The Hospitality Management program meets the needs of our growing industry and community by preparing students with the skills necessary to be successful Hospitality professionals capable of assuming leadership roles in the dynamic Hospitality Industry. Our program offers comprehensive coursework in revenue management, human resource management, purchasing and cost control, hospitality law, event management and restaurant and banquet operations.
Ritz Carlton St. Regis Surf & Sand Montage Monarch Marriott
Hospitality Class Schedule
You can also find some of the Hospitality Classes on the Culinary Arts Class Schedule
Intro to Hospitality FN 150
Focuses on the qualities and skills needed to manage and train employees in the Hospitality field. An emphasis will be placed on leadership, training and supervision. Covers topics such as goal setting; communication; social media communications; drivers of diversity; multiculturalism; social media recruiting; hiring suggestions; evaluating on-the-job performance and performance improvement; behaviors of leaders; team building, and teaching methods for training.
Special Events & Catering Management FN 152
Event planning and catering business including operations, menu planning/design, pricing, equipment, staff training, sustainable catering practices, digital menu and proposal design, catering industry software, and the expansion of the event market, state-of-the art marketing strategies, social networking, web promotion, and on-demand proposal development.
Production Cost FN 154
Food, beverage, and labor cost controls for careers in food and beverage operations. Specific areas covered include purchasing, receiving, storage, issuing, production, and sales. The basics of cost-volume-profit analysis will be covered. This information is essential for management!
Hospitality Law FN 157
Students and practicing hospitality managers learn how to effectively manage their legal environment. By learning to think proactively, students consider how their actions will be viewed in a legal context, thereby precluding many legal difficulties. Familiarizes readers with hospitality legalities, provides relevant exercises, and applies lessons learned to real-world hospitality management situations.
Food and Beverage Operations FN 275
Food, beverage, and labor cost controls for careers in food and beverage operations. Specific areas covered include purchasing, receiving, storage, issuing, production, and sales. Introduces the basics of cost-volume-profit analysis. Also covers management theory, marketing plan development, food and beverage service, facility design and equipment.
Sanitation and Safety FN 171
Environmental control and its application to food preparation, personal cleanliness, sanitation in the commercial kitchen and dining room, and the use and care of equipment within food service operations. Emphasis on safety and accident prevention on the job and optimum equipment selection, use, and maintenance.
Catering and Banquets FN 173
Catering skills, personal chef business management and service, menu planning, equipment selection, logistics, and advanced presentation techniques of catering and banquet production will be included. On-site, off-premise, and special event planning from the perspective of hospitality, profitability, and customer service are emphasized. This course requires students to make themselves available for two catered events within the current semester that may not be scheduled during regular class hours.