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College Catalog Fall 2004 - Spring 2006
HOSP

HOSP 100 ORIENTATION TO THE HOSPITALITY INDUSTRY

The purpose of the orientation class is to give students an introduction to and broad view of the scope of the hospitality industry and an opportunity to identify with industry leaders.

Prerequisite: None

(1: 1, 0) Fall

HOSP 110 BASIC FOOD PREPARATION AND STANDARDS

This course gives students a comprehensive understanding of basic food cookery, industry terminology, product identification, and the use and care of foodservice equipment. Lecture, demonstration, and laboratory formats are utilized.

Prerequisite: None

Corequisite: HOSP 115

(3: 3, 0)

HOSP 115 BASIC FOOD PREPARATION AND STANDARDS LAB

This course provides students with a basic understanding of food production, terminology, and the care and use of foodservice equipment. (Fee)

Prerequisite: None

Corequisite: HOSP 110

(1: 0, 3)

HOSP 120 FOOD PRODUCTION, PLANNING, AND PURCHASING

This food management course covers food purchasing, receiving, and issuing; food and beverage control areas; yield analysis; and production concerns. The elements of proper table service and wine service are covered as well as front-of-the-house management controls. Bakery products, standards, and ingredients are studied and applied in the accompanying lab. The laboratory project provides students with the opportunity to apply basic fundamentals of food preparation and management.

Prerequisites: HOSP 110 and HOSP 115

Corequisite: HOSP 125

(3: 3, 0)

HOSP 125 FOOD PRODUCTION, PLANNING, AND PURCHASING LAB

This course provides students with a basic understanding of bakery ingredients, production, and equipment. Laboratory projects allow students opportunities to apply the fundamentals of menu planning, food costing, purchasing, production, service, and management. (Fee)

Prerequisites: HOSP 110 and HOSP 115

Corequisite: HOSP 120

(1: 0, 4)

HOSP 130 MENU PLANNING AND CONTROLS

This course presents the menu as a major management tool for foodservice operations. The menu and its role as a merchandising mechanism and vehicle for the presentation of food and beverage products will be included. Pricing of food and beverage products and the role of cost controls in a foodservice operation are addressed. Menu types, forms, and design will be presented.

Prerequisite: None

(3: 3, 0)

HOSP 135 APPLIED FOODSERVICE SANITATION

This is an operations-centered certification course which provides students with basic sanitation principles, ways to apply them in practical situations, and methods of training and motivating employees to follow good sanitation practices.

Prerequisite: None

(1: 1, 0)

HOSP 140 BEVERAGE AND BEVERAGE CONTROL

Students are exposed to the identification, history, manufacture, and use of malted beverages, wines, and distilled spirits as well as to how, when, and where they relate to a beverage operation. Purchasing and control of a bar inventory and legal, moral, and social obligations of proper beverage service are also covered. Laboratory sessions allow for demonstration and practice of correct procedures of mixology. (Fee)

Prerequisite: None

(3: 2, 2)

HOSP 205 HOSPITALITY MANAGEMENT

Traditional management theory, leadership and management roles, organizational structure and change, service, quality, decision-making, empowerment, and ethics are the foundation of this course. Additional topics include communication, management information systems, planning and control, productivity, and financial management.

Prerequisites: Two semesters in a Hospitality program.

(3: 3, 0)

HOSP 210 HOSPITALITY HUMAN RESOURCES MANAGEMENT

Fundamental information, approaches, functions, and forms of human resource management are applied to the hospitality/tourism service industry to enable managers to accomplish company goals. Topics include federal employment legislation, pre-employment, multi-culturalism, labor market fundamentals, recruitment, interviewing, selection, hiring, training, evaluation, discipline, compensation, and benefits.

Prerequisite: None

(3: 3, 0)

HOSP 215 HOSPITALITY MARKETING

This course provides students with an overview of basic marketing and sales principles and their application to the hospitality industry. This applied marketing approach to the sales and marketing of the hospitality industry and its specialized products provides students with specific industry methods, trends, and attitudes required to successfully market and sell within the hospitality industry. The major components are reviewed, including industry marketing definitions, principles, and sales tools.

Prerequisite: None

(3: 3, 0)

HOSP 220 NUTRITION I

Basic principles and facts related to carbohydrates, fats, proteins, vitamins, minerals, and water are provided in the context of promoting health and preventing disease. Current topics such as world food problems, cholesterol, obesity, and vegetarian diets are also considered. (Fee)

Prerequisite: None

(3: 3, 0) Fall

HOSP 235 HOSPITALITY PROFESSIONAL WORK EXPERIENCE

A full-time summer employment experience in the hospitality and tourism industry, this course is designed to provide a professionally significant addition to a student's body of knowledge. Eight weeks of 40 hours per week or a total of 320 hours is required.

Prerequisite: Completion of at least one semester and full-time matriculated status in a Hospitality program.

(1: 0, 40)

HOSP 240 HOSPITALITY INTERNSHIP

The Hospitality Internship provides students with direct work experience in the hospitality or travel industry. Students are placed in industry positions with the assistance of their academic advisors and program faculty. A contract is developed between the employer, student, and academic advisor outlining the goals and objectives of the internship as well as standards of performance and evaluation procedures. Delhi's strong relationship with the hospitality and travel industries provides students with work experiences ranging from Marriott to Disney.

Prerequisite: Two semesters of study with a minimum 2.0 gpa

(3: 0, 40) Fall, spring, and summer

HOSP 245 ADVANCED HOSPITALITY INTERNSHIP

The Advanced Hospitality Internship builds on the concepts of the Hospitality Internship program (HOSP 240). This course offers highly motivated students an industry work experience of four to six months with specifically designed goals and objectives. A contract is developed between the employer, student, and academic advisor outlining the goals, objectives, standards of performance and evaluation procedures. Students may utilize existing internship sites or develop working relationships with properties and businesses of their choosing. Delhi's strong relationship with the hospitality and travel industries provides students with a wide variety of work experiences.

Prerequisite: Two semesters of study with a minimum 2.0 gpa

(6 cr. hrs.) Fall, spring, and summer

HOSP 310 HOSPITALITY HUMAN RESOURCES MANAGEMENT II

This course is designed to develop critical-thinking, analysis, decision-making, and management skills related to hospitality human resources management. The case study method, collaborative learning, and hands-on projects are the primary vehicles for instruction.

Prerequisites: HOSP 205 and HOSP 210 or permission of the instructor

(3: 3, 0)

HOSP 320 HOSPITALITY FINANCIAL MANAGEMENT

The purpose of this course is to analyze the financial planning process and the financial operating methods available to the hospitality firm. The continuously changing operating environment faced by finance managers associated with the hospitality/tourism industry is emphasized.

Prerequisites: ACCT 120 and ECON 100 or ECON 110

(3: 3, 0)

HOSP 330 HOSPITALITY STRATEGIC MARKETING

This course is designed around a thorough analysis of employing marketing strategies to gain sustainable competitive advantages within the hospitality industry. Emphasis is placed on internal analysis, assessment of market structure, competitor evaluation, and strategic planning and implementation within a global hospitality market. Case studies are employed to evaluate current trends and assist in applying the theoretical class material to real-world applications.

Prerequisite: BUSI 245, BUSI 262, or HOSP 215

(3: 3, 0)

HOSP 335 PURCHASING FOR THE HOSPITALITY INDUSTRY

This course expands the concepts of the purchasing function and supply management for hospitality operations. Emphasis is placed on quality and quantity standards while maintaining strict cost control systems throughout the procurement chain. This advanced course builds on the basics attained in a variety of hospitality subjects covered through prerequisites and requires product research and analysis within the industry. The material is divided into three principal categories: the purchasing function, including accountability, distribution network, purchase options, legal/ethical issues, exterior and interior controls and industry trends; identification, quality, and control of the major food groups and beverages, including yield analysis; and specification and selection of the non-food commodities of equipment, furniture, linens, carpets, chemicals, paper products, and services.

Prerequisite: Junior status or permission of the instructor

(3: 3, 0)

HOSP 350 HOSPITALITY LAW

This course is designed to teach students to identify and understand the principles and concepts of laws affecting the hospitality industry. The focus is on prevention of liability and protection against accidents, attitudes, and incidents that could lead to lawsuits. Case study and discussion examine the applications of law to the hospitality industry. Group projects, research, and use of the Internet may be required.

Prerequisite: Second-year status or permission of the instructor.

(3: 3, 0)

HOSP 435 ADVANCED PROFESSIONAL EXPERIENCE

This is a full-time employment experience in the hospitality and tourism industry designed to provide a professional addition to the student's educational experience. An agreement, developed between the employer, student, and faculty outlines the goals and objectives of the experience. The course provides an opportunity to apply classroom theory to actual work experience and requires 280 to 600 hours of work.

Prerequisites: Junior or senior status in bachelor's degree program, good academic standing, matriculated status in B.B.A. program, and/or by advisement

(3: 1, 30)

HOSP 470 HOSPITALITY SENIOR MANAGEMENT SEMINAR

An integrative summary course for senior bachelor's degree students, this seminar provides an opportunity for students to inquire, research, and contribute as part of a student-oriented group study program. Teaching methods include lectures, case studies, shared inquiry, and management games. Readings relevant to current topics in the industry are required.

Prerequisite: Senior status in B.B.A. program and/or by advisement

(3: 3, 0)

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Last Updated: 8/3/08