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Departmental Course Listing

HSP

  1. HSP 1000 Intro to Hospitality Management

    Credits:
    2
    Lecture Hours:
    2
    Lab Hours:
    0
    Lab Fee:
    $0.00
    Course Description:

    A survey of the interrelated industries that comprise the hospitality and tourism industry. Introduces the student to the major concepts and components that represent the following industries: hotel, food and beverage, restaurant, recreation, theme parks, gaming, club management, convention and event planning, cruises, and tourism services. (Fall)

    Prerequisites:
    Corequisites:
  2. HSP 1100 Food and Beverage Safety

    Credits:
    2
    Lecture Hours:
    2
    Lab Hours:
    0
    Lab Fee:
    $0.00
    Course Description:

    Students will be introduced to the essentials of food safety and sanitation. Major concepts include: food safety and sanitation management, hazards to food safety, factors that affect food borne illness, following the food flow, the hazard analysis critical control point system, a safety assurance process, sanitizing operations, environmental sanitation and maintenance, accident prevention and crisis management, education and training, and food safety regulations. (Spring)

    Prerequisites:
    Corequisites:
  3. HSP 1150 Food & Beverage Operations

    Credits:
    3
    Lecture Hours:
    3
    Lab Hours:
    0
    Lab Fee:
    $0.00
    Course Description:

    Students develop a realistic understanding of day to day operations of a Food & Beverage establishment. The student will be given an overview of the food & beverage operation, with an emphasis on kitchen, dining room and bar operations. Described within the course will be management functions, tools, & technology required in today's food & beverage industry.

    Prerequisites:
    HSP1000LE
    Corequisites:
    Semesters

    SPRI 2015

    • Section:
      DC01M
      Offer Days:
      MW
      Date:
      1/12 - 5/7
      Time From - To:
      11:00 AM - 12:15 PM
      Books
      • Title
        Principles of Food and Beverage Management, 2nd edition
        Author(s)
        National Resturant Association
        Copyright
        ISBN
        978-0132725491
        Cost
        $77.15
  4. HSP 1200 Customer Service in Hospitality

    Credits:
    3
    Lecture Hours:
    3
    Lab Hours:
    0
    Lab Fee:
    $0.00
    Course Description:

    This course deals with the challenge of delivering quality service in the hospitality field for existing or potential hospitality service providers. It outlines a comprehensive quality customer service action plan for the full spectrum of service provider roles. It provides principles, methods, and skills, as well as application interaction exercises to help hospitality operations providers learn how to achieve quality service goals. (Spring)

    Prerequisites:
    Corequisites:
  5. HSP 1300 Lodging & Operations

    Credits:
    3
    Lecture Hours:
    3
    Lab Hours:
    0
    Lab Fee:
    $0.00
    Course Description:

    Explores how the lodging industry & the types of hotels in the industry operate. The student will be given an overview of the rooms division, with an emphasis on housekeeping and front office operations. Described within the course will be management functions, tools, & technology required in today's lodging industry.

    Prerequisites:
    HSP1000LE
    Corequisites:
    Semesters

    SPRI 2015

    • Section:
      DC01M
      Offer Days:
      MW
      Date:
      1/12 - 5/7
      Time From - To:
      9:30 AM - 10:45 AM
      Books
      • Title
        Foundations of Lodging Management, 2nd Edition
        Author(s)
        Hayes/Miller/Ninemeir
        Copyright
        ISBN
        9780132560894
        Cost
        $120.10
  6. HSP 1400 Controlling Cost in Hospitality

    Credits:
    3
    Lecture Hours:
    3
    Lab Hours:
    0
    Lab Fee:
    $0.00
    Course Description:

    Assist management understand the logic & systems involved with managing costs within the Hospitality industry. Prepares students to analyze and control costs encountered in the hospitality industry.

    Prerequisites:
    Corequisites:
  7. HSP 1990 Transfer 100 level

    Credits:
    0
    Lecture Hours:
    0
    Lab Hours:
    0
    Lab Fee:
    $0.00
    Course Description:

    Prerequisites:
    Corequisites:
  8. HSP 2100 Food Preparation I

    Credits:
    3
    Lecture Hours:
    2
    Lab Hours:
    3
    Lab Fee:
    $125.00
    Course Description:

    A comprehensive understanding of basic food cookery, industry terminology, care & use of food service equipment. Sauces, soups, salads, entrees, side dishes, & desserts are discussed and prepared with an emphasis on food quality & safety, effective equipment use, work load planning and recipe standardization & presentation.

    Prerequisites:
    HSP1100LE
    Corequisites:
  9. HSP 2130 Basic Food Preparation II

    Credits:
    3
    Lecture Hours:
    2
    Lab Hours:
    3
    Lab Fee:
    $150.00
    Course Description:

    This course presents the practical application of terminology & techniques discussed in HSP 2100. Students develop skills & techniques used to prepare & present hot and cold food. Students work on buffet displays & centerpiece items as well as learning the value of wholesome ingredients and proper sanitation in the cold kitchen. Buffet pricing in today's market is also explored.

    Prerequisites:
    HSP1000LE AND HSP2100LBLE
    Corequisites:
    Semesters

    SPRI 2015

    • Section:
      DC01M
      Offer Days:
      R
      Date:
      1/12 - 5/7
      Time From - To:
      10:30 AM - 2:15 PM
      Books
    • Title
      There are no books for this class
    • Section:
      DC01M
      Offer Days:
      W
      Date:
      1/12 - 5/7
      Time From - To:
      2:00 PM - 2:50 PM
      Books
    • Title
      There are no books for this class
  10. HSP 2150 Menu Engineering

    Credits:
    3
    Lecture Hours:
    3
    Lab Hours:
    0
    Lab Fee:
    $0.00
    Course Description:

    Covers all aspects of Menu development from customer demographics to kitchen capabilities, to cost cards and menu analysis.

    Prerequisites:
    Corequisites:
  11. HSP 2170 Kitchen Equipment & Layout/Design

    Credits:
    3
    Lecture Hours:
    3
    Lab Hours:
    0
    Lab Fee:
    $0.00
    Course Description:

    Basic principles & facts involved in planning a commercial kitchen are provided. Appropriate kitchen equipment selection & sequence of work & material flow are analyzed.

    Prerequisites:
    HSP2150LE
    Corequisites:
  12. HSP 2200 Event Management

    Credits:
    3
    Lecture Hours:
    3
    Lab Hours:
    0
    Lab Fee:
    $0.00
    Course Description:

    Students will learn how to design, plan, market, & stage an event. Also covered is how to manage staff, staffing problems and to ensure the safety of guests and staff. Students will also learn how technology, ex. social media, can be utilized to improve the financial & environmental outcomes of their special events.

    Prerequisites:
    Corequisites:
    Semesters

    SPRI 2015

    • Section:
      DC01M
      Offer Days:
      T
      Date:
      1/12 - 5/7
      Time From - To:
      8:00 AM - 10:30 AM
      Books
      • Title
        Special Events - A New Generation & the Next Frontier, 7th edition
        Author(s)
        Goldblatt
        Copyright
        ISBN
        978-1118626771
        Cost
        $0.00
  13. HSP 2980 Co-Op Work Experience

    Credits:
    3
    Lecture Hours:
    3
    Lab Hours:
    0
    Lab Fee:
    $20.00
    Course Description:

    A cooperative work experience is an on or off-campus paid employment which augments formal instruction in the Hospitality Management curriculum. The experience is coordinated by the Cooperative Education Coordinator who visits the job site for a conference with the student and supervisor at least once per semester. As part of this course the student must attend a cooperative education orientation. A maximum of nine credit hours may be earned in cooperative work experience. (On Demand)

    Prerequisites:
    EBE2980FE
    Corequisites:
    Semesters

    SPRI 2015

    • Section:
      DC01M
      Offer Days:
      Date:
      1/12 - 5/7
      Time From - To:
      1:00 AM - 1:00 AM
      Books
    • Title
      There are no books for this class

    SUMM 2015

    • Section:
      DC01M
      Offer Days:
      Date:
      5/18 - 8/7
      Time From - To:
      1:00 AM - 1:00 AM
      Books
    • Title
      There are no books for this class
  14. HSP 2990 Transfer 200 level

    Credits:
    0
    Lecture Hours:
    0
    Lab Hours:
    0
    Lab Fee:
    $0.00
    Course Description:

    Prerequisites:
    Corequisites: