HMGT120
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Introduction to Hospitality Mgmt |
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| This course is a survey of all sectors, segments, and
disciplines of the hospitality and tourism industries. It
addresses the economic impact of travel and tourism, and hospitality
trends.
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HMGT125
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Dining Room Operations |
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| Fundamentals of dining room service will be discussed, from etiquette
to guest service. Time will be spent in an actual food service
establishment in a serving position to understand the basic
elements to full service dining room methods.
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HMGT225
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Food Production Management |
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| Co-requisite: HMGT 225L
This course provides a practical management approach to
the terms, techniques, and
principles of food preparation. Development of basic food
preparation skills, understanding scientific principles
relating to food, purchasing specifications, and factors affecting
food evaluation are covered. Food safety certification:
Attention is focused on food borne illnesses and methodologies
of applying sanitary principles. Methods for training employees
regarding food safety and Hazard Analysis Critical Control
Points (HACCP) are emphasized. The Educational Foundation of
the National Restaurant Association provides certification to
those students who earn a minimum grade on the comprehensive final exam.
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HMGT225L
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Food Production Management Lab |
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| Co-requisite: HMGT 225
Food principles discussed in class will be analyzed
fully in the laboratory.
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HMGT246
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Principles of Meetings & Conv. |
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| This course deals with the meetings and conventions industry,
types of meeting and convention markets, and the mix of
opportunities in selling to these different markets. Control
variables in the marketing mix are discussed from the
perspective of the hotelier and the meeting planner. The
convention's operational process will be discussed from beginning
to end.
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HMGT285
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Lodging Operations |
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| Prerequisite: ACCT 220 or permission of the instructor
This course offers a detailed look at lodging operations from a manager's
perspective. It addresses the operation of various types of
lodging properties, functional areas, and operational
departments.
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HMGT305
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Club Management |
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| This course is an introduction to the operation of types of
private clubs, including city, country, military, and
athletic clubs. Discussions include personnel practices,
financing, cost controls (food, beverage, and labor),
communications and public relations, marketing, sports, and
security problems. There is at least one field trip to a
local/area club.
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HMGT317
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Catering & Event Management |
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| Prerequisite: permission of the instructor
This course will prepare the participant to design, plan, market,
and stage an event. Additionally, there are a myriad of festivals,
weddings, parties, celebratory and sporting events all requiring
expert management. This course will explore these and other concepts
through catering and event management. This course will also focus on
group functions from the concept to operational production. The
development and execution of a themed event(s) will take place as
part of the student's grade.
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HMGT325
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Food & Beverage Management |
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| Prerequisites: HMGT 225 and 225L
Co-requisite: HMGT 325L
This course examines the management of food and beverage
operations. Topics include product knowledge, purchasing,
and preparation and production of food products and
beverages in hospitality operations.
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HMGT325L
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Food & Beverage Management Lab |
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| Co-requisite: HMGT 325
The laboratory experience includes quantity food preparation
and provides the student the opportunity to work in each area
of quantity production.
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HMGT346
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Hospitality Marketing & Sales |
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| Prerequisite: MRKT 326 or permission of the instructor
This course covers marketing in intangible people-intensive
products and concepts with
culturally diverse markets and work forces. Use of creative marketing
to develop and increase customer traffic. Industry specific
projects will help the student understand the functions
of the marketing and sales department/activities within the scope
of the hospitality industry.
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HMGT350
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Hospitality Financial Mgmt |
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| Prerequisites: ACCT 220 and ECON 200
This course studies principles of financial management applied to hospitality
organizations. Topics include financial statements,
forecasting, internal control, cash controls, and financial
reporting requirements.
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HMGT417
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Beverage & Entertainment Mgmt |
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| Prerequisites: BUAD 310, 320, HMGT 325 and senior standing
or permission of the instructor.
This course covers principles of modern beverage management.
Students will study
spirits and wines, writing beverage and entertainment policy
according to legal standards of the state or municipality where
operation occurs, licensing, production of a wine list, and cost
controls. Special training on beverage service (national
certified program) will also be included. Essentials of
effective beverage management are taught and licensing issues
are discussed. Entertainment contracting is another topic
that will be covered.
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HMGT425
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Adv Food & Beverage Mgmt |
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| Prerequisites: HMGT 225 and 325
Co-requisite: HMGT 425L
This course develops an understanding of the underlying
concepts and management skills necessary for the successful
operation of a food service establishment.
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HMGT425L
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Adv Food & Beverage Mgmt Lab |
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| Co-requisite: HMGT 425
In this course students apply principles covered in class
through planning and supervision of actual food service operation.
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HMGT480
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Seminar in Hospitality Mgmt |
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| Prerequisites: HMGT 325, 346, and BUAD 320
This course covers a variety of special topics designed to
test theories and practices learned in hospitality and
general business education. Case studies and presentations
enhance study. The team concept and group dynamics are
developed and employed throughout the semester.
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HMGT487
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Service Hour Practicum |
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| A student should register for one credit of service hour
practicum as advised by their faculty adviser. This should
correspond with one-third of the total service hours the
hospitality major is required to complete over the course of
the entire curriculum. Service hours are only conducted in
department-approved operations and facilities. This course
is repeatable for up to three semester hours.
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HMGT496
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Hospitality Management Intern. |
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| Prerequisites: minimum 2.75 GPA and have earned a minimum of 30
semester hours at The University of Findlay
This course offers work experience in the hospitality industry. This
course will be graded S/U and may be repeated with a maximum of
12 semester hours applying toward a degree.
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HMGT497
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Hospitality Management Intern |
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| Prerequisites: minimum 2.75 GPA and have earned a minimum of 30
semester hours at The University of Findlay
This course offers work experience in hospitality management. This
course will be graded S/U and may be repeated with a maximum of
12 semester hours applying toward a degree.
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HMGT498
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Hospitality Management Intern |
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| Prerequisites: minimum 2.75 GPA and have earned a minimum of 30
semester hours at The University of Findlay
This course offers work experience in the hospitality industry. This
course will be graded S/U and may be repeated with a maximum of 12
semester hours applying toward a degree.
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HMGT499
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Hospitality Mgmt Internship |
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| Prerequisites: minimum 2.75 GPA and have earned a minimum of 30
semester hours at The University of Findlay
This course offers work experience in the hospitality industry. This
course will be graded S/U and may be repeated with a maximum of
12 semester hours applying toward a degree.
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