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HOSP 352: Externship in Hospitality Management III
3.00 Credits
New York Institute of Technology
Upper level course which acts as a continuation of HOSP 350 and HOSP 351. Prerequisites: Interview by the program dean and the externship committee and completion of HOSP 350 and HOSP 351. Approval of the dean needed prior to registering for course.
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HOSP 352 - Externship in Hospitality Management III
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HOSP 401: Seminar in Hotel/Restaurant Administration
3.00 Credits
New York Institute of Technology
This is the senior "capstone" course calling for a broad rangeof skills and knowledge learned both in the major and in the college. The class is divided into teams each of which prepares one or more solution(s) to a given large problem in the Hotel Restaurant Institutional industry. Coursework will involve information gathering, methods of presentation to a jury of s and actual peer jury presentations. A key element is the presentation of solutions to faculty and s to the major. The presentations mandate appropriate oral, written, visual and numerical aspects demonstrating communication skills, integration of knowledge, application of computer skills, teamwork skills and job readiness through the panel critique. Prerequisite: Senior status.
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HOSP 401 - Seminar in Hotel/Restaurant Administration
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HOSP 404: Facilities Layout and Design II
3.00 Credits
New York Institute of Technology
Individual student effort in the development of a restaurant from concept to operation. A major project will include blueprints for dining rooms, bars and kitchens developed after the concept and menu have been established. Prior industry experience or 30 credits in culinary arts, food service or restaurant courses are recommended as a prerequisite to this course. Prerequisites: HOSP 204 and HOSP 410.
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HOSP 404 - Facilities Layout and Design II
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HOSP 406: Financial Management for the Hospitality Industry
3.00 Credits
New York Institute of Technology
Comprehensive study on the different objectives in financial management. Deciding on company goals, ways of obtaining the funds to meet these goals and effective uses of the funds. Ratio analysis working capital and long term financing will also be included. Prerequisites: HOSP 101, ACCT 101.
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HOSP 406 - Financial Management for the Hospitality Industry
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HOSP 408: Law for the Hospitality Industry
3.00 Credits
New York Institute of Technology
The legal aspects of running a hotel. Designed to give a basic understanding of preventative tactics and what must be done to avoid lawsuits. Also includes legal research, licensing and hotel keepers obligations. Prerequisite: LLAW 101.
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HOSP 408 - Law for the Hospitality Industry
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HOSP 410: Menu Design and Planning
3.00 Credits
New York Institute of Technology
Comprehensive study of all phases of menu preparation. The menu is broken down into several different elements such as art and design layout, copy and others. Each is analyzed as it applies to food service operations, nutritional requirements and balanced presentation. Term project: preparation of a menu. Prerequisites: HOSP 204, HOSP 202 or CULY 105.
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HOSP 480: Experiential Based Learning:Practicum in Hospitality Management
3.00 Credits
New York Institute of Technology
Experiential Learning course focusing on group dynamics. Under the supervision of a faculty advisor, students will work on a company-specific project in the capacity of a smallgroup consulting team, collecting and analyzing data and information, considering alternative feasible solutions, and delivering team recommendations. Prerequisites: Approval by the department chair.
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HOSP 480 - Experiential Based Learning:Practicum in Hospitality Management
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HOSP 490: Experiential Based Learning:Internship in Hospitality Management I
3.00 Credits
New York Institute of Technology
An advanced elective course which permits the student to apply theoretical knowledge in a real world setting and gain supervised on-the-job experience. Term paper is required.
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HOSP 490 - Experiential Based Learning:Internship in Hospitality Management I
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HOSP 495: Experiential Based Learning:Internship in Hospitality Management II
3.00 Credits
New York Institute of Technology
An advanced elective course which permits the student to apply theoretical knowledge in a real world setting and gain supervised on-the-job experience. Term paper is required. Prerequisites: Approval by the department chair.
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HOSP 495 - Experiential Based Learning:Internship in Hospitality Management II
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HUMA 210: Humanities I
3.00 Credits
New York Institute of Technology
An interdisciplinary introduction to the humanistic values of contemporary Western civilization designed to broaden the student's human awareness. The approach is chronological, from Biblical times to the mid-eighteenth century. (Offered regularly, but not every semester.) Prerequisite: WRIT 151 or WRIT 161. Elective credits only. Does not satisfy Group A.
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HUMA 210 - Humanities I
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