Hospitality
| Name | Title | Credits | School |
|---|---|---|---|
| HOSP 100 | Introduction to Hospitality | 3 | School of Management |
|
The basic principles of management and their relationship to the hospitality industry are reviewed, including restaurants, catering, food services, contract services, lodging, hotels, resorts, cruise lines, sales, event planning, conventions, conferences, travel, tourism, resorts, eco-tourism, and other unique sectors. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 105 | Travel and Tourism | 3 | School of Management |
|
The introductory principles, practices and philosophies of the travel and tourism industry. Areas of concentration include sociology and psychology of tourism, tourism and demand, development and research, and marketing and tourism. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 125 | Culinary Theory & Style | 3 | School of Management |
|
The study and preparation of cuisines ranging from American style cuisine to an array of International cuisines with a concentration on Italy; France; Germany; Spain; Japan; China and Korea. Students will learn the historical and cultural influences that affect various cooking styles, complexity of tastes and ingredients. This course will also provide an overview of standard sanitation and safety within the kitchen; best practices with knife skills and proficiencies; basic cooking principles; knowledge of spices and herbs; fundamentals of stocks, soups, and sauces, desserts; fusion cuisine; recipe cards; appropriate balance of flavors; and food presentation and garnishing. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 130 | Front Office Sales and Management | 3 | School of Management |
|
The study of front office procedures with an emphasis on the principles of management, strategy, and sales. Other areas that will covered are the structure of the front office, staffing, room rates, service standards, the competitive environment, and fundamentals for hotel financial management. Prerequisite Course(s): Co-requisite: HOSP 100 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 135 | Culinary Techniques | 3 | School of Management |
|
The study and preparation of cuisines ranging from American style cuisine to an array of International cuisines with a concentration on Eastern Europe; Mediterranean; Caribbean; Africa; India and South East Asia. Students will learn the historical and cultural influences that affect various cooking styles, complexity of tastes and ingredients. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 140 | Purchasing, Procurement and Supply Management | 3 | School of Management |
|
Fundamental principles and purchasing techniques will be studied with an emphasis on product information needed to purchase in various sectors of the hospitality industry. Areas of concentration include purchasing of perishable and non-perishable food items; cleaning supplies, linens; support technologies, and service contractors. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 145 | Casino & Gaming Strategies | 3 | School of Management |
|
This course provides the insights into casino gaming and operations. The focus is on game probability, rules, strategies, and performance rating systems. In addition, key casino performance indicators, marketing theories and applications, financial controls are addressed in detail. Casino organization and culture and the context of gambling development in America is discussed. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 154 | Casino Management | 3 | School of Management |
|
Operation of casinos from the hospitality management perspective. Topics include the theories of operation, games management, legal restrictions and service functions. Student will also learn loss control and rules of the most popular games in casinos. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 210 | Service Excellence | 3 | School of Management |
|
This course analyzes leading hospitality organizations and the distinguishing characteristics of the quality of guest service they deliver that provides a benchmark for excellence. Students visit hospitality organizations and reflect on their experience from the perspective of the guest. Analytic management tools are created for training service staffs and communicating with the guests in a multi-cultural environment to ensure a positive workplace environment that leads to competitive advantage through exceptional service and guest satisfaction. Prerequisite Course(s): Prerequisite: HOSP 100 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 220 | Strategic Planning & Marketing | 3 | School of Management |
|
A course that studies the principles of marketing, what it can accomplish for a hospitality organization, and how to establish and operate a marketing plan specific to hospitality industry. Course includes product development, market positioning, personal selling, public relations, market planning, pricing strategies and revenue management. Prerequisite Course(s): Prerequisite: Take ACCT 101 and one course in this group: HOSP 100 or HOSP 101 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 221 | Travel Management | 3 | School of Management |
|
Acquaints students with two major components of travel and tourism: hospitality (hotels, motor-inns, resorts, alternative accommodations and related occupations: bus operations, land arrangers and tour operators) and retail travel agency organization, operation, administration, personnel and sales. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 230 | Tourism Marketing | 3 | School of Management |
|
Acquaints students with both a practical application and theory of sales and marketing, including advertising and public relations strategies, as they relate to the travel tourism industry. Examines marketing mix, tourism product, consumer behavior, communications and media uses and procedures for advertising and public relations campaigns. Prerequisite Course(s): Prerequisite: HOSP 306 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 235 | Housekeeping Operations | 3 | School of Management |
|
The functions of the house keeping department, the most labor intensive department in the hotel, will be studied, including personnel, sanitation, maintenance, and materials, as they relate to the management of the building and the property. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 240 | Operations Cost Control | 3 | School of Management |
|
Comprehensive study of the control process in food, beverage and lodging operations, with a look at various alternatives and available solutions and methods. Areas of focus include break-even analysis, forecasting, popularity indexes, food cost, beverage cost, labor cost, cash receipts, monitoring theft, purchasing, receiving, sanitation standards, rooms division, menu pricing and labor cost controls. Prerequisite Course(s): Prerequisite: HOSP 140 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 245 | Global Hospitality Workshop | 3 | School of Management |
|
Travel abroad to participate in and evaluate designated sites in tourism centers of cities on itinerary. Travel includes academic, professional and cultural components. These experiences are culture-specific, including lectures, company visits, and site visits in the context of developing global competencies. Students are engaged in critical analysis of sites based on price point, marketability, touristic features, and comparisons to other designated sites. Prior to travel, students research the historical significance and touristic considerations for each city visited. Food and beverage tours and tastings, specific to each culture visited, compliment the tourism component of each city to round out the experience from a global hospitality perspective. Course may be repeated. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 250 | Housekeeping Management | 3 | School of Management |
|
The functions of the housekeeping department, the most labor intensive department in most hotels, will be studied including personnel, sanitation, maintenance and materials as they relate to the management of the building and property. Prerequisite Course(s): Prerequisite: CULY 100 or HOSP 101 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 255 | Hospitality Internship- Zero Credit | 0 | School of Management |
|
The opportunity to work in a hospitality environment to gain practical experience, increase professionalism, develop a basic understanding of the hospitality environment, and sharpen career focus. To be eligible, students must have sophomore or higher status and have completed at least one semester in NYIT with a 2.0 or higher GPA. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 0-0-0 |
|||
| HOSP 260 | Hospitality Managerial Analysis | 3 | School of Management |
|
Application of accounting techniques relating to the hospitality industry with concentration in financial statements, internal control, payroll, and cost accounting. Prerequisite Course(s): Prerequisite: Take ACCT 101 and one course in this group: HOSP 100 or HOSP 101 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 270 | Supervised Fieldwork | 3 | School of Management |
|
This fieldwork experience provides students with the opportunity to develop professionalism, expertise in a segment of the hospitality sector, and strengthen readiness for future engagement with industry. Through a partnership with captive NYIT operations, students explore line-level positions in hospitality sales, food service management, event management, and related areas. A minimum of 90 hours is required. Prerequisite Course(s): Course is limited to Hospitality Students Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 0-3-3 |
|||
| HOSP 305 | Sustainable Tourism | 3 | School of Management |
|
Sustainable tourism addresses concerns about the impact and future of touristic developments in the context of destination, with the secondary consideration of the impacts on tourists and the generating region. This course focuses on best practices in sustainable tourism by providing students with case-based examples and the opportunity to visit a local site applying sustainable tourism practices. Prerequisite Course(s): Prerequisite: HOSP 100 or HOSP 101 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 308 | Labor-Management Relations | 3 | School of Management |
|
Analysis of labor-management relations in the hospitality industry through historical reference, case studies and on-the-job incidents. Includes material on contract provisions, negotiations and interpretation. Prerequisite Course(s): Course is limited to juniors and seniors Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 315 | Beverage Evaluation: Old World Wine | 3 | School of Management |
|
The study of the various aspects of how to distinguish wine styles and varietals. The course focuses on wines produced in France, Italy, Spain, Germany and other Old World Wine Regions. Similar wine styles from the New World regions are also profiled to elicit comparisons. The ability to discern between, and identify, aromatic and structural components of a wine are reviewed in relation to the geographic origin, varietal, and style. Grape growing, winemaking techniques, and regional regulations are outlined in detail. Wine marketing, food pairing and interpreting bottle labeling are also covered in relation to each region reviewed. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 320 | Hospitality Law | 3 | School of Management |
|
An examination of the legal environment in the hospitality industry. The course provides an understanding of the rights and responsibilities that the law grants to or imposes upon hospitality professionals, and illustrates the strategies to adhere to statutory and common law, and the possible consequences of failure to satisfy legal obligations. Prerequisite Course(s): Prerequisite: Take one course in each group: Group 1 (HOSP 100 or HOSP 101) and Group 2 (LLAW 101 or LLAW 110) Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 325 | Beverage Evaluation: New World Wine | 3 | School of Management |
|
The study of various aspects of how to distinguish wine styles and varietals. The course focuses on wines produced in California, United States (separate from California), Chile, Argentina, South Africa, Australia, New Zealand and other New World wine regions. Similar wine styles from the Old World regions are also profiled to elicit comparisons. The ability to discern between, and identify, aromatic and structural components of a wine are reviewed in relation to geographic origin, varietal, and style. Grape growing, winemaking techniques, and regional regulations are outlined in detail. Wine marketing, food pairing and interpreting bottle labeling are also covered in relation to each region reviewed. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 330 | Meetings, Events, Conventions, and Expositions | 3 | School of Management |
|
An overview of the conventions, expositions and meetings industry. Focus will be on the operational aspects of various industry segments and the role of information dissemination in each. Topics covered include meeting organization and agenda, registration, meal planning, transportation, facility layout, breakout sessions, leisure activities, finances, and evaluation. Prerequisite Course(s): Prerequisite: Take one course in each group: Group 1 (HOSP 100 or HOSP 101), Group 2 (HOSP 130 or HOSP 102), Group 3 (HOSP 230 or HOSP 306), and Group 4 (HOSP 260 or HOSP 302) Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 335 | Beverage Evaluation: Distilled Spirits & Beer | 3 | School of Management |
|
The study of the various aspects of how to distinguish distilled spirits and malted beverages. The course focuses on beers and distilled spirits from around the world. Primary beer styles and production regions from around the world are studied. The ability to discern between, and identify, aromatic and structural components of a beer and distilled spirit are reviewed in relation to geographic origin, profile, and style. History, culture, raw materials, and production methods, distinguishing characteristics and regional regulations are outlined in detail. Beverage marketing, food pairing and interpreting bottle labeling are also covered in relation to each region reviewed. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 340 | Beverage Evaluation & Management | 3 | School of Management |
|
Comprehensive study of the origins, production, characteristics and flavor profiles of wine, malted beverages, and distilled spirits. Other areas that will be explored include purchasing beverages, merchandising, beverage control, alcohol physiology, legal regulation, and responsible service. Prerequisite Course(s): Prerequisite: HOSP 140 or HOSP 202. Co-requisite: HOSP 240. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 350 | Externship in Hospitality Management I | 3 | School of Management |
|
Provides the student with an opportunity to apply skills learned in the classroom to an on-the-job situation. Jobs will be provided in hotels, motels, restaurants, country clubs and in the travel/leisure industry at large. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 351 | Externship in Hospitality Management II | 3 | School of Management |
|
A continuation of HOSP 350 wherein the student can apply classroom skills and knowledge to on-the-job situations. Prerequisite Course(s): Prerequisite: HOSP 350 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 355 | Hospitality Internship | 3 | School of Management |
|
An experiential opportunity that permits the student to apply theoretical knowledge in a real-world setting and gain supervised on-the-job experience. To be eligible, students must have sophomore or higher status and have completed at least one semester in NYIT with a 2.0 or higher GPA. Classroom Hours- Laboratory and/or Studio Hours- Course Credits: 3-0-3 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 360 | Asset, Risk & Revenue Management | 3 | School of Management |
|
The focus of this course is on improving revenues and profits for a hospitality enterprise, while addressing core risk concepts. Topics include establishing financial and asset management goals, potential funding options to attain these goals, and efficient and effective use of these funds. In addition, working capital and long term financial concerns are addressed. Prerequisite Course(s): Prerequisite: HOSP 260 or HOSP 302 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 365 | Trade Show & Event Management | 3 | School of Management |
|
Provides students with the core knowledge required to research, design, plan, coordinate, and evaluate a trade show or event. Adopting a strategic approach, students will create an even strategic plan (ESP) for new trade show or event. Prerequisite Course(s): Co-requisite: HOSP 330 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 406 | Financial Management | 3 | School of Management |
|
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. Prerequisite Course(s): Prerequisite: Take ACCT 101 and one course in this group: CULY 100 or HOSP 101 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 408 | Law for the Hospitality Industry | 3 | School of Management |
|
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 Course(s): Prerequisites: LLAW 101 Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 420 | Leadership & Employee Relations | 3 | School of Management |
|
This course is designed to facilitate a comprehensive examination of the skills required for developing and leading a multi-cultural hospitality organization. Effective leadership methodologies are reviewed in relation to organizational needs. Students develop a leadership philosophy specific to an organization and create a talent-management training plan to deliver on that philosophy. Prerequisite Course(s): Prerequisite: HOSP 210. Co-requisite: HOSP 320. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 430 | Facility and Concept Development | 3 | School of Management |
|
An advanced course examining the thought processes behind the development of a hospitality concept and design of the location. A major focus will be on site selection, and concept development. The student will produce a business proposal demonstrating a firm understanding of the need for strict adherence to the chosen concept throughout every aspect of the plan, from design to daily operations. Other topics, including feasibility studies, legal issues, competitive analysis, budget, construction costs, return on investment, staffing, equipment selection, layout, and marketing, will all be addressed and articulated with the proposal. Prerequisite Course(s): Prerequisite: HOSP 100 or HOSP 101. Co-requisite: HOSP 330. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 440 | Menu Development & Design | 3 | School of Management |
|
The comprehensive study of all phases related to the planning and construction of a restaurant menu. The student examines a marketplace and creates a menu concept that is appropriate to the demographic and competitive environment. The menu is broken down into various elements such as recipe creation, cost analysis, price point, product mix, design, layout, and copy. All are analyzed as they relate to production, service, operations, balanced presentation, and marketability. Prerequisite Course(s): Prerequisite: HOSP 100 or HOSP 101. Co-requisite: HOSP 340. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 460 | Entrepreneurship, Franchise and Multi-Unit Management | 3 | School of Management |
|
Students utilize the corporate level knowledge, strategies, talent and skills to develop a new hospitality business venture in a format that will support its success and growth potential. Topics covered include franchising, multi-unit management, benefits of standardized operational consistency, and quality assurance specific to the hospitality industry. Prerequisite Course(s): Prerequisite: HOSP 100 or HOSP 101. Co-requisite: HOSP 360. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 465 | Experiential Based Learning: Practicum In Hospitality Management | 3 | School of Management |
|
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 small-group consulting team, collecting and analyzing data and information, considering alternative feasible solutions, delivering team recommendations. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||
| HOSP 470 | Senior Seminar Capstone | 3 | School of Management |
|
This is the hospitality studies capstone course calling for a broad range of 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 students and actual peer jury presentations. A key element is the presentation of solutions to faculty and students 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 Course(s): Prerequisite: HOSP 100 or HOSP 101. Co-requisite: HOSP 360. Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3 |
|||