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HOS 162: Housekeeping Administration
3.00 Credits
Greenville Technical College
(3-0-3) Offered Fall Semester This course is a study of the housekeeping functions and management in the hospitality industry. Emphasis is placed on the training of housekeepers and assistants. Staffing, scheduling, and laundry operations are covered in the course.
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HOS 164: Travel and Tourism
3.00 Credits
Greenville Technical College
(3-0-3) Offered Spring Semester This course covers the history, development, concepts, and principles of the travel and tourism industry.
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HOS 168: Front Office Management
3.00 Credits
Greenville Technical College
(3-0-3) Offered Spring Semester This course is a study of the total hotel organization as it relates to the front office management. The course covers methods of statistical analysis as applied to price structure, occupancy patterns, and computer management.
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HOS 171: Food and Beverage Controls
3.00 Credits
Greenville Technical College
3-0-3 Offered Fall and Spring Semesters Pre- or co-requisite: HOS 160 This course covers the principles and procedures involved in an effective food and beverage control system, including standards determination, operating budgets, cost-volume-profit analysis, income and cost control, menu pricing, labor cost control, and computer applications related to these concepts.
Prerequisite:
HOS 160
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HOS 245: Hospitality Marketing
3.00 Credits
Greenville Technical College
3-0-3 Offered Fall, Spring, and Summer Semesters Prerequisite: RDG 100 or satisfactory placement This course is a study of fundamental marketing strategies that are specific to the hospitality industry. Emphasis is placed on how marketing strategies target customer needs and wants.
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HOS 254: Catering Management
3.00 Credits
Greenville Technical College
3-0-3 Offered Spring Semester Prerequisite: CPT 101 This course is a study of the nature of the culinary, business, logistical, and entrepreneurial aspects of catering management. Emphasis is placed on food preparation, transportation, presentation and cost controls in a variety of settings. Students observe local catering operations in class tours and guest lecturer appearances.
Prerequisite:
CPT 101
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HOS 256: Hospitality Mgt Concepts
3.00 Credits
Greenville Technical College
3-0-3 Offered Fall, Spring, and Summer Semesters Prerequisite: RDG 100 or satisfactory placement This course is a study of the theory and principles of management as applied to the hospitality industry.
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HOS 262: Hospitality Software App
3.00 Credits
Greenville Technical College
(3-0-3) Offered Fall Semester Prerequisite: CPT 170 This course includes using microcomputer software in managing various areas of the hospitality industry.
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HOS 264: Food and Beverage Pairing
3.00 Credits
Greenville Technical College
3-0-3 Offered Fall and Spring Semesters This course focuses on the concepts of food and beverage pairing and the influence of ingredient selection, preparation techniques and presentation on sales, service and profitability. Wine tasting and proper mixing of spirits is part of this class. Students must present proper ID and be over 21 years of age to take this course.
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HOS 264 - Food and Beverage Pairing
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HOS 265: Hotel, Restaurant & Travel Law
3.00 Credits
Greenville Technical College
3-0-3 Offered Fall and Spring Semesters Prerequisite: RDG 100 or satisfactory placement This course covers legal foresight for hospitality management. Topics include litigation involving innkeepers and legal responsibilities of the innkeeper.
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