Hospitality Management - HOSP

Courses

HOSP 1010 INTRODUCTION TO HOSPITALITY MANAGEMENT (2) LEC. 2. Overview of the hotel, restaurant, club, and travel industries and their interaction.

HOSP 2300 HOSPITALITY LAW (3) LEC. 3. Pr. (HRMT 1010 or HOSP 1010). Legal systems and laws relevant to the management of restaurants, hotels, private clubs and other hospitality operations. Spring.

HOSP 2350 CULINARY FUNDAMENTALS (3) LEC. 3. LAB. 1. Pr. (HRMT 1010 or HOSP 1010) and NTRI 2000. HRMT Major or Departmental Approval. Introduction to culinary science, methods and techniques used in the classical Garde Manger.

HOSP 2400 FOOD PRODUCTION IN HOSPITALITY (4) LEC. 3. LAB. 3. Pr. (HRMT 1010 or HOSP 1010) and (NTRI 2000 or NTRI 2003 or NTRI 2007) and BIOL 1000. Skills, competencies and knowledge to manage a variety of food production and service facilities. Fall, Spring.

HOSP 2500 LODGING OPERATION (2) LEC. 2. Pr. HRMT 1010 or HOSP 1010. Lodging operations management, with emphasis on guest cycle.

HOSP 2600 EVENT OPERATIONS (3) LEC. 3. Pr. HRMT 1010 or HOSP 1010. An analysis of each component pertinent to the planning and operations of a hospitality event. Topics such as strategic planning, event design, logistics, staging, marketing, and event evaluation will be discussed.

HOSP 2910 HOSPITALITY PRACTICUM (1) PRA. 3. Pr. HRMT 1010 or HOSP 1010. Departmental approval. Rotational perspective on the management and operation of the Auburn University Hotel and Conference Center.

HOSP 2940 PROFESSIONAL DEVELOPMENT IN HOSPITALITY (1) LEC. 1. Pr. HRMT 1010 or HOSP 1010 or NTRI 1010. Departmental approval. Job-seeking and career development skills, based upon individual needs. Departmental approval.

HOSP 3200 HOSPITALITY FINANCIAL MANAGEMENT (3) LEC. 3. Pr. (ACCT 2810 or ACCT 2110 or ACCT 2117) and (HRMT 1010 or HOSP 1010). Financial systems and statements in the hospitality industry. Spring.

HOSP 3400 HOSPITALITY MARKETING (3) LEC. 3. Pr. (HRMT 1010 or HOSP 1010) and (P/C MKTG 3310 or P/C MKTG 3313 or P/C MKTG 3317). Service marketing concepts and issues as applied to the global hospitality industry. Fall.

HOSP 3550 FUNDAMENTALS OF BAKING (3) LEC. 3. LAB. 3. Pr. HRMT 1010 or HOSP 1010 and NTRI 2000. HRMT Major Only or Departmental Approval. This course will address the scientific foundations of food production as well as the fundamentals of the practice of baking necessary to produce quality baked products.

HOSP 3750 PATISSERIE AND CONFECTIONARY (3) LEC. 3. LAB. 3. Pr. HRMT 2400 or HRMT 2350 or HOSP 2400 or HOSP 2350. HRMT Major Only or Departmental Approval. This course includes the study of classical culinary terms, safety and sanitation practices. Emphasis will be placed on hot, cold, frozen and contemporary plated desserts. Students will study classical techniques and presentations, creating popular international desserts.

HOSP 3800 HOSPITALITY INFORMATION TECHNOLOGY (3) LEC. 3. Pr. (HRMT 2400 or HOSP 2400) and (HRMT 2500 or HOSP 2500). Strategic and operational issues surrounding introduction of technology in hospitality. Spring.

HOSP 4200 HOSPITALITY FACILITIES MANAGEMENT (3) LEC. 3. Pr. (HRMT 2400 or HOSP 2400) and HRMT 2500. Departmental approval. Design and operation of hospitality facilities. Fall.

HOSP 4300 FOOD AND BEVERAGE MANAGEMENT (3) LEC. 3. Pr. (HRMT 2400 or HOSP 2400) and (MNGT 3810 or MNGT 3100 or MNGT 3103 or MNGT 3107). Control system design, implementation, and management in food and beverage operations. Fall.

HOSP 4350 ADVANCED RESTAURANT MANAGEMENT (3) LEC. 3. Pr. (HRMT 2400 or HOSP 2400 and HRMT 4300 or HOSP 4300). Advanced concepts and managerial issues of restaurant management.

HOSP 4480 GLOBAL GASTRONOMY (3) LEC. 3. LAB. 3. Pr. HRMT 2400 or HOSP 2400 and HRMT 2350. HOSP Major or Departmental Approval. The study of classical cooking skills associated wtih the preparation and service of international and ethnic cuisines. Additionally, food will be explored from a historical, cultural, economic and geopolitical perspective in each of the regions/countries studied.

HOSP 4500 STRATEGIC HOSPITALITY MANAGEMENT (3) LEC. 3. Pr. (HRMT 1010 or HOSP 1010) and (MNGT 3100 or MNGT 3103 or MNGT 3107) or MNGT 3810. Development and implementation of strategic management in hospitality. Spring.

HOSP 4510 SPECIAL EVENTS (3) LEC. 3. Pr. HRMT 2600 or HOSP 2600 and HRMT 1010 or HOSP 1010. HRMT Major or Departmental approval. This course teaches students all the intricacies of special events. Students learn about the different types of special events and how different they are from each other. Students should be able to plan, organize, manage, and execute special events.

HOSP 4600 BEVERAGE APPRECIATION (3) LEC. 3. Production, selection, service, and sensory evaluation of alcoholic and non-alcoholic beverages. Must be 21 years of age.

HOSP 4800 SENIOR LECTURE SERIES (1) LEC. 1. SU. Departmental approval. Successful leaders share their experiences with career development, industry related topics and issues, successful management strategies and leadership. Spring.

HOSP 4920 INTERNSHIP IN HOSPITALITY (4) INT. 4. Pr. HRMT 2910 or HOSP 2910. HRMT major, 2.2 cumulative gpa. 600 hours (during collegiate experience) work experience in hospitality. Application of principles and theories of hospitality in a professional hospitality setting.

HOSP 5460 CATERING AND EVENT MANAGEMENT (1) LEC. 1. Pr. HRMT 1010 or HOSP 1010. Departmental approval. Systems for managing conference coordination. May count HRMT 5540 or 6540/6546.

HOSP 5461 CATERING AND EVENT MANAGEMENT (2) LAB. 4. Pr. HRMT 1010 or HOSP 1010. Departmental approval. Provides students with a leadership practical experience in the planing, coordinating and execution of The Hospitality GALA and to provide a forum whereby they work alongside industry professionals.

HOSP 5530 SCIENCE OF QUALITY SERVICE IN HOSPITALITY (3) LEC. 3. Pr. (HRMT 2400 or HOSP 2400) and (HRMT 2500 or HOSP 2500). Role of quality service in attaining and retaining customers with emphasis on organizational strategic mission. May count HOSP 5530 or 6530/6536. Spring.

HOSP 5540 CONFERENCE COORDINATION (3) LEC. 3. Pr. HOSP 1010 or HRMT 1010 or Departmental approval. Systems for managing conference coordination. May count HOSP 5540 or 6540/6546. Fall.

HOSP 5550 CLUB MANAGEMENT (3) LEC. 3. Pr. HOSP 2400 or HRMT 2400. Examination of unique features, opportunities and problems associated with club management. Credit will not be given for HOSP 5550 and HOSP 6550/6556.

HOSP 5570 GLOBAL HOSPITALITY (3) LEC. 3. Pr. MNGT 3100 or MNGT 3103 or MNGT 3107 or MNGT 3810 or Departmental approval. Contemporary issues confronting the global hospitality industry. Management and marketing operations emphasized. Credit will not be given for HOSP 5570 and HOSP 6570/6576.

HOSP 5590 RECREATIONAL FOOD SERVICE MANAGEMENT (3) LEC. 3. Pr. HRMT 2400 or HOSP 2400 or Departmental approval. Methods and systems of managing foodservice operations recreational facilities. Credit is not allowed for both HOSP 5590 and HOSP 6590/6596.

HOSP 6460 CATERING AND EVENT MANAGEMENT (1) LEC. 1. Departmental approval. Exploring advanced management topics in catering and event planning including risk, liability, crisis and other challenges faced by the industry.

HOSP 6461 CATERING AND EVENT MANAGEMENT (2) LAB. 4. Pr. HRMT 6460 or HOSP 6460. Departmental approval. Provides students with a leadership practical experience in the planing, coordinating and execution of The Hospitality GALA and to provide a forum whereby they work alongside industry professionals.

HOSP 6530/6536 SCIENCE OF QUALITY SERVICE IN HOSPITALITY (3) LEC. 3. Departmental approval. This course introduces students to the important role that quality service plays in attaining and retaining customers in the pursuit of an organizations strategic mission. Credit will not be given for HOSP 6530/6536 and HOSP 5530.

HOSP 6540/6546 CONFERENCE COORDINATION (3) LEC. 3. Departmental approval. Systems for the management of the conference coordination segment of the hospitality industry. Credit will not be given for HOSP 6540/6546 and HOSP 5540.

HOSP 6550/6556 CLUB MANAGEMENT (3) LEC. 3. Departmental approval. Unique features, opportunities, and problems associated with resort and club management. Credit will not be given for HOSP 6550/6556 and HOSP 5550.

HOSP 6570/6576 GLOBAL HOSPITALITY (3) LEC. 3. Departmental approval. Contemporary issues confronting the global hospitality industry. Credit will not be given for HOSP 6570/6576 and HOSP 5570.

HOSP 6590/6596 RECREATIONAL FOODSERVICE MANAGEMENT (3) LEC. 3. Departmental approval. Methods and systems of managing foodservice operations in recreational facilities. Credit will not be given for both HOSP 6590/6596 and HOSP 5590.

HOSP 7000/7006 HOSPITALITY ENTERPRISE (3) LEC. 3. Emphasizes aspects of hospitality enterprise including developmental, motivational, financial and human resource issues through contemporary academic literature. Credit will not be given for both HOSP 7000 and HOSP 7006.

HOSP 7010/7016 ADVANCED TOURISM ANALYSIS (3) LEC. 3. This course acquaints students with selected theories, methods, techniques, current issues, practices, and principles that govern tourism behavior. Credit will be given for both HOSP 7010 and HOSP 7016.

HOSP 7106 THE BUSINESS OF BREWING (3) DSL. 3.

HOSP 7116 BREWING MATERIALS (3) DSL. 3. This course provides students with an introduction to all types of brewing ingredients including grain, hops, and adjuncts. Baccalaureate degree and 21 years of age.

HOSP 7126 SCIENCE OF BREWING I (3) DSL. 3. Theoretical and applied brewing science, recipe formulation, yeast biology and genetics part I. Baccalaureate degree and 21 years of age.

HOSP 7136 SCIENCE OF BREWING 2 (3) DSL. 3. Theoretical and applied brewing science, recipe, formulation, yeast biology and genetics part 2. Baccalaurete Degree, 21 years of age.

HOSP 7146 FACILITIES AND OPERATIONS (3) LEC. 3. This course will focus on the facilities required to produce a high quality, safe and sanitary product. Baccalaureate Degree, 21 years of age.

HOSP 7910/7916 PRACTICUM IN BREWING SCIENCE (1-3) PRA. SU. Departmental approval. Application of principles and theories of brewing in an industry setting. Course may be repeated for a maximum of 3 credit hours.

HOSP 7920/7926 PROFESSIONAL INTERNSHIP IN HOSPITALITY MANAGEMENT (1-3) INT. SU. Departmental approval. Application and analysis of principles and theories of hospitality in a professional hospitality setting. No more than three hours may count toward a graduate degree. Course may be repeated for a maximum of 3 credit hours.

HOSP 8860/8866 CURRENT ISSUES IN HOSPITALITY MANAGEMENT (3) LEC. 3. Analysis of current issues in the hospitality industry with emphasis on management.

HOSP 8870 ADVANCED HOSPITALITY MANAGEMENT RESEARCH AND APPLICATIONS (3) LEC. 3. Comprehensive review of the academic research process in the context of hospitality management.

HOSP 8880 THEORETICAL DEVELOPMENTS FOR HOSPITALITY (3) LEC. 3. The nature of hospitality theory and its development.