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Course Criteria
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3.00 Credits
The Advanced Hospitality Internship builds on the concepts of the Hospitality Internship program (HOSP 240). This course offers highly motivated students an industry work experience of four to six months with specifically designed goals and objectives. A contract is developed between the employer, student, and academic advisor outlining the goals, objectives, standards of performance, and evaluation procedures. Students may utilize existing internship sites or develop working relationships with properties and businesses of their choosing. Delhi's strong relationship with the hospitality and travel industries provides students with a wide variety of work experiences. Prerequisite: Two semesters of study with a minimum 2.0 cumulative GPA (6: 0, 90) Fall, spring, and summer 6.000 Credit Hours 6.000 Other hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture Hospitality College Hospitality Management Division Hotel & Resort Management Department Course Attributes: GMBA Elective
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3.00 Credits
3.000 Credit Hours 3.000 Lecture hours 0.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture Hospitality College Hospitality Management Division Restaurant Administration Department Course Attributes: Hosp BBA/AAS Culinary Elective, Hosp AAS/BBA Tech/RE Elect
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3.00 Credits
This class deals with the exciting and challenging aspect of the culinary competition world. Students learn how to successfully prepare for culinary competition. Students will refine their skill level and mental thought process while learning the discipline needed to be properly prepared for culinary competitions, learn how to craft a professional entry packet for hot food competitions, and follow the rigorous process of completing a cold food competition entry for an in-house competition. Opportunities may exist for students to take part in American Culinary Federation and Societe Culinare Philanthropique competitions. Prerequisites: CULN 250 and CULN 255, or permission of the instructor (3: 1, 6) 0.000 OR 3.000 Credit Hours 0.000 OR 1.000 Lecture hours 0.000 OR 6.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Laboratory Hospitality College Hospitality Management Division Restaurant Administration Department
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3.00 Credits
This course is designed to develop critical-thinking, analysis, decision-making, and management skills related to hospitality human resources management. The case study method, collaborative learning and hands-on projects are the primary vehicles for instruction. Prerequisites: HOSP 205 and HOSP 210, or permission of the instructor (3: 3, 0) 3.000 Credit Hours 3.000 Lecture hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, WEBCT Based Hospitality College Hospitality Management Division Hotel & Resort Management Department Course Attributes: GMBA Elective
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3.00 Credits
The purpose of This course is to analyze the financial planning process and the financial operating methods available to the hospitality firm. The continuously changing operating environment faced by finance managers associated with the hospitality/tourism industry is emphasized. Prerequisites: ACCT 125; ECON 100 or ECON 110 (3: 3, 0) 3.000 Credit Hours 3.000 Lecture hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, WEBCT Based Hospitality College Hospitality Management Division Hotel & Resort Management Department Course Attributes: GMBA Elective
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3.00 Credits
This course is designed around a thorough analysis of employing marketing strategies to gain sustainable competitive advantages within the hospitality industry. Emphasis is placed on internal analysis, assessment of market structure, competitor evaluation, and strategic planning and implementation within a global hospitality market. Case studies are employed to evaluate current trends and assist in applying the theoretical class material to real-world applications. Prerequisite: BUSI 245 or BUSI 262 or HOSP 215 (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 expands the concepts of the purchasing function and supply management for hospitality operations. Emphasis is placed on quality and quantity standards while maintaining strict cost control systems throughout the procurement chain. This advanced course builds on the basics attained in a variety of hospitality courses and requires product research and analysis within the industry. The material is divided into three principal categories: the purchasing function, including accountability, distribution network, purchase options, legal/ethical issues, exterior and interior controls, and industry trends; identification, quality and control of the major food groups and beverages, including yield analysis; and specification and selection of the non-food commodities of equipment, furniture, linens, carpets, chemicals, paper products, and services. Prerequisites: HOSP 120, HOSP 125, and HOSP 130, or permission of the instructor (3: 3, 0) 3.000 Credit Hours 3.000 Lecture hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, WEBCT Based Hospitality College Hospitality Management Division Hotel & Resort Management Department Course Attributes: GMBA Elective
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1.00 Credits
This course is designed to provide opportunity for students to participate in special hands-on and/or managerial projects. Course projects and responsibilities will vary with each student and will be developed with an advisor or faculty member. Progect and enrollment are by approval of the Dean of Business and Hospitality. Prerequisite: Junior status and approval by the Dean of Business and Hospitality. (1-3: 0, 5-40) Offered on demand 1.000 TO 3.000 Credit Hours 5.000 TO 40.000 Lab hours Levels: Undergraduate-Bachelor Program Schedule Types: 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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3.00 Credits
This course is designed to teach students to identify and understand the principles and concepts of laws affecting the hospitality industry. The focus is on prevention of liability and protection against accidents, attitudes, and incidents that could lead to lawsuits. Case study and discussion examine the applications of law to the hospitality industry. Group projects, research, and use of the Internet may be required. Prerequisite: Second-year status or permission of the instructor (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, Info Tech Technical Elective, Info Tech Upper Elective
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3.00 Credits
Advanced Club Operations: An application of business concepts to the private eqity club and resort industry. Industry cases are used to facilitate discussion of similarites and differences among clubs. Topics include: tournament organization, legal, financial, and legislative issues, human resources considerations, marketing and pricing policies. Prerequisites: HOSP 170 (3: 3, 0) 3.000 Credit Hours 3.000 Lecture hours Levels: Undergraduate-Bachelor Program Schedule Types: Lecture Hospitality College Hospitality Management Division Hotel & Resort Management Department
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