Southern New Hampshire University industry leaders, cases, and culminates with students formulating a detailed food and beverage concept and development plan. Prerequisite: HOS 327, MKT 320 or MKT 345. HOS 340 Special Events Management (3 credits) This course is designed to give students experience in developing an event, trade show or exhibition with emphasis on pre-planning, budget preparation, advertising and/or public relations. Students will be prepared with the tools to work in an industry, which represents a major economic gain for the communities and facilities where special events are held. Topics include planning, set up, managing exhibits, crowd control, special effects, lighting, decorations, sound and protocol. Students are involved in the planning of two community events. (Night and evening attendance is required.) HOS 350 Chamber of Commerce Management (3 credits) This course is based on a core curriculum developed by the American Chamber of Commerce Executives (ACCE). Core areas of competent chamber management are outlined in the ACCE’s Body of Knowledge for Chamber Executives and address leadership, planning, development, finance and administration. The American Chamber of Commerce Executives is the only national, professional association for chamber executives. HOS 401 Convention Sales and Group Planning (3 credits) The objective of this course is to acquaint students with the methods and accoutrements used in successful meeting and convention management. Students are required to develop and present a major project detailing the planning and administration of a conference from conception to fulfillment. Prerequisite: HOS 340. HOS 415 Hotel Administration (3 credits) The course considers the analysis of theories, principles and techniques of hotel management. Subjects include the principles of organizing, the formulation of goals and objectives, decision-making processes, staffing, employee/guest relations and labor management negotiations. The problems and issues management encounters are emphasized. Prerequisite: HOS 315. HOS 416 Legal Issues in the Hospitality and Tourism Industry (3 credits) This course examines the common and statutory law of the hospitality and tourism industry in the United States. Included are discussions of the duties and responsibilities of hospitality and tourism businesses to guests, including duties to maintain property, receive travelers and assume various liabilities for guests’ property. The legal environment and issues of the hotel, restaurant and travel industry will be discussed and analyzed. Ways of preventing and responding to legal situations as an executive in the hospitality and tourism industry will be identified and evaluated. Prerequisites: HOS 220 or TCI 250. HOS 418 Hospitality Facilities Management (3 credits) This course provides students with an understanding of the fundamental principles of facilities planning, management 134
and maintenance in all segments of the hospitality industry. Decision-making processes regarding planning, using facility management systems and taking cost-cutting measures in operations are studied. The interaction of management, engineering and maintenance also are explored. Prerequisite: HOS 315. HOS 420 Financial Analysis for the Hospitality Industry (3 credits) This course is designed to integrate the fundamental concepts of accounting and financial reporting, managerial accounting and introductory business finance with the concepts and tools of financial management in hospitality organizations. This course will emphasize the analysis of the financial strengths and weaknesses of a hospitality firm, cost benefit analysis of asset acquisitions, analysis of cash flows, and valuation concepts and techniques. Financial analysis in the hospitality industry is an advanced and an applied course. Students apply finance valuation techniques using real data, integrate finance concepts and quantitative analyses into logical business solutions, and make and defend decisions regarding a business problem at hand. This, along with a commitment to quality, means that HOS 420 is a reasonably difficult course. Prerequisites: ACC 201 and ACC 202. HOS 422 Beverage Management and Control (3 credits) This course covers the operation and management of cocktail lounges and bars. Methods of distilled spirit production and beer brewing are detailed to help students understand the varying qualities of beverages. Students will learn through a semester project of designing a lounge that includes the layout and design of the facility, the equipment used to operate it, control procedures, customer relations, staffing, marketing, sanitation procedures and regulations affecting operations. An optional National Restaurant Association exam about responsible alcohol service is administered. Field trips are scheduled. HOS 424 Managing, Merchandising and Service of Wines (3 credits) Students in this course research wine as they travel around the globe learning each country’s wine climate, terrain, varieties of grapes and styles of wine produced. The laws regarding wine labels, distribution and appellation vary from country to country. Learning about the history and development of wines from ancient times to modern times will give future managers a solid perspective on the wine industry. The purpose of tasting wines is to educate one’s palette, plan food and wine pairings and determine the depth and variety of a wine list. Attendance in professional business dress is required. Student must be of legal drinking age. (21 years) Global Marker. HOS 425 Advanced Food and Beverage Service (3 credits) During weekly lecture, learn how to synergize flavor profiles of beer, wine and spirits with the consumer’s palette. Match indefinite number of flavor profiles created by chefs using the world’s food supply to the quantifiable characteristics of taste. Understand how to train staff and design