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  • HOS 418: Hospitality Facilities Mgmt

    3.00 Credits
    Southern New Hampshire University

    This course provides students with an understanding of the fundamental principles of facilities planning, management and maintenance in all segments of the hospitality industry. Decision-making processes regarding planning, using facility management systems and taking cost-cutting measures in operations are studied. The interaction of management, engineering and maintenance also are explored. Offered every year.
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  • HOS 420: Financial Mgt in Hospitality

    3.00 Credits
    Southern New Hampshire University

    This course is designed to integrate the fundamental concepts of accounting and financial reporting, managerial accounting and introductory business finance with the concepts and tools of financial management in hospitality organizations. This course will emphasize on the analysis of the financial strength and weakness of a hospitably firm, cost benefit analysis of asset acquisitions, analysis of cash flows and valuation concepts and techniques. Financial Management in the Hospitality Industry is an advanced and an applied course. Students apply finance valuation techniques using real data, integrate finance concepts and quantitative analyses into logical business solutions, and make and defend decisions regarding a business problem at hand. This, along with a commitment to quality, means that HTM-420 is a reasonably difficult course.
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  • HOS 422: Beverage Mgmt and Control

    3.00 Credits
    Southern New Hampshire University

    This course covers the operational and management of cocktail lounges and bars. Methods of distilled spirit production and beer brewing are detailed to help students understand the varying qualities of beverages. Students will learn through a semester project of designing a lounge that includes the layout and design of the facility, the equipment used to operate it, control procedures, customer relations, staffing, marketing, sanitation procedures and regulations affecting operations. An optional National Restaurant Association exam about responsible alcohol service is administered. Field trips are scheduled. Offered every other year.
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  • HOS 424: Managing/Mdsng/Svc of Wines

    3.00 Credits
    Southern New Hampshire University

    Students in this course research wine as they travel around the globe learning each country's wine climate, terrain, varieties of grapes and styles of wine produced. The laws regarding wine labels, distribution and appellation vary from country to country. Learning about the history and development of wines from ancient times to modern times will give future managers a solid perspective in the wine industry. The purpose of tasting wines is to educate one's palette, plan food and wine pairings and determine the length and variety of a wine list. Attendance in professional business dress is required. Global marker.
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  • HOS 425: Food and Beverage Pairing

    3.00 Credits
    Southern New Hampshire University

    Art and Science are combined to teach students how food and beverages, when paired correctly, can enhance the overall dining experience. Sensory tastings will explore how to maximize food and beverage flavors. Understanding the requirements of Wine, Tea and Water Sommeliers, Cicerones, Mixologists and Chefs goals will lay a foundation for effectively training staff and designing food and beverage pairing menus. Students must be of legal drinking age in the U.S. (21 years of age).
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  • HOS 428: Resort Development/Mgmt

    3.00 Credits
    Southern New Hampshire University

    The course provides the students with the overview of resort development, management and operations in the context of ski, golf, gaming, cruises, and other types of resorts. The course also looks at the history and evolution of resorts, land use and development, target markets for resorts, feasibility, investment and financial analysis of a resort project. The course incorporates current trends in the services and activities expected and offered by today's resorts and cruises.
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  • HOS 480: Independent Study

    3.00 Credits
    Southern New Hampshire University

    This course allows a student to independently study a subject not included in the curriculum or one that is in the curriculum but not offered. Students study under the tutelage of the instructor. Offered every year.
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  • HOS 490: Supervised Practical Exp

    3.00 Credits
    Southern New Hampshire University

    This is a 12-credit course required for graduation from the BAS in Hospitality program. The practical training is a work-study program within a division or department of a major hotel or a hospitality organization, essential for providing the student with necessary professional experience. The Career Development Center coordinates the placements for the required practical training with participating properties and students. Each student is provided with an opportunity to a series of interviews with recruiters that might be interested in hiring the student. The type of activities to be performed during the practical training is decided by the student and the employers. Based upon their individual goals, interest, course work and previous experience, students decide on which area of the participating property he or she would be interested in working . Based upon the student's quality and quantity of work experience, self-efficacy, confidence, attitude, communication skills, and other abilities, the employer decides on what activities the student will be performing. During the practical training students are required to work on and submit completed assignments as stated in the course syllabus. Students' practical training performance is evaluated on the basis of their assignments and on-site visit by assigned faculty or staff. Based on the evaluations students are assigned a pass or fail grade for the practical training.
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  • HOS 491: Hospitality Bus Coop Education

    3.00 Credits
    Southern New Hampshire University

    Students may use 3, 6, 9 or 12 credit hours for a guided internship work experience that integrates study and experience. Students are contracted to maintain employment at an approved hospitality/tourism location for a pre-determined length of time with specified start and end dates. Three credits are given for a minimum of 140 hours; six credits are given for 280 hours, nine credits are given for 420 hours and 12 credits are given for 560 hours of industry work. Minimum hours are in addition to the 1,000 hour graduation requirement.
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  • HOS 492: Experiential Learning

    0.00 Credits
    Southern New Hampshire University

    Students pursuing the BS in Hospitality Business or the BAS in Hospitality Management must register for this course in the final semester of their senior year and complete an industry related experiential learning component as a requirement for graduation. Students enrolled in the BS degree program must complete 1,000 hours of experiential learning in a hospitality and tourism (or related business) with a minimum of 200 hours in guest/customer contact services. Students with transfer credit (least 30 credits) and enrolled in the BAS or BS degree program must complete 750 hours of experiential learning in a hospitality and tourism (or related business) with a minimum of 100 hours in guest/customer contact services. Students with transsfer credt (60 or more credits) and enrolled in the BAS or BS degree program must complete 500 hours of experiential learning in a hospitality and tourism (or related business) with a minimum of 100 hours in guest/customer contact services. Students are encouraged to pursue diverse experimental learning opportunities. The required hours must be completed by March 15th of the student's senior year. Credit will be awarded for any work experience prior to formal admission into the program.
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