Hospitality Leadership Courses

Hospitality Leadership (HSP) courses

• HSP 130 Contemporary Nutrition

  Basic nutrition concepts with emphasis on the relationship of nutrition to growth, development, and health. Topics include dietary needs of different age groups, food industry trends, cultural aspects of nutrition, and meal planning.

  Credit hours	Lecture contact hours	Lab contact hours	Typically offered
  3	3	0	Fall (even-numbered years)

• HSP 190 Trends in the Hospitality Industry

  Exploration of trends in the tourism and hospitality industry and the broad range of factors that influence the management, operation, and future of various industry sectors.

  Credit hours	Lecture contact hours	Lab contact hours	Typically offered
  2	3	0	Spring (odd-numbered years)

• HSP 197 Topics in Hospitality Leadership

  Variable content course for introductory concepts in Hospitality Leadership. Variable credit, may be taken 1-3 hours and repeated to a total of 6 credit hours when topics change.

  Credit hours	Lecture contact hours	Lab contact hours	Typically offered
  1-3			Upon demand

• HSP 210 Introduction to Hospitality Leadership

  This course is designed to examine the leadership processes, concepts and principles and to improve personal competence in decision-making, problem solving, motivation and communication as they relate to the hospitality industry.

  Credit hours	Lecture contact hours	Lab contact hours	Typically offered
  3	3	0	Fall

• HSP 215 Introduction to Lodging Management

  Prerequisite(s): HSP 210 or concurrent enrollment.

  A study of the fundamentals of how lodging operations are managed from a rooms perspective. Practical examples are used to familiarize students with the line management aspects of reservations, registration, occupancy and checkout and the settlement procedures in various lodging market segments.

  Credit hours	Lecture contact hours	Lab contact hours	Typically offered
  3	3	0	Spring

• HSP 218 Safety & Sanitation

  Prerequisite(s): HSP 210 or concurrent enrollment.

  Introduction to food service sanitation and safety practices pertinent to hospitality management. Emphasis on sanitation requirements, safe food handling, storage practices and accident prevention.

  Credit hours	Lecture contact hours	Lab contact hours	Typically offered
  3	3	0	Upon demand

• HSP 297 Hospitality Leadership Capstone

  This course will help prepare students for culinary and hospitality careers. Essential workplace skills will be addressed, including ethics, professionalism, and career preparation. Students must submit a learning portfolio.

  Credit hours	Lecture contact hours	Lab contact hours	Typically offered
  1	1	0	Upon demand

• HSP 299 Hospitality Leadership Internship

  The Internship in culinary and hospitality management is a form of experiential learning that integrates knowledge and theory learned in the classroom with practical application and skills development in a professional setting. The Internship course gives students the opportunity to gain valuable applied experience and become familiar with the culture of the hospitality industry. Variable credit, may be taken 1-3 hours and may be repeated for a total of six credit hours.

  Credit hours	Lecture contact hours	Lab contact hours	Typically offered
  1-3			Upon demand