300

This course provides students the background needed to understand the engineering and maintenance functions of an operation, the relationship between equipment selection and ongoing operational cost, and the need for preventive and reactive maintenance systems. Topics include service and production area layout and design, HVAC systems, water and wastewater systems, safety and security systems, entertainment systems, laundry and kitchen design and equipment, energy systems, vertical transportation systems, and building management systems. Approaches to and capital expenditures required for managing development, renovation, and expansion projects are discussed along with the need to address regulatory and environmental concerns.

This course familiarizes students with various categories and derivative styles of spirits and liqueurs through an exploration of the art and science of drink-making techniques. Students learn to distinguish different types, levels of quality and taste of distilled beverages and then build upon their knowledge to acquire basic mixology skills and begin to replicate classic cocktails and to construct their own signature drinks and cocktail menu. There are lab fees associated with this course. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

This course introduces students to beer production, beer styles and tastings through classroom activities and tasting Students learn different production methods that distinguish the numerous beer styles, quality distinctions and personality differences that exist in the beer industry. Students also learn beer service and storage as well as pairing beers with food. Pre-requisite(s): None. Co-requisite(s): None. 2 quarter hours

Financial literacy is essential for careers in hospitality. This course includes a short introduction to (or refresher on) basic accounting concepts such as double entry bookkeeping, income statements, balance sheets and cash flow statements. The course builds on these basics to prepare students to perform more complex financial functions for hospitality enterprises, such as analyzing financial statements, assessing operational performance, projecting revenue requirements, and drafting financial plans and budgets. There will be a specific focus on the financial ratios and benchmarks relevant to hospitality enterprises. Course requires no prior knowledge of financial management. Pre-requisite(s): None, Co-requisite(s): None. 5 quarter hours

This course challenges students to make effective business decisions related to food and beverage operations. Studying different operating scenarios and systems, emphasis is placed on maximizing revenue and cost control techniques. Revenue techniques involve crafting a set of functional and comprehensive restaurant menus based upon a business concept. Cost control practices includes demonstrating a systematic approach to analysis of income statements and related ratios, using budgeting techniques and implementing control processes throughout the flow of food and beverages. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

Like many other industries, hospitality has been touched by #Metoo and other movements calling attention to barriers to women, LGBTQ individuals and others marginalized groups. This course will examine the growing diversity of the hospitality workforce and the continuing challenges to equal opportunity. Guest speakers will share their experiences and highlight steps that employers, co-workers and guests can take to develop an inclusive and equitable work environment. Pre-requisite(s): None. Co-requisite(s): None. 2 quarter hours

This course gives students an opportunity to apply the tools and techniques of professional event planning to plan a small on-campus event. Students get to evaluate their performance in real-time and develop the flexibility, resourcefulness, and attention to detail needed to be successful in the industry.

In this course, students are introduced to the essential strategies, tools, and techniques used by professionals to successfully plan events. Student learn how to apply what they have learned in a creative group-planning project. Emphasis is on mastery of the tools and techniques prior to applying them in HOS 334 Event Planning Practicum. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

Innovative business models in the transportation, food service and lodging sectors are disrupting the hospitality marketplace. Successful companies such as Uber, Lyft, AirBnB, Homeaway, and Ubereats are new business models that leverages technology and independent contractors to compete with hotels and resorts, restaurants, taxi companies and other hospitality businesses. This course explores the economic, strategic, sustainability and legal implications for traditional service providers and the workforce, along with potential strategic responses to these and other disruptive innovations. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

In this course, students will explore the theory and practice of hospitality marketing and sales, with an emphasis on consumer behavior, segmentation and channel management for hotels, food and beverage providers, and conventions and events. In addition to traditional on-ground marketing (advertising, point-of-sale and public relations), the course addresses the increasing importance of digital marketing (search engines, websites, mobile marketing, "apps," and social media) for building brand loyalty. Special attention will be paid to the role of sales in b2b and b2c hospitality marketing. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

Destinations today employ sophisticated marketing, sales and branding strategies to gain a share of the lucrative leisure and business travel market. This course focuses on how towns and cities, states, nations and regions identify their most competitively appealing assets, build a story that makes the destination stand out, and distribute this narrative consistently through communications channels. Students also will explore how communities market themselves as destinations for tours, reunions, social gatherings, and high-profile conventions and events. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

The hospitality workplace offers a unique set of stressors that people entering the industry can find difficult to navigate. This course emphasizes strategies for achieving balance and avoiding common pitfalls to help set students up to thrive throughout their careers. Typical workplace issues such as harassment and bullying, diversity and inclusion, substance abuse, socializing and other areas of concern will be discussed. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

This course gives students the opportunity to practice customer service in an on-site fine dining classroom. Students prepare the restaurant prior to guest arrival, and work throughout the class to provide high-quality foodservice. This experience introduces students to the "front of the house" including topics such as: reservations, seating, and interaction with kitchen staff, the timely delivery of food and beverages, and sanitation. Pre-requisite(s):None. Co-requisite(s): None. 3 quarter hours

This course teaches hospitality students how to collect, analyze and act on data to maximize hotel profitability. Students will learn the role of the front office in establishing room rates, forecasting room availability, and budgeting for operations. Various concepts and approaches to hotel revenue management will be discussed along with basic formulas, strategies and tactics for evaluating financial and operational data. In addition, students will learn how to access and use STR reports, acquainting them with the foundational metrics and definitions used by the hotel industry and preparing them to pursue STR certification in the future. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

Students enrolled in the HOS 374 Hospitality Co-Op Practicum earn credit for working full-time at a contracted hospitality partner business, earning 5 credits per quarter 4 quarters for a total of 20 credits in the second year of the 3-year program. While enrolled in the practicum, students also participate in a seminar that involves periodic face-to-face and online check-ins with designated faculty. Required activities include quarterly evaluations by site supervisors; student evaluations of the site and program experience; attendance at periodic faculty-led face-to-face seminars at Kendall’s campus; and online check-ins. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

This is a preparatory workshop for senior students enrolled in HOS 480 Senior Integrated Project in the following quarter. It consists of one 2-hoursession that covers recommendations and guidelines for choosing projects and teams. It will also preview requirements for implementing projects and tips for success. Pre-requisite(s): None. Co-requisite(s): None. 0 quarter hours

This course is designed to provide students with a basic understanding of how a hospitality business venture is structured, the entities involved in new development or acquisition of an existing business, the capital stack and basic terms of agreements, and the start up or acquisition process. Included is determination of the financial potential of a new venture or acquisition based on site analysis, market research and analysis, competitive environment analysis and financial performance over the initial years of operation to determine the concept’s economic viability. Pre-equisite(s): None. Co-requisite(s): None. 5 quarter hours

This is an advanced elective course with rotating topics of emerging concern in the hospitality and tourism industry. The purpose of the course is help students develop knowledge skills and abilities to address timely issues facing hospitality professionals. Courses vary from 2 – 3 credits and range in focus from operational, personnel, marketing, legal/political and social/cultural dimensions of hospitality and tourism not addressed elsewhere in the curriculum. Pre-requisite(s): None. Co-requisite(s): None. 2-4 quarter hours