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• HOSP 260: Hotel Operations Management

  3.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  Examines the development and classification of lodging operations. Hotel operating departments, department personnel, operational procedures, and current lodging trends and companies are discussed.
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• HOSP 265: Hospitality Cost Management

  3.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  Identifies and analyzes the control of hospitality operation costs, including those in the areas of food, beverage, labor, and material, and compares those costs to industry norms. Students analyze income statements and balance sheets.
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• HOSP 280: Special Event Management

  3.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  Introduces the principles of special event management and current practices and developments within the event-management industry. Discusses event management responsibilities from the initial planning stages through delivery.
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• HOSP 281: Special Topic

  4.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  Offered on an experimental or temporary basis to explore topics not included in the established curriculum. A given topic may be offered under any special topic identity no more than three times. Special topics numbered 281 are offered primarily for lower-level undergraduate students.
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• HOSP 299: Cooperative Education I

  0.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  A semester-long program that combines classroom theory with practical application through job-related experiences. Student required to complete two alternating experiences; only one may be a summer experience.
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• HOSP 300: Critiquing Commercial Restrnts

  1.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  A opportunity for the student of hospitality management to evaluate operational characteristics of commercial restaurants from the perspective of a dining patron. Students, as members of dining teams, dine in a variety of restaurant concepts and evaluate the business operation on a battery of performance criteria, including site appearance, menu diversity, service competence, product quality, and sanitation. Students incur out-of-pocket dining expenses.
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• HOSP 310: Prof Dev in the Hospitality In

  3.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  An opportunity to identify and design industry-specific job search strategies, techniques, and skills including resume and cover letter writing, interviewing, portfolio development, and strategies to attain career success within the hospitality industry.
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• HOSP 317: International Cuisine

  3.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  Explores international cuisines and service styles from the world's most popular regions. Discusses indigenous ingredients which align with the nutritional values of that culture's overall diet. Examines culinary techniques specific to regional cuisines and the seasonality of food supplied by ranchers and farmers working within these popular U.S. regional and international cuisines.
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• HOSP 320: Hospitality Marketing

  3.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  Students gain an understanding of the principles and concepts of marketing as they apply to hospitality management. Analyzes consumer behavior related to the hospitality industry. Students learn to make effective marketing decisions as they apply to customer satisfaction.
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• HOSP 325: Hotel Sales

  3.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  Identifies the functions and activities of the sales department within a hotel property. Provides a thorough review of the organizational structure of a typical hotel sales department and the documentation used. Covers identification and approaches to securing typical hotel market segments.
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