3 lecture hours HOS 204 Hospitality Marketing 3 credits Marketing as it applies to the hospitality industry. Includes marketing plans, market research, market segmentation, positioning, consumer behavior, advertising, promotion, pricing theory, and hospitality group sales. Includes pricing support systems, ordering, conversion of recipes from small to large quantities, physical types of menus, marketing strategies, menu pricing strategies, and food preferences of the public. Nutritional menu planning receives special emphasis. 2 lecture hours HOS 207 Grilling, Barbecuing, and Smoking 3 credits Introduction to the skills, principles, and techniques necessary to prepare outdoor meals.
Students prepare a wide variety of foods using grilling, barbecuing and smoking cooking techniques.
HOS 208 Hospitality Law 3 credits Introduction to hospitality law, its effect on hospitality management and the legal principles that govern the hospitality industry. Table arrangement and planning are covered. Model chocolate and nonedible food displays and advanced techniques for arrangement, organization and planning of buffets are studied. Enrollment is limited to chef apprenticeship students and eligibility is determined by the chef apprenticeship coordinator. Sequential courses in the Chef Apprenticeship Degree Program.