Course Descriptions

HSP 101 - Introduction to the Hospitality Industry
This course is a study of the fascinating worlds of lodging, food and beverage service, meeting planning, travel and tourism, and the related businesses that make up the hospitality industry. Provides an overview of the components of this vast industry and their interlocking network. 3 Credits.

HSP 102 - Hospitality Service
Students will utilize service skills by interacting with customers and team members in an actual hospitality environment. In addition to this hands-on component, students will examine customer related skills in a classroom environment through the use of lecture, role play, and small group conferences. , 4 Credits.

HSP 105 - Hotel Operations
This course is designed to provide students with a comprehensive, fundamental understanding of how hotels are managed with respect to the rooms perspective (reservations, front desk, housekeeping, engineering, and security). Through computer simulation, property tours, and guest lecturers, students will be exposed to the operational positions and responsibilities of the different areas of the rooms division. Food and beverage, sales and marketing, and the accounting office will be addressed with respect to how each of these departments interact with the rooms division. 3 Credits.

HSP 115 - Guest Service Hospitality
This course discusses the importance of customer service in the Hospitality and Tourism industries, focusing on hospitality services, developing and maintaining a service culture, managing service encounters, consumer trends, building and maintaining customer relationships, professionalism, the impact technology plays on customer service, and service recovery. Successful completion of this course includes 45 hours of hands-on customer service experience (volunteer or work experience). A student's present job may qualify. Appropriate volunteer/work experience must be approved by the instructor. It is recommended that this course is completed within the first two semesters of the program. 3 Credits.

HSP 201 - Hospitality Human Resources Management
This course examines the theoretical and hands-on applications of management and supervisory practices in the hospitality industry. Communication strategies, recruitment, performance standards, evaluation techniques, diversity issues, and staff training are a few of the topics that will be discussed. 3 Credits.

HSP 202 - Introduction to Conference and Event Planning
This course is a comprehensive overview of the process of planning meetings, conferences and special events. Step-by-step organization, preliminary planning, site selection and timing strategies are among the topics to be discussed. Students will discover where conference and event planning fits into the overall scope of the hospitality industry. 3 Credits.

HSP 204 - Advanced Conference and Event Planning
This course will focus on the competencies necessary to build and maintain a sustainable career in the event management field. Topics discussed will include, strategic planning, budgeting, HR management, marketing, and assessment. Class participants will create and execute a special event including the budget and marketing plan. 3 Credits.

Prerequisite(s): HSP 202

HSP 211 - Hospitality Law
A study of the laws impacting the hospitality industry. Topics include An Introduction to Law, Court Systems, Civil Rights Law, Employment Law, Contracts, Torts, Regulations Governing the Sale of Food and Alcohol, Responsibility for Guests' Property, Legal Rights of Innkeepers and Restaurateurs, and Casino Law. 3 Credits.

HSP 222 - Integrated Studies for Hospitality Management
A specialized focus on the alliance of the food, hotel, and tourism management areas. This course emphasizes the interrelationship of these three areas in the field of catering, resort management, and destination appeal. Practical observation is provided either through domestic or international experiences via air, rail, ship, or motorcoach transportation. Hotel inspections and destination sightseeing, as well as restaurant tours, are an integral part of the course. Since the location, duration of the course, and course assignments will vary each semester, the credit hours also vary from one to three credits. Specific course requirements for each course can be obtained from the Department. Special fees include the cost of transportation to the course site, lodging, food, and miscellaneous expenses. 1-3 Credits.

HSP 225 - Italy-Hospitality, Culture, and Society on Location
This course is designed to provide students the opportunity to see and experience the richness of Italy through the unique experiences of travel and immersion into local society. The core components of this course will be a stay in country, with visits to the main cities and cultural centers providing experience through immersion. Class meetings prior to the trip will focus on topics that will help the students prepare for the experience, and meetings after the trip will provide a time for debriefing, reporting, evaluation, and assimilation. The student is expected to complete ten tasks during his/her stay, make an oral presentation, and prepare a portfolio of the trip. This portfolio can be a personal journal, photo display, video recording, or a combination thereof. On location hours are variable depending on the field experience offered. 3 Credits.

Prerequisite(s): Overall GPA of 2.5 or better or by permission of instructor.

HSP 251 - Hospitality Marketing
Students will learn the theoretical concepts of developing a start-up business and give a shark tank pitch that shares the 8 Ps of the product or service. Students will apply core competencies gained throughout the semester, such as PRICE (planning, research, implementation, control & evaluation) to their start-up. The shark tank experience will simulate the personal selling skills needed in the hospitality industry, while demonstrating the marketing strategies necessary to ensure success. Core competencies are achieved in basic accounting, inventory management, human resources, sales and marketing. Additional skill sets are acquired through the intensive use of computer competencies such as Internet literacy, uploading, e-mailing, downloading and instant messaging. Students will draw from previous course content to enable successful completion of this course. 3 Credits.

HSP 260 - Cooperative Education-Hospitality Management
Students who work or desire to work, either full time or part time at jobs related to their college major or career interests are eligible for Cooperative Education. Students take a career-related classroom seminar (2 hours per week on campus or online) while working at a job (180 hours per semester) in the area of hospitality management. Successful completion of the seminar, and a minimum of 180 hours of work experience in any one semester, entitles a student to receive four credit hours. A student's present job may qualify if related to hospitality management. Appropriate work experience must be approved by the instructor. Individuals must have completed 24 credit hours, with a 2.0 GPA. Exceptions permitted with permission from the instructor. It is recommended that this course is completed in the student's last semester or the summer prior to the last semester. 4 Credits.

HSP 275 - Current Issues and Trends in Hospitality
This course is an examination of contemporary issues and topics that are influencing the travel, tourism, and hospitality industry. Students will collect pertinent articles and information from newspapers, magazines, professional journals, and news programs, and will utilize the internet to find relevant issues to discuss in class. Oral presentations, guest speakers, and class discussions will allow the student to develop knowledge and awareness on issues that will impact the industry both in the present and in the future. 3 Credits.

HSP 290 - Independent Study
See the Department Chairperson. Variable Credit.