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Course Criteria
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1.00 Credits
This course provides students with a basic understanding of food production, terminology, and the care and use of foodservice equipment. Prerequisite: None Corequisite: HOSP 110 (1: 0, 3) 1.000 Credit Hours 3.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Laboratory Hospitality College Hospitality Management Division Hotel & Resort Management Department
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3.00 Credits
This food management course covers food purchasing, receiving, and issuing; food and beverage control areas; yield analysis; and production concerns. The elements of proper table service and wine service are covered as well as front-of-the-house management controls. Bakery products, standards, and ingredients are studied and applied in the accompanying lab. The laboratory project provides students with the opportunity to apply basic fundamentals of food preparation and management. Prerequisites: HOSP 110 and HOSP 115 Corequisite: HOSP 125 (3: 3, 0) 3.000 Credit Hours 3.000 Lecture hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Laboratory Hospitality College Hospitality Management Division Hotel & Resort Management Department Course Attributes: GMBA Elective, Hosp AAS/BBA Tech/RE Elect
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1.00 Credits
This course provides students with a basic understanding of bakery ingredients, production, and equipment. Laboratory projects allow students opportunities to apply the fundamentals of menu planning, food costing, purchasing, production, service, and management. Prerequisites: HOSP 110 and HOSP 115 Corequisite: HOSP 120 (1: 0, 4) 0.000 OR 1.000 Credit Hours 0.000 OR 4.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Laboratory Hospitality College Hospitality Management Division Hotel & Resort Management Department Course Attributes: Hosp AAS/BBA Tech/RE Elect
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1.00 Credits
This is an operations-centered certification course that provides students with basic sanitation principles, ways to apply them in practical situations, and methods of training and motivating employees to follow good sanitation practices. Prerequisite: None (1: 1, 0) 1.000 Credit Hours 1.000 Lecture hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture Hospitality College Hospitality Management Division Hotel & Resort Management Department Course Attributes: Hosp AAS/BBA Tech/RE Elect
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3.00 Credits
Students are exposed to the identification, history, manufacture, and use of malted beverages, wines, and distilled spirits as well as to how, when, and where they relate to a beverage operation. Purchasing and control of a bar inventory and legal, moral, and social obligations of proper beverage service are also covered. Laboratory sessions allow for demonstration and practice of correct procedures of mixology. Prerequisite: None (3: 2, 2) 0.000 OR 3.000 Credit Hours 0.000 OR 2.000 Lecture hours 0.000 OR 2.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Laboratory Hospitality College Hospitality Management Division Hotel & Resort Management Department Course Attributes: Hosp BBA/AAS Culinary Elective, Hosp AAS/BBA Tech/RE Elect, Park & Rec concentration Elect
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3.00 Credits
Introduuction to Club Management: This course is designed to identify the multiple facets of the Club Management Industry. Students will be introduced to the historical development of club operations, types of clubs, club organizations, and current trends in club management. Prerequisites: None (3: 3, 0) 3.000 Credit Hours 3.000 Lecture hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture Hospitality College Hospitality Management Division Hotel & Resort Management Department
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3.00 Credits
Fundamental information, approaches, functions, and forms of human resource management are applied to the hospitality/ tourism service industry to enable managers to accomplish company goals. Topics include federal employment legislation, preemployment, multi-culturalism, labor market fundamentals, recruitment, interviewing, selection, hiring, training, evaluation, discipline, compensation, and benefits. Prerequisite: None (3: 3, 0) 3.000 Credit Hours 3.000 Lecture hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, WEBCT Based, Distance Learning Hospitality College Hospitality Management Division Hotel & Resort Management Department Course Attributes: GMBA Elective
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3.00 Credits
This course provides students with an overview of basic marketing and sales principles and their application to the hospitality industry. This applied marketing approach to the sales and marketing of the hospitality industry and its specialized products provides students with specific industry methods, trends, and attitudes required to successfully market and sell within the hospitality industry. The major components are reviewed, including industry marketing definitions, principles, and sales tools. Prerequisite: None (3: 3, 0) 3.000 Credit Hours 3.000 Lecture hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture Hospitality College Hospitality Management Division Hotel & Resort Management Department Course Attributes: GMBA Elective, Hosp BBA/AAS Culinary Elective
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1.00 Credits
A full-time summer employment experience in the hospitality and tourism industry, This course is designed to provide a professionally significant addition to a student's body of knowledge. Eight weeks of 40 hours per week or a total of 320 hours is required. Prerequisites: Completion of at least one semester, full-time matriculated status in a Hospitality program. (1: 0, 40) 1.000 Credit Hours 40.000 Other hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Intern Hospitality College Hospitality Management Division Hotel & Resort Management Department
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3.00 Credits
The Hospitality Internship provides students with direct work experience in the hospitality or travel industry. Students are placed in industry positions with the assistance of their academic advisors and department faculty. A contract is developed between the employer, student, and academic advisor outlining the goals and objectives of the internship as well as standards of performance and evaluation procedures. Delhi's strong relationship with the hospitality and travel industries provides students with work experiences ranging from Marriott to Disney. Prerequisite: Two semesters of study with a minimum 2.0 cumulative GPA (3: 0, 40) Fall, spring, and summer 3.000 Credit Hours 3.000 Other hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Independent Study Hospitality College Hospitality Management Division Hotel & Resort Management Department Course Attributes: GMBA Elective, Hosp AAS/BBA Tech/RE Elect
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