Hospitality Management Courses

HOM202 Hospitality and Tourism Management

[3–0, 3 cr.]

This course explores all aspects of the travel and tourism; lodging; foodservice; meetings, conventions expositions; leisure and recreation. Students are offered information on the array of careers available in the various segments of the hospitality industry.
Equivalence with old program: HOM201 and/or HOM211.

HOM203 Food and Beverage Concept Development

[3–0, 3 cr.]

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 Foodservice Operation. Areas such as menu planning and forecasting, food production systems equipment, food service and delivery systems, cost control (food & labor) and profit and loss statements are studied.
Equivalence with old program: HOM204.

HOM205 Lodging Management and Operations

[3–0, 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

[1–0, 1 cr.]

Front Office Operations offers students the opportunity to acquire necessary knowledge and skills to provide the front desk services. Emphasis is placed on the interrelated elements of front desk operations. Topics include communications and human relations, front office operations, reservation systems and procedures, determining room availability and rates, registration procedures, cashier and billing procedures, and night audit procedures.

HOM217 Housekeeping Management and Operations

[1–0, 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

[1–0, 1 cr.]

This course studies the appreciation of wine, spirits and cigars. This is a course designed to teach students about the quality, origin, characteristic, vintage and all other personalities that make a good wine superior.

HOM235 Franchising in the Hospitality Industry

[1–0, 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

[1–0, 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

[3–0, 3 cr.]

This course introduces students to the principles and fundamentals of basic cutting and cooking techniques, including meat, fish, poultry, vegetables, baking, and pastries. It also equips students with the fundamental hygiene, sanitation, and safety practices pertaining to the kitchen. Learned concepts and techniques will be demonstrated and practiced in a laboratory kitchen.

HOM251 Food Preparation II

[3–0, 3 cr.]

In this course students will develop their knowledge of cooking principles and methods and will learn advanced techniques appropriate to the preparation of appetizers, meats, fish and seafood, and poultry and game as well as international cuisine and healthy menus and pastries.

HOM254 Baking, Pastry and Chocolate

[3–0, 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

[3–0, 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

[3–0, 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.

HOM321 Tourism Economic and Cultural Impact

[3–0, 3 cr.]

This course covers the role of the economic and cultural impact of tourism in development and planning, as well as the nature of and the priorities given to tourism and tourism policies at national scales. This course presents important quantitative methods used by tourism planners, researchers and consultants.

(Students who are pursuing a minor in Hospitality could substitute HOM202 with MGT201)

HOM323 System of Accounts in the Hospitality Industry

[1–0, 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 Event Management

[3–0, 3 cr.]

This course gives students an overview of the specialized field of event management in the context of the tourism industry. It aims to familiarize students with the management techniques and strategies required to successfully plan, promote, implement, and evaluate various events. By the end of this course, students will have learned how to plan and run successful events, from conception through execution.

HOM444 Distribution Channels and Social Media

[3–0, 3 cr.]

This interdisciplinary course examines the use, impact, and facilitation of social media in the travel and tourism industry.  C2C, C2B, and B2C distribution channels in the various sectors of the tourism industry are analyzed in terms of social media distribution channel development and re-development. Development, functioning, evaluation, and management of social media from the supplier side are explored. The impacts and management of user-generated social media are assessed from consumer and supplier vantage points. Supplier and consumer use of direct and indirect distribution channels is scrutinized using case studies, applied research, experiential activities and readings.

HOM455 Hospitality Revenue Management

[3–0, 3 cr.]

This course provides a detailed examination of the hands-on skills revenue managers must know to efficiently manage their inventories and prices. In addition to developing hands-on skills, the course includes a substantial amount of revenue management (RM) related theories to understand the techniques and concepts underlying RM.

Prerequisite: Junior standing

HOM477 Hospitality Strategic Management

[3–0, 3 cr.]

The students will learn to develop a value-adding perspective to the process of strategic management. Students will evaluate 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 Hospitality Management

[1–0, 1 cr.]

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

HOM741 Issues in Hospitality and Tourism

[1.5–0, 1.5 cr.]

This course deals with issues encountered by tourism and hospitality professionals. Topics include differentiation between international and domestic tourists, forecasting and predicting growth and change. 

HOM781 Selected Topics in Hospitality and Tourism

[1.5–0, 1.5 cr.]

This course discusses contemporary issues in Hospitality and Tourism.

HOM880 Special Topics in Hospitality

[3–0, 3 cr.]