bakery production, and an introduction to the equipment used for baking.
Lecture: 3 hours
Lab fee: $5.00

HOSP 111 Principles of Baking Operations (SP)

3 credits
This course introduces the principles involved in operating a bakery department including recipe adjustment, recipe costing, purchasing of baking ingredients, storage procedures, and customer service.
Lecture: 3 hours
Lab Fee: $5.00
Prerequisites: HOSP 110, 122

HOSP 112 Basic Yeast and Quick Breads (W)

4 credits
This is a laboratory course in which the fundamentals of producing basic yeast-raised and quick breads are studied. White breads, rolls, variety grain breads, specialty breads, sweet yeast-raised products and quick breads are produced. Emphasis will be given to sanitation, safety, and equipment usage.
Lecture: 1 hour – Lab: 9 hours
Prerequisite: HOSP 110, 122
Lab fee: $60.00

HOSP 113 Pies and Pastries (W)

3 credits
This is a laboratory course in which the fundamentals of preparing a variety of pies and pastries are studied. A variety of pastry doughs and fillings are produced and finishing techniques are practiced. Emphasis will be given to sanitation, safety, and equipment usage.
Lecture: 1 hour – Lab: 4 hours
Prerequisites: HOSP 110, 122
Lab fee: $60.00

HOSP 114 Advanced Breads (SP)

4 credits
This course builds on the skills learned in HOSP 112 Basic Yeast and Quick Breads. Emphasis will focus on the principles and preparation of complex breads, e.g., artisan bread, Danish dough, puff dough, and pâte à choux using safe and sanitary methods. Industry standard products for commercial production will be introduced.
Lecture: 1 hour – Lab: 9 hours
Prerequisite: HOSP 112
Lab fee: $60.00

HOSP 115 Cakes, Cookies and Other Desserts (SU)

3 credits
HOSP 115 is a laboratory course in which the fundamentals of preparing a variety of cakes, cookies and other desserts are studied and produced, utilizing both scratch and convenience techniques. Production of restaurant style desserts, along with specialty or celebration styles, will be emphasized.
Lecture: 1 hour – Lab: 4 hours
Prerequisite: HOSP 110, HOSP 122
Lab fee: $60.00

HOSP 116 Baked Goods and Dessert Presentation and Decoration (SU)

3 credits
A laboratory course in which the styles of decorating and presenting baked goods is studied. Plate, buffet, and retail presentations are demonstrated and practiced.
Lecture: 1 hour – Lab: 4 hours
Prerequisite: HOSP 110, HOSP 122
Lab fee: $60.00

HOSP 122 Hospitality Sanitation and Safety (A, W, SP, SU)

3 credits
This course presents a detailed study of the HACCP (Hazard Analysis Critical 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 National Restaurant Association Educational Foundation. Students will receive certificates from the National Restaurant Association Educational Foundation and from the Ohio Department of Health.
Lecture: 3 hours
Lab fee: $15.00

HOSP 123 Food Purchasing (A, SP)

3 credits
This course offers a working knowledge of procurement methods and procedures and record keeping (manual methods and computer applications) when purchasing, receiving, and storing food, equipment and nonfood supplies. Special emphasis is given to writing 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
Prerequisites: HOSP 107 and DEV 031 or MATH 101 or MATH 102
Lab fee: $5.00

HOSP 143 Hospitality and Travel Law (A, SP,–DL)

3 credits
This class provides a general knowledge of the law as it applies to the hospitality and tourism industry.
Lecture: 3 hours

HOSP 145 Lodging Operations (W)

5 credits
This course provides students with a basic understanding of the lodging industry. It covers the activities of various hotel operating departments: front office, housekeeping, food and beverage, hotel purchasing, marketing, yield management, engineering, security, and hotel accounting. Emphasis will be placed on guest satisfaction.
Lecture: 4 hours – Lab: 2 hours
Lab fee: $5.00

HOSP 153 Nutrition for a Healthy Lifestyle (A, W, SP, SU,–DL)

5 credits
HOSP 153 explores 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.
Lecture: 5 hours
Prerequisites: DEV 031 and placement into ENGL 101
Lab fee: $10.00

HOSP 154 Destination Geography (SU, W)

5 credits
This course provides a geographical and cultural study of all major regions of the world with emphasis on the most popular travel destinations. It includes lodging, points of interest, customer profile, and transportation types for each destination.
Lecture: 5 hours

HOSP 157 Travel and Tourism Operations (W, SP)

5 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 materials 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.
Lecture: 4 hours – Lab: 2 hours
Prerequisite: HOSP 154
Lab fee: $35.00

HOSP 203 Beverage Management (W, SU,–DL)

3 credits
This course covers the classification, history and control of beer, wines and spirits. It includes 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 are also explored.
Lecture: 3 hours
Lab fee: $20.00

HOSP 205 Records and Cost Control (A, SP)

4 credits
HOSP 205 covers the principles and procedures involved in an effective system of food, beverage, labor and sales control. Class emphasizes development and use of standards and calculation of actual costs.
Prerequisite: MATH 101 OR MATH 102
Lecture: 4 hours

HOSP 206 Management Accounting for Hospitality (W)

4 credits
This course looks at accounting theory and use of the Uniform System of Accounting as applied to the hospitality industry. It emphasizes development and use of financial statements and provides an overview and understanding of the need for budgets and budgeting.
Prerequisite: ACCT 106
Lecture: 4 hours

HOSP 214 International Cuisine (W, SU)

3 credits
This course focuses on the cuisines of the world. Students will research diverse countries and regions and cook from recipes that represent a variety of cultures, native foods, seasonings and flavors.
Lecture: 1 hour – Lab: 4 hours
Prerequisites: ENGL 102, HOSP 216
Lab fee: $100.00

HOSP 216 Food Laboratory II (A, SP)

3 credits
This is a laboratory course to follow HOSP 106 Food Laboratory I for registered Chef Apprentices. It focuses on proper roasting, grilling, poaching, sautéing and braising of meats, seafood, and poultry with appropriate sauces. Classical preparation of consommé, bisque, and cream soups as well as starch and vegetable preparation are presented. Plated desserts are covered, too. Students will research and develop recipes and prepare and serve four-course menus in the required amount of time.
Lecture: 1 hour – Lab: 4 hours
Prerequisites: HOSP 106 and HOSP 107
Lab fee: $100.00

HOSP 217 Garde Manger (A, SP)

3 credits
A laboratory course including preparation and presentation of cold food items commonly produced in a garde manger station. Students will prepare garnishes, appetizers, salads, sandwiches, marinades, relishes, cold sauces and forcemeat items. Course introduces ice carving. Buffet presentation, including platters, bowls and plates, and culinary show guidelines and practices are covered.
Lecture: 1 hour – Lab: 4 hours
Prerequisite: Permission of instructor/chair
Lab fee: $100.00

HOSP 218 Fundamentals of Baking (A, SP)

3 credits
This class covers the fundamentals of baking and functions of ingredients for production of baked goods and dessert specialties. Proper use and care of equipment, as well as principles of safety and sanitation are emphasized.
Lecture: 1 hour – Lab: 4 hours
Prerequisite: Permission of instructor/chair
Lab fee: $60.00

HOSP 219 Food Production Management (SP)

4 credits
This is a capstone laboratory course in which application of foodservice management will occur in a simulated restaurant. 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: 1 hour – Lab: 8 hours
Prerequisite: Permission of instructor/chair
Lab fee: $100.00

HOSP 223 Sports Nutrition (W, SP,–DL)

3 credits
This course studies the role of sports nutrition in establishing, promoting and maintaining, optimal health for enhanced performance throughout the life cycle. The science of food nutrients, bioenergetics, and current recommendation specific to human performance are also included in this course.
Lecture: 3 hours
Prerequisite: HOSP 153 or equivalent

HOSP 224 Hospitality Supervision and Quality Management (W, SU)

5 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: 5 hours
Prerequisite: BMGT 102
Lab fee: $5.00

HOSP 225 Menu Development (A, SP, SU)

3 credits
This course covers the principles of menu planning for a variety of foodservice operations. It includes merchandising techniques, layout and design, and pricing strategies. Consideration is given to food selection; nutritional requirements; food, labor, and other costs; equipment utilization, and computer application.
Lecture: 3 hours
Prerequisites: HOSP 153 and HOSP 107
Lab fee: $5.00

HOSP 226 Event Menu Planning (SP)

3 credits
This course studies 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. Course 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. (Does not replace HOSP 225)
Lecture: 3 hours

HOSP 227 Garde Manger II (W, SU)

3 credits
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 Program for Cooks, published by the American Culinary Federation (ACF).
Lecture: 1 hour – Lab: 4 hours
Prerequisites: HOSP 217
Lab fee: $100.00

HOSP 246 Hospitality Sales and Marketing (W, 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. Students will be presented with the basic knowledge and skills necessary to work within a hospitality or tourism organization’s marketing plan.
Lecture: 3 hours
Lab fee: $5.00

HOSP 257 Global Distribution Systems (SP, SU,–DL)

3 credits
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: 1 hour – Lab: 5 hours
Prerequisite: HOSP 157 and CIT 101
Lab fee: $40.00

HOSP 270 Event Management (A, SP)

3 credits
This course will describe how event managers design, plan, market, and stage an event of any size. The course will describe the managing of staff and how to handle staffing problems. The course will describe the safety requirements that ensure staff and attendees’ safety. This course will also describe the legal compliance, risk management, financial control, and evaluations of the success of the event. This course will be coordinated with the catering events in HOSP 272 to put into action the planning, marketing, and contracting lessons discussed in HOSP 270.
Lecture: 3 hours
Prerequisites: MATH 101 and ENGL 100
Lab fee: $15.00

HOSP 272 Catering Services (A, SP)

2 credits
Class presents principles of and practice experiences in catered functions, on and off-premise. Students plan, organize and execute catering functions to meet the needs of clients and guests.
Lecture: 1 hour – Lab: 2 hours
Prerequisites: HOSP 122 and ENGL 101
Lab fee: $20.00

HOSP 273 Casino and Gaming Operations (On Demand)

3 credits
This course covers the history of the gaming industry, from its beginning to the present. HOSP 273 familiarizes students with gaming trends and emphasizes the operation and management of the gaming and casino industry. Upon completion of this course, the student should see the necessity of the intricate workings of all departments in a casino organization including marketing, accounting and finance, and customer relations.
Lecture: 3 hours

HOSP 286 Apprenticeship Final Project (SU, W)

2 credits
This is a capstone course required for students registered in the three- year American Culinary Federation National Apprenticeship Training Program. It involves preparation for and completion of national practical and written examinations. Evaluation of 6000 hours on-the-job training and documentation of completion of all required training objectives.
Lecture: 2 hours
Prerequisite: Permission of instructor/chair
Lab fee: $100.00

HOSP 291 Hospitality Cooperative Work Experience I (A, W, SP, SU,–DL)

1-3 credits
This course offers work experience in the hospitality/tourism industry. A minimum of 200 hours will be spent in cooperative work experience, with one classroom hour per week in an on-campus seminar. This course is designed for Travel/Tourism/Hotel Management and Foodservice/Restaurant Management majors.
Lecture: 1 hour – Lab: 20 hours

HOSP 292 Hospitality Cooperative Work Experience II (A, W, SP, SU,–DL)

3 credits
This is a continuation of HOSP 291 offering work experience in the hospitality/tourism industry. A minimum of 200 hours will be spent in cooperative work experience, with one classroom hour per week in an on-campus seminar. This course is designed for Travel/Tourism/Hotel Management and Foodservice/Restaurant Management majors.
Lecture: 1 hour – Lab: 20 hours
Prerequisite: HOSP 291

HOSP 293 Hospitality Cooperative Work Experience I (A, SP)

3 credits
This class presents work experience in the hospitality/tourism industry. A minimum of 200 hours will be spent in cooperative work experience, with one classroom hour per week in an on-campus seminar.
Lecture: 1 hour – Lab: 20 hours
Prerequisite: Chef Apprentice major
Lab fee: $100.00

HOSP 294 Hospitality Cooperative Work Experience II (A, SP)

3 credits
This is a continuation of HOSP 293, providing work experience in the hospitality/tourism industry. A minimum of 200 hours will be spent in cooperative work experience, with one classroom hour per week in an on-campus seminar.
Lecture: 1 hour – Lab: 20 hours
Prerequisites: HOSP 293 and Chef Apprentice major
Lab fee: $100.00

HOSP 295 Hospitality Cooperative Work Experience III (A, SP)

3 credits
This course is a continuation of HOSP 293 and HOSP 294 and is required for third year chef apprentices. It offers on-the-job training in the foodservice industry following guidelines of the American Culinary Federation National Apprenticeship Training Program. One classroom hour per week will be spent in an on-campus seminar.
Lecture: 1 hour – Lab: 20 hours
Prerequisite: Permission of instructor/chair
Lab fee: $100.00