Undergraduate and graduate programs
Tools, services and useful info
BS in Hospitality & Tourism Management Courses
HOM202 Hospitality and Tourism Management [3-0, 3 cr.]
This course explores all aspects of the travel and tourism; lodging; foodservice; meetings, conventions expositions; leisure and recreation. Students are offered information on the array of careers available in the various segments of the hospitality industry.
Equivalence with old program: HOM201 and/or HOM211.
HOM203 Food and Beverage Concept Development [3-0, 3 cr.]
The students are exposed to a broad range of food and beverage concepts. Emphasis is given to the planning and operations of a Restaurant or Foodservice Operation. Areas such as menu planning and forecasting, food production systems equipment, food service and delivery systems, cost control (food & labor) and profit and loss statements are studied.
Equivalence with old program: HOM204.
HOM205 Lodging Management and Operations [3-0, 3 cr.]
This course is designed to provide the students with a general understanding of the dynamics of the lodging industry, and specifically the operations and management of today’s modern hotels.
Equivalence with old program: HOM304.
HOM215 Front Office Operations [1-0, 1 cr.]
Front Office Operations offers students the opportunity to acquire necessary knowledge and skills to provide the front desk services. Emphasis is placed on the interrelated elements of front desk operations. Topics include communications and human relations, front office operations, reservation systems and procedures, determining room availability and rates, registration procedures, cashier and billing procedures, and night audit procedures.
HOM217 Housekeeping Management and Operations [1-0, 1 cr.]
This course covers practical and theoretical approaches with relations to housekeeping procedures. Students will acquire the following concepts: functions of room management, room inventory and assets, safe, sanitary and hygienic room environment, as well as flow of work between the department and their key sub-units.
HOM231 Wine, Spirits and Cigars [1-0, 1 cr.]
This course studies the appreciation of wine, spirits and cigars. This is a course designed to teach students about the quality, origin, characteristic, vintage and all other personalities that make a good wine superior.
HOM235 Franchising in the Hospitality Industry [1-0, 1 cr.]
This course introduces students to franchising as a means of business. The course emphasizes on the different aspects of hospitality franchising including history and development, franchisee-franchisor relationship, and legal aspects of franchising.
HOM239 Business Etiquette and Protocol [1-0, 1 cr.]
This course will allow the students to learn the importance of etiquette in business and social settings, and the common courtesies in professional life, personal life, formalities, entertaining and entertainments, international, celebration and ceremonies and other situations.
HOM250 Food Preparation I [3-0, 3 cr.]
This course introduces students to the principles and fundamentals of basic cutting and cooking techniques, including meat, fish, poultry, vegetables, baking and pastry. Learned concepts and techniques will be demonstrated and practiced in a laboratory kitchen.
HOM254 Baking, Pastry and Chocolate [3-0, 3 cr.]
This course introduces students to baking, pastry and chocolate, with special emphasis on yeast bread, shorteners, sweetners, leaveners, cakes and batters, pastry dough, creams and mousses, glazes and frozen desserts.
HOM302 Hospitality Purchasing [3-0, 3 cr.]
This course acquaints students with the classifications/functions of the various food markets. It helps students understand the relationship between food specifications and purchasing methods, while enhancing students’ organizational skills in the administration of a successful purchasing department. The course involves the discussion of such concepts as purchasing methods, negotiations, market evaluation and regulations.
HOM306 Quantity Food Production/Catering [3-0, 3 cr.]
Using the functions of management, this course applies the principles of food production and cafeteria service in quantity for institutions, and commercial food service operations. This capstone food and beverage management course brings together food production, cost control, personnel, and organizational management, while providing students with an opportunity to exercise their ability and creativity in managing a catered event.
HOM321 Tourism Economic and Cultural Impact [3-0, 3 cr.]
This course covers the role of the economic and cultural impact of tourism in development and planning, as well as the nature of and the priorities given to tourism and tourism policies at national scales. This course presents important quantitative methods used by tourism planners, researchers and consultants.
(Students who are pursuing a minor in Hospitality could substitute HOM202 with MGT201)
HOM323 System of Accounts in the Hospitality Industry [1-0, 1 cr.]
This course covers financial record keeping and reporting, utilizing uniform systems of accounts for hotels, restaurants, and clubs, with emphasis on payroll, statement analysis, and computer application.
HOM324 Convention and Service Management [3-0, 3 cr.]
This course is an overview of the convention industry. It includes meetings, trade shows, conferences, and incentive travel. The management of convention centers and its relationship with local government is also discussed. The curse will focus on the operational management of trade shows, including design, construction, and risk management, as applied to project financing, fire protection, customer and workplace safety, and OSHA regulations.
HOM444 Distribution Channels and Social Media [3-0, 3 cr.]
This interdisciplinary course examines the use, impact, and facilitation of social media in the travel and tourism industry. C2C, C2B, and B2C distribution channels in the various sectors of the tourism industry are analyzed in terms of social media distribution channel development and re-development. Development, functioning, evaluation, and management of social media from the supplier side are explored. The impacts and management of user-generated social media are assessed from consumer and supplier vantage points. Supplier and consumer use of direct and indirect distribution channels is scrutinized using case studies, applied research, experiential activities and readings.
HOM455 Hospitality Revenue Management [3-0, 3 cr.]
This course provides a detailed examination of the hands-on skills revenue managers must know to efficiently manage their inventories and prices. In addition to developing hands-on skills, the course includes a substantial amount of revenue management (RM) related theories to understand the techniques and concepts underlying RM.
HOM477 Hospitality Strategic Management [3-0, 3 cr.]
The students will learn to develop a value-adding perspective to the process of strategic management. Students will evaluate the strategy of a hospitality and tourism business through its competitive methods, environmental analysis, resource allocation, core competencies and strategic investments.
Prerequisites: Senior standing.
HOM488 Seminar in Hospitality and Tourism [3-0, 3 cr.]
This course covers specific timely issues of Restaurants, Hotels, Institutions (RHI) not covered in detail in the curriculum. This course may be substituted for another RHI course, given the consent of the program advisor.
HOM499 Senior Study Internship in RHI [0 cr.] [pass or fail]
This course is a supervised work-study program in a hotel. Students must enroll in this course in their junior year, for a total of 550 hours of work practice. Students are expected to interview for positions in facilities, approved by an internship officer.
Prerequisites: HOM202, HOM203, HOM205, HOM217, Junior standing