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HSP 115: Front Office Operations
3.00 Credits
Lackawanna College
Students will learn skills necessary to organize and perform duties in this important link in the hospitality chain. The front office is where a business makes its first and last impression on its guest and this class will engage students in the theories and practices to ensure unparalleled guest satisfaction. Students will learn ways to capitalize on each moment of truth with guests in order to meet and exceed their needs with the goal of providing exceptional customer service to ensure a successful hospitality venture. (3 credits)
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HSP 125: Food Safety & Sanitation
3.00 Credits
Lackawanna College
This class serves as an introduction to food production practices governed by changing federal and state as well as local regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will also take the National Restaurant Association ServSafe examination. (3 credits) Formerly Servsafe
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HSP 126: National ServSafe Exam
0.00 Credits
Lackawanna College
This exam tests students understanding of safety policies and standards of the restaurant/food service industry as well as knowledge of all federal and state regulations. The exam will prepare the student to implement essential food safety practices and create a culture of food safety. Score of 75% or higher required to pass. (0 Credits)
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HSP 135: Foundations of Tourism
3.00 Credits
Lackawanna College
This course will investigate the question What is Tourism? and explain many of the different aspects that affect tourism. Students will study the types, forms and components of tourism and their impact on global economies. Students will also learn the historical development of tourism and how it impacts todays society. The students will learn the major concepts in tourism, what makes tourism possible and how tourism can become an important factor in the wealth of any nation. (3 credits)
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HSP 140: Introduction to Hotel Operations
3.00 Credits
Lackawanna College
This course is designed to introduce students to the operations of the hotel and its organizational structure, the scope of the hotel within the industry, and teach skills necessary to organize and perform the duties of front office. Students will learn ways to capitalize on each moment of truth with guests in order to meet and exceed their needs with the goal of providing exceptional customer service to ensure a successful hospitality venture. (3 credits)
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HSP 150: Hosp Social Media and Business Com
3.00 Credits
Lackawanna College
HSP150 (formerly Hotel Social Media and Business Comm This course will expose students to the role social media plays in promotion of the hospitality enterprise. Study will be given to current platforms commonly used by guests and the hotel and will focus on systems of monitoring of and responding to guest/hotel interactions via the media. (3 Credits) Prerequisite: ENG105
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HSP 205: Event Management
3.00 Credits
Lackawanna College
HSP205 (formerly Catering, Conferencing & Mtgs,) This introduction to planning and executing special events and food functions emphasizes marketing, budgeting, organization, hiring and training, food production and presentation. Students will learn how to apply standards of quality and service to complement the venue; coordinate food and beverages; select decor, themes and entertainment; communicate with media; and negotiate contracts with an understanding of the legal parameters involved with both on premise and off premise events. (3 credits)
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HSP 210: Food & Beverage Management
3.00 Credits
Lackawanna College
This course offers an introduction to food, beverage and labor cost controls as students prepare for careers in food and beverage management in the hospitality industry. Class will define a number of key industry terms and concepts and working definitions of the concepts as they pertain to the basics of cost/volume and profit analysis. Course will discuss the application of the four-step control process to food, beverage and labor operations. Discussion will include monitoring devices, menu analysis and several approaches to sales control. Time will be dedicated to computerized ways to manage food and beverage costs as well. (3 credits)
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HSP 225: Hospitality/Tourism Law
3.00 Credits
Lackawanna College
Class will introduce students to a wide array of legal issues facing the hospitality industry. Topics include: contracts in the hospitality industry; discrimination in the workplace, including sexual harassment; duties and obligations to guests as a hospitality operator ;anatomy of a personal injury lawsuit; liability for guests property and insurance. (3 credits)
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HSV 125: Introduction to Human Services
3.00 Credits
Lackawanna College
This course is designed to help students to be more responsive to individual, group, community, and structure of human services. Concepts of organizing, integrating, and implementing a network of different human services are discussed, as are services in relation to broader social, economic and cultural issues and values. (3 Credits)
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