Course Descriptions
HOM202 / Hospitality and Tourism Management [0-3, 3 cr.]
This course provides an overview of hospitality and tourism management through the examination of lodging, food and beverage, event management, travel, tourism, leisure management, and career opportunities. The dynamic industry allows for real-time analysis of local, national, and international current events impacting upon the different industry sectors through a management frame of reference.
Equivalence with old program: HOM201 and/or HOM211
HOM203 / Food and Beverage Concept Development [0-3, 3 cr.]
In this course, the students are exposed to a broad range of food and beverage concepts. Emphasis is given to the planning and operations of a restaurant or a food service operation in areas such as yield management, food production system equipment and cost control. Food and beverage purchasing is covered at an introductory level.
Equivalence with old program: HOM204
HOM205 / Lodging Management and Operations [0-3, 3 cr.]
This course is designed to provide the students with a general understanding of the dynamics of the lodging industry, and specifically the financial operation and management of today’s modern hotels.
Equivalence with old program: HOM304
HOM215 / Front Office Operations [0-1, 1 cr.]
The Front Office Operations course offers students the opportunity to acquire necessary knowledge and skills related to front desk services including interrelated elements of front desk operations and reservations among others. Students are extensively exposed to computer information systems used in hotel operations, such as Opera, for effective front office operation management.
Prerequisite: HOM205 / Lodging Management and Operations
HOM217 / Housekeeping Management and Operations [0-1, 1 cr.]
This course covers practical and theoretical approaches with relations to housekeeping procedures. Students will acquire the following concepts: functions of room management, room inventory and assets, safe, sanitary and hygienic room environment, and flow of work between department and their key sub-units.
HOM231 / Wine, Spirits and Cigars [0-1, 1 cr.]
This course focuses on the appreciation of wine, spirits and cigars and includes wine tasting and flavor components. It concentrates on the quality, origin, vintage and other characteristics that make a good wine superior. It covers major wine producing regions in the world and gives an understanding of how to purchase wine at retail stores and restaurants as well as pairing food with wine, spirits and cigars production and storage procedures, and wine etiquette.
HOM235 / Franchising in the Hospitality Industry [0-1, 1 cr.]
This course introduces students to franchising as a means of business. The course emphasizes the different aspects of hospitality franchising including history and development, franchisee-franchisor relationship, and legal aspects of franchising.
HOM239 / Business Etiquette and Protocol [0-1, 1 cr.]
This course allows the students to learn the importance of etiquette in business and social settings and the common courtesies in professional life, personal life, formalities, entertaining and entertainments, international, celebration and ceremonies and other situations.
HOM250 / Food Preparation I [0-3, 3 cr.]
This course introduces students to the principles and fundamentals of international cuisine. Concepts, techniques, skills and competencies are learned in the lab and include contemporary food preparation, production and presentation of meat, fish, poultry, and vegetables.
HOM254 / Baking, Pastry and Chocolate [0-3, 3 cr.]
This course introduces students to baking, pastry and chocolate, with special emphasis on yeast bread, shorteners, sweeteners, leaveners, cakes and batters, pastry dough, creams and mousses, glazes and frozen desserts.
HOM302 / Hospitality Purchasing [0-3,3 cr.]
This course acquaints students with the classifications/functions of the various food markets. It helps students understand the relationship between food specifications and purchasing methods, while enhancing students’ organizational skills in the administration of a successful purchasing department. The course involves the discussion of such concepts as purchasing methods, negotiations, market evaluation and regulations.
HOM306 / Quantity Food Production/Catering [0-3, 3 cr.]
Using the functions of management, this course applies the principles of food production and cafeteria service in quantity for institutions, and commercial food service operations. This capstone food and beverage management course brings together food production, cost control, personnel, and organizational management, while providing students with an opportunity to exercise their ability and creativity in managing a catered event.
HOM308 / Hospitality Cost Control [0-3, 3 cr.]
This course focuses on the application of marketing principles to the hospitality industry. It uncovers the application of basic marketing concepts and research methods as well as design of marketing strategies for a hospitality business, offering students an understanding of operations and marketing concepts within the hospitality industry, covering services, including hospitality services, the human element (both employees and customers), and personal relationships. The course also focuses on the ever-increasing demand of customers for service quality, as well as other challenges facing hospitality establishments today including intense competition, globalization, and technological innovation.
Prerequisites: HOM203 / Food and Beverage Concept Development and ACC203 / Financial Accounting
HOM321 / Tourism Economic and Cultural Impact [0-3, 3 cr.]
This course covers the positive and negative impacts (benefits and costs) that tourism activities have on host environments, economies, and societies at the local community, regional, national, and international levels. It presents methods used by tourism planners, researchers, consultants, and practitioners to analyze the importance of tourism to the host economy as well as the impacts of tourism on various components of the built and organic environments. Cultural and social impacts are explored to identify issues affecting the sustainability, protection, and management of culture.
Prerequisite: HOM202 / Hospitality and Tourism Management
HOM323 / System of Accounts in the Hospitality Industry [1 cr.]
This course covers financial record keeping and reporting, utilizing uniform systems of accounts for hotels, restaurants, and clubs, with emphasis on payroll, statement analysis, and computer application.
Prerequisite: ACC203 / Financial Accounting
HOM324 / Convention and Service Management [0-3, 3 cr.]
This course is an overview of the convention industry. It includes meetings, trade shows, conferences, and incentive travel. The management of convention centers and its relationship with local government is also discussed. The curse will focus on the operational management of trade shows, including design, construction, and risk management, as applied to project financing, fire protection, customer and workplace safety, and OSHA regulations.
Prerequisite: HOM202 / Hospitality and Tourism Management
HOM444 / Distribution Channels and Social Media [0-3, 3 cr.]
This course aims to provide students with hands-on skills in internet marketing, hospitality system and Excel, and teach them how to work with technologies to achieve competitive advantage. Moreover, the course allows students to conceptually survey recent information technology development, management information systems in the hospitality and tourism industry.
HOM455 / Hospitality Revenue Management [0-3, 3 cr.]
This course provides students with an in-depth knowledge of various strategic management theories and their applications in general as well as within organizations in the tourism and hospitality sector. It equips students with tools and techniques needed to scrutinize the external macro- and micro-environments of the organization for the successful formulation, implementation, and application of strategic management concepts in pursuit of competitive advantages for hospitality businesses.
Prerequisites: ACC203 / Financial Accounting, FIN301 / Managerial Finance, HOM202 / Hospitality and Tourism Management
HOM477 / Hospitality Strategic Management [0-3, 3 cr.]
Students learn to develop a value-adding perspective to the process of strategic management while evaluating the strategy of a hospitality and tourism business through its competitive methods, environmental analysis, resource allocation, core competencies and strategic investments.
Prerequisite: Senior standing
HOM488 / Seminar in Hospitality and Tourism [0-3, 3 cr.]
This course covers specific timely issues of Restaurants, Hotels, Institutions (RHI) not covered in detail in the curriculum. This course may be substituted for another RHI course, given the consent of the program advisor.
HOM499 / Senior Study / Internship in Restaurants, Hotels, Institutions (RHI) [1 cr.] [pass or fail]
This course is a supervised work-study program in a hotel. Students must enroll in this course in the summer of their junior year, for 15 hours a week, over a period of eight weeks. Students are expected to interview for potions in facilities, approved by an internship director.
Prerequisites: HOM202 / Hospitality and Tourism Management, HOM203 / Food and Beverage Concept Development, HOM205 / Lodging and Management Operations, HOM217 / Housekeeping Management and Operations, and Junior standing or above