Course Descriptions customs; and physical geography, including topography and climate and their inﬂuences on travel decisions. Students will learn about culture by experiencing it and talking and visiting with those who live by its rules. Field trips are required, as students will explore cultures via food and destination visits. Some evening attendance is required. Global Marker. HOS 225 Introduction to Commercial Food Production (3 credits) Including a ﬁve hour laboratory class and 1 lecture hour, this is a beginning course in the theory and preparation of haute cuisine. Students will learn how to procure raw ingredients and prepare quantity food dishes for the commercial food service industry. Sanitation principles, safety guidelines, proper use of equipment are practiced. The National Restaurant Association ServSafe exam is administered. HOS 311 Policy and Planning for Sustainable Development (3 credits) This course is designed to provide students with a thorough overview of tourism planning at the local, regional and national levels. It provides a variety of practical planning theories, procedures and guidelines to meet the diverse needs of travelers, destination communities, tourism and hospitality organizations, public, non-governmental organizations and the private sector. The course will concentrate on developing student’s competencies in the basic techniques of planning and developing sustainable tourism plant, products, attractions and services. Prerequisite: Junior or Senior standing. HOS 315 Rooms Division Management (3 credits) This course takes an operations approach to room management, including front ofﬁce, revenue management (reservations), uniformed services, housekeeping and engineering. Emphasis is placed upon the management function, coordination and communication within and between departments. Prerequisite: Junior or Senior standing. HOS 327 Food and Beverage Operations Management (3 credits) This course is designed to provide instructions about managing a variety of food and beverage operations. Included are the history and development of restaurants; food production and menus; the size, scope and classiﬁcation of restaurants; principles of American, French, Russian and English services; principles of menu-making; layout and design of restaurants; marketing and sales promotion; management of personnel and human relations; and food and beverage control procedures. Students will apply the management theories learned while supervising in the front and back-of-the house areas of the Hospitality Center restaurant and while managing special events during the semester. An optional exam by the National Restaurant Association is scheduled. Prerequisite: Junior or Senior standing.
HOS 329 Food and Beverage Concept Development (3 credits) This course exposes students to the process, challenges, and rewards of developing a food and/or beverage concept from idea to the construction of the ﬁrst unit. Students will learn the basic concepts of foodservice facilities design and planning with an emphasis on restaurants. Students will determine space allocations for the front and back of house areas; develop production work ﬂow in the preparation and service areas; and select equipment utilizing standards for production capability, quality of construction, greenness viability and ease of maintenance. Speciﬁc topics addressed include concept creation, market research, creating the delivery process, concept testing and evaluation, restaurant feasibility, site selection, facility programming, and development issues such as licensing, permitting, and construction. Visitors from industry will address best practices and their own experiences in getting a restaurant concept off the ground. The course includes readings, discussions with 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.) Prerequisite: Junior or Senior standing. 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.