Associate of Arts in Hospitality

Hospitality Management is the largest service industry in the world. This course is an overview of the basis dimensions of professionalism, customer service, and sustainability to the major areas of hospitality management, and segments of 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.

An examination of topics related to food borne diseases and how to control them, importance of employee personal hygiene and habits, and appropriate procedures for handling utensils and equipment. Key terms and real-world food safety case studies are reviewed.

Pre Reqs: Introduction to Hospitality Management(HOSP100)

Introduction to the principles of the food and beverage management; 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.

Pre Reqs: Introduction to Hospitality Management(HOSP100)

A study of operation and management of a full-service restaurant, 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.

Pre Reqs: Introduction to Hospitality Management(HOSP100)

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 HOSP100

Pre Reqs: Introduction to Hospitality Management(HOSP100)

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

Pre Reqs: Introduction to Hospitality Management(HOSP100)

A 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.

Focus is on fundamental laws, rules, and regulations applicable to the hospitality industry regarding rights and liabilities of innkeepers and restaurant operators. Case studies will be used to provide additional learning opportunities specific to hospitality.

An introduction to the marketing of hotels, restaurants and clubs. Information on market segmentation, marketing research, public relations, promotions, packaging, pricing strategies and the future of hospitality marketing.

Pre Reqs: Introduction to Hospitality Management(HOSP100)

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.