This survey of the hospitality industry will cover history, current practices, future of the industry, restaurant/food service operations, hotel/motel management, travel/tourism, managing in the service industry, operations management and personnel leadership.
This internship is a college-supervised introduction to hospitality work experience at a participating industry property; course includes placement for a full summer. A journal and written assignments are required components of the internship experience (May-August).
This course is designed to expand the student's knowledge of Tourism and Travel by examining how the different sectors of Tourism and Travel work separately and in unison. Some of the aspects covered will include the economics, psychology and sustainability of travel and tourism.
Theory and practice of food preparation. Topics will include: importance of food preparation to restaurant success, food history, kitchen and restaurant cost controls, menu development, purchasing, receiving, equipment operation and maintenance, and basic food preparation and presentation.
This college-supervised internship builds on the previous one to insure that the student gains exposure to front line industry positions that are different from the previous internship experience. A journal and written assignments are required components of the internship experience (May-August).
This course undertakes a comprehensive exploration of the basic functions in contemporary food service management. The course examines menu management and food safety within the modern food service industry and may lead to Servsafe certification.
The purpose of this specialized course is to expand the student's knowledge in the fundamentals of the economic impact of tourism. In this 200 level course, the student will learn how to create value in tourism, who are the consumers of tourism and the impact of tourism on GDP. The student will visit a convention and visitors bureau and will prepare an impact project on an aspect on tourism on the local eceonomy.
Topics-This course in intended to provide an intermediate course which is timely and based on the interests and needs of the students, faculty and the workplace environment. These courses would not normally be part of the Husson curriculum, but can be used to develop future courses.
The purpose of this specialized course is to expand the student's knowledge in the fundamentals of event management. In this junior level course, the student will learn that gatherings, meetings and events have been occurring for centuries. The student will visit an event center and will plan an event either actual or simulated from start to finish.
This course is designed to expand the student's knowledge of the marketing of Tourism and Travel. The student will learn how this industry uses destination marketing and management to guide the consumer to make more efficient use of their leisure time.
Advanced Hospitality Internship-This college supervised work experience will provide the student with entry level management experience in the hospitality industry. Through placement in a hospitality property for a full summer or a fall and spring semester.
This course is designed to allow students and faculty the opportunity to research and design special projects within the Hospitality and Tourism Industries. The course enhances the student's knowledge of Hospitality and Tourism Management by building on prior course work and experiential learning.