Hospitality Leadership (HSP) courses
HSP 210 Introduction to Hospitality Leadership
This course is designed to examine the leadership processes, concepts, and principles and to improve personal competence in decision-making, problem solving, motivation, and communication as they relate to the hospitality industry.
HSP 215 Introduction to Lodging ManagementPrerequisite: HSP 210 or concurrent enrollment.
A study of the fundamentals of how lodging operations are managed from a rooms perspective. Practical examples are used to familiarize students with the line management aspects of reservations, registration, occupancy, and checkout and the settlement procedures in various lodging market segments.
HSP 218 Safety and SanitationPrerequisite: HSP 210 or concurrent enrollment or permission.
Introduction to food service sanitation and safety practices pertinent to hospitality management. Emphasis on sanitation requirements, safe food handling, storage practices and accident prevention.
HSP 300 Special Topics in Hospitality LeadershipPrerequisite: permission of Department Head.
Selected topics of contemporary interest in hospitality leadership. Offered when resources and demand allow. May be repeated for a total of 6 hours when topics change. Variable Content Course.
HSP 302 Hospitality Leadership Study TourPrerequisite: permission of Department Head.
Study of and visits to museums, international hospitality tours, historic sites, trade shows, conferences, and conventions related to the hospitality industry. May be taken for a total of 6 hours.
HSP 310 Analyzing Financial Performance in Hospitality OperationsPrerequisite: MTH 130 or higher; and HSP 210 and HSP 215 and ACC 201.
Financial techniques in forecasting, budgeting, and performance measurement, and the application of the hospitality industry uniform system of accounts are covered in this course as they apply to operational and fiscal decision making.
HSP 315 Advanced Lodging ManagementPrerequisite: HSP 210 and HSP 215 and ACC 201.
Students in this course will analyze the lodging industry in depth. Critical thinking skills are stressed as students are exposed to different viewpoints within a coherent theoretical structure, enabling them to formulate their own ideas and solutions. Current trends and challenges in lodging are also studied in depth.
HSP 321 Principles of Food PreparationPrerequisite: HSP 218.
Students in this course study the scientific principles and techniques in the selection, preparation and preservation of food including fundamental principles of nutrition and diet.
HSP 325 Cultural CuisinePrerequisite: permission of instructor.
A course designed to extensively explore various cultures through a hands-on culinary experience. May be repeated for a total of 6 hours.
HSP 330 Banquet OperationsPrerequisite: HSP 210 and HSP 321; and Hospitality Leadership major or enrolled in Food and Beverage Operations certificate program.
This course provides students with practical skills and knowledge for effective management of food and beverage practices, from the preparation of quantity foods to its service. Laboratory arranged.
HSP 340 Destination DevelopmentPrerequisite: HSP 410 or concurrent enrollment; or GRY 310.
This course offers a systematic study of hospitality businesses and attractions as they apply to destination development. The role of government agencies, private developers, and investors as they pertain to destination development will be studied. Case studies are used extensively which offer examples of successful and unsuccessful development efforts.
HSP 345 Club ManagementPrerequisite: HSP 210 and HSP 215 and HSP 218.
The purpose of this course is for students to develop an understanding of the private club segment of the hospitality industry and its unique challenges. Students study governance, strategy, marketing membership, human resources, and operations that are specific to the private club segment of the hospitality industry.
HSP 354 Hospitality Human Resource DevelopmentPrerequisite: HSP 210 and HSP 215 and junior standing.
Study of concepts and applications of interpersonal skills as it relates to the hospitality industry; communication; leadership styles; product enhancement; labor market shortage; conflict resolution; recruitment, training and retention.
HSP 360 Hospitality Facilities ManagementPrerequisite: HSP 210 and HSP 215 and ACC 201.
Students in this course study the management of the physical plant of various hospitality enterprises, with a focus on systems, sustainability, design and layout, equipment, development, and renovation. Current facility-related challenges are also addressed
HSP 370 Hospitality Industry Revenue ManagementPrerequisite: HSP 310.
The course presents the theories, strategies and tactics employed in hospitality revenue management including capacity management, duration control, demand and revenue forecasting, discounting, displacement analysis, and sales mix analysis.
HSP 400 Problems in Hospitality LeadershipPrerequisite: permission of Department Head.
Independent study for those who wish additional work in specific subject areas.
HSP 409 Beverage OperationsPrerequisite: senior standing; and Hospitality Leadership major or enrolled in Food and Beverage Operations certificate program.
Principles and methods of operating a profitable beverage component in a foodservice business. Topics range from inventory control, accounting, equipment and pricing, to legal responsibilities and liability.
HSP 410 Hospitality MarketingPrerequisite: HSP 310 or concurrent enrollment; and MKT 150 or MKT 350.
The course is designed to provide students with theory and knowledge which will enable them to develop and interpret strategic marketing plans for hospitality enterprises properties.
HSP 426 Food and Beverage ManagementPrerequisite: HSP 321; and MTH 130 or higher; and junior standing; and Hospitality Leadership major or enrolled in Food and Beverage Operations certificate program.
A continuation of the student's familiarization with food service components in the hospitality industry. Menu, planning, pricing, food service accounting, wage and labor cost control, purchasing, portion control, advertising, sales and other food service principles, practices and techniques are analyzed.
HSP 428 Hospitality LawPrerequisite: junior standing; and Hospitality Leadership major.
The study of the legal aspect of lodging and food service operations. Problem-solving approach applied to liability and litigation problems confronting hospitality executives.
HSP 430 Special Event PlanningPrerequisite: HSP 321; and MKT 150 or MKT 350.
In-depth analysis of management and operational challenges involved in planning and deploying events as they relate to the hospitality industry.
HSP 435 Restaurant ManagementPrerequisite: HSP 321; and Hospitality Leadership major or enrolled in Food and Beverage Operations certificate program.
This course is designed to allow students to experience the step-by-step process of operating "Carrie's" Restaurant in Pummill Hall. Students will design the menu, prepare and serve the food and market the restaurant. In addition, students may participate in the planning and execution of various special events in the program. May be repeated to a total of 6 hours.
HSP 436 Casino OperationsPrerequisite: HSP 354 or concurrent enrollment.
This course provides an overview of the gaming industry with an emphasis on casino hotel operations as an integral part of the hospitality industry. Topics include the history of gaming, casino layout and design, surveillance, demographic profiles, psychological profiles, and economic impact.
HSP 480 Global Strategic Management in the Hospitality IndustryPrerequisite: senior standing; and HSP 310; and HSP 410 or concurrent enrollment.
This is an integrative course that focuses on managing the various components of the hospitality industry at both the business and the corporate level. Students use case studies as well as current events in the industry to understand the nature of strategic issues and their management in the hospitality industry.
HSP 490 Advanced Hospitality LeadershipPrerequisite: senior standing; and MTH 130 or higher; and HSP 354 or concurrent enrollment; and Hospitality Leadership major.
An in-depth investigation into leadership principles and practices required of professionals in the hospitality industry. Public Affairs Capstone Experience course.
HSP 497 International Hospitality Field StudyPrerequisite: HSP 210 and HSP 215 and HSP 218 and permission.
Provides students with first-hand exposure to international issues in hospitality administration. This Study Away experience includes a preparation phase, a two to three week visit to an international destination where students are immersed in the local culture, and a debrief following the trip. Because credit and destinations vary, the course may be repeated to a total of 6 hours. Graded Pass/Not Pass only. Variable content course.
HSP 499 Internship in HospitalityPrerequisite: senior standing; and Hospitality Leadership major; and permission.
Supervised experience in a cooperative program in hospitality. Student must gain experience/exposure in at least three positions during the internship. The student must be paid for the internship and must work a minimum of 750 hours. Public Affairs Capstone Experience course.
HSP 710 Risk Management and Legal Compliance in the Hospitality Industry
In-depth studies of legal issues pertinent to hospitality and tourism firms are the focus of this course. Topical areas include contracts, negligence, and employment, labor, and real estate law. Treaties and international law affecting global trade policy as well as international tourism development receive heavy emphasis.
HSP 720 Hospitality Change Management and Leadership
An in-depth investigation of the principles and theories of leading change in hospitality organizations. The processes, skills, and abilities needed to manage change in the industry are stressed. Attention is given to areas hospitality leaders need to address when initiating change such as vision development, team development and motivation, power and influence, performance standards, productivity, and organizational culture. Case studies will be used extensively to address course content.
HSP 730 Seminar in Hospitality and TourismPrerequisite: HSP 710 and HSP 720.
An evaluation and analysis of the theory, research, and practice involved in hospitality and tourism fields. The course involves an integrative learning experience where students will have the opportunity to engage in an applied research project.
HSP 798 Field Experience in Hospitality AdministrationPrerequisite: HSP 710 and HSP 720; and HSP 730 or concurrent enrollment; and application approval.
The field experience is the culminating course for students in the Hospitality Administration Certificate Program. This course provides the students with direct leadership experience in the hospitality industry. Possible field experience sites include hotels, restaurants, institutional foodservice operations, country clubs, senior living facilities, convention and visitors bureaus, tourism-related companies, stadiums, entertainment venues, cruise lines, and many others. An intentional match will be made between the student's career aspirations, the field experience site, and the industry segment. Student must successfully complete at least 300 hours of field experience and well as a seminar paper.