HP-270 GARDE MANGE (COLD KITCHEN)
3 credits
An introduction to three main areas of the cold kitchen: reception foods, plated
appetizers and buffet arrangements. Students will learn to prepare canapés, hot and cold hors d’oeuvres, appetizers,
forcemeats, pates, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat,
seafood and poultry items will be practiced, along with
contemporary styles of presenting food and preparation of buffets. PREREQUISITE: HP 155
HP-301 HOUSEKEEPING MANAGEMENT
3 credits
This course will provide students with tools to achieve the expected standards in lodging and food establishments. Topics such as the role of housekeeping, planning, and organizing, managing human resources, management responsibilities and the details of
housekeeping task will be covered. In particular, students
will learn how this department works in tandem with
engineering, the front office and reservations. PREREQUISITE:
HP-102
HP-302 MENU PLANNING AND DESIGN
3 credits
Students will be introduced to the role of the menu in the restaurant facility.
Emphasis will be placed upon cost and portion control,
wording and descriptions, pricing, and layout/design. Students will analyze a variety of actual
menus and develop one of their own taking into consideration the aforementioned emphases. Students will also learn how to analyze consumer trends and
modify the menu in response to them. PREREQUISITE: HP-110
HP-303 FRONT OFFICE MANAGEMENT
3 credits
This course provides an overview of the operations of the front office including
the reception desk, concierge, reservations, and bell
and door staff. Included in this course are issues related
to staffing, guest service, room inventory and night audit-ing/accounting. Students will be introduced
to property management software to learn how the concepts
are applied in a real environment. PREREQUISITE: HP-102
HP-304 CONVENTION AND BANQUET PLANNING MANAGEMENT
3 credits
Students learn how the catering function and banquet outlets contribute to the facility’s revenues. Emphasis will
be placed upon seasonality, types of functions, aspects
to be considered when designing a function and marketing. Additionally, students will learn of the reliance of hotels upon convention
space and activities by examining the economics of tourism
and the residual spending incurred by convention guests.
: HP-110
HP-305 TOURISM PLANNING & DEVELOPMENT
3 credits
This course is designed to provide students with a thorough understanding of the issues and challengeschalleges of planning for sustainable tourism at the local and regional levels. The course examines the basic
aspects of planning and developing tourism infrastructure,
products, attractions and services. It exposes students
to planning principles and procedures. Extensive use is made of case studies. PREREQUSITE: HP-240
HP-290, 291; HP-390, 391 COOPERATIVE EDUCATION SEMINAR
3 credits
This course provides students with the opportunity to exercise their understanding
of the academic field and to apply classroom theory
in actual work settings in paid and unpaid supervised positions in the hospitality industry. There is a minimum of 15 hours per week of work, plus tutorial
sessions, which include discussions of topics related to matters on the job as well as career exploration. Students are ideally placed within a specific sector of the industry in which they have a professional interest. Extensive use of New York City
and Westchester operations are made. PREREQUISITES:
Student must have completed three semesters of study,
must have a 2.75 cumulative grade point average, and
30 credits
