Associate of Arts in Hospitality

This course is an introduction and orientation to the major area of hospitality management/travel and tourism. The background and historical development of the hospitality industry and its component areas are presented; employment opportunities and trends in each area are discussed.

This course will examine topics including but not limited to, food borne diseases and how to control them, importance of employee personal hygiene and habits, and appropriate procedures for handling utensils and equipment.

This course is an introduction to the principles of food and beverage management, beginning with an overview of the foodservice industry at large. Attention is focused on major industry segments, business practices and trends. Subsequently, detailed consideration is given to the components of the foodservice system: marketing, menu planning, logistical support, production, service, controls and quality assurance. Product and systems differentiation in various industry segments are emphasized throughout.

This course is a restaurant management course that provides students the unique opportunity to study operations and management of full-service restaurants. Course topics include operational issues, customer satisfaction, restaurant trends and challenges, financial accountability, service issues, and management development. Various aspects of production and service are experienced, discussed and demonstrated. Students become familiar with all aspects of a restaurant operation.

This course is a study of established standards, techniques, and practices in large quantity food production, to include sales, production, and service of meals in varied environments – fine dining, casual table service, and catering, among others. (Prerequisite: HOSP101).

Pre Reqs: Foodservice Sanitation(HOSP101)

This course is the study of the principles and techniques of purchasing both food and non-food supplies applicable to the food industry. Purchasing ethics are discussed in addition to specifications for all items.

The course is the study of the legal rights and liabilities of travel and tourism personnel, hotel and restaurant operators, including innkeeper and guest, landlord and tenant, liquor, sanitation, labor and other laws applicable to hotel and restaurant operations; insurance coverage for the protection of the hotel and restaurant operators from the various liabilities inherent to these types of operations; safety measures necessary to protect guests and employees from legal harm.

This is a basic course in hotel, motel, restaurant and general hospitality law. The student is introduced to the fundamental laws, rules, and regulations applicable to the hospitality industry. Case studies will be used to provide additional learning opportunities specific to hospitality.

This course introduces students to the marketing of hotels, restaurants, and clubs. The course will include information on market segmentation, marketing research, advertising, public relations, promotions, packaging, pricing strategies, revenue maximization, travel purchasing systems and the future of hospitality marketing.

This course is designed to provide a solid foundation for undergraduate study in the online environment. Students will be introduced to learning theory, the tools available in the online classroom and campus, and online research. Identification of personal learning style allows students to improve their study/learning techniques and prepares them to succeed in college level courses. Students will be introduced to formatting and citation styles. APUS policy and procedure is addressed. There is an emphasis on written communication to assist students in the transition to the online environment.