HOS - Hospitality Management

This course introduces the different segments of the hospitality industry, explaining their historical and geographic origins . The continued impact of economic factors and cultural evolution is also discussed. Career opportunities and avenues are presented.

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 service. This experience introduces the students to the "front of house" management tasks such as reservations, seating, interaction with kitchen staff, timely delivery of food and beverage, point-of-sale and credit card systems, and sanitation. Attendance during the first day of class (training day) is mandatory or the student may be withdrawn from the class. Prerequisite: BASSET certificate prior to the start of the class*Course fee applies.

This combined classroom and laboratory course familiarizes students with the basic principles and practices of food preparation through lectures, demonstrations, and hands-on food preparation in all areas of a large professional kitchen. The course is intended to give students a basis in culinary arts allowing the future manager to work closely with kitchen chefs in developing menus, ensuring proper controls, and maximizing productivity. 2 quarter hours

This intensive classroom and laboratory module provides students with an overview of the essentials of baking and pastry through classroom presentation, demonstration, and actual experience.

The dining experience is characterized by many qualities which enhance the central food and beverage consumables. This course provides students with an overview of the many tangible and intangible elements that combine to produce a superb dining experience. China, glass, silver, linen, uniforms, floral options, tabletop and other design features are explored, as well as lighting and background music. Specialty service elements and tableside preparation techniques are also incorporated. We will also discuss the etiquette of dining during business meetings, interviews, high tea, and other environments. The class will discuss how dining service affects the service experience and how to design better service systems and culture to fit the concept. *Course fee applies.

This course guides students through the guest cycle clarifying the key opperational issues involved in achieving guest satisfaction. Students conduct role-play exercises in the fundamental practices of the hotel front office that emphasize both technical and service issues.

Students are exposed to the basic and advanced functions of a property management system (PMS). This intensive 2-week module places emphasis on understanding the workings of a PMS as the basis for applying and critiquing computer solutions to hospitality operations.

This intensive 1-week module utilizes Kendall’s unique Hyatt Hotel teaching suite to give actual experience in the basics of hotel housekeeping. Although basic cleaning techniques are put into practice, the emphasis of the course is on developing the managerial eye for detail necessary to conduct on successful room or public-area inspection.

This meetings, conventions, and events survey course is intended for students who have chosen not to specialize in the meetings, operations, and events management concentrations. As meetings have evolved into the third leg of the hospitality industry, alongside lodging and foodservice, a general understanding of meeting management is essential for future hospitality managers regardless of their specific area of interest. 3 quarter hours. 

This course introduces students to the world of professional meeting and event management, one of the nation’s fast growing job categories. Students gain exposure to the strategic, creative, logistical, and communications skills involved in successful event planning. Special emphasis is placed on acquanting students with the latest trends, tools, and technologies shaping the field. Students also have opportunities to learn about different kinds of meetings and events taking place on campus and in the community, including business meetings, conventions, special events, and public festivals, in rough field trips and volunteering.

Students learn techniques to identify appropriate career options and paths, conduct an effective job search, evaluate potential employment opportunities, and network. Pre-requisite(s): BEV 207 and HOS 125. 2 quarter hours

This course enables students to reflect on the knowledge and skills acquired during their industry placements and prepare themselves for studies of a more complex nature. Students describe in detail their internship sites from rudimentary organizational, product and service, operational, and financial viewpoints, analyze their own performance; and determine what attitudes and behaviors they should modify. Pre-requisite(s): HOS 125. Co- requisite(s): HOS 206. 2 quarter hours

This industry placement enables students to challenge, test, and hone the knowledge and skills they have acquired and developed in the classroom and to anticipate future areas of study. Through this experience, students become familiar with the culture of the hospitality industry, developing the values, attitudes, and behaviors that will make them successful in the workplace. Each student must complete this 400-hour supervised internship at an approved internship site. Prerequisites: HOS 195 and concurrent enrollment with HOS 207 NOTE: This course replaces HOS 206 in previous curricula

This course takes an experiential learning approach, using meetings and events at the college as laboratory exercises that allow students concentrating in Meeting, Incentive, Convention, and Expositions (MICE) to put basic planning theories and processes into practice in real time. Students participate from the beginning stages of planning through event execution, getting involved in goal setting, meeting design, logistics, site and food and beverage contracting, room set up, risk planning, marketing, and evaluation. Participants get a chance to build the teamwork, stakeholder communication, problem- solving skills, and professionalism needed to succeed in the industry. Prerequisite: HOS 190. 4 quarter hours

This course acquaints students with the managerial elements involved in rooms planning, preparing, sales, forecasting, and budgeting. The front office and housekeeping interface is examined with emphasis placed on housekeeping scheduling, organization, and quality control. Daily, 10-day, monthly, and annual control procedures and hotel analytics are examined in detail. Prerequisite: HOS 129. 4 quarter hours

The course highlights the strategic business value of sustainability, what it means to run a triple-bottom-line business, and the role of hospitality and tourism in the green economy. Topics include climate change, energy volatility, water scarcity, waste management, pollution prevention, and the impact of emerging technologies on decision-making. 4 quarter hours

This course applies marketing principles to the specialized world of hospitality. In today’s hospitality market, the paramount goal of the marketing department is to seek and retain customers to maintain a healthy bottom line. Some of the topics explored in this course include the marketing mix, positioning, branding, distribution, product and service mix, strategic marketing, and market segmentation. The course culminates with a focus on marketing research and marketing planning. 4 quarter hours

This course introduces the basic principles of accounting including transaction analysis and flow of data to the accounting statements under the Uniform System of Accounts. It also discusses the impact of depreciation on financial statements and treatments of stocks and bonds.

The traditional "sage from the stage" lecture format used in most meetings is no longer viewed as effective by meeting a ttendees and many meeting owners. This class positions students to understand how to engage adults to create a more immersive meeting experience. The course provides an overview of adult learning principles. It focuses on the design principles and logistical and strategic approaches that meeting planners can utilize to create higher-impact meetings and events. The course considers face-to-face meetings, virtual meetings , hybrid meetings, and other technologies to position Students to manage event content in a strategic manner. Prerequisite: HOS 190.

Marketing is a fundamental feature of the MICE discipline. This course applies the principles of marketing to meetings and events, beginning with an understanding of the strategic objectives of the event owner and the needs and wants of the event stakeholders. Students will learn how to employ event branding, messaging, pricing strategies, and promotional to ols to increase participation and engagement. The use of the full range of contemporary communication media will be explored, incuding event websites, email, social media, and event apps. The course also covers best practices for engaging specialized audiences such as sponsors and exhibitors. Prerequisite: HOS 190.

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 challenges students to make effective business decisions. Studying different operating scenarios each week, students work toward maximizing profitability and/or achieving a corporate turnaround. Students learn menu planning and cost control concepts, develop budgets, analyze financial statements, recommend operational adjustments, handle human resource issues, and make policy decisions that affect management, staff, and ownership. Prerequisite: HOS 106 and HOS 118. 4 quarter hours

This course builds on HOS 324 Food and Beverage Management and offers in-depth knowledge of menu management, professional customer service, marketing, procurement processes (purchaining, receiving, storage practices), control points, breakeven, technology and social media applications, sustainability (greening), and financial success. The course also discusses other variations of F&B operations (event planning, industrial, and institutional catering, off-premises catering and home delivery, and take away). Prerequisite: HOS 324.

This course builds off the content of ACC 272. Armed with basic accounting techniques, students analyze financial statements, judge operational performance, determine revenue requirements using CVP analysis, and draft financial plans and budgets. Prerequisite: ACC 272. 4 quarter hours

This course enables students to determine the financial potential of a business concept or existing operation based on market research and analysis. Factors such as the choice of location, competitive situation, and economic conditions are assessed. Students develop their own hotel or restaurant concept, including services and amenities, for which they project market and revenue potential based on market factors. Students then create pro forma financial statements, analyzing their concept’s economic viability. Prerequisite: HOS 241. 4 quarter hours

Students are guided through the classical process exploring various strategic tools for analyzing stakeholder concerns, the internal environment, and the external environment prior to choosing a generic strategy to be adapted at the functional, business, and corporate levels. Case studies involving hospitality organizations and live cases are used to enhance the students’ understanding of theory application. Prerequisite: HOS 241. 4 quarter hours

This course prepares students for their senior internship and ultimately career placement. Students reflect on previous internship experience (seminar) and/or work experience. The course uses career-focused workshops to address topics like work-style assessment, communication styles, and giving/receiving feedback. Prerequisite: HOS 206 and HOS 207. 2 quarter hours

This course enables students to reflect on the knowledge and skills acquired during their industry placements and to compare management theory to industry practice. Students describe in detail their internship sites from organizational, product and service, operational and financial viewpoints; analyze their own performance; and determine how career objectives may best be realized. Prerequisites: HOS 409 and concurrent enrollment with HOS 414

This industry placement allows students to challenge, test, and hone the knowledge and skills they have acquired and developed in the classroom and to anticipate future areas of study. Through this experience, students develop supervisory or administrative skills or rotate through various departments of an enterprise deepening their understanding of industry best practices and further developing their career portfolios. Each student must complete this 400-hour supervised internship at an approved internship site. Prerequisites: HOS 409 and concurrent enrollment with HOS 415 NOTE: This course replaces HOS 414 in previous curricula.

This course examines the restaurant from concept development to opening and sustained growth. Topics discussed may de feasibility, research for growth areas, market and competitive analysis, site evaluation, franchising, evaluation or design of a food service operation, and menu design. Prerequisite: HOS 324

This advanced course considers the theories and practices of sales, promotions, public relations, and advertising. A summary overview of consumer behavior leads to a consideration of how properties and chains effectively use promotional media. Sales department organization, sales technique, and account management are discussed, as well as the negotiation and management of group and catering contracts. Prerequisite: HOS 241.

This course examines the role, analysis, and design of lodging systems and technology applications: system failure contingency planning, procurement, security, guest room technologies, and apps. It explores e-commerce, distribution channels, optimization strategies for search engines, and social media. Website analytics are used to enhance website design and efficiency. Prerequisite: HOS 241

This course addresses the complexities of organizing and designing large meetings, conventions, tradeshows, and exhibitions in collaboration with convention centers and their various contractors. The course will focus in particular on management of of state-of-the-art technology and audiovisual production services in the design and staging of large events. Students also will learn best practices for coordinating entertainment, food and beverages, hotels, and transportation for large numbers of attendees over multiple days. The role of city agencies and destination management organizations in city wide events also will be discussed. Students will be provided with opportunities to get a look behind-the-scenes at one or more large events through field trips and tours to large event venues. Prerequisite: HOS 190 NOTE: This course replaces HOS 481 in previous curricula.

This course explores the unique challenges of planning special events and weddings, which are becoming an increasingly important part of the event industry. The course applies professional event planning processes to special events such as galas, fundraisers, awards ceremonies, observances, and media opportunities, as well as to social events such as reunions, graduations, bar-mitzvahs, retirements, weddings, and other milestones. The course will feature guest speakers and field trips to expose students to current trends in special event and wedding design, décor, and other amenities. Prerequisite : HOS 190 NOTE: This course replaces HOS 482 in previous curricula.

Building on BUS 470, students perfect their ability to analyze and evaluate financial performance and determine financing options in a multiunit, multibusiness environment. Risk management tools intended to minimize the financial exposure of an enterprise make up the remainder of the course. Prerequisite : BUS 470 or concurrent enrollment.

This course outlines the strategies and methods needed to manage capacity actively in order to maximize profit. Using hotel analytics, industry benchmarking, and pricing tools, students learn to balance product availability, pricing, and marketing in light of organizational opportunity, competitive practices, and market forces. An active, dynamic approach is taken to managing revenue streams to ensure an organization’s long-term viability and financial health. 4 quarter hours.

This course considers the various methods of valuation of commercial properties as well as the financing instruments available for real estate investment. Portfolio management techmiques are also considered. Prerequisite: BUS 470.

This course is an introduction to the systematic and coordinated processes by which physical assets in the hospitality industry (hotels, conference centers, resorts, and other properties) are managed. Asset management requires a cross-functional approach to achieve sustained value in the selection, design, acquisition, operation, maintenance, and renewal of physical infrastructure. Prerequisite: BUS 470.

The selection of a management company and a brand is a critical component to the overall success of a hospitality asset. This course considers the point of view of owners or operators in selecting management contracts and/or a franchise model to manage growth and profitability. Students analyze the various elements relevant in the decision, including time horizon for investment return, availability of capital for product improvement plans (PIPs), or need to rebrand. Students analyze information in management contracts or franchise agreements taking into consideration issues like agency or service contracts, incentive fees and royalty fees structure, the property management system (PMS), territorial restrictions, and other factors. Prerequisite: BUS 470

In this course, students examine the philosophy, principles, and policies underlying business reorganizations of distres sed hospitality properties and the financial and legal issue s in real estate workout process financing, refinancing, and debt restructuring. Students will examine the role of debtors, professionals, creditors, officers, directors, and other parties in the context of restructuring and reorganization situations for distressed properties. Prerequisite: BUS 470

Students with working schedules preventing them from enrolling in CAP 497/498, he or she can petition the Hospitality Management program director to complete a business plan for a hospitality management project. Working independently over 2 quarters, each student creates a business plan comprised of important elements including concept and design, feasibility study, operational plan, start-up budget, operational budget , pre-opening and opening marketing plan, ongoing marketing plan, social media plan, and human resources plan. During the first quarter, students work on concept, feasibility study, financial outline, and integrated marketing plan. Prerequisite: Senior standing.

Students with working schedules preventing them from enrolling in CAP 497/498, can petition the Hospitality Management program director to complete a business plan for a hospitality management project. Working independently over 2 quarters, each student creates a business plan comprised of important elements, including concept and design, feasibility study, operational plan, start-up budget, operational budget, pre-opening and opening marketing plan, ongoing marketing plan, social media plan, and human resources plan. During the second quarter, students work on design, operational plans, budgets (start up and operating), pre-opening and opening marketing plan, ongoing marketing plan, social media plan, and human resources plan. Prerequisite: Senior standing