HP-101
Introduction to Hospitality
3 credits
This course provides a basic understanding of the fundamental principles of lodging, food & beverage, tourism, gaming, conventions and recreation & leisure operations. A study of the growth and development of the hospitality industry and basic managerial and operating activities is entailed.
Prerequisite: None
HP-102
Room Division Management
3 credits
This course entails a systematic study of hotel room division systems detailing the flow of business, reservations, rooming, guest relations, housekeeping and security. Each department must perform in synchronization in order to provide the guest with a seamless stay. An emphasis will be placed upon multi-departmental management skills, especially communication and follow-through.
Prerequisite: HP-101
HP-110
Food and Beverage Management
3 credits
This course provides an overview of the various departments within a lodging’s food & beverage operation. An introduction is made to basic food and beverage production and controls. The differing roles of service in each outlet will be examined. An emphasis will be placed upon the manager’s roles of: staffing, menu planning, promotion, cost control and revenue growth as well as human resource and safety issues specific to the food & beverage division.
Prerequisite: HP-101
HP-120
Travel and Tourism
3 credits
This course is designed to provide students with a basic knowledge of tourism-related concepts and the kind of practical experience which will enable them to effectively apply those concepts to the hospitality industry. The course explains how and why people travel, how travel acts as a satisfaction to particular needs and wants, and how marketing efforts can influence travel decisions. The role and function of the travel agency and career opportunities will be explored. Students are urged to complete HP-101 prior to enrolling in this course.
Prerequisite: None
HP-130
Hospitality Law
3 credits
This course is designed to provide an understanding of the substantive law, procedural law, principles of the law of contracts, legality and public policy and consumer protection in regard to the hospitality industry. Particular attention is paid to the issue of liability. Cases are studied and presented for discussion.
Prerequisites: HP-101
HP-140
Culinary Operations
3 credits
The purpose of this course is to prepare you to understand the fundamentals of the culinary arts. As an industry, needs have changed, and the emphasis of the kitchen has also changed. This course introduces the following main areas: serve-safe, recipe reading, writing and calculations, equipment identification, sanitation, food safety, and other industry standards. The format is lecture as well as hands on as students prepare basic recipes highlighting general cooking techniques in the area of vegetables, meat and poultry, soups, starches, bakeshop fundamentals, seafood and breakfast preparations.
Prerequisite: None
HP-151
Culinary Arts I (lecture)
2 credits
The purpose of this course is to prepare you to understand the fundamentals of the culinary arts. This course is the lecture component of Culinary Arts I which also includes a lab (HP-150L) taken concurrently. This course introduces the following main areas: serve-safe, recipe reading, writing and calculations, equipment identification, sanitation, food safety, and other industry standards.
Corequisite: Must be taken with HP151L (lab)
HP-151L (lab)
1 credit
This is a fundamental food production course focusing on basic skills, terminology, recipes and procedures learned within the framework of the highest professional standards. Culinary Arts I covers basic culinary techniques focused on the development of sound knife skills. Students work to develop basic and advanced knife cuts which are the hallmark of the trained chef.
COREQUISITE: HP-151
HP-155
Culinary Arts II
3 credits
This is a continuation of fundamental cooking skills learned in the HP151 lecture and lab. This course will focus on basic skills, terminology, recipes and procedures learned within the framework of the highest professional standards. Basic cooking techniques will be covered and include stock and soup production, Sauces, vegetable cookery, starches, breakfast cookery, cold sauces, and salads. Emphasis will continute to be placed on basic and advanced knife skills, and sanitation.
Prerequisite: HP-151 and HP-151L lab
HP-160
Baking and Pastry Arts I
3 credits
This course will explore the fundamental and theoretical aspects of baking, nomenclature, ingredients, techniques, equipment, -portion control, production procedures, and weights and measures. Practical production work done by students includes a variety of breads with lean and rich dough as well as quick breads. Emphasis is placed on bread preparation for the dining room service, and skill development of essential techniques.
Prerequisite: HP151 and HP151L (lab)
HP-161
Artisan Bread Baking
3 credits
In this class the student will apply the basic bread baking techniques learned in Baking I and take them to the next level. An artisan bread baker is a craftsperson who is trained to the highest understanding of the ingredients and techniques used to create bread. We will deconstruct the process in order to fully understand each step in bread baking. With this understanding we will experiment with manipulating the bread in order to manipulate the end product. Focus will be on advanced techniques of leavening, shaping and baking.
This will be a production class; on the first day of class we will make the dough while onthe second day we will shape and bake the breads. The breads that we produce will be available for use in other classes as well as potentially, for sale to the public.
Prerequisite: HP-165
HP-164
Advanced International Patisserie
3 credits
This class is a detailed study of the pastries and desserts from various nations. The studies will include examination of the ingredients indigenous to these countries as well as the techniques used in preparing them. Pastries will be prepared whose origins include Italy, France, Austria, Switzerland, Germany, Hungary, Russia, Poland, Spain, Portugal, Brazil, Japan, China, the Philippines, the Caribbean and the United States. Historical references will also be used to understand the origins of the pastries in order to facilitate in their preparation.
Prerequisite: HP-165
HP-165
Baking and Pastry Arts II
3 credits
This course is designed to integrate training in baking and pastry arts with academic studies and field experience using fundamental baking techniques, food science, aesthetics, and sensory perception as frameworks. Advanced Pastry is an examination of taste, baking and pastry techniques, ingredients, and spices. Building upon previous baking and pastry classes, students research recipes, produce them for consumption, evaluate them, and apply a cost analysis upon them. Short papers, a detailed project, menu development, and service will be a part of this course.
Prerequisite: HP-160.
HP-201
Technology for Hospitality
3 credits
This course is a survey study of the technological tools utilized in managing the various departments within a hospitality enterprise. Students examine the systems used in room inventory management, guest accounting, property management interfaces, food & beverage applications, sales and catering and hospitality accounting.
Prerequisites: HP-101
HP-210
Purchasing for Hospitality
3 credits
This course presents the purchasing methods widely utilized by hotels, restaurants and institutions. Emphasis will be given to vendor selection, specifications and grades in order to assure the quality of meats, vegetables, fruit, poultry, seafood, dairy, and groceries. The course surveys current purchasing and market trends, the effects of government regulations and they influence the market place and the ethical issues surrounding the function of purchasing.
Prerequisite: HP-110
HP-215
Customer Service for Hospitality and Culinary Managers
3 credits
This course uses theory learned in hospitality and culinary courses in order to solve problems with a focus on customer service. The purpose of the course is to better prepare the student to make crucial management decisions with guest satisfaction as the main goal. The course is delivered in case format through which student will be challenged to develop an efficient and appropriate means of finding a solution. By analyzing and understanding the causes and effects of a number of real, critical incidents, students will be better able to effectively deal with similar situations when they face them in the workplace.
Prerequisite: HP-101
HP-225
Dining Room Management
3 credits
Students will learn the principles of fine service and hospitality for restaurants, hotels banquets and catered events. The course will emphasize customer service, basic table settings, buffet service, and wine and beverage service. Students will understand the fundamentals of making reservations, point of sale systems, taking customers orders, and communication with the kitchen and bar. Students will learn seating and table arrangements, traffic flow and event timing. Several different styles of service will be demonstrated and practiced enabling students to provide as well as manage superior dining service.
PREREQUSITE: HP-110
HP-230
Culinary Arts
3 credits
Advanced cooking is a practical and theoretical examination of taste, cooking techniques, ingredients and flavoring techniques. Building upon previous cooking courses, students add the important protein fabrication techniques to their repertoire of skills. Fabrication of poultry, fish, shellfish, beef, lamb, pork and game will be the focus of the course. Each protein will be cooked using some of the many methods taught in the course including: braising, grilling, stewing, sauté, roast, poach and deep fry.
Prerequisite: HP-155
HP-235
Culinary Arts Practicum
3 credits
Culinary Arts Practicum is the capstone course in the culinary arts program. The course is designed to give students supervised practical application of previously learned skills and theory in a real world restaurant simulation. Students will rotate through various stations based on a set menu in order to gain exposure to a la carte restaurant operations. A servesafe tutorial will run concurrent with this course to allow students to become servesafe-certified.
Prerequisite: HP-230
HP-250
Cuisines of Europe and the Mediterranean
3 credits
Students in this course will prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines of France, Spain, Portugal, Morocco, Egypt, Greece, and Turkey.
Prerequisite: HP-155
HP-252
Techniques of Nutritional Cooking
3 credits
This course will show students how to handle meal preparation within the nutritional, health-conscious and special needs segments of the foodservice industry. The curriculum will include heart healthy cooking such as low-fat, low-cholesterol cooking, meal planning within the guidelines of the food pyramid, cooking for the health conscious with seasonal, local and organic ingredients and meal planning and preparation for the special needs client, such as those with diabetes and high blood pressure.
Prerequisite: HP-155
HP-255
French Cuisine
3 credits
Students in this course will prepare, taste, serve, and evaluate traditional dishes from different regions of France. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques.
Prerequisite: HP-155
HP-256
Latin and Caribbean Cuisine
3 credits
This course builds upon the fundamentals learned in Culinary II. The course will explore the history and cuisine of the Latin and Caribbean cultures. The purpose of the course is to expose students to new foods, methods of cooking and presentation and to expand their own personal cooking repertoire.
Prerequisite: HP-155
HP-257
Regional Italian Cuisine
3 credits
Italian regional cuisine will focus on the cuisines of the following regions: Lombardy, Val D’Aosta, Piedmont, Liguria, Emilia Romagna, Tuscany, Umbria, Puglia, Calabria, and Sardinia. Focus will be on ingredients, techniques and service methods of a variety of dishes from the highlighted regions. Cultural history and other factors affecting ethnic and regional cuisine will be discussed.
Prerequisite: HP155
HP-258
Cuisines of Asia and the Middle East
3 credits
This course will focus on several regional styles that have roots in the peoples and cultures of several principle regions of Asia. The major types will be East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian represented by Burma, India, Sri Lanka and Pakistan. Middle Eastern cuisine will encompass the cuisines of Saudi Arabia, Israel, Lebanon, Palestine and Turkey.
Prerequisite: None
HP-260
Chocolates and Confections
3 credits
This course introduces the student to the principles involved in tempering chocolate, creating chocolate sculptures, forming simple centerpieces, and preparing chocolate and other confections. Students will learn to use both traditional and contemporary production methods in creating confections by hand and with special equipment. Efficient methods will be used to increase productivity in this highly specialized field.
Prerequisite: HP-160
HP-265
Contemporary Cakes & Desserts
3 credits
This course is an examination of how cakes and desserts are assembled and decorated with a modern approach, using the latest technology and equipment. Topics to be covered will include cakes decorated as a whole, cakes finished in molds or rings, and items that can be plated for individual service. Students will use specialized equipment, practice presentation methods and focus on fresh products, simplicity of style and ease of production.
Prerequisite: HP-165
HP-270
Garde Manger (Cold Kitchen)
3 credits
An introduction to three main areas of the cold kitchen: reception foods, plated appetizers and buffet arrangements. Students will learn to prepare canapés, hot and cold hors d’oeuvres, appetizers, forcemeats, pates, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood and poultry items will be practiced, along with contemporary styles of presenting food and preparation of buffets.
Prerequisite: HP-155
HP-295
Advanced Culinary Symposium
3 credits
This class will deal with advanced topics in culinary arts including public culinary demonstrations including the exciting and challenging aspects of the culinary competition world. Students will learn how to successfully prepare for a professional culinary demonstration for the public eye with live cooking and oral presentation. Students will also explore culinary competitions by refining their skill level and mental thought process while learning the discipline needed to be properly prepared for culinary competitions. Students will learn how to craft a professional entry packet for hot food competitions utilizing research skills and written expression specific to recipe development and procedural writing. Opportunities may exist for students to take part in American Culinary Federation and Societe Culinare Philanthropique competitions as well as the Monroe College Junior Hot Food Team as well as opportunities for culinary demonstrations in the public circle.
Prerequisite: HP-155
HP-301
Housekeeping Management
3 credits
This course will provide students with tools to achieve the expected standards in lodging and food establishments. Topics such as the role of housekeeping, planning, and organizing, managing human resources, management responsibilities and the details of housekeeping tasks will be covered. In particular, students will learn how this department works in tandem with engineering, the front office and reservations.
Prerequisite: HP-102
HP-302
Menu Planning and Design
3 credits
Students will be introduced to the role of the menu in the restaurant facility. Emphasis will be placed upon cost and portion control, wording and descriptions, pricing, and layout/design. Students will analyze a variety of actual menus and develop one of their own taking into consideration the aforementioned emphases. Students will also learn how to analyze consumer trends and modify the menu in response to them.
Prerequisite: HP-110
HP-303
Front Office Management
3 credits
This course provides an overview of the operations of the front office including the reception desk, concierge, reservations, and bell and door staff. Included in this course are issues related to staffing, guest service, room inventory and night auditing/accounting. Students will be introduced to property management software to learn how the concepts are applied in a real environment.
Prerequisite: HP-102
HP-304
Convention and Banquet Planning Management
3 credits
Students learn how the catering function and banquet outlets contribute to the facility’s revenues. Emphasis will be placed on seasonality, types of functions, function design considerations and marketing. Additionally, students will learn of a hotel’s reliance on convention space and activities by examining the economics of tourism and the residual spending incurred by convention guests.
Prerequisite: HP-110
HP-305
Tourism Planning & Development
3 credits
This course is designed to provide students with a thorough understanding of the issues and challenges of planning for sustainable tourism at the local and regional levels. The course examines the basic aspects of planning and developing tourism infrastructure, products, attractions and services. It exposes students to planning principles and procedures. Extensive use is made of case studies.
Prerequisite: HP-120
HP-306
Beverage Management
3 credits
This course offers the fundamental knowledge needed to own and/or operate your own bar; from the local town pub to the most popular celebrity hot spot. Beverage management is a growing component in the hospitality industry. Beverage management is not just about bars but beverage services provided on cruise ships, casinos and resort destinations and in all sectors of dining from casual to the highest end fine dining establishments.
Prerequisite: HP-110
HP-310
Sales and Marketing for Hotels and Restaurants
3 credits
This course serves to bring together all of the operational areas of lodging, food and beverage and the kitchen under the sales and marketing perspective. Building on the fundamentals learned in prior hospitality coursework, students will focus on the means by which they can position, price and promote their operations. The purpose of the course is to better prepare the student to enter sales and marketing or to manage a sales team of a hotel or restaurant. Through a variety of case studies, the students will be exposed to many situations which they will likely face in the future in order to address them responsibly.
Prerequisites: HP-110
HP-330
Advanced Cake Decorating
3 credits
This course will explore the skills and techniques needed to create a variety of cake styles from advanced layer cakes to complex occasion cakes designed for the high end consumer. The skill set will include working with a variety of media including rolled fondant, royal icing, and modeling chocolate. Single tier and multi-tiered cakes will be assembled and decorated.
Prerequisite: HP-265
HP-290, 291; HP-390, 391
Cooperative Education Seminar
3 credits
This course provides students with the opportunity to apply classroom theory in actual work settings in paid and un-paid supervised positions in the hospitality industry. There is a minimum of 10 hours per week of work for a minimum requirement of 120 plus tutorial sessions, which include discussions of topics related to matters on the job as well as career exploration. Students are ideally placed within a specific sector of the industry in which they have a professional interest. Extensive use of New York City and Westchester operations are made.
Prerequisites: Student must have completed three semesters of study, and 30 credits.
HP-395
Corporate Internship in Hospitality Management and the Culinary Arts
6 credits
This course provides students with the opportunity to apply skills learned in the classroom within their discipline to a corporate experience. The goal is to better prepare students to be professionals in their chosen career by gaining professional experience while immersing them fully into a corporate setting.
Students are required to complete 320 hours at the Corporate Internship setting.
HP-401
Destination Marketing
3 credits
This course emphasizes marketing principles supported by case studies. The course also examines diverse markets and target marketing. Various promotional activities will be explored, including print material, public relations, advertising, selling, exhibition, direct mailing, and the Internet.
Prerequisite: HP-120
HP-402
Corporate/Business Travel Management
3 credits
An introduction to the operations and management of a corporate travel department. The travel planning and audit operations commonly performed by corporate travel departments for business travelers are reviewed. Managerial issues such as the design of the corporate travel department as a profit/cost center, developing company-wide travel budgets, policies and surveys, selecting travel vendors through the RFP process and the evaluation of automation vendors are examined. There is also an examination of site selection including fam-trips.
Prerequisite: HP-120
HP-403
Gaming and Resort Management
3 credits
This course is designed as an introduction to the casino and resort industry. Students will learn rules and security procedures related to each major casino game. They will understand and be able to calculate house odds, win and hold. Students will also learn to analyze standard accounting and back office cash procedures. This course will also investigate the development and operations of the resort, vacation ownership, multi-use real estate, and gaming entertainment industries. Students will become familiar with the history of gaming in America, resort management and they will develop an awareness of the societal costs and benefits associated with gaming.
Prerequisite: HP-120
HP-404
Facilities Design and Management
3 credits
An analysis of the planning, design, and layout of facilities including economic, aesthetic and marketing factors as they relate to project development of hotels and food service facilities. Focus on site analysis, conceptual and space planning, design principles, and the interpretation of architectural drawings. This course addresses the nature of markets, research methodology, trend projection, feasibility, supply and demand evaluations and financing for project development.
Prerequisite: HP-110
HP-405
Safety & Security in Hospitality
3 credits
This course examines the major industry specific concerns and safety threats: asset protection practices; appropriate threat assessment; security survey procedures; specific prevention strategies; various public/private sector security initiatives; and the principles of physical, technical, and environmental security as they apply to hospitality enterprises. The role of hospitality managers in security and safety activities will be emphasized.
Prerequisite: HP-102
HP-408
Niche Tourism
3 credits
This course will examine one of the fastest growing areas within the tourism sector. Divided into 3 parts, it covers a variety of aspects under the headings of special interest tourism, tradition and culture base tourism and activity-based tourism. In overview, the course will provide an integrated picture of speciality/niche tourism as a whole looking at both the ‘macro’ and ‘micro’ niche area. It will provide a comprehensive theoretical framework and discusses initiatives, policies and strategies internationally accepted. With an emphasis on linking theory to practice, it is underpinned by up-to-date international case studies from around the world.
Prerequisite: HP-120
HP-430
Meeting and Event Management
3 credits
This course will examine the hospitality market segment of meeting and event management. The course will illustrate all of the skills needed to become a successful event manager. Students will learn how to design, plan, market, and stage an event. In addition, they will learn how to manage staff and critically think through staffing problems to ensure the overall success and safety of the event. Topics will also include what is needed for legal compliance, risk management, financial control and successful event evaluation.
Prerequisite: HP-120
HP-410
Financial Management for Hospitality Operations
3 credits
This course serves to bring together all of the operational areas of lodging, food and beverage and the kitchen under the financial perspective. Building upon the fundamentals learned in AC-161 combined with prior hospitality coursework, students will focus upon the specific areas of the industry in regard to financial management. Both macro areas such as real estate valuation for hotels, capital investment for restaurants as well as micro areas such as payroll, kitchen and laundry equipment leasing will be examined as well as many other areas. The purpose of this course is to better prepare the student to make crucial management decisions based upon the allocation of finances. Through a variety of case studies, the students will be exposed to many situations which they will likely face in the future in order to address them responsibly.
Prerequisites: AC-161; HP-110
HP-412
Hospitality Entrepreneurship
3 credits
This course focuses on the characteristics of the entrepreneur as a person who has possession of an enterprise, or venture, and assumes significant accountability for the inherent risks and the outcome. The course will view the entrepreneur as an independent business individual who efficiently and effectively combines the four factors of production. Those factors are land, labor, capital and enterprise. All of this will be within the context of the hospitality industry and how it applies to someone who creates value by offering a product or service within that industry.
Prerequisite: HP-310
HP-420
Culinary Showpieces and Grand Buffet
3 credits
This course will explore the skills and techniques needed to create a variety of decorative showpieces to adorn the special occasion cold food buffet. Showpieces will be composed from mixed media such as tallow, vegetable carvings and salt dough. Components of the Grand Buffet will be designed and executed leading to the creation of an elaborate final buffet.
Prerequisite: HP-155 or HP-165
HP-435
Catering Management
3 credits
Catering Management will explore all crucial business aspects of banquets and catering both on- and off-premise. The course will focus on banquets and catering within hotels as well as non-hotel catering operations—such as small business management and running your own catering operation. It presents contemporary information on menu design and pricing, and strategies to improve food management, scheduling, and invoicing, staffing and training both service and food production staff as well as financial aspects of food and beverage operational controls that guarantee high standards of quality, service, and presentation.
Prerequisite: HP-110
HP-436
Cost Controls for Food, Beverage, and Labor
3 credits
This course will focus on the assessment and control of costs within the foodservice operation. It will expand upon basic accounting, marketing, and legal principles, as well as food and beverage sanitation, production, and service methods, staffing and labor cost controls. Examples of technology used in food and beverage operations, especially POS systems analysis capabilities, a running case study, and menu analysis and engineering will be discussed.
Prerequisite: HP-110
HP-450
Senior Seminar in Hospitality
3 credits
This course is designed to allow the student to synthesize coursework. Students will be challenged individually, to research an aspect of the industry in which they are professionally interested. A thorough analysis of business practices will be made and documented. It is expected that the student offer proposals to remedy challenges they have observed in their studies and to present these solutions to the proprietor. Students will also be introduced to the array of hospitality related research journals and other sources which they will need to consult as they move into the industry as professionals.
Should be taken in the final semester of the BBA.
Prerequisite: Senior Standing |