Hospitality

Courses

HMCE-375: Event Contract Negotiation

This course explores a variety of events industry contracts, such as with a hotel, convention center, restaurant, country club, and others. This course focuses on developing the necessary skills to review crucial event contract clauses and identify the provided contract's legal, operational, and financial issues. Students will learn how to establish and conduct business negotiations and apply negotiation strategies to get the best deal. Students will participate in simulated negotiation of a hotel contract for a multi-day business event.

HOSP-201: Restaurant Operations: Baking and Pastry

This course is an examination of restaurant plated desserts, mignardises, and petits fours that are assembled with a modern approach using the latest technology and equipment. Classroom production will include items appropriate for a variety of uses, such as an à la carte menu, a banquet operation, and coffee service. Topics will include flavor pairing, menu planning, matching items to style of operation, and an introduction to à la carte and banquet production. Students will perform moderate quantity production, be exposed to several styles of service, and be guided through the cross-utilization of products, cost, and labor efficiency. They will also practice new presentation methods, focusing on fresh ingredients, simplicity of style with elegance, and efficiency of production.

HOSP-210: Introduction to Hospitality and Customer Service

This course introduces students to the art of food and beverage service. Students will learn about equipment and use of equipment related to several styles of service, proper dress and sanitation, organization, and responsibilities within the dining room. They also receive an introduction to the Micros point of sale system used in all of the public restaurants at The Culinary Institute of America. The course provides students with a quality level of understanding and skill with respect to service techniques, effective merchandising, guest relations, and sales management.

HOSP-300: Introduction to Wine Studies

An exploration of the roles that wines play as quality beverages in professional foodservice operations. The course will review styles of wine from around the world, the theory and practice of matching wine with food, tasting wines, and organizing wine service. Subjects to be explored include wines of the New World (Northern and Southern Hemispheres) and the Old World (Europe) as well as purchasing, storing, marketing, and serving wines in a restaurant environment.

HOSP-305: Wine Studies

An examination of the roles that wines play as quality beverages in professional foodservice operations. The course will emphasize styles of wine from around the world, the theory and practice of matching wine with food, tasting wines, and organizing wine service. Subjects to be explored include wines of the New World (Northern and Southern Hemispheres) and the Old World (Europe) as well as purchasing, storing, marketing, and serving wines in a restaurant environment.

HOSP-310: Contemporary Hospitality and Service Management

An exploration of table service principles and skills with an emphasis on customer service in a public restaurant. The focus will be placed on wine, beer, coffee, tea, and non-alcoholic beverage service. Topics include guest relations, professional communications, order taking in an a la carte environment, service sequence, point of sale systems, cash handling, beginning merchandising, table skills, and dining room preparation.

HOSP-320: Formal Hospitality and Service Management

This course will expand upon information that students have learned in previous hospitality and service management classes. Concentrating on the application of service principles of fine dining and hospitality in an à la carte restaurant open to the public, the course will emphasize customer service, restaurant operations, sales, and beer, wine, and spirits. Students will study and engage in critical-thinking topics that are relevant to providing high-quality formal table service and customer service.

HOSP-350: Hospitality, Service, and Restaurant Management

Students will study, participate, and engage in critical-thinking topics including the fundamentals of reservation and point-of-sale systems, beverage management and cocktails, merchandising products and services, controlling inventory, managing costs, and assuring high-quality service to all customers. Students will apply and evaluate systems that are relevant to providing high-quality table service and hospitality.

HOSP-350A: Hospitality, Service, and Restaurant Management - American Bounty

Within Hyde Park's American Bounty restaurant students will study, participate, and engage in critical-thinking topics including the fundamentals of reservation and point-of-sale systems, beverage management and cocktails, merchandising products and services, controlling inventory, managing costs, and assuring high-quality service to all customers. Student will apply and evaluate systems that are relevant to providing high-quality table service and hospitality.

HOSP-350B: Hospitality, Service, and Restaurant Management - Bocuse

Within Hyde Park's Bocuse restaurant students will study, participate, and engage in critical-thinking topics including the fundamentals of reservation and point-of-sale systems, beverage management and cocktails, merchandising products and services, controlling inventory, managing costs, and assuring high-quality service to all customers. Student will apply and evaluate systems that are relevant to providing high-quality table service and hospitality.

HOSP-350C: Hospitality, Service, and Restaurant Management - Caterina

Within Hyde Park's Ristorante Caterina de' Medici students will study, participate, and engage in critical-thinking topics including the fundamentals of reservation and point-of-sale systems, beverage management and cocktails, merchandising products and services, controlling inventory, managing costs, and assuring high-quality service to all customers. Student will apply and evaluate systems that are relevant to providing high-quality table service and hospitality.

HOSP-350P: Hospitality, Service, and Restaurant Management - Post Rd Brewhouse

Students will study, participate, and engage in critical-thinking topics including the fundamentals of reservation and point-of-sale systems, beverage management and cocktails, merchandising products and services, controlling inventory, managing costs, and assuring high-quality service to all customers. Student will apply and evaluate systems that are relevant to providing high-quality table service and hospitality.

HOSP-355: Wine and Beverage Studies

Students will gain the knowledge and confidence to discuss various wines' primary characteristics and the factors that shape their style. Using a structured approach to tasting will reveal the key components and attributes of dry, sweet, sparkling, and fortified wines and how viticulture and vinification impact both components and styles. Special attention will be given to developing a reasoned approach to pairing food and wine, identifying key principles, and applying those to create successful combinations. Students will also learn about beer, sake, and cider as well as basic label terminology, how those terms were created, and how to apply those for success in the restaurant environment.