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• HOSP 299: Cooperative Education I

  0.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  A semester-long program designed to combine classroom theory with practical application through job-related experiences. The student is required to complete two alternating experiences; only one may be a summer experience. Prerequisite:    Completion of 30cr, 2.0 GPA
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• HOSP 300: Critiquing Commercial Restaurants

  1.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  Provides the student of hospitality management the opportunity to evaluate operationalcharacteristics of commercial restaurants from the perspective of a dining patron. Students, asmembers of dining teams, dine in a variety of restaurant concepts and evaluate the businessoperation on a battery of performance criteria, including site appearance, menu diversity,service competence, product quality, and sanitation. Students incur out-of-pocket diningexpenses.
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• HOSP 310: Professional Development in the Hospitality Industry

  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. Prerequisite:    HOSP 150
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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 tohospitality 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. Prerequisite:    HOSP 260
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• HOSP 326: Theme Park and Attraction Management

  3.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  Provides a comprehensive view and an in-depth understanding about the variousoperational areas and managerial issues in theme parks and attractions. Prerequisite:    HOSP 235
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• HOSP 330: Applications of Food Production and Service

  4.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  Applications of Food Production and ServiceTraining for the hospitality management student in advanced fundamentals of technique, timing, and management skills through laboratory experiences, as well as the operation of the Allenwood Restaurant facility. Prerequisite:    HOSP 220, or FDNT 150/151, and Proof of ServSafe
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• HOSP 335: Legal Issues in Hospitality

  3.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  Examines the concepts and issues pertaining to hotel and restaurant law, governmentregulations, and their impact on the hospitality industry. A special emphasis is on innkeeper-guest relationship, employee relations, food laws and liability, liquor law and liability, andguest rights. Prerequisite:    HOSP 256
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• HOSP 341: Professional Wedding Planning and Consulting

  3.00 Credits

  Indiana University of Pennsylvania-Main Campus

  
  Professional Wedding Planning and ConsultingFocuses on the application of hospitality management practices to the planning and implementation of successful wedding events. Emphasizes: an analysis of the factors involved in the social, political, economic, cultural, religious and historical influences on wedding planning decision-making and business strategies, negotiation of contracts, selection of vendors, and preparation of comprehensive wedding event proposals. Highlights the unique application of wedding planning and consultation in the hospitality industry. Prerequisite:    HOSP 280
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