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HOSP 187: Hospitality Business Computing
3.00 Credits
University of Delaware
Focuses on developing spreadsheet skills to support effective hospitality operations and productive executive decisions. Also provides an overview of hospitality-specific software applications and their role in various facets of the industry.
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HOSP 201: Food Safety and Sanitation
3.00 Credits
University of Delaware
Introduces students to the foodservice component of the hospitality industry and focuses on food safety and related health issues. Students must pass a National Sanitation Certification Examination to receive credit. COREQ: HOSP211.
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HOSP 211: Food Principles Laboratory
1.00 Credits
University of Delaware
Focuses on basic culinary principles and food preparation techniques in a professional kitchen environment. Emphasis is placed on food safety, sanitation, student's organizational skills and ability to work as a valuable team member. COREQ: HOSP201
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HOSP 212: Club Management
3.00 Credits
University of Delaware
Provides an overview of elements unique to club management such as the nature of private membership, investment, governance, club house operations, food and beverage operations, elements of quality service, financial structures of clubs, accounting and private club marketing.
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HOSP 214: Foundations of Tourism Management
3.00 Credits
University of Delaware
Examines the scope and organization of the tourism industry, motivations for travel, and the management of micro and macro tourism resources. Economic, social, political and environmental impact of tourism are considered along with the issue of sustainable development within the industry.
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HOSP 215: Event, Meeting and Convention Management
3.00 Credits
University of Delaware
The course focuses on the key management concepts and skills required in planning events/meetings/conventions, such as program design, site Selection, budgeting, food and beverage arrangement, marketing and onsite management.
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HOSP 217: Catering Management
3.00 Credits
University of Delaware
Introduces students to catering management. It applies management skills to planning, organizing and executing catered events. The focus will be catering menu development and catered event design, on-premise vs. off-premise events, catering food production, event safety and success. CO-REQUISITE: HOSP215
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HOSP 219: Quality Management for the Hospitality Industry
3.00 Credits
University of Delaware
Examines the quality revolution in the hospitality industry. Control charts, Pareto charts, scatter diagrams, and other tools used in restructuring, re-engineering, and continuous quality improvement are explored. Integrates principles of customer quality focus and organizational behavior as they apply to the hospitality industry.
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HOSP 230: Executive Presentations and Problem Solving
3.00 Credits
University of Delaware
Examines various problem solving methods relating to specific issues of the hospitality industry. Explores oral, written and multi-media executive presentation techniques of problem solving results including personal presentations.
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HOSP 266: SPECIAL PROBLEM
1.00 - 3.00 Credits
University of Delaware
No course description available.
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