Southern New Hampshire University course also looks at the history and evolution of resorts, land use and development, target markets for resorts, feasibility, investment and financial analysis of a resort project. The course incorporates current trends in the services and activities expected and offered by today’s resorts and cruises. Prerequisites: HOS 315 and junior or senior standing. HOS 430 Casino and Gaming Operations (3 credits) This course analyzes gaming as a discipline and introduces students to gaming as an integral part of the hospitality industry. Students will study gaming development, casino organization and operation, the mathematics of casino games, and the importance and integration of gaming in hospitality management. Prerequisites: Junior or senior standing and must be of legal age. (21 years) This course requires a mandatory field trip and requires additional lab fees. HOS 451 Nutrition (3 credits) Changes in consumers’ dining habits mandate an awareness of the importance of proper nutrition in menu offerings. Students in this course examine food requirements for the aged, those with special diets and health-conscious groups. Specific topics include balanced diets, vitamin and mineral needs, low-cholesterol menu items, low-sodium menu items and special-needs diets. These are discussed in conjunction with the need for appetizing menu items and tasteful foods. HOS 480 Independent Study (1-3 credits) This course allows a student to independently study a subject not included in the curriculum or one that is in the curriculum but not offered. Students study under the tutelage of the instructor. Prerequisites: Permission of the instructor, department chair and the school dean. HOS 490 Supervised Practical Training (12 credits) This is a 12 credit course required for graduation from the Bachelor of Applied Science in Hospitality Administration (BASHA) Program. The practical training is a work-study program within a division or department of a major hotel or a hospitality organization, essential for providing the student with necessary professional experience. The Career Development Center coordinates the placements for the required practical training with participating properties and students. Each student is provided with an opportunity for a series of interviews with recruiters that might be interested in hiring the student. The type of activities to be performed during the practical training is decided by the student and the employers. Based upon their individual goals, interests, course work and previous experience, students decide on which area of the participating property he or she would be interested in working. Based upon the student’s quality and quantity of work experience, self-efficacy, confidence, attitude, communication skills, and other abilities, the employer decides on what activities the student will be performing. During the practical training students are required to work on and submit completed assignments as stated in the course syllabus. Students’ practical training performance is evaluated on the basis of their assignments and an on-site visit by assigned faculty or staff. Based on the evaluations 160
students are assigned a pass or fail grade for the practical training. Prerequisite: Successful completion of all required course work prior to the commencement of the Supervised Practical Training. HOS 491 Hospitality Business Internship (3-12 credits) Students may use three, six or 12 credits for a guided internship work experience that integrates study and experience. Students are contracted to maintain employment at an approved hospitality/tourism location for a pre-determined length of time with specified start and end dates. Three credits are given for a minimum of 120 hours, six credits are given for 240 hours, nine credits for 360 hours, and 12 credits are given for 480 hours. Minimum hours are in addition to the 1,000-hour graduation requirement. Note: Students are required to earn 1,000 hours of hospitality and tourism industry experience with a minimum of 200 hours in customer contact services, in order to graduate. This course is offered to Hospitality Business Baccalaureate degree students only. Prerequisites: Consent of the department chair and the Career Development Center. HOS 492 Experiential Learning (Non-credit course) Each student pursuing the Bachelor of Science (B.S.) in Hospitality Business degree or a Bachelor of Applied Science in Hospitality Management (BASHM) degree must register for the course in the final semester of their senior year and complete an industry related experiential learning component as a requirement for graduation. Students enrolled in the B.S. degree program must complete 1,000 hours of experiential learning in a hospitality and tourism (or related) business with a minimum of 200 hours in guest/customer contact services. Students transferred from other programs in the sophomore year (with at least 30 credits completed) and enrolled in the B.A.S or B.S. degree program must complete 750 hours of experiential learning in a hospitality and tourism (or related business) with a minimum of 100 hours in guest/customer contact services. Students transferred from other programs in the junior or senior year (60+ credit completed) and enrolled in the B.A.S or B.S. degree program must complete 500 hours of experiential learning in a hospitality and tourism (or related) business with a minimum of 100 hours in guest/customer contact services. Students are encouraged to pursue diverse experiential learning opportunities. The required hours must be completed by March 15th of the student’s senior year. Credit will not be awarded for any work experience prior to formal admission into the program. This is a non-credit course and a pass or fail grade will be assigned by the academic advisor.
International Business INT 113 Introduction to International Business (3 credits) This course is designed to provide students with an initial examination of the differences between business in a domestic context and business in an international context. It also will include some exposure to basic concepts that are